Blog Articles

Food manufacturers generate waste for hundreds of different reasons. Production changeovers. Off-spec products. Expired inventory. Packaging failures. Wastewater treatment. Ingredient losses. Product recalls. Damaged goods. Process residuals. The traditional approach…

The environmental discussion surrounding food waste in landfills tends to focus on methane. There is good reason for that. Food and other organic materials decompose in the oxygen-limited environment of…

Dissolved air flotation, or DAF, systems are widely used in food and industrial wastewater treatment. They perform an important job: removing fats, oils, grease and suspended solids from wastewater before…

“Landfill diversion” and “zero landfill” are often used interchangeably. They aren’t necessarily the same thing. For a food manufacturer trying to improve its waste program, understanding the difference can help…

Food manufacturers generate packaged products that can’t always be sold or distributed. The reasons vary. Products can be off-spec, expired, damaged, mislabeled, part of a production changeover or simply no…

Much of the conversation around food and organic waste has traditionally focused on a basic question: How should it be disposed of? A more useful question may be: What value…