Massachusetts addresses its food waste crisis through state regulations requiring businesses that generate significant organic waste to divert it from landfills and incinerators. Aimed at hospitals, restaurants, and universities, this initiative is supported by practical guidance from consultants like Heather Billings, who helps establishments implement effective waste reduction strategies. The challenges include ensuring compliance and awareness, as many organizations are still uninformed about these regulations. Although penalties for non-compliance exist, enforcement remains infrequent, emphasizing the need for educational outreach and support in implementing proper waste management practices.
"Our biggest challenge will be to get everyone to follow the rules," Hannan surmised, highlighting the difficulties in compliance with new waste diversion regulations.
"A visual reminder is always good," Billings replied, illustrating the use of signage in kitchens to encourage compliance with waste reduction practices.
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