Archive for December, 2017

Turning Your Grease into Green: How to Profit from Being in a FOG

Within the restaurant industry, disposing of grease, oil and fat in a sustainable way can be a challenge; it can get messy, expensive and could lead to fines and legal troubles if not dealt with properly. A fat, oil and grease (FOG) program will reduce the amount of grease discharged to the wastewater collection system, as well as reduce maintenance costs. FOG programs not only help restaurants, grocery stores or distribution centers dispose of grease in a safe, sustainable way – they also generate income from rebates by implementing this safe disposal system.

Grease is changing. Now, restaurants have the power to participate in the circular economy, turning their used grease into useful materials for other businesses.…

The Journey to Zero Waste

It’s become a buzzword in the waste and recycling industry. Both businesses and municipalities are setting goals to achieve Zero Waste. But is what the name implies, Zero Waste truly possible in business and manufacturing?

When trying to understand Zero Waste, we run into a variety of ideas and explanations, but for our purposes, we are referring to Zero Waste programs in businesses. ZERO WASTE is achieved when at least 90% of waste is diverted from landfills, incineration and the environment. The strategy is to look at the entire life cycle of a product and to minimize waste in all stages of the process; from material selection, production, packaging, delivery and post-consumer.…