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  • Success Stories   

    As part of a waste reduction initiative within McDonald’s Pacific Sierra Region, the owners and franchise partners of 24 restaurants in Alameda County made recycling and composting of food scraps and food-soiled paper a priority at their businesses.

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    EPA's Toolkit for Reducing Wasted Food and Packaging: A guide for Food Services and Restaurants. Provides an overview of wasted food and packaging, a food recovery hierarchy, and a tutorial for EPA's Tool to Track Wasted Food and Packaging.

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    Monetary Awards for Businesses, Institutions and Nonprofits in Alameda County that have projects relating to Food Waste Prevention and Food Recovery.

  • Success Stories   

    UC Berkeley’s foodservice provider Cal Dining measures types and amounts of pre-consumer food waste with specialized tracking equipment, then uses the findings to modify purchasing and food prep routines. Cal Dining has reduced food waste by 19%, equivalent to 27 tons/year, or $98,402/year in reduced food costs.

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  • News  |  02/04/2014

    StopWaste is offering funds to support innovative waste reduction programs through its Competitive Grants Program. Grants will be awarded to nonprofit organizations in Alameda County that have implemented innovative projects to increase individual and community involvement in waste reduction and recycling efforts, decrease the amount of waste generated and sent to landfills, and encourage the development, marketing and use of recycled products.Grant funds range from $25,000-$65,000. The deadline to apply is March 17, 2014.

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  • Success Stories   

    This artisanal bakery in Berkeley relocated and grew its business. Green building materials and techniques were used during building renovations. The move presented an opportunity to set up composting and recycling programs that have reduced waste by over 95%. 

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  • Success Stories   

    StopWaste helped food manufacturer American Licorice purchase a spiral dryer that prevents the creation of 150 tons of candy-waste a year. Through this and a variety of other measures, the company has reduced waste by 98%, saving $48,000 a year.

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  • Success Stories   

    UC Berkeley is implementing food waste tracking systems at the four largest residential dining halls on campus. Specialized equipment and software helps kitchen staff weigh, record and analyze pre-consumer food and portion sizes, allowing them to identify and prevent food waste at the source.

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