It’s projected that food waste will increase by a third in less than 10 years. By 2030, we will be tossing out 72 tons each second.
Today's guest blog is authored by Jon Smieja of GreenBiz Group. The original post can be read here.
We spend over 90 percent of our time indoors. Most of you are probably reading this newsletter indoors. Have you ever spent time thinking about circularity in the built environment? The question I’m thinking about today is: Can buildings be truly circular?
We are a long way from that ideal future right now, so I took a look at some of the numbers for construction and demolition (C&D) and building waste, and suggest a couple strategies to move this sector towards circularity.
Let’s start with a couple of staggering numbers:
- We generate an estimated 600 million tons of C&D waste each year in the U.S. This number is double that of all municipal…
Today's guest blog is authored by
Breweries across Massachusetts are demonstrating their commitment to sustainability through waste reduction, reuse, recycling, and organics diversion opportunities. Here are just a few recent examples.
Untold Brewing is a Scituate-based microbrewery with sustainability efforts focused on waste reduction, reuse, recycling, composting, and water conservation. As recently reported by The Hingham Anchor, the micro-brewery diverts spent grain to a local farmer in West Bridgewater to use as cattle feed, and it collects by-products such as beer hop, and sediment for composting. Their comprehensive recycling program includes…
Today's guest blog is authored by Deonna Anderson of GreenBiz Group. The original post can be read here.