The Center for Economic Impacts & Societal Benefits (CEISB) at the Illinois Sustainable Technology Center (ISTC) has released a Pollution Prevention Guide for companies wanting to learn about using pollution prevention industrial assessments. Simply put, pollution prevention, also known as P2, refers to the reduction or elimination of hazardous materials and contaminants (pollution) at their source, prior to creation or release into the environment. The recently published guide is designed both for those who are new to P2 and those who have basic knowledge of P2 industrial assessments to help them move forward with P2 assessments in their facilities.
The guide was produced as part of the Collaborative Training & Assessments in Pollution Prevention (CTAP2) project, which assisted IL manufacturers in developing the skills needed to reap the rewards of incorporating sustainability into their business model. The guidebook includes information on how to plan and conduct assessments, including tips for forming pollution prevention teams; how to collect data to calculate baselines and progress toward goals; identification of common P2 opportunities and methods to evaluate and prioritize opportunities for implementation; and suggestions for incorporating continuous improvement in company culture. Participating facilities were also given access to short video modules to help communicate the basic tenets of P2 to internal teams. In addition to the guidebook, which lays the foundation for applying P2 principles in an industrial setting, an online Zotero library was also developed to provide more in-depth information related to various industrial sectors (e.g., aerospace, automotive, chemical, food & beverage, and metals manufacturing) and topics (e.g., hazardous materials, housekeeping, energy, water, green products, financing, etc.). The Zotero library also includes compilations of relevant case studies and ISTC publications.
Participating facilities represented the following manufacturing sectors: ball & roller bearings (fabricated metal products); cheese; paints & coatings; soap & other detergents; and pumps & pumping equipment. Funding for the project was provided by the U.S. Environmental Protection Agency (EPA).
CEISB technical assistance providers currently have federal funding toprovide P2 assistance at no cost to certain industrial or market sectors. See the following brief descriptions and links to project flyers:
Advancing Beverage Resilience through Pollution Prevention. This collaboration with EnergySense Resilience Center supports breweries, wineries, distilleries, and other craft beverage businesses across the state of Illinois. Following their assessments, participants will also have the chance to assist in shaping the certification process for green beverage manufacturing in Illinois and to be recognized for their sustainability efforts through the Illinois Green Business Program.
Mississippi River Corridor Pollution Prevention. ISTC staff are working with partners at the Iowa Department of Natural Resources Office of Pollution Prevention Services and Missouri State University to provide free industrial sustainability assessments across three states.
Pollution Prevention at Food Focused Businesses within DuPage & Kane Counties. Another collaboration with EnergySense Resilience Center, this project is providing free technical assistance to 10 small for and/or non-profit entities, such as restaurants, grocers, and other food-focused businesses and organizations in DuPage and Kane Counties. By getting assessed, businesses can lower operational costs, reduce wasted food & resources, and attract environmentally conscious customers.
Don’t see your sector or organization reflected in the projects listed above? The CEISB team may still be able to assist you through other funding sources or fee-for-service work. Contact CEISB at istc-info@illinois.edu or fill out the online site visit request form.
The following tools and resources will help you reduce food waste associated with your holiday celebrations and hopefully help you establish new habits to prevent food waste year-round. As always, please keep in mind that links to specific products or services are provided for informational purposes only and do not constitute endorsement by ISTC, the Prairie Research Institute, or the University of Illinois.
Meal planning
The Guest-imator from the Natural Resources Defense Council (NRDC) Save the Food website is an interactive calculator to help determine the right amount of food to prepare for a party. You can enter the number of guests based on whether they’re light, average, or big eaters, and even factor in how many leftover meals you’d like when the party’s over. That’s great if you’re the type of person who likes to cook extra food for holiday gatherings so you can send home care packages of leftovers with your guests. You can then choose the style of meal (vegetarian, classic dinner party, or a little of everything smorgasbord), input details on the types of entrees, sides, and desserts you want to get measurements such as the number of pounds of meat to prepare, the ounces of veggies to cook for sides, the number of pies to makes, etc. based on the parameters you’ve entered. Note that for whatever reason, clicking on “Finalize the menu” button does nothing (regardless of the browser you’re using); however, once you’re at the point to add or subtract mains, sides, and desserts, the measurements you’ll need will update on the table graphic at the top of the page with each addition or subtraction. Just scroll back up to see the new information.
Utah State University Extension—Meal Planning. This website guides you through the process of assessing what you already have in your pantry, thinking about your meals for the week, and creating a grocery list. It also includes free printable templates for planning nutritious meals and creating relevant shopping lists, and describes free meal planning apps for your phone to make planning simpler.
Proper storage & food safety
Store It. A key strategy for preventing food waste is storing your ingredients and leftovers properly to keep them viable for as long as possible. This section of the NRDC Save the Food website provides information on how to store a wide variety of foods, including when and how to refrigerate, how to freeze, and tips for using up the last bits of a given ingredient.
FoodSafety.gov (U.S. Department of Health & Human Services). In particular, check out the Cold Food Storage Chart and the FoodKeeper App to learn about proper storage of different foods and ingredients. The FoodKeeper App is also available for Android and Apple mobile devices. Further, this website provides resources for keeping food safe by event and season. Following these guidelines can help prevent food waste caused by improper preparation or storage practices. Explore the downloadable guides for cooking for groups, guidance for parties and buffets, Thanksgiving and Winter Holidays, and more.
Sometimes the best strategy to prevent food waste is to find inspiration on how to use an ingredient in a new way, use up a surplus of a given item, or repurpose leftovers in a new dish. The following websites and tools will help you create meals based on what you have on hand.
The 5 Ways website suggests using canned beans as a substitute for half of the fats in baked goods like brownies and cookies to use them up and add protein to treats. Photo by Andrei Starostin – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign).
5 Ways With Commonly Wasted Foods. This section of Canada’s Love Food Hate Waste website allows you explore new options for using various ingredients. Images of items are presented with a list of 5 different uses. Click on any image for details, which include links to specific recipes. You can also explore the “Recipes” section of the website to search for items you have on hand that might not be featured on the “5 Ways” page.
Food Hero. Another excellent resource from Oregon State University Extension, this site provides a database of recipes, resources to help celebrate the food of different cultures, gardening tips, and other guidance to support a healthy lifestyle. You can search their resources by ingredient to find recipes, videos, and other inspiration for items in your pantry or fridge.
Of course, you can always just perform an Internet search for your available ingredients, but you might be overwhelmed by the number of search results. Check out these additional recipe database sites to help you find what you’re looking for more easily. Many of these are also available as apps for your phone.
Supercook. Use the dropdown menus to select multiple ingredients at a time.
MyFridgeFood. If you’re a creative chef, this site not only allows you to search for recipes based on what you have, but also to submit recipe ideas to assist others.
Cookpad. Similarly, you can search and share your own recipes. You can search without creating a free account, but need one to submit recipes.
Cookin’ With Google. This is a Google Customized Search engine that lets you input multiple ingredients and find relevant recipes.
Use Up Leftovers. Enter three ingredients and get results from a database of over a million recipes. Don’t worry about being overwhelmed; the results will consist of the five best matches from the database.
Happy holidays and good luck whittling down your food waste!
The third week of September annually is celebrated as Pollution Prevention, or P2, Week. P2 Week 2025 is September 15-21 using the theme: “40 Years of Pollution Prevention: Honoring the Past, Protecting the Future!”
As defined by the National Pollution Prevention Roundtable (NPPR, emphasis added), “Pollution is the contamination of air, soil, or water by the discharge of harmful substances. Pollution prevention is the reduction or elimination of pollution at the source (source reduction) instead of at the end-of-the-pipe or stack. Pollution prevention occurs when raw materials, water, energy and other resources are utilized more efficiently, when less harmful substances are substituted for hazardous ones, and when toxic substances are eliminated from the production process. By reducing the use and production of hazardous substances, and by operating more efficiently we protect human health, strengthen our economic well-being, and preserve the environment.”
Rather than being a burden on industry, NPPR points out that “Adopting pollution prevention practices and techniques often benefits industry by lowering a company’s operational and environmental compliance costs. By preventing the generation of waste, P2 can also reduce or eliminate long-term liabilities and clean-up costs. Furthermore, disposal costs are reduced when the volume of waste is decreased. This can also lead to a reduction in workplace exposures to hazardous materials which can affect workers’ health and hence, their productivity. If less waste is produced, there will also be a diminished need for on-site storage space. Furthermore, by preventing pollution there will be a greater likelihood that a company will be in compliance with local, state, and federal compliance statutes. Finally, as community pillars, businesses shoulder an important responsibility for protecting the environment and natural resources for their own good as well as that of society.”
In 1990, Congress passed the Pollution Prevention Act (P2Act), which states “The Environmental Protection Agency must establish a source reduction program which collects and disseminates information, provides financial assistance to States, and implements the other activities….”
The technical assistance experts within ISTC’s Center for Economic Impacts and Societal Benefits (CEISB) help businesses, organizations, institutions, and government agencies throughout Illinois and beyond prevent pollution and use resources more efficiently. This benefits our shared environment while also ensuring that companies and communities are more competitive and resilient.
CEISB technical assistance providers currently have federal funding toprovide P2 assistance at no cost to certain industrial or market sectors. See the following brief descriptions and links to project flyers:
Advancing Beverage Resilience through Pollution Prevention. This collaboration with EnergySense Resilience Center supports breweries, wineries, distilleries, and other craft beverage businesses across the state of Illinois. Following their assessments, participants will also have the chance to assist in shaping the certification process for green beverage manufacturing in Illinois and to be recognized for their sustainability efforts through the Illinois Green Business Program.
Mississippi River Corridor Pollution Prevention. ISTC staff are working with partners at the Iowa Department of Natural Resources Office of Pollution Prevention Services and Missouri State University to provide free industrial sustainability assessments across three states.
Pollution Prevention at Food Focused Businesses within DuPage & Kane Counties. Another collaboration with EnergySense Resilience Center, this project is providing free technical assistance to 10 small for and/or non-profit entities, such as restaurants, grocers, and other food-focused businesses and organizations in DuPage and Kane Counties. By getting assessed, businesses can lower operational costs, reduce wasted food & resources, and attract environmentally conscious customers.
Don’t see your sector or organization reflected in the projects listed above? Our team may still be able to assist you through other funding sources or fee-for-service work. Contact us at istc-info@illinois.edu or fill out our online site visit request form.
Pollution Prevention 101 LibGuide. Curated by ISTC for the University of Illinois Urbana-Champaign library, this online guide provides the basics for technical assistance providers new to the field.
Plastic Free July is a campaign coordinated by the Plastic Free Foundation to raise awareness of the negative impacts of plastic pollution and to encourage individuals to reduce their consumption of single-use plastics.
You’ve probably seen news coverage of collections of plastic pollution in the oceans or seen photos of wildlife harmed by ingesting or being trapped in discarded plastic packaging. Microplastics have been detected in a variety of human organs, and in virtually every habitat on Earth. We’re only beginning to understand and investigate the potential negative impacts of plastic pollution and exposure on human and environmental health. To learn more about those potential impacts, see the “Impacts on Environmental and Human Health” section (beginning on page 65) in the “Plastics” chapter of the recent ISTC report, “Illinois Materials Management & Recycling Opportunities,” available at https://hdl.handle.net/2142/127016.
This year marks the 15th anniversary of Plastic Free July, and the third year we’ve celebrated the campaign by offering tips on the ISTC Blog. In 2023, we focused on atypical examples of single-use plastics, beyond things like plastic water bottles and grocery bags, to foster further reduction among people who have already tackled the “low-hanging fruit.” In 2024, we focused on ways to reduce plastic pollution from your clothing and textiles. This year, we’ll share a few new tips to reduce plastic consumption throughout various aspects of your life—at home, at work, and on the go. Some of these tips apply to businesses as well as individuals. Be sure to check out the previous posts as well for additional tips! These lists are of course not exhaustive but are meant to provide inspiration for change, and perhaps spark conversation and brainstorming.
As always, please remember that ISTC does not endorse, either explicitly or implicitly, any manufacturer, vendor, product, or service. Information about specific products, manufacturers, or vendors is provided for reference only.
Photo by Studio95 – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)
Replace plastic dish scrubbers and sponges. Options include compostable Swedish dishcloths made from cellulose and cotton, such as If You Care Sponge Cloths, which are reusable, machine washable, and certified for composting at their end of life in both commercial and home composting systems. Dish scrubber pads made from sisal, coconut coir, or bamboo fibers can also help you reduce plastic. Be careful though—some scrubbing pads made with natural materials such as walnut shells sometimes include recycled plastic from water bottles. Be sure to check the product packaging/description carefully if you want a plastic-free item.
This and the preceding two tips may be useful at work for food service operations like restaurants, cafeterias, or other food-focused businesses.
Opt for wool dryer balls instead of single-use dryer sheets that are typically made from polyester. See “How Long Do Dryer Balls Last? Plus How to Refresh Them” by Mary Marlow Leverette, writing for Real Simple, to ensure your dryer balls last as long as possible–we may be focused on plastic this month, but let’s remember to reduce all waste!
Switch to tablet forms of toothpaste and mouthwash to eliminate plastic tubes and bottles (e.g. these products from Bite) and consider a toothbrush made from bamboo with plant-based bristles (e.g. Brush with Bamboo; note the bristles are not compostable and should be removed if you plan to compost the handle). You can also find plastic-free dental floss, made from natural silk, corn-derived starch, or bamboo. James Miller reviews these floss options in “8 Best Plastic-Free Dental Floss Brands Tested.”
These swaps may also be useful for dentist and orthodontist offices.
Photo by Harry Wedzinga – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)
Ditch disposable wipes. This one works for office settings too, which may have started keeping these on hand during the pandemic and simply never stopped. Whether you’re talking about disposable sanitizing wipes for surfaces or personal cleansing wipes, these items often include synthetic fibers made from polyester or polypropylene, although cotton, cellulose, or rayon may also be used. See the FDA web page “Disposable Wipes” for more information (and note that different agencies regulate wipes depending on their intended purpose). It can be challenging to determine the fibers used when examining product packaging—for example, the “smart label” information for Chlorox wipes includes the ingredients in the cleaning solution the wipes are impregnated with, but not the ingredients of the wipe itself. Since waste reduction is always a good idea, why not skip the wipes entirely or only use them for really nasty messes when a washable cloth would not be desirable? Even then, using a spray cleaner with paper towels made from recycled paper or bamboo would be more environmentally preferable than a single-use wipe made with plastic. If sanitizing a surface is important, note that the Center for Disease Control (CDC) states that “In most situations, cleaning alone with soap and water can remove most germs, such as harmful viruses or bacteria, on surfaces.” You could also use a can of spray disinfectant (e.g. Lysol or similar product) with a washable cloth or paper towel.
Avoid disposable coffee pods in the break room. Again, this tip does double duty, since it applies to home kitchens as well, but many offices, especially in public-facing areas like conference rooms or waiting areas, have gravitated toward Keurig-style machines with pods that allow people to brew a single beverage serving. The mountains of resulting plastic waste have been the subject of more than one Internet meme. Honestly, it wasn’t all that long ago when humans managed just fine with regular coffee pots and pitchers of water or other cold drinks at meetings or in waiting areas. Just because pods exist doesn’t mean you have to offer them, and your business might boost its image with customers or employees, if you post a sign near your “old fashioned” offerings tying your choice to waste reduction.
Photo by Elena Medoks – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)
If you feel compelled to give individuals choices, and you’re located in an area where commercial composting is available, consider compostable pods. Check out the Corner Coffee Store post “6 Best Eco-Friendly Coffee Pods in 2025: Reviews & Top Picks” by Melissa Gunter to explore options.
If you’re only providing coffee for a small group of employees (or your family at home) and you still want to use pods to allow individual choice, consider providing reusable coffee pods for your crew. In January 2025, Justin Hughes described the pros and cons of “15 Best Reusable Coffee Pods for a Sustainable Brew – Eco-Friendly Choices for Coffee Lovers” on the Cappucino Oracle website.
Eliminate other single-use plastics in break rooms and at catered events. Another double-duty tip here, since it can apply to parties you host at home. If your office/business has a break room, consider stocking it with bulk condiments in the refrigerator, rather than single-use sachets. If you have a sink or dishwasher, provide reusable mugs, plates, cutlery, etc. for employees to use and wash, or encourage employees to bring their own from home.
When you cater a meeting or event, if you’re handling the catering yourself, check out Beyond Plastic’s guide “How to Host a Plastic Free Event.” If you’re using a catering service, ask them in advance to avoid single-use condiments and avoid plastic straws, cutlery, and single-use packaging–and that you’re willing to find a different caterer that can fulfill this request if they can’t. The more potential customers that show an interest in plastic reduction, the more likely caterers in your area will be to make plastic waste reduction part of the status quo.
Avoid plastic packaging when shipping items and reuse plastic packaging that you receive. Use paper fill and wraps instead of bubble wrap or plastic air cushions whenever possible, and opt for paper padded mailers. Check out EcoEnclose (https://www.ecoenclose.com/) for more sustainable packaging options, including branded items, reusable packaging, and even plastic-like pouches, such as Sway’s seaweed-based polybags.
If your office has a supply area, stash plastic mailers, bubble wrap and other items you receive there for reuse. If you’re in the Chicago-area, check out EcoShip, https://ecoship.org/. They currently don’t have a permanent physical location (and are in search of one), but in the past this organization has accepted donations (temporarily on hold) of gently used shipping materials for redistribution—for free. Obtaining used shipping materials is a boon to small businesses. Currently, EcoShip is fundraising to find a permanent forever home. Follow them on social media to stay informed about their progress and next steps.
On the go
Consider keeping a reusable “to-go” kit in your car or backpack. You may have adopted the habit of keeping reusable shopping bags in the trunk of your car so you’re never without them. Maybe you even carry a reusable mug with you, and if you’re really prepared, you might have reusable cutlery and a reusable straw in your purse or briefcase. To take it to the next level, consider keeping a reusable glass or stainless steel food storage container, in your vehicle or bag so you can avoid polystyrene or plastic containers for any leftovers from your restaurant stop.
Photo by SBM Creatives – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)
You can even ask for takeout food to be put into your own container. Did you know that based on IL Public Act 103-0524, as of January 1, 2024, a “restaurant or retailer may fill or refill a consumer-owned container with ready-to-eat or dry bulk foods.” Note the use of the word “may”—restaurants aren’t required to do this, so expect some of them to say no. However, many establishments may not even be aware of this law, and if you inform them, they might be open. You never know until you try. See the Illinois Department of Public Health guidance on this legislation at https://dph.illinois.gov/topics-services/food-safety/reducing-food-and-packaging-waste/consumer-owned-containers/guidance.html.
Yadav, H., Khan, M. R. H., Quadir, M., Rusch, K. A., Mondal, P. P., Orr, M., Xu, E. G., & Iskander, S. M. (2023). Cutting Boards: An Overlooked Source of Microplastics in Human Food?. Environmental science & technology, 57(22), 8225–8235. https://doi.org/10.1021/acs.est.3c00924.
Coalition for Plastic Reduction (CPR): https://www.ilcpr.org/. This IL non-profit is “a membership coalition of organizations, institutions and businesses committed to the vision of an Illinois free of plastic waste. Individuals are also welcome to join.”
Stand out from the crowd. Be sustainable, be recognized.
The Beverage Resilience Program offers free help to make Illinois craft beverage businesses more sustainable and save money. Brought to you by the Illinois Sustainable Technology Center (ISTC) and our partner the Smart Energy Design Assistance Center (SEDAC), this grant-funded program supports breweries, wineries, distilleries, and other craft beverage businesses across the state of Illinois.
Our team will come to your business and perform a comprehensive site assessment to identify opportunities to reduce energy and water use, waste generation, and costs as well as highlight areas where your business is already excelling in sustainability. The opportunities identified will help you to reduce costs as well, promote sustainability in your community, and differentiate yourself from your peers.
Following your assessment, you will also have the chance to assist in shaping the certification process for green beverage manufacturing in Illinois and to be recognized for your sustainability efforts through the Illinois Green Business Program.
How does it work?
Initial Meeting – either via email, conference call, or in person, to discuss needs and concerns
Opportunity Assessment – conducted on-site to uncover areas for potential change or improvement
Report on Findings – a document providing methods for reducing pollution and potential cost savings
Implementation Support – assistance for next steps, if needed
Project Review – document savings and benefits
What are the benefits?
Promotes sustainable manufacturing and growth
Improves profitability, productivity and competitiveness
Improves workplace safety through less exposure to hazardous materials
Reduces environmental impacts such as:
water use, energy and materials
waste volume and/or toxicity
Increases capacity to attract new business
Increases recyclability and/or diversion of by-products
The US EPA estimates that in 2019 alone, 66 million tons of wasted food was generated in the food retail, food service, and residential sectors, and most of this waste (about 60%) was sent to landfills. Food Waste Prevention Week (FWPW) is a collaborative effort to raise awareness about food waste and its negative impacts on our society and environment, while also sharing resources to help individuals, families, and organizations reduce their food waste. Because the Illinois Sustainable Technology Center (ISTC) Zero Waste team has experience working on food waste reduction and management projects, ISTC is proud to be a FWPW partner organization for the third year in a row!
Be sure to check ISTC’s social media platforms during April 7-13, for highlights of relevant projects, as well as facts and resources to help you on your food waste reduction journey. If you’re not already following us on social media, you can connect with us on Facebook and LinkedIn.
How do I get involved?
The FWPW website provides a wealth of information to help various sectors with food waste prevention efforts, including descriptions of webinars presented by partners across the country. Here are just a few suggestions for relevant activities and webinars, arranged by sector, including links to ISTC and partner organization resources, as well as links to appropriate sections of the FWPW website for further information and inspiration. Links to specific programs or services are for informational purposes only and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois Urbana-Champaign.
Colleges & Universities
Host a “Weigh your Waste” event to get students involved and to illustrate the magnitude of food waste generated. Uneaten food from student trays from a single meal period is collected, weighed, and put on display. This offers opportunities for discussion around the causes of waste and encourages students to brainstorm ideas for reduction. See this case study from Chapman University for inspiration.
Promote your campus chapter of the Food Recovery Network (FRN), or consider forming one if your campus is not yet participating. FRN is a non-profit that unites students with businesses and other community partners to recover perishable food and fight hunger while simultaneously fighting waste.
Register for these webinars (and check the FWPW webinar page regularly for addition of similar events):
Check out the NRDC Food Matters Beginner’s Guide. The NRDC Food Matters project partners with cities to achieve meaningful reductions in food waste through comprehensive policies and programs. This guide introduces policymakers, agency staff, and activists to the project and provides resources related to food waste reduction and communication strategies, as well as case studies from successful initiatives in partner cities.
Use the NRDC Guide to Making a Public Commitment on Food Waste. This can be a way to harness local leadership and constituent buy-in, while increasing accountability, and helping your city serve as inspiration for peers in other locations.
Register for these webinars (and check the FWPW webinar page regularly for addition of similar events):
See this page for additional information for restaurants.
Individuals & Families
Explore the resources at Savethefood.com, including recipes to use up ingredients and leftovers, storage tips to keep food fresh longer, a tool to estimate the amount of food you’ll need for a certain number of guests, and other planning suggestions.
Register for these webinars (and check the FWPW webinar page regularly for addition of similar events):
Photo by onephoto for Adobe Stock Images, Education License – University of Illinois
Uncover cost-saving and efficiency opportunities for your food-focused business! The Illinois Sustainable Technology Center (ISTC) and the Smart Energy Design Assistance Center (SEDAC), units of the University of Illinois, areproviding free technical assistance to 10 small for and/or non-profit entities, such as restaurants, grocers, and other food-focused businesses and organizations in DuPage and Kane Counties in Illinois. By getting assessed, businesses can lower operational costs, reduce wasted food & resources, and attract environmentally-conscious customers.
Assessments will focus on helping entities reduce costs and/or reduce environmental impacts through pollution prevention, energy efficiency, water reduction, alternatives to hazardous chemicals, and waste reduction including purchasing and disposal.
What will the process look like?
Step 1: Initial conversation. This will take the form of a brief introductory phone call to discuss the assessment process and expectations. There will also be discussion of utility data collection. (Participant time commitment: 30 minutes)
Step 2: Pre-Assessment Data Collection & Analysis. The participating business will share utility billing data as available. Providing this information helps our team quantify savings opportunities found on-site. (Participant time commitment: 30 minutes)
Step 3: Facility Walkthrough. On-site visit to discuss and tour the facility to review current conditions of the facility including infrastructure and operational processes. Identify sustainability opportunities for cost and resource savings. (Participant time commitment: 1 hour)
Step 4: Providing Recommendations & Resources. ISTC and SEDAC will use data and information from previous steps to develop strategies to reduce costs and/or reduce environmental impact. Recommendations and resources will be shared with the participating business via a written report and presentation with Q&A. (Participant time commitment: 1 hour)
Step 5: Implementation. ISTC and SEDAC will assist businesses that are interested in implementing recommended strategies. Implementation assistance includes further guidance on equipment and/or process upgrades, as well as connecting to incentive or funding opportunities. (Participant time commitment will vary.)
Step 6: Case Study (Optional). A case study will be developed to showcase opportunities uncovered and strategies implemented. (This step is optional. If you decide to share your experiences with peers and customers, your time commitment will be approximately 1 hour to review drafts and provide feedback/approval.)
Participants will be selected on a rolling basis and ISTC and SEDAC will work with participants upon selection until December 2026. Questions can be directed to Zach Samaras at zsamaras@illinois.edu.
This opportunity is made possible by a grant from US EPA Region 5.
Photo by smirart for Adobe Stock Images (Education license, University of Illinois Urbana-Champaign)
Note that ISTC does not endorse, either explicitly or implicitly, any manufacturer, vendor, product, or service. Mentions of specific products or businesses below are provided for informational reference only.
The International Day of Zero Waste, observed on March 30th annually, was established through UN General Assembly Resolution 77/161 and is jointly facilitated by the United Nations Environment Programme (UNEP) and the United Nations Human Settlements Programme (UN-Habitat). The day highlights the importance of waste reduction, sustainable materials management, and responsible consumption and production as part of sustainable development.
This year’s theme and why it matters
This year’s theme is “Towards zero waste in fashion and textiles.” According to the non-profit organization Global Fashion Agenda, 92 million tonnes of textile waste are produced globally each year. (Note that a “tonne” or metric tonne is equal to 2,204.6 lbs., as opposed to a “ton,” a.k.a. short ton, which is equal to 2000 lbs.) In 2018, the U.S. EPA found that nearly 17 million tons of textile waste were generated nationwide, with 11.3 million of those tons going to landfills (3.2 million tons were combusted). According to the Illinois Materials Management Advisory Committee Report to the General Assembly (2021), 279,188 tons of clothing were disposed of in Illinois landfills in 2018, along with 235,523 tons of “other textiles.” In its 2017 report A new textiles economy: Redesigning fashion’s future, the Ellen MacArthur Foundation stated that between 2000 and 2015, global clothing production doubled while the duration of garment use decreased by 36 percent. So-called “fast fashion,” defined by Merriam-Webster as “an approach to the design, creation, and marketing of clothing fashions that emphasizes making fashion trends quickly and cheaply available to consumers,” tends to involve production of less durable items that wear out quickly, contributing to this trend of high production rates and shorter periods of use.
Further, it is estimated that over 15,000 chemicals are used in textile manufacturing processes, some of which are toxic or prone to persistence in the environment (Roos, et al, 2019). Textile manufacturing also uses lots of water and is responsible for massive greenhouse gas emissions. Given the variety of textiles produced, and with some being natural and others synthetic, it’s hard to characterize the total amount of water used for, and emissions resulting from, all textile production worldwide. Considering a cotton t-shirt as an example, a frequently cited article from the Spring 2014 edition of World Wildlife Magazine claims it takes 713 gallons (2700 liters) of water to produce one cotton t-shirt. Mayer and Birkocak (2024) estimate the textile and apparel industry accounts for approximately 10% of global greenhouse gas emissions.
Suffice it to say, due to the massive amounts of resources involved in the production of textiles, the potential for pollution from the manufacture and use of textiles, and the amount of textile waste filling dwindling landfill space, anything we can do to reduce waste associated with textiles is important.
Ideas for positive action
While the potential negative impacts associated with textiles seem daunting, there are several things that individuals can do to prevent textile waste and manage them more responsibly at their end-of-life. Here are a few suggestions to consider.
Invest in more durable items. The upfront cost may be higher, but reducing the need to replace worn out items can make that worthwhile in the long run. Check out Good on You’s guide to choosing clothes that last.
When possible, buy secondhand clothing from thrift stores, consignment shops, or similar outlets. You might get lucky and find some deeply discounted, high-quality items that wound up at a thrift store precisely because they were made to last! In any event, keeping wearable clothing in use longer conserves the resources invested in their creation. If you have items that are still wearable but no longer wanted, consider donating or consigning them at relevant local charities or shops.
Repairing your clothing and textiles, rather than replacing them when seams rip or holes begin, is another strategy to conserve natural and financial resources. If you’re not handy with needle and thread, connect with friends or family who are, or support the local economy by taking items to an alteration shop or shoe repair service in your area. You can also do an Internet search for a local Repair Café, Fixit Clinic, or similar gathering where others might help you fix your items. You might also look for no-sew options using iron-on patches, fabric glue, or shoe glue (Shoe Goo is a popular brand of the latter, available in many hardware or “big box” stores; though typically used to repair soles that are separating from uppers, the Shoe Goo website notes that it can also be used for other repairs, such as fixing holes in backpacks). Marissa Elena’s Simple Ways To Mend Your Clothing Without A Sewing Machine is a good resource with embedded videos for illustration.
Wash your clothing less frequently and use cold water when you do. Unless you’ve sweat profusely or been doing a particularly dirty job, your outer garments might be able to be aired out and worn at least one additional time before getting tossed in the laundry basket. Washing less often will reduce wear and tear on your clothing and reduce your chores as a bonus. Check out Real Simple’s guide on how frequently to wash various types of clothing. And Don’t Bother Using Hot Water to Wash Your Laundry from Consumer Reports should set your mind at ease about the efficacy of cold water, which means less energy used during washing.
Reuse your textiles for crafts or cleaning rags. Some people enjoy making quilts or rag rugs from fabrics reclaimed from old clothes, or even tote bags or hot pads. See 9 Ways to Make a Rag Rug you’ll Want to Try! for some inspiration. If you’re not crafty, consider repurposing your castoffs into cleaning rags you can launder after use—an option that will also help you reduce your use of disposable items like paper towels. Some textiles are of appropriate size to use as rags as-is (e.g., an old washcloth or cloth diaper), but if you want to cut old shirts or pants down to size, use pinking shears to reduce fraying.
Recycle textiles that are not suitable for donation that can’t be repurposed in your own home. Check city, county, or local non-profit websites for “where to recycle it” guides, or do an Internet search to find recycling options near you. If you’re not sure which agency to contact in your area, reach out to the Illinois Recycling Foundation for guidance. Textiles collected for recycling might be turned into industrial rags, insulation or other construction materials, or carpet padding, among other items. Like more traditional recyclables, textiles should be seen as resources that don’t belong in landfills.
If you’re already doing some of the things suggested above, great! If it’s all new to you, don’t try to tackle everything at once. Choose one or two suggestions that fit well with your situation and circumstances and try them out. Talk to friends and family about your successes, and any challenges you encounter. They might help you overcome barriers and you just might inspire them to fight waste too! Don’t focus on trying to be perfect–you’re human, after all. If you try too many new things at once, or get too wrapped up in doing the exact “right thing,” you may become overwhelmed and either never start your new habit, or start and quickly give up. Every small step you take to reduce waste matters. If you’ve read through this whole post, congratulations–you’ve taken the first step toward sustainable behavior by being open to new practices!
More ways to get involved in waste reduction
Visit the UNEP website and click on “Events” to find Zero Waste Day events near you, or to add your own event to their map!
As Valentine’s Day approaches, purchases of flowers increase. Whether for a holiday gift, special occasion, or other celebration, most of us will buy bouquets or flower arrangements at some point. But have you considered sustainable options or the best way to manage bouquets after they fade?
Note that links to products, programs, or vendors below are for informational purposes only and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois Urbana-Champaign.
Why it matters
When you think about the economic impacts of agriculture, you’re likely to consider crops used to feed humans or other animals. But floriculture is also “big business.” The USDA defines floriculture as “that branch of horticulture dealing with the production of field-grown or greenhouse-grown plants for their flowers or showy leaves.”According to the US Department of Agriculture National Agricultural Statistics Service (USDA NASS), in 2023 (the year with the most recently published data), floriculture sales in IL totaled $134,063,000. For the same year, the Society of American Florists, reports total spending nationwide on floral products (flowers, seeds, and potted plants) was $72.8 billion.
Clearly, buying and selling flowers has a huge impact on carbon emissions just from the perspective of product distribution. Imported blooms are flown thousands of miles and once they reach US soil, they might still end up being trucked for many more miles before reaching a retail location. Beyond the fuel used for transportation, refrigeration is often required along the way to keep blooms fresh.
Like any other agricultural operation, floriculture involves the use of a lot of resources (e.g. land, water, labor, etc.) and the application of a variety of chemicals that may have negative impacts on human and environmental health. A recent review of pesticides in flower production identified 201 different compounds used, 93 of which are banned by the European Union (Pereira et al., 2021).
So, although we tend to focus on aesthetics when picking the flowers we buy, attending to any available information on the source and production practices matters greatly if we care about environmental sustainability. It’s also worth considering the impacts of any packaging involved, which might be destined for the landfill if it can’t be reused, recycled, or composted. Because of the resource use embodied in them, it pays to consider keeping ornamental flowers and plants vibrant and in use for as long as possible, and when they are genuinely wilted and no longer lovely, we should try to keep them out of landfills if possible through composting. When plant material and wasted food (collectively called “organics”) break down in landfills without oxygen present (i.e., in anaerobic conditions), methane, a greenhouse gas is produced. The US EPA reports that municipal solid waste landfills are the third largest source of human-related methane emissions in the US, accounting for approximately 14% of methane emissions in 2022.
Better options
So how can you reduce the negative impacts of the flowers you buy?
Buy locally grown flowers whenever possible. If purchasing at a florist, grocery store, or large retail outlet, look for posted information on the source of the product or ask staff for more information. Depending on your location, time of year, and the intended use for your flowers, you may be able to get what you need from a farmer’s market or directly from a farm. This gives you the opportunity to meet the grower and ask questions about their operation. Buying local also supports the local economy and populations of pollinators, depending on the amount of shelter used in production (i.e. open fields, greenhouses, etc.). And of course, you’ll greatly reduce the greenhouse gas emissions involved in distribution. According to the Association of Specialty Cut Flower Growers (ASCFG), local flowers also tend to be of a wider variety, will last longer because they’ve traveled a shorter distance to you, and may smell better, because they are less likely to have been bred for uniformity, a practice that may compromise natural fragrance. If you don’t already have a farmer’s market or other favorite source for local flowers, the following resources will help you find them:
IL Specialty Growers Association Live Local Shop Local Map: https://www.specialtygrowers.org/shoplocal.html. There are a few different ways to search. Either select “Floriculture” from the “Products” drop-down menu OR “Cut Flowers” from the “Product Attribute” drop-down menu OR type “flowers” or “cut flowers” into the search bar.
If you can’t find locally grown, look for sustainably grown options. This might mean using an online service that sources sustainably grown flowers or looking for certified products in shops. Links related to certification programs below will allow you to dive into the details of the program standards if you wish.
ReVased: https://www.revased.com/. This company began in 2019 with a focus on “upcycling” flowers from events (more on that below), selling a portion and donating a portion of these reclaimed arrangements. When the COVID-19 pandemic caused events to temporarily be put on hold, they shifted gears and now primarily offer online orders of sustainably grown flowers and plants. From their website: ‘We are proud to source our flowers from high-quality, sustainable-minded farms in both the U.S. and South America. The flower farms we work with have achieved Rainforest Alliance Certification, Fairtrade Certification, or take other steps for environmental, economic, and social sustainability. This includes protecting forests and natural wildlife habitats; promoting farmers’ human rights and safe, decent working conditions; conserving water and soil; and helping to lessen the burden of the climate crisis. We are lucky to work with amazing farm partners who meet these rigorous standards of excellence! We also ship “farm-direct.” This eco-friendly shipping method reduces carbon emissions by bypassing many stops in the traditional floral supply chain and reducing the total number of stems being cut, as every cut stem is meant for a customer! Additionally, we offset emissions from our shipments to neutralize our shipping footprint and make our shipments carbon neutral.’
Fair Trade Certification: https://www.fairtradecertified.org/what-we-do/what-we-certify/floral/. Fair Trade certified products comply with standards to safeguard working environments and conditions, living wages and benefits, and to eliminate poverty and forced labor. Check the packaging on products or signage at your florist or other retailer for an emblem from Fair Trade USA or Fair Trade International. According to the Fair Trade USA website, you can find certified flowers at Sam’s Club and Whole Foods.
VerifloraSustainably Grown: https://www.scsglobalservices.com/services/veriflora-certified-sustainably-grown. “This third-party certification assures buyers and consumers that cut flowers and potted plants have been produced in an environmentally and socially responsible way, with practices that achieve the highest level of product quality.” This is part of the SCS Global Services suite of third-party certifications, so look for an emblem with the SCS green hummingbird logo and the words “Sustainably Grown Certified.” Veriflora products are available through various florists and supermarkets, so check with your local shops.
Organic: While it is possible to find flowers with USDA Organic certification, this tends to be used for edible flowers or those used for tea. Many growers will follow organic principles without going through the formal certification process, which is why buying local is great if feasible, because it allows you ask questions and learn more about the production process.
If you’ve bought flowers for an event, when your festivities are done, there’s no reason to send those blooms to the landfill. Explore donation of arrangements that still look lovely, and composting when those flowers have truly faded.
ReVased: https://www.revased.com/pages/non-profit-floral-directory. As noted above, this company started out by rescuing flowers from events to rehome them. Since the pandemic their focus is more on online sales, but they have started directory of non-profit organization that can accept donated flowers. Currently, all the IL entries are in the greater Chicago area/northern IL. You can also reach out to them at hi@revased.com for assistance in finding organizations to accept floral donation, but bear in mind their capacity for this is currently limited.
Repeat Roses: https://repeatroses.com/. This company works nationwide and will be hands-on, collecting flowers after an event and delivering them to organizations to which they’re being donated. Where commercial composting facilities exist, they can also pick up donated flowers once they’re truly withered and deliver them to the composting facility. According to their website, “Some locations will offer only limited composting sites within reasonable driving distances. For those locations, we will explore alternatives to ensure we divert flowers from landfills.” In order to have this level of service, you’ll need to plan far in advance. “Four to six months is ideal to secure your date to ensure you are on our pickup schedule. The earlier you decide to reserve your date on the calendar, the more time we have to coordinate with your florist and venue. Often, it is easier for your florist to know of your plans to donate your flowers in advance so they can design your arrangements with this information in mind as it relates to vase/container rentals and arrangement structure. Additional fees may apply to events booked with limited notice.”
Reach out directly to local organizations that may accept donated flowers. If you are planning an event that includes flowers, reach out in advance to local women’s shelters, nursing homes, hospitals, senior services, or cancer support non-profits to see if they could reuse your blooms and work with them, friends, or family on transportation of donations.
Compost. Check the Illinois Food Scrap and Composting Coalition (IFSCC) website list of commercial compost haulers and processors or for tips on composting at home if you’ve got the space and the interest and you’re dealing with a bouquet or two rather than lots of flowers from an event.
Preserve your blooms. If your flowers have sentimental value, consider preserving them. Check out HGTV’s guidance on various methods for drying, pressing, or using resin to create keepsakes.
Photo by Stephen Ausmus. Image Number D1830-30, USDA Agricultural Research Service.
The US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), the Food and Drug Administration (FDA), and the US Department of Health and Human Services (HHS) are seeking public input on food date labeling. This Request for Information seeks information on industry practices and preferences for date labeling, research results on consumer perceptions of date labeling, and any impact date labeling may have on food waste.
From the Federal Register:
“On June 12, 2024, the Biden-Harris Administration released the final National Strategy for Reducing Food Loss and Waste and Recycling Organics (the National Strategy). The National Strategy lays out a path for the U.S. to meet its national goal of reducing food loss and waste by 50 percent by 2030.
The U.S. Environmental Protection Agency (EPA) estimates that in 2019, 66 million tons of wasted food was generated in the food retail, food service, and residential sectors, and most of this waste (about 60 percent) was sent to landfills. An additional 40 million tons of wasted food was generated in the food and beverage manufacturing and processing sectors. Wasted food is the single largest category of material placed in municipal landfills. Wasted wholesome and safe food represents nourishment that could have helped feed families in need. Additionally, water, energy, arable land, and labor used to produce wasted food could have been used for other purposes. Effectively reducing food waste will require cooperation among federal, state, tribal, territory, and local governments, food manufacturers, agriculture producers, faith-based institutions, environmental organizations, communities, and others, all along the entire supply chain.
In response to the draft National Strategy for Reducing Food Loss and Waste and Recycling Organics, FSIS and FDA received comments encouraging an update of the Federal date labeling requirements, including standardizing date labeling. Commenters noted that food manufacturers use a variety of phrases such as “Sell By,” “Use By,” and “Best By” on product labels to describe dates on a voluntary basis. According to commenters, the use of different phrases to describe dates may cause consumer confusion and lead to the premature disposal of wholesome and safe food, because it is past the date printed on the package.
As explained in the final National Strategy, both FSIS and FDA recommend that food industry members voluntarily apply the “Best if Used By” food date label, which notes the date after which quality may decline but the product may still be consumed. The “Best if Used By” label aims to lessen consumer confusion and reduce wasted food. In addition, the “Best if Used By” label was the most frequently perceived by consumers as communicating quality, among the food date labels assessed by researchers at Johns Hopkins Center for a Livable Future (CLF), which supports standardizing this label. Although FSIS and FDA encourage the use of the phrase “Best if Used By”, current federal regulations do not prohibit industry from using other date labeling phrases, such as “Sell By” or “Use By,” if they are truthful and not misleading. It should be noted that industry groups have taken steps to address consumer confusion. However, the number, diversity, and complexity of food products in the marketplace along with significant variability in the environmental, storage, and distribution conditions of food create challenges for standardization of food safety or quality date labels.
FSIS and FDA are requesting additional information on industry practices and barriers for standardizing food date labeling, research results on consumer perceptions of food date labeling, and any impact date labeling may have on food loss and waste. The information may be used to inform future policy decisions, guidance, or consumer education campaigns on food date labels intended to help reduce the premature discard of wholesome and safe food. Commenters should provide any data, studies, or other evidence that supports their response.”
See 89 FR 96205for full details, including questions for commenters. Comments must be submitted by February 3, 2025.
Submit comments by one of the following methods:
Federal eRulemaking Portal: This website allows commenters to type short comments directly into the comment field on the web page or to attach a file for lengthier comments. Go to https://www.regulations.gov. Follow the online instructions at that site for submitting comments.
Mail:Send to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250-3700.
Hand- or Courier-Delivered Submittals:Deliver to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350-E, Washington, DC 20250-3700.
