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How Sports Teams Divert Waste Using Bioplastic

The Moda Center (pictured), home of the NBA's Portland Trail Blazers, achieved an 87 percent landfill waste diversion rate in 2013 to date and has saved more than $567,000 in costs associated with waste disposal since 2008. (Full Article)

Balancing sustainability, profitability in the restaurant business

Michael Leviton, chef-partner of Lumi�re restaurant in Newton, Mass., is not just one of New England's most celebrated chefs. He's also the board chair of Chefs Collaborative, a leading conservationist group focusing on sustainable practices. (Full Article)

WRAP to Continue Tackling Recycling and the Circular Economy Despite Cuts

Budget cuts won't halt the UK's Waste and Resources Action Programme's (WRAP) work towards a circular economy, according to the organisation's Annual Report. (Full Article)

WRAP to Continue Tackling Recycling and the Circular Economy Despite Cuts

Budget cuts won't halt the UK's Waste and Resources Action Programme's (WRAP) work towards a circular economy, according to the organisation's Annual Report. (Full Article)

EnergyStar qualified Commercial Refrigerator and Freezer Draft specifications

The U.S. Environmental Protection Agency (EPA) recently released Draft 2 Version 3.0 product specification for ENERGY STAR qualified commercial 10 refrigerators and freezers. The EPA welcomes the input of partners and other interested parties on the specification. Stakeholders are encouraged to submit comments to EPA no later than September 13, 2013. (Full Article)

Study points to packaging as a solution to food waste in supply chain

A study done in Australia uncovers where and why food waste occurs within the supply chain and suggests packaging technologies that may help reduce this waste. (Full Article)

FDA standardizes 'gluten-free' definition for food industry

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. According to a news release, this will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease. (Full Article)

Break the Sludge Cycle

NAFEM has updated its basic data structure for how commercial kitchen equipment can communicate with commuting devices. (Full Article)

Break the Sludge Cycle

pg 40. In day-to-day operations, commercial kitchens and some businesses can generate substantial amounts of grease, which can accumulate and solidify in sewer lines. And if the plumbing system backs up, it can leave you wallowing in sludge, potentially resulting in a loss of business and property damage. If sewers are not correctly drained or are left untreated, backups could be a recurring problem. (Full Article)

It's Not Easy Being Green

pg 18. What are the three things you consider when buying a car? Most people will start with the size, style and functionality of the car and determine whether it fits their needs. Then there's the price tag and some consideration about how much financial pain this purchase will cause. Finally, there is the miles-per-gallon (MPG) rating, from which one can calculate how much your stylish purchase will cost to operate. (Full Article)

Putting the CHILL on High Energy Bills

pg 36. The Directory of Certified Automatic Commercial Ice Machines and Ice Storage Bins provided by the Air-Conditioning, Heating and Refrigeration Institute (AHRI) lists the containing ice harvest rate (i.e., production capacity) and energy and water usage rate data for current models. This database can be used for selecting both water- and energy-efficient models. (Full Article)

Seven Ingredients for a Sustainable Foodservice Operation

It's one of those subjects that is specific enough so everyone knows what you are talking about and yet it's broad enough that anyone can come up with their own definition of sustainability when it comes to foodservice. What's more, foodservice operators and their supply chain partners can approach sustainability from any number of directions, which allows for a tremendous amount of customization and creativity. (Full Article)

Sustainability Watch - Every Crumb Counts

Food waste is again a hot topic in the food sector with the launch last month of FoodDrinkEurope's multi-stakeholder programme, Every Crumb Counts. Ben Cooper spoke with Tove Larsson, director of environmental affairs at FoodDrinkEurope, about the new initiative. (Full Article)

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