Source discount - Reuse and Recycling

Free Nonprofit - Source discount - Reuse and Recycling

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The catchphrase in this area is "P2"-pollution prevention. Source reduction means making less waste in the first place, with a secondary goal of reducing the toxicity of the waste that still exists. In today's throwaway society, it's a long-term solution, but more and more products are being designed and used in ways that reduce their chances of ending up in the trash, and store study indicates consumers think admittedly about fellowships making these extra efforts.

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Some examples of source reduction include:
Decreased use of mercury in dry-cell batteries and the introduction of many types of rechargeable batteries
Advanced resin technology, which means milk cartons and plastic bags made with fewer materials
Advances in tire design, which have increased the beneficial life of automotive tires by 45 percent since the 1980s.

But food is a distinct story. The most new U.S. Branch of Agriculture figures estimation Americans throw away 27 percent of all the edible food available in the nation. If just 5 percent of this discarded food (not even the rest of the trash) in the nation was recovered, it would furnish one day's meals for four million population and save million per year in solid waste disposal costs.

In the same report, foodservice waste was blamed mostly on overpreparation, expanded menu choices, plate waste, and sales fluctuations that were beyond the operator's control-things like sudden weather changes that prompted fewer customers to show up on a particular day. One method of source reduction is to buy less food, using up what you've got before you replace it. Computerizing your account will help greatly in this type of planning.

Labeling account and using the "first-in, first-out" method will ensure that nothing sits too long on storeroom shelves and goes bad. Ask your suppliers about products that meet your specifications but are minimally packaged. Ask them to take back and reuse their shipping packages and pallets. Use and wash linens, kitchen towels, dishes, and silverware instead of disposable paper products.

These are just a few factors that should be thought about when starting a waste reduction program. Yours will be far more efficient if you know exactly what it is you classify as "waste." Environmental agencies, and possibly your own trash pickup company, can furnish you with a waste audit form so you can start keeping track of what (and how much) you throw away.

You might start by, literally, taking one day's trash and separating it into categories. How much is food waste? How much is cardboard? How much is recyclable? Using the waste audit information, you can work with your trash pickup service to find out about the resources in your area for recycling. Recycling is the variety and disunion of specific refuse materials that can be processed and marketed as raw materials to compose new products.

Even as far back as World War Ii, there was a strong push in the United States to recover paper, steel cans, and other items, but when the war ended, the movement-billed as a form of patriotism-lost its steam. By 1960 Americans were only recycling 7 percent of their solid waste; by 1986 the estimate had crept up to 11 percent.

But during the 1990s the national recycling rate climbed from 12 to 27 percent, according to the compose for Local Self-Reliance, a nonprofit group with offices in Washington, D.C., and Minneapolis, Minnesota. At this writing, dozens of individual cities and counties-including Ann Arbor,Michigan; Bellevue, Washington; Crockett, Texas; and Visalia, California-have reduced their municipal solid waste (Msw) to record-setting levels.

In these cities, from 40 to 65 percent of what would otherwise be waste is being recycled. You'd assume just about anyone would think recycling was a wise thing to do, but the entire waste manufactures butts heads with the federal Environmental protection Branch (Epa) and some other industries. The Epa believes the waste industry's estimates of how much solid waste can be recovered, collected, and processed are unrealistically high, while industries that generate new products claim jobs are threatened when population reuse instead of buying new. If there is a happy medium, we haven't yet reached it. The compose for Local Self-Reliance Web site (www.ilsr.org) does a good job of keeping up on the ongoing debates. The National cafeteria connection says about 7 out of 10 restaurants have recycling programs.

Of these, 84 percent recycle paper and cardboard, 79 percent recycle glass, 74 percent recycle aluminum and tin, and 57 percent recycle plastic. Restaurants do make money from recycling-partly because they pay a slight less for trash pickup and/or landfill fees and partly because waste-processing fellowships pay (usually by the pound) for the materials they receive.

It's not a major source of revenue, however, so most restaurateurs view recycling as a break-even situation and a good, community-minded thing to do. Some even donate recycling proceeds to charity. Other type of altruistic endeavor is to participate in a food reuse program by donating unused yield and/or leftovers to the needy.

There are several ways to accomplish this: Most states and stupendous cities have a food bank, which distributes large volumes of nonperishable goods (dried, canned, and prepackaged foods) to other groups that help low-income families. One of the best-known national networks of food banks is America's Second Harvest.

Prepared and Perishable Food Programs (Ppfps) redistribute surplus prepared foods and perishables, regularly for use at local homeless shelters. They are sometimes called "food rescue" programs. Most of them offer free pickup of these items. Each has its own guidelines for what it will accept and how to store the food before it is collected.

The nonprofit group Foodchain has a list of all organizations that accept prepared, perishable food in most areas. Learn more at http://www.foodchain.org.uk. In some communities, there are specific yield distribution programs for fresh veggies and fruit. You can also touch homeless shelters, battered women's shelters, and similar organizations in your area and offer to cook for them periodically.

Many altruistic organizations depend on quarterly participation from restaurants, church groups, and the like, for their mealtime needs. Of course, you are donating your time as well as the ingredients in these cases, but it is well worth the effort. Concerned about your legal liability in these situations? In the United States, a federal law-the Bill Emerson Good Samaritan Food Donation Act of 1996-and individual state laws address this issue.

Known as a group as Good Samaritan laws, they safe food donors from most civil or criminal liability except in cases of gross negligence, recklessness, or intentional misconduct of the donor. Your food bank or Ppfp may have an deal for you to sign or may furnish a "letter of indemnification" that spells out the rules and your legal protection.

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