DEVENS ECO-EFFICIENCY CENTER
Helping area businesses and organizations reduce their environmental impacts and operating costs through education, collaboration and technical assistance.
Devens Eco-Efficiency Center
33 Andrews Parkway
Devens, Massachusetts, USA 01434
Phone: 978.772.8831 x3304 Fax: 978.772.1529
The Devens Eco-Efficiency Center is a 501(c)3 non-profit organization, established in 2007. This institution is an equal opportunity provider and employer.
The Devens Eco-Efficiency Center, with support from the Center for EcoTechnology (CET), is proud to launch a range of services to help facilitate the implementation of organics separation programs in food service establishments in Devens and area towns.
· Food waste represents between 40-80% of the solid waste generated by hotels, schools, restaurants and food stores.
· Between .5 – 1.5 pounds of organics are generated per meal served in a restaurant.
· Nearly 900,000 tons of food scraps and wastes are generated each year in the state.
· New state legislation is being considered that would establish a waste ban on commercial and institutional food waste (see recent article in Boston Globe for more details)
Economic and environmental benefits of composting:
· Potentially reduce waste management expenses, depending on amount of food waste and hauler service.
· Lower water, sewer and electric expenses with less use of the garbage disposal.
· Inspire pride amongst employees and attract new customers by incorporating more eco-friendly operating practices.
· Create a new nutrient-rich material that will be used to improve soil health, erosion conditions and garden growth.
· Be prepared for the new waste ban, expected to be in effect by 2014.
Free assistance is available to help you implement a composting program:
The Devens Eco-Efficiency Center and CET are offering technical assistance to interested organizations to support the creation of a successful composting program. The technical assistance includes:
· Site visit to assess logistics, identify materials and quantity that can be diverted
· Collection of waste data and calculation of cost analysis/projection
· Assistance with hauler identification, arrangements and negotiations
· Staff training and customized signage
· Follow up site visits and support as needed to address questions and challenges
· Evaluation of program effectiveness two months post implementation
To take advantage of these offerings or to learn more, contact Dona at email@example.com or 978-772-8831 x3304.
For more information, download a FREE copy of the
Devens Eco-Efficiency Center Composting Brochure
This service is being funded in part by a grant from the Massachusetts Department of Environmental Protection.
Composting in Action at Devens: a shining example!
The new Great American Grill Restaurant, located in the Hilton Garden Inn Devens, opened at the beginning of 2012 with a composting program in place. The restaurant and hotel are the first to take advantage of services being provided by the Center and CET.
Employees have embraced the composting program and currently divert over 800 pounds of food waste each week and reduced their solid waste service needs by 50%! Read more about their program in the recent news article published in the Ayer Public Spirit our view their Case Study that describes the process and success of the compost program implemented at the Devens Hilton Garden Inn's Great American Grill Restaurant.
“We have been very excited to have the opportunity to participate in this program. True North Hotel Group and Hilton Garden Inn Devens are committed to sustaining our environment and a composting program that recycles our organic waste helps us accomplish this goal.”
Jon Mehlmann, General Manager,
Hilton Garden Inn Devens
The Devens Eco-Efficiency Center, in partnership with the Center for EcoTechnology, recently hosted a workshop on composting and its cost/benefits, how you can start your own composting program, and some of the tools and resources available to assist you in your efforts. View the powerpoint presentation recently shared with food service providers.