Waste

Sustainable practices in Food Service Management

When looking through the lens of sustainability within the food service environment, there are myriad interrelated issues, ranging from local purchasing, to waste management, to energy conservation, to green building design. In order to sufficiently address any of these issues, food service managers and facility managers must take into account potential changes to operational processes, education and marketing needs, and processes for measuring costs and benefits. The guide on Sustainable Practices in the Food Service Environment designed by IFMA focuses primarily on inputs, operations and outputs. Areas addressed include responsible procurement, green buildings, energy conservation and waste stream management.

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Plasma Waste Disposal

There is a great and scorching problem in contemporary, fast growing society, namely creation of huge amount of noxious refuse, called municipal waste, which is more and more dangerous to…

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Recycling Revolution

Recycling dry waste has been successfully adopted in most countries but recycling AHPs (Absorbent Hygiene Products), consisting of nappies, feminine hygiene and adult incontinence product wastes, has been made possible in the UK through a patented technology introduced by Knowaste Ltd

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