r/wastemanagement

Im a deli employee and i would like to bring a question to this subreddit. Is there nothing the deli can do with the Hot-case food waste? At my store we close at 10:00PM and we shutdown the Hot-case at 8:00PM. Recently ive been noticing how much food waste we actually produce, some nights its less than others however tonight we wasted so much food. Just about 200$ (maybe more) was thrown out and wasted, given us employees cant eat or take any of it home is there seriously nothing publix can do as a whole to decrease the amount of waste? Im more concerned that this food could go to many people who could really use it, yes we could try to cutdown on production of hot food but in the sense that we have to meet production standards of how much we need to fulfill i don’t think trying to cutdown is the most efficient. What do you think??

I have a dilemma. I’m working for a city position as a garbage truck driver. I’m earning 23 and potentially get a raise to 25 after learning side loader, but recently I just got a interview with waste management and the starting rate 26.50. Although I’d be making much more money. The only thing that makes me hesitant is that the city is giving me a pension. I’m 25 years old. Would it be wise to move if I were to get the opportunity?

We're renovating our warehouse in Calgary (Canada) and need roll off bin service for the project. Has anyone used a local company that was reliable and straightforward with pricing.

York1 Environmental Solutions has applied to scale back and environmentally improve its proposed landfill and waste transfer facility in Dresden.

One application to the Ministry of Environment states the modernized waste transfer and processing facility at at 29831 Irish School Road in Dresden would receive a daily maximum of up to 4,000 tonnes per day, down from 7,000 tonnes per day stated in the original plan in 2024.

So… I was talking to a guy who runs a mid-size hauling operation a little while back and something he said kind of stuck with me.

He figured out that one of his oldest commercial accounts was running way over on stop time. Like, almost double what they originally estimated when they priced the route! That was six years ago! Nobody had looked at it since.

He wasn’t even mad about it. Just kind of sat there like — yeah, we’ve been eating that for years.

I asked him what he was going to do about it and he got quiet for a second. Said the customer pays on time, never complains, been with them forever. Repricing felt like poking a bear he didn’t need to poke.

I get it. But also — that’s real money walking out the door every single week.
Curious how others handle this. Do you have the repricing conversation? Do you just absorb it and move on?? Try to get more efficient on that stop instead?? Is there even a right answer here??!!