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NYSP2I presented in partnership with the Western New York Sustainable Business Roundtable on the topic of food waste, available resources to businesses reducing food waste, commonly faced challenges, what businesses are doing to successfully overcome those challenges, and what to do to get started better managing food waste.
The implementation of a sustainable food system follows the same progression as a product life cycle adoption curve, with innovators, early adopters, early and late majority, and finally the laggards. Successful implementations require that each stage’s needs are addressed and the realization that the requirements for each group to be different.
At the 2017 Annual Federation Conference, NYSP2I discussed its Sustainable Food Program, which is focused on a three-legged approach accounting for the multiple time horizons and needs of the various maturity levels of stakeholders along this continuum.
As part of the project “NYC Industrial Waterfront Communities Pollution Prevention, Toxics Reduction, and Resiliency Planning” funded by the Environmental Protection Agency (EPA), the New York State Department of Environmental Conservation (NYSDEC), the New York State Pollution Prevention Institute (NYSP2I) and the New York City Environmental Justice Alliance (NYC-EJA) have collaborated to better understand the risks associated with climate change impacts for those living and working in the South Bronx Significant Maritime and Industrial Areas (SMIA).
The State Green Procurement and Agency Sustainability Program, established by Executive Order No. 4, directs state agencies, public authorities and public benefit corporations to green their procurements and to implement sustainability initiatives. This training provided agencies with practical and actionable resources related to green cleaning.
Funding is a common challenge businesses face when starting a food waste prevention or diversion program. In March of 2017, NYSP2I presented to the Organics Summit audience about available funding and assistance for food waste related projects.
The New York State Department of Environmental Conservation (NYSDEC) and NYS Pollution Prevention Institute (NYSP2I) presented a webinar designed to assist businesses on practical ways to reduce and prevent waste while saving money. NYSP2I shared the benefits and examples of implementing cleaner and more efficient processes, conserving raw materials and energy, eliminating the use of toxic and hazardous chemicals, and reducing the quantity and toxicity of wastes. The presentation emphasizes how to be preventative, rather than reactive, is a win-win due to the high costs and multiple risks associated with managing hazardous waste.
The goal of this workshop is to train non-governmental organizations (NGOs) on the topic of household toxics reduction so they can in turn, train their local communities. These workshops improve the knowledge of citizens in an effort to change behaviors with an end goal to reduce or prevent contaminants from entering waterways from residential non-point sources, increase environmentally preferable product choices to reduce health risks, and reduce overall environmental impacts. Topics include: Green Cleaning, Personal Care Products, Household Hazardous Waste & Pharmaceuticals, Household Products.
Wonder what a food waste ban would look like in New York State? Using the previously proposed legislation language, NYSP2I performed an analysis to get insight into just that and presented our findings at the NYSAR3 Recycling Conference last year.
As a resource to NYS businesses, NYSP2I was invited to present at Ontario County’s first annual Solid Waste Symposium. Learn more about how P2I supports businesses through a few case studies.
Environmentally Preferable Purchasing (EPP) can be the key to reducing solid waste generation by minimizing materials and packaging while also saving time and money. But with hundreds of procured products to consider for improvement opportunities, how do you decide where to focus? NYSP2I partnered with Practice Green Health on this webinar that explored two case studies at two hospitals where purchasing decisions were used to reduce waste generation but each approached this opportunity from different angles.
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