On January 16, the American Council for an Energy-Efficient Economy, a national nonprofit based in Washington, D.C., recognized the Bay Area Regional Energy Network’s (BayREN) Multifamily program with an Exemplary Program Award as one of America’s outstanding energy efficiency programs.
While the holidays are often a time of abundance, particularly when it comes to food, they are also a time when many face an increase in food insecurity, particularly children who rely on school cafeterias for their next meal.
In December 2018, StopWaste, via its Waste Management Authority Board, adopted a new set of Guiding Principles which will help guide programmatic strategy and budget development through 2021.
StopWaste and Livermore Sanitation will soon embark on an innovative new project to help Alameda County meet its waste reduction goals by reducing contamination in commercial business compost streams.
StopWaste is currently supporting four Alameda County non-profits through its Community Outreach Grant program to activate their communities to reduce wasted food. Among this year’s grantees is San Leandro-based nonprofit Community Impact Lab, a diverse group of over 750 families that empowers its members to tackle social, economic, and educational disparities in their communities through monthly dinners, workshops, donation events, and more.
On October 3, the student body at Joaquin Miller Elementary School in Oakland came together during an assembly to kick off a new movement to reduce wasted food at their school.
Approximately 40 percent of edible food ends up in landfills, never reaching a plate, despite the fact that one out of five residents faces food insecurity in Alameda County. Schools can play an influential role in helping to solve this problem.
On September 26, 2018 the Governing Board of the Alameda County Waste Management Authority adopted Ordinance 2018-1, amending the Countywide Integrated Waste Management Plan (CoIWMP).
Oakland, CA—A new Alameda Countywide Waste Characterization Study reveals a significant drop in the amount of readily recyclable materials in the landfill.
The 2017-18 Study shows that the amount of “good stuff” – such as cardboard, plastic, metal, glass bottles and cans, food and food-soiled paper – make up 36 percent of the waste stream, down from 60 percent when the study was last conducted in 2008.
As concerns over the implications surrounding food waste rise, innovative leaders like LeanPath are using technology to change the way food service operators reduce wasted food in their kitchens. In a recent interview with FoodTank, Andrew Shakman, CEO and co-founder of LeanPath, describes LeanPath’s unique solution to this problem.
At a recognition event on June 28th, StopWaste acknowledged the recipients of the 2018 StopWaste Business Efficiency Awards, given for outstanding achievements in waste reduction.