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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.
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.
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.