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Walmart, Sobeys, and Metro grocery stores in Ottawa, Canada, are launching a pilot program that involves reusable containers. Starting in April, shoppers will be able to select food items in these containers and return them to designated locations inside and outside the stores. The project aims to demonstrate that using reusable containers can be cost-effective and reduce the need for single-use plastic containers. The grocery stores will share the containers and handle their cleaning and transportation. The pilot is expected to run until March 2025. In the US, Giant Food has already implemented a similar program with the help of a third-party company called Loop. [Extracted from the article]

The purple glass recycling containers can take in about seven tons of glass and those using the containers are asked not to leave glass outside the bins if it is full. In an effort to improve glass recycling in the city, Akron, Ohio has debuted a new glass recycling program. [Extracted from the article]

Gently enables brands and retailers to meet the same-day pickup and delivery standards of today's consumers and rival the largest e-commerce players in the market. Leading last-mile logistics innovator Gently partners with DeliverZero, the New York-based reusable takeout packaging system, to power a network of returnable restaurant takeout containers for LA. B ABOUT DELIVERZERO b DeliverZero is a reusable packaging solution that eliminates packaging waste from food delivery and takeout. [Extracted from the article]

AI is creating better efficiencies and processes every day, especially regarding waste and recycling. TrashBot is a smart box that uses AI technology to sort your recycling, effectively taking the guessing game of "can this be recycled?" Now, while AI and the waste industry seem like a match made in heaven, it may not be the most significant or crucial pairing for the industry's future. [Extracted from the article]

With only 21 percent of plastic is economically recyclable, plastic packaging and products must be designed for recyclability. The UN Environmental Programme (UNEP) recently released a report that aims to foster negotiations that will shift the world's economy from linear to circular through the elimination of plastic pollution. [Extracted from the article]

Illinois House representatives have advanced legislation phasing out single-use plastic polystyrene foam containers at food service establishments. Abe Scar, director of the Illinois Public Interest Research Group (PIRG), commented: "Some plastic just doesn't belong in 2023, especially single-use plastics like foam take-out cups and containers. [Extracted from the article]

Since 2016 Feast & Fettle has been a leader in developing a sustainable meal delivery service by collecting, sanitizing and reusing their insulated delivery bags and commercial grade ice packs. Since inception, Feast & Fettle has delivered their locally prepared meals in reusable bags with commercial grade ice packs, both of which are returned with every delivery. [Extracted from the article]

With solutions to these two problems being discussed by researchers, each potential fix requires complete transformations to the modern food systems. Plastic reduction is a double-edged sword that must be fully considered for all of its facets. Without food containers, more often plastic than not, an even greater amount of food would go to waste due to light exposure, bumps during shipment, and temperature changes. [Extracted from the article]

Chris Nelson, Supervising Environmental Analyst of the Connecticut Department of Energy & Environmental Protection, referring to the "highly-recyclable" nature of glass, saying that "the post-consumer recycled content standards for new glass products proposed in this model legislation are one tool to help create more robust markets for glass recovered through recycling programs." The end-goal of the model legislation is not only to curate markets for post-consumer glass and reduce the amount of the material going to landfills, but also to amplify use of "post-consumer cullet in manufacturing new beverage and food containers, fiberglass insulation, ground glass pozzolan and foamed glass aggregate.". [Extracted from the article]

Many hotels were tasked with handling extra packaging waste and pre-portioned food containers during the pandemic. Hotels invested massive amounts of time and money into weathering the pandemic - from installing social-distancing furniture, partitions and sanitation systems, to offering pre-portioned and sealed grab-and-go foods and more. [Extracted from the article]

As Americans prepare to celebrate Thanksgiving, USDA and EPA are reminding families to consider the environment and be mindful about wasting food. "Over 70 billion pounds of food waste reaches our landfills every year, contributing to methane emissions and wasting energy and resources across the food supply chain", said EPA Administrator Andrew Wheeler. Food rotting in landfills emits methane, a powerful greenhouse gas, so by keeping food out of landfills you are helping the climate. [Extracted from the article]

As Americans prepare to celebrate Thanksgiving, USDA and EPA are reminding families to consider the environment and be mindful about wasting food. "Over 70 billion pounds of food waste reaches our landfills every year, contributing to methane emissions and wasting energy and resources across the food supply chain", said EPA Administrator Andrew Wheeler. Food rotting in landfills emits methane, a powerful greenhouse gas, so by keeping food out of landfills you are helping the climate. [Extracted from the article]

As Americans prepare to celebrate Thanksgiving, USDA and EPA are reminding families to consider the environment and be mindful about wasting food. "Over 70 billion pounds of food waste reaches our landfills every year, contributing to methane emissions and wasting energy and resources across the food supply chain", said EPA Administrator Andrew Wheeler. Food rotting in landfills emits methane, a powerful greenhouse gas, so by keeping food out of landfills you are helping the climate. [Extracted from the article]

As Americans prepare to celebrate Thanksgiving, USDA and EPA are reminding families to consider the environment and be mindful about wasting food. "Over 70 billion pounds of food waste reaches our landfills every year, contributing to methane emissions and wasting energy and resources across the food supply chain", said EPA Administrator Andrew Wheeler. Food rotting in landfills emits methane, a powerful greenhouse gas, so by keeping food out of landfills you are helping the climate. [Extracted from the article]

As Americans prepare to celebrate Thanksgiving, USDA and EPA are reminding families to consider the environment and be mindful about wasting food. "Over 70 billion pounds of food waste reaches our landfills every year, contributing to methane emissions and wasting energy and resources across the food supply chain", said EPA Administrator Andrew Wheeler. Food rotting in landfills emits methane, a powerful greenhouse gas, so by keeping food out of landfills you are helping the climate. [Extracted from the article]

Envision Charlotte, a nonprofit in North Carolina, is collecting plastic food containers to melt down and turn into personal protective equipment (PPE). To help divert some of the plastic going to landfills, Envision Charlotte is collecting plastic food containers to melt down and reuse as PPE. [Extracted from the article]

As schools, hospitals and other noncommercial foodservice operators increasingly incorporate grab-and-go prepared foods into their offerings, it is also becoming more important to label foods with nutritional and ingredient information. Dating foods helps ensure that they are being rotated properly, using a first-in, first-out (FIFO) system, says Jeff Nelken, a food-safety consultant based in Los Angeles. Sponsored by DayMark The proper rotation and labeling of all stored foods should be a central element of any foodservice operator's food-safety protocols. [Extracted from the article]

CDC recommends date-marking practices Research from the Centers for Disease Control and Prevention found that while most operators listed the date their refrigerated and ready-to-eat foods were no longer safe, nearly one in four did not do so. Sponsored by DayMark The proper rotation and labeling of all stored foods should be a central element of any foodservice operator's food-safety protocols. As schools, hospitals and other noncommercial foodservice operators increasingly incorporate grab-and-go prepared foods into their offerings, it is also becoming more important to label foods with nutritional and ingredient information. [Extracted from the article]

In this article, author talks about the challenges faced by using the compostable food containers by the hotels and restaurants in the U.S. Topics discussed include information on the presence of per-and polyfluoroalkyl substances in the molded fiber bowls; discussions on the New Food Economy tested bowls from eight restaurant chains in New York for checking the harmful nature of these containers; and the information on the role of Compostable products and packaging in zero-waste movement.

The article offers information on the plans of the New York Department of Sanitation for imposing ban on the single-use foam containers. Topics discussed include information on the collection of fines for each time violations; discussions on the foam ban which prohibits New York City stores and foodservice businesses from offering, selling or possessing single-use expanded polystyrene, commonly known as Styrofoam and the food containers.

The article reports that Oklahoma City is urging residents to only recycle items such as paper, cans, plastic containers, glass, aluminium foil, cardboard and paperboard. Topics discussed include items that should not be placed in residential recycling bins, possible consequence of deciding not to recycle according to city officials, and statement from Jennifer McClintock, a spokesperson for the Oklahoma City Utilities Department.

The article reports on the plans of Whole Foods Market to eliminate plastic straws from its stores in the U.S., the Great Britain and Canada by July 2019. It mentions views of A.C. Gallo, president at Whole Foods Market, on plastics. It presents plans of Whole Foods Market to remove plastic straws from Whole Foods Market-operated venues, like Allegro coffee bars, juice bars and cafes. It informs that Whole Foods provides customers with environmentally responsible food containers.

The article reports that starting from January 1, 2019, New York City stores and foodservice businesses can no longer offer, sell or possess single-use foam food containers such as foam takeout clamshells, cups, plates, bowls and trays. Topics include additionally, manufacturers and stores may no longer sell or offer for sale loose fill packaging (packing peanuts) in the city and though the ban is in effect, there will be a six-month grace period before fines will be imposed.

The article discusses supermarket industries are making space for more prep gadgets like food choppers and spiralizers. It mentions about GoodCook that makes food container sets that make it easier to batch cook and prepare ahead. It also discusses plans of GoodCook to roll out more promotions and display programs, backed by a complete social media campaign, to support fast-growing needs of consumers to eat healthier.

The article reports on GreenToGo, a program launched by non-profit Don't Waste Durham, under which customers pay 25 dollars per year to have their takeout orders packed in reusable containers at participating vendors. After using the containers, customers drop off boxes in bins around the city where they are picked up by GreenToGo staff via carbon-neutral transportation. The used boxes are taken to a commercial kitchen, for washing and sanitizing before being redistributed to the restaurants.

The article reports that polystyrene foodservice containers and cups are being added by the city of San Diego, California to its curbside recycling program offered within city limits.

This five-compartment fiber bento box separates foods of differenttextures and temperatures in a tray format with an optional plastic lidfor transport. Often the most environmentally damaging part of getting a cup ofcoffee is the plastic lid but Be Green Packaging has solved thatproblem with the Fiber Coffee Cup Lid. Composed ofwood that makes each piece of cutlery eco-friendly and biodegradable,this cutlery has a soft feel on the hand but the strength of a metalfork or spoon. [Extracted from the article]

The article evaluates several lunchboxes including the Star Wars R2D2 lunch pack from Thermos LLC, Fit & Fresh cold storage containers from MEDport LLC, and Disney and Nickelodeon sandwich bags and ice packs.

The article focuses on trends in food packaging that appeal to Baby Boomers in the U.S. Manufacturers are creating packaging that is easier to open, resealable and featuring heart-healthy logos, osteoporosis prevention icons and ease-of-opening messages. Oven- and microwave-friendly containers are also making food preparation and cleanup virtually effortless for members of the generation.

The article emphasizes the potential of environmentally friendly biodegradable food containers, which serve as alternative to petroleum-based plastic, as marketing tools for retailers in the U.S. Wal-Mart Stores began switching from petroleum-based to corn-based plastic packaging starting with the clear-plastic clamshell containers that the chain uses annually for cut fruit, herbs, strawberries and brussels sprouts. In other markets, environmentally friendly containers have been around for years.

The article reports that the efforts being done by U.S. retailers to offer food containers to consumers in 2006 provide convenience to the latter as far as storing and transporting are concerned. It presents statistics on the number of households that serve leftovers within two weeks. It offers information on the emergence of low-cost containers.

Reports on the incorporation of plastic containers for fresh produce sold at supermarkets in the U.S. Significance of clear plastic containers in creating displays of the fresh produce; Comparison of the price of fresh produce in plastic containers and plastic bags at Penn Traffic; Role of recyclable boxes in protecting fresh produce.

Discusses the advantages of providing a selection of bulk foods to supermarkets in the U.S. Reasons behind the decision of supermarkets to place bulk departments in their stores; Information on the gravity dispenser installed by Wild Oats for its bulk items; Outcome of the installation of packaged bulk items by Wild Oats under its store label. INSET: A Kid in a Candy Store.

The article reveals the daily applications of corn besides being a food source. Corn has been used in production of plastics, as the crop takes 68 percent less fossil fuels, and made into food containers, food packaging, and gift cards, which are all disposable as biodegradable wastes. Corn has derivatives used to power up batteries, while cornstarch can be used as an electric conductor. Other uses of corn include managing common cold, improve matchstick burning, and carpets.

The article explores the use of copper alloys in food containers to reduce the risk of Salmonella bacteria contamination. Sadhana Ravishankar of the University of Arizona Department of Veterinary Science and Microbiology collaborated with Chris Rensing in studying the impact of copper to the Salmonella bacteria. Ravishankar disclosed that they found copper resistant strains were effective in killing the Salmonella bacteria.

The article reports on promotional products in the U.S. as of May 8, 2006. Sony Pictures Home Entertainment releases the latest installment of The Berenstain Bears: Fun Family Adventures on DVD format. Cool Gear and Kraft have teamed up to offer consumers a free Cool Gear Sandwich Taker with proof of purchase from a package of Kraft Singles. Kimberly-Clark will introduce new Pull-Ups Training Pants with Cool Alert.

The article presents choices and factors to look for in dispensers, warmers, and hot food and soup wells. These range from single unit to multiple unit hot and soup wells which offer certain advantages and disadvantages. Also, a wide variety of dispenser sizes and styles are available but its usage should be determined first before buying a unit. It is suggested to choose units with a National Sanitation Foundation label to ensure that they will be easy to clean.

The article discusses factors to consider in the selection and purchase of food preparation and cooking equipment including dispensers, warmers and hot food and soup wells. Pump-type dispensers are both economical and sanitary if bulk condiments are used. Dispensers come in disposable plastic, stainless steel and polycarbonate varieties. Insulated and chilled dispensers can be used for syrups and toppings on an ice cream bar. The advantage of singular units of hot food well is that you can space the wells out on the steam table counter where you want them, but are more expensive to buy.

Focuses on the food-handling procedures that need to be followed by event professionals when transporting food to an event. Importance of ensuring that food is stored at required temperature; Method that should be used to check if food is kept cold in the Cambro hot/cool boxes.

Presents selected statistics about steel cans in the United States. Volume of cans recycled annually; Material used in the production of steel cans; Percentage of food cans accounted for by steel cans; Recycling cost and value.

The article offers municipal solid waste (MSW) and recycling facts about steel cans as of July 2012. Steel cans are reportedly used for more than 95 percent of food products in food cans, and in paints, aerosols and other categories, with more than 600 types and sizes of containers being used. The article states that steel can recycling has increased, but that the percentage of steel cans in MSW has declined due to the increased use of lighter weight aluminum and plastic containers.

The article discusses the move of the restaurateurs in Atlanta, Georgia to send a message to other operators in the restaurant industry regarding the importance of teaching staff to eliminate waste. It states that the restaurateurs are teaching other operators to prepare more containers on hand to dispose products. It also mentions that the restaurateurs are starting with basic steps such as recycling.

The article offers brief information on the Anti-Fatigue Technology Safegrip outsoles from Timberland Co., Refrigerated Drop-In Wells from Hatco Corp., and Sign Clips and Mini Chalk Cards from American Metalcraft Inc.

The article reports on the move of Gustavus Adolphus College to use GustieWare, a reusable take-out containers for dining services in Saint Peter, Minnesota. According to the author, the container uses a composite material with a clear plastic snap-on lid which is microwaveable and can withstand repeated dishwashing. Gustavus dining services director Steve Kjellgren stressed that the college uses cardboard take-out boxes excessively which reached 250,000.