Mass. to make big food wasters lose the landfill

A new ban, starting Oct. 1, required all institutions that produce more than a ton of food waste per week to find other ways to discard food besides landfills.

WASHINGTON—Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.

But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.

In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.

The ban, which will commence Oct. 1, applies to institutions that produce more than a ton of food waste a week. Those 1,700 some-odd supermarkets, schools, hospitals and food producers will no longer be able to send their discarded food to the landfill. Instead, they they'll have to donate the useable food and ship the rest to a composting facility, a plant that turns the scraps into energy or a farm that can use it as animal food.

"It's a material that we've historically wasted. And now we're putting in place the rules and regulations that should allow this resource to be utilized in lots of different kinds of ways," David Cash, commissioner of the Massachusetts Department of Environmental Protection, tells The Salt.

What's driving this policy? Landfills aren't very environmentally or financially attractive anymore. They generate greenhouse gases, and space is getting increasingly limited – and costly — as they start to reach capacity.

More From FoodService Director

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

FSD Resources