What About Our Waste?

How does an event called “Make Food Not Waste” handle its own waste? Thanks to partners in the community, we’ll be composting food scraps, napkins, and plates and recycling the utensils. One of those partners is Maria Marin, president and CEO/Founder of Unlimited Recycling. We asked Maria about her support of Make Food Not Waste to learn more about what’s behind her participation:

MFNW: Why is the issue of reducing food waste important to you?

MM: Recycling, reusing, and reducing is my passion. When I started my company in 1999 my goal was to recycle anything and everything I could within my means and power.

In 2012 I was introduced to organic waste recycling and I started to analyze how much food waste we produce in the United States. I came to the conclusion that over 60% of our waste stream is food. My goal is to educate our customers and community to properly dispose of, reduce and recycle food waste. 

MFNW: Why is an event like Make Food Not Waste important to the community?

MM: This event is extremely important because the community needs to be educated and aware of our food waste, in addition, they will learn how to reuse the leftovers and make a meal. This will teach them food waste awareness.

MFNW: What do you hope to see as a result of this event?

MM: I hope to see the community get involved, educated, and take what they learned to put into practice.

MFNW: What is your favorite way to cut down on waste in your own kitchen?

MM: I only buy the food I am going to eat and cook. I compost my food waste and since I have done that my 96-gallon trash bin only has about (1) bag of trash per week at most. 

I recycle everything in my home.

We’re Make Food Not Waste–a nonprofit organization working to keep food out of landfills and slow climate change by creating lasting solutions to food waste through education, food upcycling and advocacy.

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