Do the food waste bans apply to my company/organization?
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Food waste makes up a massive proportion of the waste sent to landfills. Since this material can be anaerobically digested and/or composted, states have recently instituted bans on sending food waste to landfills. The bans work a little differently depending on the state, but generally have two main components. The distance from composter/digester requirement is a radius (in miles) around each composter or digester site in the state. Any organization or business that is inside this radius AND generates more than the minimum tons of food waste is subject to the ban. There are few exceptions, mainly for public schools.
How can I estimate how much food waste my organization produces?
According to the Massachusetts Department of Environmental Protection, organizations equal to or greater than the following numbers in size are likely to be producing more than one ton of organic waste per week.
Residential college or university:
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730 students
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Non-residential college or university:
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2,750 students
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Secondary school:
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4,000 students
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Hospital:
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80 beds
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Restaurant:
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75 or more full time employees
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Resort/conference property:
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475 seats
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Supermarket:
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35 or more full time employees
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Source: Massachusetts Department of Environmental Protection
State:
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Connecticut
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Massachusetts
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Rhode Island
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Vermont
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Date ban in effect:
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1/1/14
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10/1/14
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1/1/16
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7/1/14
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Distance from composter/digester for ban to be applicable:
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20 miles
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No distance requirement
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15 miles
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20 miles
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Minimum tons of food waste for ban to be applicable:
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104 tons per year
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1 ton per week
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104 tons per year
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104 tons per year
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