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  • Success Stories   

    The United States Postal Service’s massive Oakland Processing and Distribution Center uses reusable containers to prevent waste and recycles undeliverable mail, paper, cardboard, bottles, cans, plastic film, pallets, and other materials, saving $200,000 per year.

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  • Success Stories   

    Tesla Motors designs and manufactures electric vehicles. At their plant in Fremont they build the Model S, an all electric sedan that seats up to 7 people and was Motor Trend’s 2013 Car of the Year. The car company worked closely with StopWaste’s Use Reusables program to switch to reusable windshield racks, a project that eliminates about 100 tons of cardboard waste a year.

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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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  • 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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  • 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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