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Many types of businesses and institutions generate food scraps at their facilities. Larger food-centered businesses like supermarkets, catering operations, and food processors typically have large amounts of food scraps and can benefit significantly by composting food scraps and diverting this material from disposal. If your business or institution has a food service operation it is likely that there are food scraps generated in the preparation, service, and clean-up process that could be diverted from disposal.
The Massachusetts Department of Environmental Protection established a commercial organics waste ban, which went into effect on October 1, 2014. Estimate your food waste using the RecyclingWorks Food Waste Estimation Guide and learn more about complying with the commercial food material disposal ban here.
To help businesses comply with Massachusetts Department of Environmental Protection (Mass DEP) Waste Bans for commercial food waste and other materials, RecyclingWorks developed the following sector-specific tip sheets, available in both English and Spanish. Tip sheets for additional business sectors will be posted below as they are available.
Waste Ban Compliance Tips for Restaurants [English][Español]
Food Donations
Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, and shelters. Food recovery programs can offer numerous benefits to businesses and communities. They provide wholesome food to needy families and help communities and businesses meet state and local waste reduction goals. Food recovery programs can save businesses money otherwise spent on trash collection and disposal fees, allow for tax deductions according to the 1976 Tax Reform Act (Section #2135, p. 106), and improve public image. Since 1996 the Bill Emerson Good Samaritan Food Donation Act has protected good-faith food and grocery donors from civil and criminal liability.
For more information on food donation laws in Massachusetts, see the following legal fact sheets from the Harvard Food Law and Policy Clinic:
Find a list of food banks and food rescue organizations in Massachusetts and learn more about starting a food donation program at your place of business on our Donate Food page.
The following instructional video provides an overview of successful food donation programs at two Massachusetts businesses that partner with food rescue organizations, Rescuing Leftover Cuisine and Food Link, to successfully divert nutritious food from disposal and provide it to people in need.
Food Donation Case Study: Read more about the successful donation programs at Whole Foods in Medford and the Westin Boston Waterfront Hotel.
Gleaning is the practice of collecting produce after a farmer has harvested their crop. During a harvest, edible, nutritious produce can be left in the fields for a number of reasons, like cosmetic imperfections, weather damage, market fluctuations, and the inability of harvest machinery to capture all available produce. Typically, this produce will be plowed into the fields or simply left to decompose. Gleaning organizations work to organize volunteers to rescue this produce, and re-distribute it to people in need that may not otherwise have access to healthy food. This process prevents this food from going to waste, and strengthens regional food systems. The United States Department of Agriculture has a toolkit titled, "Let's Glean!" that provides instructions on how to begin a gleaning program. Gleaning organizations in Massachusetts include:
If your organization participates in organizing or carrying out gleaning events and would like to be added to this list, contact RecyclingWorks in Massachusetts by phone at 1-888-254-5525 or email@example.com.
Don't trash your food scraps – compost them!
MassDEP estimates that food material accounts for about 15% percent of all municipal solid waste disposed of in the state of Massachusetts, or nearly 900,000 tons per year. When other organic materials like compostable paper and yard waste are included, the combined organics total about 25% of all disposal. In today's economy, many businesses have started composting programs at work because it saves them money on waste disposal costs. Composting is also good for the planet and your local community because it reduces GHG emissions from landfills. According to the Highfields Center for Composting, composting 5 gallons of food scraps is equivalent to not burning one gallon of gasoline. Finished compost is used by farms and gardeners, reducing the need for chemical-based soil amendments.
The RecyclingWorks in Massachusetts program has worked with local health officials to develop recommended Best Management Practices (BMPs) for use by health agents to support and inform local oversight of commercial food scraps collection programs. These BMPs are also intended to serve as a resource to businesses and institutions and their haulers. In addition, RecyclingWorks has developed a Food Diversion Guide specifically for restaurants.
In 2010, the Center for EcoTechnology helped Big Y Foods supermarkets compost over 1,100 tons of food scraps and recycle over 13,000 tons of cardboard and film plastics; the net result in avoided trash disposal costs and recycling revenue was a contribution of about $2.5 million to Big Y's bottom line! Big Y and many of the other businesses that compost benefit from these cost savings and also get to share this information with consumers and clients who often choose to spend their dollars with conscientious green businesses. Read the Big Y Supermarket Case History.
What happens to food scraps?
In Massachusetts, there are a number of food and organic material composting operations ranging in size from small farms to large commercial processing facilities. Much like traditional recycling, food scraps can be transported by a hauler to a locally designated processing facility. A competitive service market is being created with many new hauling/collection companies and farms working to develop and build additional capacity to manage food scraps in Massachusetts.
There are several methods of composting including open and covered windrows, aerated static piles, and in-vessel technologies to name a few. A newly emerging technology in Massachusetts is called anaerobic digestion which takes organic wastes like food material and captures methane in the process to create renewable energy. For facilities that generate large amounts of food scraps, some on-site solutions may also be an option.
In the basic composting process – naturally occurring microorganisms decompose organic waste. This applies to all the composting methods above. Composting facilities manage the proper balance of carbon, nitrogen, oxygen, moisture and temperature to create a salable product that is made available for a variety of uses in landscaping, erosion control, and farming applications.
Commercial composting operations can handle a range of different materials. In addition to the typical feedstock of fruit and vegetable trimmings, coffee grounds, egg shells and napkins, the commercial process can safely handle raw and cooked meats and fats, dairy products, compostable paper like paper towels, waxed cardboard, and compostable cutlery and containers. Exact input material specifications can vary from facility to facility so be sure to check what materials are accepted before including anything beyond food. The Biodegradable Products Institute (BPI) is an excellent resource for determining what items are acceptable in compost at your facility. BPI is a professional association of key individuals and groups from government, industry and academia, which promotes the use, and recycling of biodegradable polymeric materials via composting.
What happens to food once it is composted?
Finished compost is tested and graded, which determines its final use. The resulting product can be used on site at the processing facility such as a farm, or it can be sold as a product that enriches soil by improving its structure and increasing its moisture and nutrient retention. When compost is used in farming, gardening and landscaping applications, it provides organic nutrients to plants without the use of chemical fertilizers and retains moisture in the soil, reducing the need for watering.
The EPA Food Recovery Challenge
The Food Recovery Challenge asks participants to make efforts to reduce the amount of food waste they produce, reducing their expenses and greenhouse gas emissions while helping the community. Read about success stories from the EPA's Food Recovery Challenge.
Food Waste Case Studies
RecyclingWorks has helped many businesses and institutions to implement food waste management programs. Read some of their stories below.
UMass Amherst
Learn about UMass Amherst's food recovery efforts across the food recovery hierarchy, including source reduction, donation, and composting.
UMass Amherst Case Study: Lean more about source reduction, food donation, and composting of food scraps from UMass Amherst.
UMass Amherst is also featured in RecyclingWorks' instructional video on Source Separation Best Management Practices.
Westin Boston Waterfront Hotel
Learn about how the Westin Boston Waterfront Hotel established a food donation program with help from RecyclingWorks and community partners.
Westin Boston Waterfront Hotel Case Study: Learn more about the Westin Boston Waterfront Hotel's food waste diversion and food donation program.
Boston Public Market
Learn how Boston Public Market, with the help of RecyclingWorks, donates surplus food and compost food scraps.
Boston Public Market Case Study: Learn more about food donation and composting of food scraps from Boston Public Market.
Town of Lenox
Learn how the Lenox Environmental Committee and RecyclingWorks helped eight small restaurants start diverting food scraps for composting.
Town of Lenox Case Study: Learn more about food scraps diversion in Lenox.
Massachusetts College of Art and Design
Massachusetts College of Art and Design Written Case Study: Learn more about the food waste diversion program at MassArt.
Massachusetts College of Art and Design Case Study: Learn more about the food waste diversion program at MassArt.
Gardner Ale House
Learn how RecyclingWorks helped Gardner Ale House establish a successful program to divert food scraps to an off-site pig farm in advance of the commercial organics ban.
Gardner Ale House Case Study: Gardner Ale House in diverts over 70% of its waste by composting and recycling.
Lenox Hotel
Learn how RecyclingWorks helped the Lenox Hotel in Boston estimate current food waste volumes and develop a successful food scraps diversion program in their three on-site restaurants.
Lenox Hotel Case Study: Learn about how the Lenox Hotel has implemented a food waste diversion program in the Boston area.
America's Food Basket Supermarkets
Learn how America's Food Basket stores worked with CERO, an employee-owned cooperative, and RecyclingWorks to implement a successful composting program.
America's Food Basket Case Study: Read about the ways America's Food Basket supermarkets divert 4.5 tons per week of source separated organics, totaling 234 tons annually.
River Valley Market
Learn how River Valley Market saves money each week by reducing their waste stream through a robust composting program by watching this short YouTube video.
Worcester State University Composting
Learn how Worcester State University set up a successful off-site composting program to comply with the commercial organics waste ban and divert 60 tons of food waste annually.
Deerfield Academy
Learn how Deerfield Academy diverts 80% of their waste through composting, donation, and other waste reduction efforts.
UMASS Amherst Blue Wall Cafe
Blue Wall Case Study: Learn how the University of Massachusetts diverted over 1200 pounds of food waste per day by implementing a composting program.
Boston University Dining Services
Boston University Case Study: Learn How Boston University grew their composting program from 4 tons of organic waste diverted in 2007 to over 850 tons in 2011.
Hilton Garden Inn, Devens, MA
Hilton Garden Inn Case Study: Learn about how the Hilton Garden Inn has implemented commercial composting in the Devens area.
Cooley Dickinson Hospital
Cooley Dickinson Case Study Learn the simple steps used by Cooley Dickinson Hospital used to expand their composting program and divert 60 tons of organic waste!
Blue Man Group
Blue Man Group Case Study: Learn how Blue Man Group expanded their recycling system, began food waste diversion and drastically reduced waste disposal costs while meeting internal green initiatives.
Big Y Supermarkets
Big Y Supermarket Case History: Learn how Big Y supermarkets saved $2.4 million in 2010 by diverting their organic materials and recyclables from disposal.
Northampton Brewery
Northampton Brewery: Learn about Northampton Brewery's commitment to a low environmental impact and the measures that allow them to divert 300 tons of food waste annually.
Harvard University
Harvard Case Study: Learn how Harvard University achieves 55% waste diversion, despite limited storage and dock space, by utilizing technology and student involvement.
Clio Restaurant
Clio Case Study: Read about the steps the Clio Restaurant in Boston, MA takes to divert nearly 50,000 lbs of food waste annually!
Genzyme Corporation
Genzyme Case Study: Learn about the challenges and accomplishments of Genzyme Corporation's food waste management program, and the steps they implemented to divert 6,620 lbs of food waste in the first year!
State Street Corporation
State Street Case Study: State Street Corporation decreased their total waste volume by 13% simply by implementing a pre-consumer composting program!
Learn about recycling other materials
For more information on other commonly recycled materials visit these pages:
- Bottles & Cans
- Cardboard
- Construction Materials
- Electronics
- Fluorescent Lamps/Light Bulbs
- Pallets
- Paper
- Plastics
Additional Resources
- Find out how to start or improve your own recycling program.
- Find a hauler or processor for recyclable materials in your area, search our Recycler Database.
- For more information on recycling in Massachusetts check out the MassDEP Factsheet: Where does it all go?
- Learn about Massachusetts Waste Bans
- For answers to frequently asked questions about the commercial organics waste ban, see MassDEP's guidance.
- Find out how you can purchase compost and other products produced from food scraps and leaves and yard waste in our Buying Recycled Products section.
- For guidance on starting a food scraps diversion program in the hospitality industry, see our Restaurant Food Waste Diversion Guide.
- Download the Mass DAR Composting Guide.
- Download the Composting Guide and Worksheet from the MassDEP and the Devens Eco-Efficiency Center.


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Monkfish with a chilli and coriander sauce
- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 fillet monkfish tail, around 400g
- ½ onions, sliced into rings
- ½ large red chilli, seeds removed, chopped
- 3-4 tbsp chopped tomatoes
- 2 large plum tomatoes, sliced
- handfuls shredded spinach
- handfuls chopped coriander
1. Remove the monkfish membrane using a small sharp knife and set the fish aside.
2. Heat some olive oil in a pan, toss in the onions and sweat them gently until soft. Add the tomatoes and leave to cook on a low heat.
3. Season the fish with salt and heat some olive oil in a sauté pan. When the oil is very hot, add the fish and sear for 2-3 minutes on each side. While the monkfish is cooking, finish the tomato sauce.
4. Add the chilli to the tomato sauce and then the spinach. Once it has wilted, add some of the coriander, reserving a little for garnish. Remove from the heat.
5. To serve, slice the monkfish and place on top of the tomato sauce. Finish with a scattering of coriander.
Rate This Recipe

subset: commoncrawl


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Our Company
We believe that excellence should be a given – PRS Group is lucky to employ some of the most experienced and talented people in the External Wall Insulation Industry, this means knowledge and attention to detail are second nature to our teams. With over 150 years of combined management and operational experience, you can be sure to get only the very best from us.
We value integrity and reliability and always place the customer's journey at the top of our agenda. PRS work with many of the industries top manufacturers to ensure your installation is properly designed and gives you the maximum return on your investment.
Our Mission
To promote the use of modern building technologies with the specific aim of reducing carbon emissions and helping to tackle Fuel Poverty. Our passion is to provide excellence in all aspects of our work and lead the way with innovation.
Our Values
Excellence – We give it as standard
Integrity – We are real
Quality – What we do – We Do Well
Accountability – If it needs to be, it's up to me
Partnership – With our Customers, Our Suppliers and our People.
Collaborative – We use technology to collaborate
Our values have seen us grow from 6 people to over 180, and has driven many of our customers to return time and time again, each time it gets better. We have discovered that delivering excellence is actually not that hard, it just takes passion and integrity – and of course, great people.!


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Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
Eastwood Shell located at 244 Versailles Rd in Frankfort, KY services vehicles for Gas Stations. Call (502) 695-5613 to book an appointment or to hear more about the services of Eastwood Shell.
Fuels, Convenience Store
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i have been going here for 5 years the owners are very nice and friendly
Eastwood Shell can be found at Versailles Rd 244. The following is offered: Gas Stations. The entry is present with us since Sep 8, 2010 and was last updated on Nov 12, 2013. In Frankfort there are 9 other Gas Stations. An overview can be found here.
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Brand Spotlight TeeTotal Clothing
First things first, go check out the stupidly cool animation found on the TeeTotal Clothing homepage. I don't think I've seen anything like that before, and no don't be put off it isn't a 1990's era flash landing page much better!
Another brand which shares my frustration of the boring high street fashion found here in the UK, they have a strong lineup of tees available with the Helium works design as my favourite.
TeeTotal Clothing is a student run clothing brand based in Bristol with a vision to blur the lines between wearing a tshirt and wearing a piece of art. The idea for TeeTotal Clothing was born last year when we realised many of our friends shared our frustrations with High Street fashion. We've all come back from Topman with our new favourite tshirt only to find out another two of your friends have the same one, that's when we decided to do something fresh and different. All our tees are limited edition breaking away from the mass produced High Street alternatives available on the market.
TeeTotal Clothing is setting the way in individual fashion with every single t shirt being part of a limited run… Each tshirt is designed by a different one of our amazing team of artists and only printed in a numbered batch of 250, just like a limited piece of art. We like to think of a t shirt as simply a mobile canvas.
Part of what we are trying to achieve at TeeTotal Clothing is to promote up and coming artists world-wide and in some cases be a stepping stone or platform for some bright futures in design and illustration. We try to promote our artists as much as we can, from putting their name on the hang tags, to a small artist bio next to each product on our site. Most importantly, we do this whilst offering the exciting designs and apparel that we believe both our, and your, target market is searching for.
TeeTotal Clothing Online Store | Facebook | @TeeTClothing
2 Comments
But it 'looks' just like high street fashion?
Comments are closed.


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Carlos Silva is getting his first start for the Cubs tonight against the Reds. It will be the 2nd NL start in his career, with the first being a no-decision on August 2, 2003, for the Phillies.
Over the last two years, with Seattle, he went 5-18 was a 6.81 ERA. Over 183.2 innings, he allowed an incredible 12.45 H/9, and a .330 average. He was in a class by himself the last few years, allowing many more hits per game than even Livan Hernandez and Sidney Ponson.
Early in the spring, he had a bad outing that left Lou Piniella almost speechless:
"It wasn't, uh …" manager Lou Piniella said, letting the media fill in the blank. "The results were really not good. I can see where he locates a lot of pitches in that thigh area, and that's a ball that you can drop the bat head on fairly easy. … But this is the first time out, so hopefully he gets better from here."Most H/9, 1000+IP
Does Silva just throw it out and put it behind him?
"I have to, you know what I mean?" he said with a laugh. "If I'm going to stay with this game, I'm going to be a mess."
11.13 Chief Hogsett (1929-1944)
10.98 Dick Coffman (1927-1945)
10.98 Benny Frey (1929-1936)
10.97 Carlos Silva (2002-present)
10.85 Sloppy Thurston (1923-1933)
He also tends to issue very few walks (including only 9 in 188 IP in 2005), but even those have been going up. One thing he probably has going for him is low expectations. If it doesn't look like batting practice for the Reds tonight, people will be pleasantly surprised and he might be able to become a part of the Cubs rotation for a while.
Ted Lilly should be returning to the Cubs rotation soon, which will result in someone getting bumped. If Silva pitches tonight anything like he did in Seattle, his stint in the Cubs rotation won't be long.
Update: Was that the real Carlos Silva? 6 IP, 1 ER, 3 H, 3 SO, 1 BB. I doubt that the Cubs were expecting that, but they may have found something here. His next start is scheduled to be a day dame against the Brewers at Wrigley on Thursday, and he could further cement his status in the rotation, which he'll need for when Ted Lilly returns.


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Hooghly Imambara is a mosque cum of Muslims in Hooghly. The construction of the building was started by Muhammad Mohsin in 1841, which completed in 1861. Tourist visit Imambara place in picnic as well as in holidays.
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Car or Taxi: visit tourist place Imambara from Hooghly district by taxi or any other vihicle.


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April 21, 2014
1:48 pm
Ever been too busy to go out and buy the alcohol for a house party you're hosting, or simply been too lazy to do anything about it? Why not have some bottles of wine or vodka or whatever else delivered straight to your apartment? Well, NYC-based startup THIRSTIE has been helping New Yorkers do precisely that for the last two months, and it recently announced that it will be expanding its on-demand alcohol delivery service to the good people of both Chicago and Los Angeles.
"The initial response to THIRSTIE has been overwhelmingly positive in Manhattan and Brooklyn," said THIRSTIE CEO Devaraj Southworth. "We are thrilled to be able to extend our reach to cater to customers whether they are in West Hollywood, Los Angeles, or downtown Chicago: so they can devote more time to cooking, wine tasting, or mixology fun with friends."
Since going into public beta in late February, THIRSTIE has found overwhelming success in NYC, with sales far exceeding their expectations. The company noted that it sees a return user rate of 50 percent – certainly impressive for any startup, which speaks volumes for the kind of demand that's out there for local, on-demand alcohol delivery. With the rapid success of THIRSTIE in NYC, the company decided to capture this demand in other larger cities like Los Angeles and Chicago.
In order for local alcohol delivery to work, THIRSTIE partners with local wine and spirits merchants, and integrates their entire inventories on the THIRSTIE app. To use the service, one need only access the app through the web or smartphone (available for both iOS and Android). Users can then decide whether to browse through wines or liquors and check out the available products, with information on size, alcohol content, and price. Purchases are made directly in the app itself and deliveries are made to your door within the hour.
"Consumers are increasingly interested in being a part of the culture, and this is reflected by people hosting more parties, going to wine and liquor tastings, and attending mixology courses," said Patrick Jones, a spokesperson for the company. "THIRSTIE gives consumers a tool that adds convenience to drinking in."
Considering the convenience and immediacy of alcohol delivery service, it's no surprise that THIRSTIE has performed so well. For many, time is the greatest commodity, and any service that allows people to be more productive with their time – such as redirecting time spent from going out and buying alcohol to cleaning your apartment and, like, taking a shower – is sure to become an essential tool. Whether the company can replicate its success in Chicago and Los Angeles is wholly dependent on their approach, considering the different nature of cities and their residents; however, independent of their future performance, one thing is certain: THIRSTIE has stumbled into a new service industry where others will surely follow.
If you're in NYC, Los Angeles, or Chicago, download THIRSTIE for iOS or Android.
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Fahrenheit 451
I need a quote with page numbers about freedom.
"We must all be alike. Not everyone born free and equal, as the Constitution says, but everyone made equal. Each man the image of every other; then all are happy, for there are no mountains to make them cower, to judge themselves against." (Page 58)
Fahrenheit 451


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Three new recently adopted versions of CDMA (Code Division Multiple Access) are paving the way for unprecedented cellular call quality and capacity for worldwide 3G systems. This reference is the best way to gain an understanding of how to implement and upgrade systems to all three of the standards. * Solves both capacity and quality of service problems * Explains the integration of radio, telephony, and data systems--the major domains of CDMA networks * Helps contextualize new technical requirements such as ANSI-41When there is a community of demand in an area without telephone transport, we can think about using repeaters. ... within its good 5Perhaps there are wind- driven or solar-battery systems that make a stand-alone wireless repeater practical.
|CDMA Capacity and Quality Optimization
|Adam Rosenberg, Sid Kemp
|McGraw Hill Professional - 2003-03-18
You must register with us as either a Registered User before you can Download this Book. You'll be greeted by a simple sign-up page.
Once you have finished the sign-up process, you will be redirected to your download Book page.How it works:


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Oscars 2014 Poll Results - Just Jared Readers Pick the Winners!
The big night is finally here and all the stars will be stepping out at the 2014 Academy Awards held at the Dolby Theatre on Sunday (March 2) in Hollywood.
Earlier this weekend, we asked all of our readers to vote on who they think will be victorious at the show tonight and thousands of you guys let your voices be heard!
As a reminder, in the Best Picture category the nominees are American Hustle, Captain Phillips, Dallas Buyers Club, Gravity, Her, Nebraska, Philomena, 12 Years a Slave, and The Wolf of Wall Street.
Click through the gallery below to see the results of the poll…


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FRESNO, Calif. --A woman is in the hospital Tuesday morning, after a fire burned through a house in Fresno County.
The fire broke out late Monday night near Selma on Dinuba and Leonard. Authorities say when fire crews arrived at the scene, the home was fully engulfed in flames.
The injured woman was taken to the hospital with minor injuries. There's no damage estimate at this time. The cause of the fire is under investigation.


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Alerus Mortgage
Sponsored By
Good Question: Why Are Mortgages Sold?After mortgage banker Alex Stenback of Alerus Mortgage helps people buy a new home, he sells off the mortgage. "We sell everything that we do here," Stenback said. "When we sell them, it's one by one." About 80 percent of home loans are eligible to be sold. Stenback says it can happen for a couple of reasons. "One is there is $10 trillion in outstanding mortgages right now in the country and there's simply not enough deposits in all the banks to make that many mortgages," he said.