TRIMMING THE FAT – POSITIVE ECONOMICS OF FOOD RESIDUALS RECYCLING

“If all 400 supermarkets in Massachusetts recycled their organics, the industry could realize more than $4 million in savings per year,” reads the quote from Chris Flynn, President of the Massachusetts Food Association, in a new brochure, “Trimming The Fat: Cutting Costs By Reducing Food Waste.” Among the savings are a reduction in sewer and electricity costs associated with drain disposal, lower trash hauling costs, tax deductions for participating in food donation programs and reduced purchasing costs resulting from better inventory control.

The brochure reflects the important role of the hauler in making food residuals diversion happen. Under the headline, “Getting Started,” it notes the following: Contact a waste hauler listed in the Recycling Services Directory and discuss your options (www.wastecap.

org/wastecap/rsd2003/). Generators fill out a short questionnaire, which then connects them with haulers who offer food residuals collection services. (This free resource is compiled and produced by WasteCap of Massachusetts and funded by the Massachusetts Department of Environmental Protection.)