Missouri Organic Recycling

Join Us on Facebook and Twitter!

2012-02-02T20:06:22Z

Missouri Organic Recycling is active on Facebook and Twitter… are you following us yet?

If you like Missouri Organic Recycling, then “Like” us on Facebook. Our Facebook fan page is a great way to keep in touch with us! Find links to our blog and website, and all types of news regarding composting, recycling and other green trends. Don’t forget to suggest our page to the rest of your Facebook friends!

Are you on Twitter? So are we! You can find links to our blog posts and see who we’re connected to by visiting our Twitter page. Got questions or comments? Feel free to connect with us on Twitter. Our Twitter alias is @MissouriOrganic. Follow us today!

Montana Food Bank Reaps Many Benefits from Food Waste Recycling

2012-02-01T14:35:39Z

If you’ve been skeptical about just how beneficial food waste composting is, the following success story might make you a believer.

The Great Falls Community Food Bank in Montana began their food waste recycling program back in 2010. By composting, they’re able to recycle 24 tons of food waste each year. This effort saves the food bank up to $3,000 per year in solid waste disposal costs. And the rich organic compost they produce helps to revitalize natural sources of local soil.

Here’s how it works: Local farmers and grocers either sell or donate their produce to the Great Falls Community Food Bank. However, not all of that produce makes it to anyone’s plate. All the leftover produce is then turned into compost soil, which then helps to grow even more local produce.

This is an excellent example of how food waste composting can benefit not only businesses, but the entire community. Visit our website to learn more about FRED, our very own food waste recycling program in Missouri.

Information from the San Francisco Chronicle

Image by Photodisc on GettyImages.com

Unilever launches food waste toolkit for restaurants

2012-01-30T00:28:28Z

Unilever Food Solutions has developed a waste toolkit for catering venues and restaurants to help food service operators control their costs better.

The toolkit breaks down the cost of commercial food waste and contains guidance on how establishments can carry out waste audits. It includes a briefing sheet for managers, guidelines for staff and menu ideas to use frequently wasted ingredients.

Unilever drew up the toolkit in response to its latest World Menu Report, which highlights the growing problem of food waste when consumers dine out. According to the research, over half the food produced in the world today is wasted as a result of inefficiencies in the human managed food chain.

The study surveyed over 500 Australian consumers and found that 81% of them thought it important for foodservice operators to dispose food waste in an environmentally-friendly way. In addition, half would pay more when dining out for a restaurant that was implementing sustainable practices.

On its website, Unilever says that reducing food waste is one of the biggest challenges for the food service industry. It states: “Food has a particularly high carbon footprint and requires considerable resources to grow, process and prepare.

“Many only think about disposal expenses when considering food waste, however we know for a fact that there are a number of other costs to consider when estimating the overheads of waste.”

Tips included in the toolkit include examining portion sizes based on consumption patterns, accurate measuring of ingredients, using off-cuts to create starter dishes, and using vegetable trimmings to make soups.

The toolkit is initially only available to Australian foodservice operators, but more information on it can be found http://www.unileverfoodsolutions.com.au/our-services/your-kitchen/work-smart/wise-up-on-waste