Resources

By Kate Worley Part 2: Making the Business Case for Food Waste Recycling Food waste is a topic increasingly recognized for its impacts economically, socially, and environmentally. For businesses that sell food products, after a focus on prevention, upcycling and donation, recycling should be the next step in responsibly managing wasted food. Employees may also…

By Kate Worley Making the Business Case for Food Waste Recycling Food waste and loss is a topic that is now being recognized for its impacts economically, socially, and environmentally. For businesses that sell food products, after a focus on prevention, upcycling and donation, recycling should be the next step in responsibly managing wasted food….

Transaction delivers sustainable growth and better service for their respective customers. Simultaneously advances Synagro’s circular-economy business model and extends their leadership within the biosolids market throughout the state of California Reinforces Denali’s commitment to non-biosolids customers in Arkansas and Missouri while also enabling a more focused approach to the robust and dynamic non-biosolids California market…

By Kate Worley Composting is a controlled biological decomposition process in the presence of oxygen (aerobic) that produces a rich, dark, earthy soil amendment.¹ Organic inputs to the composting process can include yard wastes, food wastes, crop residues, manure, and biosolids, and a successful composting process requires the correct carbon to nitrogen balance of materials.¹…

New depackaging processes, technology and expertise can separate up to 97% or more of all trash from organic food waste Walmart is the first retailer to collaborate with Denali to leverage this technology as part of its goal to reduce operational waste Based on early testing, Zero De-Pack solution has increased the volume of potentially…

The hospitality sector is a significant generator of food waste, and included within this sector are hotels, events, and food service, among others. It is estimated that customer-facing businesses, including foodservice, grocery retail, and others, make up approximately 20%, or 18 million tons, of surplus food in the U.S. annually. ¹ Of the surplus food…