Insights

Plenty of domestic energy resources are hiding in plain sight. Each year, the U.S. throws away up to 40% of its food supply. Much of it ends up in landfills, where it rots and releases methane, a greenhouse gas more potent than carbon dioxide. That rot represents energy wasted. Anaerobic digestion can capture it -- and allow us to put it to good use.

Finding a comprehensive, cost-competitive and sustainable waste management solution can be a significant challenge. For food and beverage manufacturers, distributors and retailers, food waste is inevitable and with regulations frequently changing, it can be hard to keep up.

October is recognized as Campus Sustainability Month by The Association for the Advancement of Sustainability in Higher Education (AASHE), an initiative designed to engage and educate students, faculty, and staff at colleges and universities about sustainability and climate action. This annual event fosters a culture of environmental stewardship on campuses and encourages institutions to adopt practices that lower their carbon footprint. One of the significant areas of focus during this month is food waste management, specifically the innovative solutions rolling out across New England's higher education institutions, where food waste is being recycled through anaerobic digestion.

While biogas has only come into the modern public periphery in the last few decades, it has actually been utilized throughout history. Evidence of the use of biogas goes back to as early as the 10th century BC, where its combustion was used to heat the bathwater of the ancient Assyrians.

Our partner Fancypants Baking Co.’s recent Instagram Reels video went viral, now having over a million views!