Table2Ground?

???Earth Hour is more than just turning off the lights—it’s a collective call to action. This Saturday, March 22nd, 8:30-9:30 PM local time around the world, millions will power down for a global event that encourages people to turn off non-essential lights for one hour to demonstrate support for the environment. Thank you REWILD LONG ISLAND INCORPORATED and Gloria Maroti Frazee, MBA for leading the way in environmental advocacy! ? Light pollution is more than wasted energy—it disrupts human health, ecosystems, and contributes to climate change. That’s why we’re joining forces with @REwild Long Island to turn this awareness into action. ???How can you help? For just that one hour: ??Switch off unnecessary indoor & outdoor lighting ??Shield porch and streetlights to minimize uplighting ??Use motion detectors & energy-efficient amber bulbs ??Unplug unused appliances This Earth Hour let’s not just power down. Let’s power forward.????? What small habit can you commit to today that makes a lasting difference? #EarthHour #Sustainability #LightPollution #ClimateAction #EnergyEfficiency #REwildLongIsland

We’re excited to join #FoodWastePreventionWeek 2025 (April 7-13) for the second year in a row! Partnering with FWPW is a game-changer, providing incredible opportunities to learn, raise awareness, take action, and collaborate with organizations that share the common mission of reducing food waste. Last year, we and Gloria Maroti Frazee, MBA were honored to offer a webinar sharing insights for how to start a community composting program. In addition, we connected with an inspiring network of sustainability advocates, gained valuable insights, and expanded our impact through meaningful collaborations. Food Waste Prevention Week helps amplify missions of those addressing food waste, connects new audiences, and contribute to a larger movement driving real change. A huge thank you to WRAP, Elaine Fiore and all the incredible sponsors who make this initiative possible! @Hellman's Environmental Law Institute Tennessee Department of Environment and Conservation Washington State Department of Ecology? Natural Resources Defense Council (NRDC) Commission for Environmental Cooperation @Food Conservation Alliance ReFED @S.C.R.A.P. Gallery Food Rescue US EatOrToss Food Recovery Network Move For Hunger and many more... Your dedication to food waste prevention continues to inspire and create a real impact. As we step into our second year, we’re more motivated than ever to keep the momentum going and make an even greater impact! ???? #FWPW #FoodWastePreventionWeek #Table2Ground #Sustainability #WasteReduction #ImpactThroughPartnership

We spent the week at the US Composting Council's #Compost2025 Conference. There is so much to absorb and discuss! One highlight was the standing-room-only series on contamination. Moderated by Pierce Louis from Dirt Hugger, topics included "from food waste collection to composting" by Chris Seney of Republic Services, "programs in managing contamination" by Justin S. of CompostNow, and "contamination removal" by Jason Browne of Maryland Environmental Service. Some takeaways: *This is a key area of focus that people are working hard to solve. Let’s help each other! *Decide upfront what to accept and what recipe is right for you. If just starting, consider focusing on pre-consumer waste *Sorting is critical to success - how it arrives has enormous impact on the ability to process it into a usable resource. Isolate problems to identify limit issues: ? Visuals help! ?Signage, stickers, and photos can have a meaningful impact and provide opportunities to correct mistakes. Some are using AI on trucks to capture and alleviate issues ? Leverage targeted education to build understanding among the community, whether residents, businesses and collectors ? Keep residential and commercial separate ? Assign a ground person to monitor and identify issues *Provide a feedback loop including tracking and reporting to resolve challenges and improvement the process *Test and improve as you go along *Minimize mistakes, for example, put a trash can in drop off areas Importantly, collaborate among peers to share and build on your experiences! #foodwastemanagement #sharedlearnings #avoidcontamination #USCC #sort Marjorie Spitz

We spent the week at the US Composting Council's #Compost2025 Conference. There is so much to absorb and discuss! One highlight was the standing-room-only series on contamination. Moderated by Pierce Louis from Dirt Hugger, topics included "from food waste collection to composting" by Chris Seney of Republic Services, "programs in managing contamination" by Justin S. of CompostNow, and "contamination removal" by Jason Browne of Maryland Environmental Service. Some takeaways: *This is a key area of focus that people are working hard to solve. Let’s help each other! *Decide upfront what to accept and what recipe is right for you. If just starting, consider focusing on pre-consumer waste *Sorting is critical to success - how it arrives has enormous impact on the ability to process it into a usable resource. Isolate problems to identify limit issues: ? Visuals help! ?Signage, stickers, and photos can have a meaningful impact and provide opportunities to correct mistakes. Some are using AI on trucks to capture and alleviate issues ? Leverage targeted education to build understanding among the community, whether residents, businesses and collectors ? Keep residential and commercial separate ? Assign a ground person to monitor and identify issues *Provide a feedback loop including tracking and reporting to resolve challenges and improvement the process *Test and improve as you go along *Minimize mistakes, for example, put a trash can in drop off areas Importantly, collaborate among peers to share and build on your experiences! #foodwastemanagement #sharedlearnings #avoidcontamination #USCC #sort Marjorie Spitz

Reducing food waste is a powerful way to address social inequities and environmental challenges. By diverting food from landfills and redistributing it to those in need, we can combat hunger, reduce methane emissions, and create a more sustainable future for all. ? On this Martin Luther King Day and National Day of Service, we want to take a moment to celebrate the countless volunteer individuals and organizations working tirelessly to make a difference—volunteers, community leaders, and changemakers who embody Dr. King’s spirit of service. We send you our heartfelt gratitude in working toward a brighter, more equitable future. #MLKDay #DayOfService #JusticeAndEquity #FoodWasteReduction #Sustainability #Table2Ground

?? Table2Ground is attending the US Compost Conference 2025 in Phoenix, Arizona! ?? From January 27th to 30th, we’re excited to join the world’s premier gathering of composting professionals. This event promises an incredible lineup of over 100 speakers, hands-on workshops, facility tours, and the highly anticipated DEMO DAY showcasing innovative equipment and techniques. We’re eager to learn from industry leaders, explore the latest advancements, and build connections with others who are passionate about sustainability and waste reduction. As we work to advance our mission, events like this are invaluable for driving meaningful change in the composting landscape. Are you attending? Let’s connect! We’d love to meet, share ideas, and discuss how we can work together to make a greater impact. See you at the event! ?? #USCompostConference #Networking #Sustainability #FoodWasteSolutions #Table2Ground

We recently were invited to visit some of the Long Island municipalities experimenting with residential food scrap drop off programs. It is amazing to see their work expand from an idea to a reality. Congratulations to Gloria Maroti Frazee, MBA, Craig Fick and all those involved in @EastHamptonCompost, and Nicholas Krupski, Mark Haubner the Long Island Organics Council, Karen Blumer, @NFEC and all those involved in Southold. Transitioning households from throwing food scraps into the garbage to separating and bringing them to a drop off site, that ultimately converts it to usable compost, isn't easy but it sure is meaningful. According to 2018 EPA data, almost 22% of Long Island's waste is comprised of food, contributing significantly to GHGs. Thank you Town of East Hampton and TOWN OF SOUTHOLD for committing to addressing this challenge!

Each year, millions of tons of food are discarded, impacting our environment, economy, and communities. For commercial businesses, the scale of food waste is significant and in 2025, it's important to turn this challenge into an opportunity for positive change. With the right strategies in place, businesses can significantly help reduce food waste and create a more sustainable future as we move into the new year. Below is a list of suggested goals businesses can set to make a substantial impact: Conduct Regular Waste Audits: Perform routine waste audits to identify sources of food waste and opportunities for reduction. Use this data to adjust production processes and improve waste management strategies. Enhance Employee Training: Educate staff on best practices for handling, storing, and processing food to minimize waste. Regular training sessions can reinforce the importance of waste reduction. Develop Waste Reduction Goals: Set specific, measurable goals for reducing food waste and track progress regularly. Celebrate milestones to keep the team motivated. Partner with Food Recovery Programs: Collaborate with local food banks and recovery organizations to donate surplus food that is still safe for consumption, helping to feed those in need while reducing waste. Recycle and Compost: Establish recycling and composting programs for food scraps and by-products. Work with local composting facilities to turn organic waste into valuable compost. Invest in Advanced Technologies: Investing in aerobic digesters and other advanced composting machines can transform organic waste into valuable resources like nutrient-rich compost, significantly reducing environmental impact. Start the year with a commitment to sustainability that sets the tone for the months ahead. Wishing you a successful and sustainable year full of positive change! #HappyNewYear #Sustainable2025 #FoodAudit #EmployeeTraining #WasteReductionGoals #Recycle #Compost #Table2Ground?

Congratulations New York for taking a step further toward sustainability! Thank you Governor Kathy Hochul for signing Bill S5331 into law, expanding food recovery and recycling requirements for large food waste generators. What a meaningful way to end 2024! ???? Now it’s time for us New Yorkers to work together to make it happen while supporting efficient and economically viable practices. What’s New: *Lowered Compliance Thresholds: -By 2026, any entity generating one ton of food waste per week will be required to donate edible food and recycle scraps. -By 2028, the threshold drops to half a ton per week. *Expansion of Distance Requirement: Previously, only large generators within 25 miles of an organics recycler were required to comply. Now, this distance has been expanded to 50 miles, making compliance mandatory for all large generators. This bill is an important step toward reducing food waste, lowering greenhouse gas emissions, and promoting circular economies in New York. Large food scrap generators must prepare for these changes and align their waste management strategies to comply with the new regulations. A special thanks to Senator Pete Harckham, Assemblywoman?MaryJane Shimsky, and all the senators, assemblymen, and assemblywomen who have been instrumental in sponsoring and advancing this bill. To the numerous organizations, companies, and businesses who championed the progress of this bill, your unwavering support and advocacy have been instrumental in this achievement. ?? To learn more about how this law impacts you and what it means for food waste management, we are happy to help. ?? #S5331 #FoodWaste #Sustainability #CircularEconomy #NYLaws #WasteManagement #GreenFuture #NewYork