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Food should be a resource not a waste.

Food waste is a complicated issue that has far reaching ramifications including societal strain, environmental degradation, and financial burdens. The IWRC has been providing food waste prevention and reduction services since 2013 and can help reduce your bottom line, decrease your environmental footprint, and walk you through many strategies that work to divert food waste from the landfill. We also provide training and support while implementing food waste initiatives including composting, donation, tracking and analyses, and partnership building that increase local diversion opportunities. Food waste diversion is in our wheel house and we can help. Just give us a call or send us an email.

Community Training Guides

The following training guides include step-by-step instructions and technical training covering:

implementing a food waste composting project
building or enhancing current recycling initiatives
prevention and remediation of per- and polyfluoroalkyl substances

Small Scale Food Waste Composting Training Guide

Composting food waste has many benefits. Not only does composting food waste reduce methane emissions associated with anaerobic conditions in a landfill; composting food waste also results in a product that provides many benefits. This training guide covers:

Collection of food waste for small scale composting
How to set up a composting project for your community
Best management practices

Community Recycling Program Training Guide

Setting up a recycling program is a great way to offer services that benefit your community. Not only will the program create jobs and a more robust economy, recycling plastics, cardboard, glass, and metal reduces methane emissions in the landfill. With this training guide, you will learn how to:

Implementing a community recycling program
Expanding current recycling initiatives to develop a robust diversion program

Per- and polyfluoroalkyl substances (PFAS) Training Guide

Per- and polyfluoroalkyl substances (PFAS) are a group of manufactured, highly fluorinated organic compounds that have been used since the 1950s in various industrial processes and in consumer and household products. This training guide outlines: