Organic food waste makes up 25% of the commercial waste stream.

Generated from restaurants, supermarkets, food preparation, distribution or warehousing facilities, organic food waste can include dry goods such as flour and bakery products, as well as perishables such as fruit, vegetables, meats, fish, and liquids.

The Massachusetts Department of Environmental Protection requires any entity that disposes of one ton or more of organic material per week to donate or re-purpose the usable food. Any remaining food waste needs to be shipped to an anaerobic digestion (AD) facility where it is converted to clean energy, or sent to composting and animal feed operations. Even if your organic food waste production is below the legal threshold, it’s a good environmental practice and to try to keep this material out of landfills.

Miller Recycling is able to assist you with the proper handling of your organic food waste. Our years of experience with organic food disposal, composting, and clean energy give us the expertise to professionally review your current operations and recommend the most efficient and cost effective organics processing and removal program. This recommendation may include on-site equipment, collection containers, scheduled removal and transportation, and proper, permitted, and licensed disposal.