Food waste accounts for 50-80% of the waste stream in cafeterias, grocery stores and restaurants. Learn how to capture this waste stream to the benefit of your business.

The MRC has developed a new module for the Michigan Compost Operator’s Training to address issues specific to commercial and institutional food waste collection, hauling, and composting. The Food Waste Utilization module and training are designed to bring together regional food waste generators, potential haulers and composters to learn about food waste utilization and begin developing the relationships and plans necessary to start a viable program. Regionally focused trainings were held in two targeted locations- Ann Arbor and Grand Rapids.

MRC Annual Conference Presentations:

Materials developed by Resource Recycling Systems of Ann Arbor

• Understanding and Fostering Local Food Waste and Diversion Utilization (pdf) - presentation made at the 2007 MRC Annual Conference
• Food Waste Utilization Program Profiles (pdf)
• Food Waste Composting Worksheet - downloadable Microsoft Excel file for determining volumes of organic material generated

University of Michigan-Ann Arbor: Campus-Wide Compst Feasibility Study, 2011 Conference - Lisa Schauman

Best Management Practices in Food Scraps Programs a report submitted to U.S. EPA Region 5

"Managing Your Food Waste" - Kerrin O'Brien, MRC Director.  Article published August 2010, MichiganRestaurant.org.

 Food Waste Composting and Diversion Training Module (pdf) - from the Best Management Practices Series for Composting

U of M Food Waste Composting Program

Food Waste Management Cost Calculator - U.S. EPA

BMP's for Incorporating Food Waste Residuals into Existing Compost Operations, USCC

 Other Resources:

US Composing Council
Environmental Protection Agency

Michigan Department of Environmental Quality - Composting Website