Submitted by Julie DesChamps, chair of Waste Free Greenwich,
and Karen Saggese, co-site director of Food Rescue US, Fairfield County
This year, local businesses and institutions are taking a bite out of food waste, adopting new practices to save natural resources, reduce the municipal waste stream and divert organics to higher and better use through donation and composting.
As of January 1, 2025, Greenwich businesses and institutions that produce more than 26 tons or more annually of organic material must comply with Connecticut’s Commercial Organics Recycling Law. The new regulations require that organic materials, like food scraps, leftovers from food processing and soiled or non-recyclable paper, be separated and redirected from incineration or landfill to composting or anaerobic digestion.
Targeted large generators include food wholesalers, distributors and manufacturers, conference centers and hotels and supermarkets, in addition to health care facilities, country clubs and other hospitality and entertainment facilities.
The businesses and institutions are encouraged to use prevention strategies and donate surplus to hungry people first, before recycling any remaining food scraps and other organics. Food donors are legally protected by state and federal laws, and businesses that rescue surplus food are eligible for federal tax incentives.
“By reducing food waste through food donation, these laws can help ensure that more nutritious food reaches those in need in our community, while also benefiting the environment and the local economy,” noted Karen Saggese, the co-site director of Food Rescue US, Fairfield County.
The law is a big step forward toward building a more sustainable waste management system in Greenwich, but some local entities are way ahead of the game. Since 2021, Greenwich Hospital has operated an effective food waste diversion program, recycling an average of 54 tons of food scraps.
Food residual is collected in the main kitchen and dishroom, and Curbside Compost, an organic hauler, transports it to New Milford Farms for processing into nutrient-rich compost.
Greenwich Hospital also partners with Food Rescue US, Fairfield County to donate surplus food to Kids in Crisis and employs Leanpath, a food waste prevention platform, to identify the sources of food waste, saving money and resources.
“Greenwich Hospital and the Yale New Haven Health System are committed to environmental stewardship,” stated Executive Director Michael Wolpensinger. “We are taking responsibility for our environmental impact by managing our waste. Reducing harmful pollution will improve the health and well-being of the communities we serve.”
The new regulations are critical to address the current waste management crisis in Connecticut. Food waste makes up nearly a quarter of the waste stream, and reducing wasted food through prevention, donation and recycling is one of the most promising solutions to mitigate the fiscal, environmental and public health impacts of waste disposal. The Connecticut Department of Energy and Environmental Protection (DEEP) estimates the recovery potential at 25,000-60,000 tons of food scraps diverted by covered generators.
Connecticut was the first state to adopt a Commercial Organics Recycling law and California, Vermont, Massachusetts and New Hampshire have followed. The law has been on the books in the Nutmeg State since 2014, but this is the first time that businesses and institutions in Greenwich need to comply, due to the removal of a provision exempting entities further than 20 miles from a licensed facility.
Greenwich Public Works and Conservation Departments, in collaboration with Waste Free Greenwich and Food Rescue US, Fairfield County, have informed local businesses about the law and how they can comply. In addition, the Center for EcoTechnology offers free assistance for businesses and institutions at no cost to provide waste assessments and identify opportunities for improved food waste reduction and recycling.
To learn more, visit the Waste Free Greenwich dedicated landing page.