Large Event Recycling + Composting: Coming to a Venue Near You!

by | Apr 25, 2025 | Advocacy, Commercial Composting Programs, Education and Outreach, Events, Food Donation, IFSCC News, Institutions & Organizations, Municipalities & Counties, Policy, Sports Teams/Events, Waste Reduction

Thanks goes out to Marley Finnegan, IFSCC Education Committee Member and Founder of Events of Purpose, for this blog submission. Additionally, IFSCC appreciates the resources and follow up opportunities provided by IFSCC partners in the Large Event Facilities Act...

WasteNot Compost: Program Successes in Chicagoland

by | Jul 23, 2024 | Benefits of Compost, Commercial Composting Programs, Curbside Composting, Education and Outreach, Hotels & Hospitality, IFSCC News, Institutions & Organizations, Market Development, Member Accomplishments, Municipalities & Counties, Repurposing Food Scraps, Residential Composting Service, Restaurants & Caterers, Service Providers, Sports Teams/Events, Sustaining Members, Universities & Schools, Waste Reduction

WasteNot Compost, a Platinum Sustaining Member of the IFSCC, is a leading compost collection service in the Chicagoland area, offering both residential and commercial compost services utilizing a 100% electric fleet of waste management vehicles. Through innovative,...

Sustaining Partner Spotlight: SAVOR…Chicago at McCormick Place

by | Oct 15, 2021 | Case Studies, Hotels & Hospitality, Member Accomplishments, Restaurants & Caterers, Sports Teams/Events, Sustaining Members

SAVOR…Chicago at McCormick Place, a Platinum Sustaining Partner of IFSC, is a food service company that strives to integrate into the communities that surround it, by focusing on sharing opportunities with their neighbors while working on reducing or eliminating any...

St. Louis Delivers Successful Commercial Food Waste Program

by | Mar 3, 2015 | Case Studies, Commercial Composting Programs, Grocery Stores & Farmers Markets, Hotels & Hospitality, Institutions & Organizations, Municipalities & Counties, Restaurants & Caterers, Service Providers, Sports Teams/Events, Universities & Schools

How the Program WorksOn average, a typical restaurant will generate about 50 tons of organic waste a year. That’s a whole lot of waste that can be put to good use rather than buried in a landfill. Additionally, when food waste is disposed into a landfill, it...