Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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92 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 Compliance Check By Amelia Levin T he legal landscape in regard to food waste continues to expand dramatically, and food-producing entities across the country feel the impact. "Regulations can be really effective in terms of dramatically reducing food waste and managing landfill overflow, even above and beyond incentives and the poten- tial for cost reductions," says Emily Broad Leib, professor at Harvard Law School. She also serves as director of the university's Food Law and Policy Clinic (FLPC), which con- ducts research and works directly with businesses, nonprofits and state agencies to provide legal advice and conduct policy analyses and publish reports. "To me, [new policies and law] is really exciting because they lead to more transformative change across multiple industries. They are an effective way to change practices and pressure businesses to be more forward-thinking." Landfill bans, the farm bill and emissions regulations are a few areas with growing legal requirements. Landfill Bans Commercial food waste bans imposed by some city and state governments mean restaurants and other foodservice operators can no longer send their food and organic waste to landfills. The bans require operators to separate food waste from their garbage stream under certain circumstances. According to Leib, larger businesses seem to be the initial targets, since chains and other major generators of food waste typically have their own waste hauling trucks and pickup routes. That approach makes it easier to track the origin of the waste and enforce these regulations, she notes. In addition, some policies allow for a phase-in approach, which means the impact will hit smaller generators of food waste further down the line. For example, two years ago the city of Austin, Texas, required facilities larger than 15,000 square feet to have an organics diversion program in place. By the following year, that same rule applied to food busi- nesses 5,000 square feet or larger, and as of October this year, all businesses will fall under the landfill diversion law. In addition to phase-in programs, most cities and states with landfill bans offer comprehensive guidance to businesses in the form of reports and other content on websites and other channels. In some cases, there is also guidance available for haulers of commercial food waste. This month, FLPC plans to publish a toolkit to further help businesses in states with landfill bans understand ways to divert organics from their garbage streams. Acceptable diversion methods may include food waste reduction, food donation, composting, dehydration, pulping, disposing/ WASTE MANAGEMENT SERIES Manage food waste. Maximize profitability. InSinkErator.com/foodservice ©2018 InSinkErator InSinkErator is a business unit of Emerson Electric Co. "As these bans seem to be proliferating, we're seeing more states interested in learning about all the tools out there." —Emily Broad Leib, Harvard Law School professor and director of the Food Law and Policy Clinic

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