One of the most common methodologies for quantifying sustainability is life cycle assessment (LCA). It can give businesses, policymakers, and consumers valuable data for understanding the environmental impact of industrial processes and systems.
Wasted food is a solvable problem, which is why a group of eight restaurateurs in Rochester, New York, met in November 2019, launching a unique, restaurant-led initiative designed by the New York State Pollution Prevention Institute (NYSP2I).
The New York State Department of Environmental Conservation (DEC) and Office of Parks, Recreation and Historic Preservation (State Parks) today encouraged New Yorkers to engage in responsible recreation during the ongoing COVID-19 public health crisis. DEC and State Parks recommendations incorporate guidance from the Centers for Disease Control and Prevention.
Each year, the New York State Association for Reduction, Reuse and Recycling (NYSAR3), and NYS Pollution Prevention Institute (NYSP2I) provide two $5,000 awards to New York State University and colleges who are members of the NYSAR3 College Council.
A federal grant matched by New York state and RIT is enabling university researchers to study a competitive solution to polyethylene mulch and identify a more sustainable alternative to conventionally used plastics in farming.
The Community Grants Program is part of the NYSP2I’s ongoing efforts to continue improving the health and environmental quality of New York state. Eligible applicants are invited to apply for funding to support community-based projects that promote public awareness, understanding and implementation of pollution-prevention practices
Sustainability programs and measures in food and beverage manufacturing are often implemented because it’s what customers want or the business’s leadership is committed to utilizing sustainable practices. In today’s business climate however, sustainable measures aren’t something a business can expect to receive government tax incentives for implementing despite their high cost.
About a third of all food in the United States never gets eaten. The result is an estimated $218 billion loss to the U.S. economy each year, an enormous toll on the environment, and a missed opportunity to feed food-insecure communities.
The New York State Pollution Prevention Institute is hosting a daylong program at RIT next week that will explore how businesses throughout the state and from coast-to-coast are reducing food waste, including by making use of organic resources to lessen their environmental footprint.