Insights

A recent statewide characterization study found that food waste makes up nearly 21% of Wisconsin’s landfill stream, with wasted edible food alone accounting for 14.5%. That’s more than 850,000 tons of food waste annually; resources that could be recovered, repurposed, and redirected into more value-generating pathways.

According to the latest update from ReFED and the Harvard Law School Food Law and Policy Clinic, 12 states have enacted organic waste bans, and 32 states have introduced nearly 100 food waste-related bills this year alone.

Are you exploiting the opportunities from the “Clean Gas Rush”? After decarbonizing natural gas vehicles, Renewable Natural Gas (RNG) is set to support the decarbonization of gas utilities, maritime shipping, data centers, and gas-fired electric generation.

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.