Managing Food Waste in the Urban Environment - Spring

Advisor: Gail Suchman

New York City (NYC), the largest and most densely populated city in the United States, faces significant challenges in managing the transportation and disposal of resources and waste. Each day, approximately 47,000 tons of waste are exported from the city, most of which is transported to landfills or incinerators in other states. Among this waste stream is roughly 1,640 tons of commercial food waste, which is wet, heavy, and highly decomposable. When disposed of in landfills, food waste represents a lost resource and contributes to greenhouse gas emissions such as methane and carbon dioxide, exacerbating climate change.

This project, conducted for the Coalition for Resource Recovery (CoRR) at Global Green USA, focuses on identifying pathways to manage commercial food waste more sustainably within NYC. The team developed a framework to guide developers seeking to establish food waste processing facilities in the city. Key areas of analysis included waste processing technologies, siting and zoning regulations, environmental review and permitting processes, and strategies for effective community engagement.

The study determined that anaerobic digestion is the most feasible technology for large-scale food waste processing in NYC due to its environmental and operational advantages. However, development faces regulatory and spatial challenges, including limited industrial zoning areas and the need for environmental review. The report ultimately provides stakeholders with guidelines and best practices for developing sustainable food waste treatment facilities while addressing environmental concerns and community priorities.

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