New Report Identifies Opportunities for Successful Co-Digestion at Water Resource Recovery Facilities
February 2020

(Washington, D.C.):  Diverting food waste feedstocks like fats, oils and grease, food scraps, and food processing residuals to anaerobic digestion at water resource recovery facilities (WRRFs) can provide significant benefits to WRRF finances, as well as to our environment and community well-being; however, WRRFs face a number of hurdles that leave this potential sustainability strategy largely untapped. Fewer than 1 in 10 WRRFs use anaerobic digestion to process wastewater solids, and only 1 in 10 of these are co-digesting high-strength organic wastes.

Food Waste Co-Digestion at Water Resource Recovery Facilities: Business Case Analysis
Author
Carol Adaire Jones, Craig Coker, Ken Kirk, and Lovinia Reynolds
Date Released
December 2019
Food Waste Co-Digestion at Water Resource Recovery Facilities: Business Case Ana

Co-digestion of food wastes with wastewater solids at water resource recovery facilities (WRRFs) can provide financial benefits to WRRFs as well as a broad range of environmental and community benefits. Co-digestion is a core element of the wastewater sector’s “Utility of the Future” initiative, which envisions a new business approach for pioneering WRRFs to create valuable energy and nutrient products via the recovery and reuse of residuals from the wastewater treatment process.

The Nashville Farmers’ Market Helps Customers Recycle Food Waste
The Nashville Scene (by Margaret Littman)
May 16, 2019
https://www.nashvillescene.com/food-drink/features/article/21068667/the-nashvil…

Your next visit to the Nashville Farmers’ Market on Rosa Parks Boulevard will include six new items. No, not necessarily farm-fresh peaches or asparagus, though those will likely be there too, depending on when you arrive. The market is introducing six custom-designed receptacles that allow customers to sort their trash. . . .

Congressional Conference on the Farm Bill: What is at Stake for Food Waste?
Capitol Building
Ian Hardman
Carol Adaire Jones
Monday, August 13, 2018

With the U.S. Senate voting on July 31 to join the House of Representatives in conference on their respective Farm Bills, the two houses face major challenges to resolve the wide gaps in many elements. Reauthorized every 5 years or so, the Farm Bill is a comprehensive piece of legislation that affects all facets of the American food supply.

RCRA and Retail: Considering the Fate of Consumer Aerosol Cans
Author
Environmental Law Institute
Date Released
May 2018
RCRA and Retail: Considering the Fate of Consumer Aerosol Cans

Minimizing waste generation includes diverting waste streams to reuse and recycling as well as recapturing materials. In devising new approaches for the management of materials and the diversion of wastes under RCRA, federal regulators can draw on their knowledge and years of experience working with particular sectors and materials. In the retail sector, managing discarded and returned consumer aerosol cans can hit the "tripwire" for RCRA ignitability, requiring their management as hazardous waste.

Paper or Bio-Plastic? Innovative Packaging to Prevent Food Loss
Innovations in food packaging create opportunities to reduce food loss (Pixabay)
Lauren Petersil
Monday, April 9, 2018

It’s well known that up to 40% of food in the United States goes to waste. As a result, a large portion of the blue water utilized in agricultural irrigation ends up back in the ground—not in aquifers, but in landfills. While the majority of food waste in the United States is attributable to the disposal of safe, edible foods, a considerable amount of food that goes to landfill is “lost” due to spoilage or food being otherwise deemed unfit for human use.

Analyzing the Food Rescue Landscape in Nashville, Tennessee
Nashville, Tennessee (Wikimedia Commons)
Emmett McKinney
JoAnne Berkenkamp
Linda Breggin
Monday, November 20, 2017

Some say leftovers are the best part of Thanksgiving. While that may be true, the rest of the year, there are ample missed opportunities to donate surplus prepared foods from institutions and restaurants. Realizing these opportunities is an important way to waste less food and feed more people, because up to 40% of food (along with the water, energy, and land used in production) goes to waste every year in the United States. At the same time, over 13% of Americans—one in eight—experience food insecurity.

FOOD WASTE: Onsite Food Waste Pre-processing Systems: Is Recycling Really Happening?
By Taz [CC BY 2.0 (http:/creativecommons.org/licenses/by/2.0)], via Wikimedia C
Christopher Wright
Carol Adaire Jones
Wednesday, May 24, 2017

Recycling food waste through composting and anaerobic digestion has the greatest potential by far to reduce the quantity of food waste going to landfills over the next 15 years relative to food waste reduction and reuse, according to ReFED. However, as more cities and states institute landfill food waste bans and other programs to promote recycling, the demand for centralized organic processing facilities is outpacing the supply. To address the gap, vendors are actively marketing to commercial customers new onsite pre-processing systems, including dehydrators, pulpers, and biodigesters. The systems can save money by reducing or eliminating off-site hauling of food waste and are well suited to facilities short on space and staff time. But the question arises: are the nutrients and energy in food waste really being recycled?  The answer depends upon the next stage of processing.

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