Citing a recent report

published in Waste Age regarding a proposed statewide commercial food waste ban as well as funding to support anaerobic digestion in Massachusetts, Wast Cost Solutions CEO Michael Mintz says that there is increasing pressure on individuals and businesses to reuse and recycle as many materials as possible.

“The Massachusetts Department of Environmental Protection is seeking to establish a requirement for any company that disposes of one ton or more of organic waste per week to donate that waste. The organic matter would be repurposed as compost, animal feed or other approved uses,” he explains. “As waste disposal and recycling practices continue to evolve, I think we can expect to see more regulations like this imposed on both individuals and businesses, with respect to ‘wet waste.'”

It’s important for restaurants, food service companies and other businesses that generate food scraps as waste to be aware of this trend and prepare for it.

“Businesses can be proactive when it comes to recycling ‘wet waste,’ says Mintz. “Learn what steps you can take to recycle your ‘wet waste,’ including sorting food scraps into appropriate containers for recycling.”

Consider donating your food scraps to a community composting program or to a farm coop. Compost contains excellent nutrients that help fruits and vegetables grow, and food scraps are valued by many farmers for feeding their animals.

“By being proactive and recycling your ‘wet waste,’ you can be proud that you are helping the environment by keeping a valuable resource out of the local landfill,” says Mintz. “The sustainability trend is picking up steam. You can lead the charge, or you can find yourself scrambling later to keep up with your competitors.”

To learn about the composting and other recycling and waste management plans offered by Waste Cost Solutions, call 1.800.509.5399 or email