{"id":429,"date":"2024-11-11T07:13:00","date_gmt":"2024-11-11T13:13:00","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=429"},"modified":"2024-11-11T16:43:29","modified_gmt":"2024-11-11T22:43:29","slug":"certified-food-managers-discuss-zero-waste-challenge","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/mn-certified-food-manager\/certified-food-managers-discuss-zero-waste-challenge\/","title":{"rendered":"Certified Food Managers Focus On The Zero-Waste Challenge"},"content":{"rendered":"\n<p>Zero-waste has been thrown about frequently over the past decade; Minneapolis has its 2040 Plan. As Certified Food Managers can tell you, there are many challenges to achieving zero waste in any facility. Biodegradable takeout containers tend to be more expensive than plastic or Styrofoam. Food waste recycling can also raise utility costs, and some essential supplies may not have eco-friendly options. In some instances, practical solutions to eliminate waste may be lacking. This week, we want to examine solutions and dilemmas when attempting to become a waste-free food production facility.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-style-default\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2024\/11\/Certified-Food-Managers-Focus-On-The-Zero-Waste-Challenge-2-e1731363621534.png\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"437\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2024\/11\/Certified-Food-Managers-Focus-On-The-Zero-Waste-Challenge-2-e1731363621534.png\" alt=\"Certified Food Managers Focus On The Zero-Waste Favorability pyramid\" class=\"wp-image-3881\"\/><\/a><figcaption class=\"wp-element-caption\">Central principles of waste management &#8211; Image credit: en.wikipedia.org<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-zero-waste-and-certified-food-managers\"><strong>Zero-waste and Certified Food Managers<\/strong><\/h2>\n\n\n\n<p>Discussions with Certified Food Managers reveal key factors for minimizing waste and environmental impact.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cost<\/li>\n\n\n\n<li>Feasibility<\/li>\n\n\n\n<li>Incentives<\/li>\n<\/ul>\n\n\n\n<p>When discussing a zero-waste facility with certified food managers, they may ask, &#8220;How much will it cost?&#8221; Consider shopping around if you want to reduce waste with biodegradable or recyclable takeout containers. Your current supplier might not offer good-quality, eco-friendly options. Still, with the shift away from plastic and Styrofoam, you should find a supplier that supports your zero-waste efforts.<\/p>\n\n\n\n<p>Another complaint that we hear is that food recycling is not feasible due to space restrictions. Investing in a trash compactor can greatly reduce the amount of space you will need for your trash, recycling, and food waste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-government-incentives\"><strong>Government Incentives<\/strong><\/h2>\n\n\n\n<p>Finally, we hear many business owners asking if there is anything in it for them if they go through the hassle of becoming a zero-waste outlet. Regarding incentives, we urge you to contact your local city and county offices or the company that provides your garbage and recycling pickup to see if there are any incentives for implementing waste-recycling programs at your facility. Incentives may vary from jurisdiction to jurisdiction, but by making a few phone calls, you may discover that forming a zero-waste action plan may work out to your benefit.<\/p>\n\n\n\n<p>This article about <a href=\"https:\/\/bouldercounty.gov\/news\/innovation-grants-awarded-to-four-projects-that-will-transform-waste-to-reduce-wildfire-risk-lock-away-climate-pollution\/\">biogas production in Western states<\/a> provides an example of what some zero-waste communities do with their leftover food.<\/p>\n\n\n\n<p>At Safe Food Training, we like to hear the community&#8217;s thoughts on the industry&#8217;s current trends. Do you think zero-waste food production is possible, or are some agencies setting their sights on an unattainable goal?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zero-waste has been thrown about frequently over the past decade; Minneapolis has its 2040 Plan. As Certified Food Managers can tell you, there are many challenges to achieving zero waste in any facility. Biodegradable takeout containers tend to be more expensive than plastic or Styrofoam. Food waste recycling can also raise utility costs, and some [&hellip;]<\/p>\n","protected":false},"author":660,"featured_media":3881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3,11],"tags":[133,131,132],"class_list":["post-429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-manager-mn","category-mn-certified-food-manager","tag-food-recycling","tag-waste-free-food-production-facility","tag-zero-waste-facility"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Certified Food Managers Focus On The Zero-Waste Challenge<\/title>\n<meta name=\"description\" content=\"Certified 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