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This factsheet for business owners describes North Carolina waste reduction programs that can benefit a business. It includes some recommended practices for reducing waste and a list of organizations that can provide information and assistance in planning and conducting a waste reduction and recycling program.
This factsheet explains how you can set up and maintain a worm composting bin for your home or office. Worm composting reduces the amount of material that ends up in the landfill and provides compost that can enrich the soil.
This publication for individuals and groups describes how to reduce waste by reusing materials, including clothing and household items.
This factsheet provides information on how hotels and motels can reduce waste and use recycling programs to economic advantage.
Construction companies can follow state regulations as well as save money by reducing the amount of waste produced on-site and by reusing and recycling waste materials.
This publication shows how to build a simple, economical bale press and gives instructions on baling plastic bottles and jugs.
Increasingly, food service managers are choosing to recover and reuse food scraps and other organic materials instead of throwing them away. This publication was developed to assist businesses and institutions with food recovery and waste reduction efforts. Businesses that could benefit include restaurants, bakeries, grocery stores, caterers, food distributors and vendors, produce markets, food processing plants, and any business or institution operating a cafeteria, such as hospitals, prisons, adult homes, colleges or schools, hotels, and ski resorts. Food recovery methods discussed include donating edible food to donor programs, giving food scraps to local livestock farmers, composting, and vermicomposting.
This publication outlines key elements that local governments should consider when planning, implementing, publicizing and evaluating recycling programs.