Anyone in New York's service industry is well-acquainted with the vast amounts of food waste coming out of kitchens and businesses on a daily basis. Though unless that business is big enough to be covered by the city's organics diversion mandate, they may not know why or how to do anything about it yet. An upcoming city-organized event aims to give those businesses so much information that they'll have no excuse but to start.
On July 25, the NYC Food Waste Fair will bring together professionals from the recycling industry and the food service industry for a "soup to nuts" display of what's possible. Organized by the Foundation for New York's Strongest and the Department of Sanitation (DSNY), the event will feature exhibitions, workshops and demonstrations about every major step of the food recovery process.
The city estimates that local businesses generate more than 650,000 tons of food waste per year, and only about half of that is currently covered by a DSNY diversion rule for large sites. While many smaller hotels, restaurants and caterers are already making efforts to recover or divert food scraps too, the idea can often seem daunting.
“What makes up every business' organic waste is a little different and the priorities for every business might be a little different," said Louise Bruce, senior program manager of DSNY's organics division.
Bruce said the goal is to create a "one-stop shopping moment" for businesses that want information on reduction techniques, collection companies, on-site technologies, compliance and other topics without having to attend multiple events. The list of more than 50 exhibitors includes many of the top local and...