WHITE PAPER: QUEST PROGANICS\u00ae PATENTED FOOD WASTE PROGRAM<\/strong><\/p>\nQuest Proganics, a customizable organics recycling and landfill diverting program developed by Quest Resource WHITE PAPER: 3 STEPS TO REDUCE RESTAURANT FOOD WASTE<\/strong><\/p>\n In a recent study, results showed that 72%<\/strong> of diners care about how food waste is handled. 47%<\/strong> said that they are concerned enough about it that they would be willing to spend more money to eat at a place that actively tries to reduce its food waste production.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: RETAIL FOOD WASTE IN THE U.S.<\/strong><\/p>\n Food waste has become a major issue in the United States. With financial, environmental and social ramifications, the effects of the food waste problem span the nation. Each year, 90 billion<\/strong> pounds of food is wasted at the retail and consumer levels in the United States, totaling $161.6 billion.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: EFFECTIVE, MODERN AND PRACTICAL GREEN FLEET MANAGEMENT<\/strong><\/p>\n From a macro perspective, the impact of light to heavy-duty vehicles on the environment is clear. In the U.S., the transportation sector accounts for 27<\/strong> percent of total greenhouse gas emissions, or 1.89 billion <\/strong>tons of greenhouse gases, on a yearly basis.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: ENVIRONMENTAL LAW COMPLIANCE IS A KEY CONTINUING NEED FOR COLLISION CENTERS<\/strong><\/p>\n A lack of oversight in this area can lead to a wide variety of negative consequences, including costly fines and the need to make significant adjustments to workflows, as well as the potential closure of the entire facility.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: FOOD WASTE RECYCLING: THE WHERE AND THE HOW<\/strong><\/p>\n Food waste is the single largest component of the country’s overall waste stream, accounting for roughly 21 percent<\/strong> of the total amount of garbage reaching landfills and incinerators. USDA projections find waste accounts for between 30-40 percent<\/strong> of the total food supply, a staggering figure.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: CORPORATE SUSTAINABILITY INITIATIVES FOR RESTAURANTS MAKE GOOD BUSINESS SENSE<\/strong><\/p>\n The foodservice industry is a complex, difficult business. The margins are low, employee stress is high, and the pace never slows. Added to this, foodservice has a consumer base that demands both quality and transparency. Businesses can’t ignore widespread customer desires or the trends those eaters embrace.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: SUSTAINABLE WASTEWATER DISCHARGE AND REUSE IN BEVERAGE MANUFACTURING<\/strong><\/p>\n Businesses operating in North America may already be experiencing some of these impacts, including water and wastewater treatment rate increases. From 1996 to 2012, municipal water withdrawal rates increased by 11.7 percent<\/strong>, and wastewater rates increased by 12.1 percent<\/strong>.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t WHITE PAPER: USEFUL STRATEGIES FOR GREEN BUILDING & RECYCLING<\/strong><\/p>\n Considering the environmental impact of buildings as a whole, it’s no surprise green construction is a growing trend. Buildings account for nearly 40 %<\/strong> of all CO2<\/sub> emissions in the country. LEED certification means, on average, 34 %<\/strong> lower carbon dioxide emissions, a 25 %<\/strong> reduction in energy use and 11 %<\/strong> less water use.<\/p>\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t
\nManagement Group\u00ae, helps close the food waste loop for retail grocers and other facilities with high-volume food waste.\n\t\t\t\n\t\t\t\t\t\tread more\n\t\t\t\t\t<\/a>\n\t