Waste reduction is a primary component of organizational sustainability. According to the US EPA, 63% of all waste generated in the US is organic in nature. Organizations seeking to reduce waste should be thinking about organics recycling. Reducing food at the point of generation and diverting excess through donation are the ideal ways to avoid creating waste. Recycling what food remains is the only way organizations can eliminate it from their waste streams, and begin to approach zero waste. Becoming more conscious of how much is purchased, discarded, unloaded and hauled away is the first step toward achieving increased efficiency and decreasing collection and tipping costs.
Advanced’s team of experts will analyze your processes and waste streams and design a program customized to your organization’s needs.