Waste Management = Environment Management Deja Dragovic - Living Green Magazine
go to original March 2, 2013

Western countries throw out nearly half of their food, not because it's inedible - but because it doesn't look appealing. Tristram Stuart delves into the shocking data of wasted food, calling for a more responsible use of global resources. (TEDtalksDirector)

Reducing food waste, and waste in general, is not only up to individuals, though don’t thump the significance of the decision of each one of us. But, obviously, based on the volume and turnover of food and consumers, businesses can make a major difference.

That is why, when setting up or reviving a business strategy, there are numerous components, such as making waste management an important and a critical component of running a successful business, which can favorably reflect on the big environmental picture.

The main aims are to reduce waste disposal, minimize waste accumulation, and economize the waste system by reusing and recycling byproducts as much as possible.

Primarily, the business must estimate the volume of waste produced in a given period (month; quarter; year) and classify the origins and end-source of the the of waste. They must be informed about and understanding of all options. Turning organic food waste into a compost reduces the volume of waste and, as it is relatively easy and economical to compost, it should be seriously considered for the restaurant and other food service establishments that normally circulate a large volume of organic waste. It is simple to set apart and process separately from other waste.

... A successful waste management plan will include a set of long-term goals, targeting sustainability, energy effectiveness, cost effectiveness and innovation.

Read the whole story at Living Green Magazine

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