Tonnage Optimization: Why Your Business Needs Someone Watching Your Weights

We often talk about the importance of bringing down the total volume of waste that your business produces, but when your sites have compactors and containers that are serviced on a regular basis, then your waste management partner should be actively working to bring those individual weights up. We look at this process, known as load optimization, or tonnage management, to see why it’s so important for your operations.

Why is Load Optimization so Important?

When they’re not being actively managed, site waste practices are generally less than optimal. Containers get filled quickly and without thought for how to achieve the optimal tonnage before they’re full to the brim and needing collection, meaning that many are full of air and not waste material.…

NWA Delivers Barnes & Noble a Fully Integrated Waste, Recycling and Compliance Program

Executive Summary

When the major bookseller Barnes & Noble contracted the services of NWA, their waste management was unconsolidated, with hundreds of invoices and different service level agreements. Costs were out of control and local managers were forced to take time away from their core business to deal with haulers.

NWA reviewed every location’s waste and recycling process, aligning the best service partner to each site’s specific requirements. Services were centralized and standardized, significantly lowering expenditure and ensuring complete control. Our compliance experts then eliminated the risk of penalties for non-compliance with waste legislation across the entire organization.

The Client

Barnes & Noble is a Fortune 500 company with over 600 retail stores and distribution centers located across 50 states.…

Technologies to Minimize Waste and Save Money in the Food Service Industry

In the U.S., the magnitude of food waste at a national scale is astonishing; three times more food is wasted than it would take to feed every single hungry person in the country. Meanwhile, the restaurant sector generates 11.4 million tons of food waste annually, at a cost of billions of dollars.

In this second article of our two-part series on improving profitability through waste minimization, we look at the technologies that can help drive savings in not just your waste bills, but in procurement, energy and labor costs.

Smart Meters

Smart meters provide a simple way to monitor and track the food waste from a professional kitchen, and when used as part of a regular auditing and monitoring process (see our part 1 article in this series, “Strategies to Minimize Waste and Save Money” for more detail), they can make a significant impact on pre-consumer waste, reducing procurement and waste disposal costs.…

Technologies to Minimize Waste and Save Money In Healthcare

In the first article of our two-part series on improving profitability through effective waste management and minimization, we looked at the strategies that healthcare facilities can utilize to drive efficiencies. In this second article, we turn our attention to the technologies that can drive significant savings in your waste bills.

Reverse Osmosis Treatment of Wastewater in Hemodialysis

Over 383,900 individuals in the U.S. undergo maintenance hemodialysis, with patients being exposed to between 300 and 600 liters of water depending on their prescription. For healthcare facilities offering dialysis treatment, Reverse Osmosis technology offers a great cost saving potential.

Reverse osmosis is a water treatment technology that incorporates the use of a semipermeable membrane to remove impurities from water.…

Strategies to Minimize Waste and Save Money in the Food Service Industry

Businesses are all seeking efficiencies in their operating processes and wise companies don’t leave waste out of the equation. In this two-part series, we look at the strategies and technologies that can help businesses in the food service industry drastically cut their waste bills and procurement costs.

Benefits of Implementing Waste Minimization Strategies

Capturing pre-consumer food loss can offer a vital boost to profitability, with food costs representing between 28 – 35% of gross income in restaurants. It’s no wonder that sustainable foodservice is now a goal which many operators are pursuing aggressively.

By reducing the amount of waste you produce, you will save money on commodities, labor, energy and disposal costs.…