Holiday Waste Reduction Tips from the Wisconsin DNR
The Wisconsin Department of Natural Resources (DNR) offers several tips to help families reduce waste and save money during the holiday season. As the holiday season approaches, many of us are excited to deck the halls, exchange gifts, and spend time with loved ones. However, the process of preparing for and enjoying the holidays can also lead to a significant amount of waste.
Reducing Paper Waste
One of the most common types of waste generated during the holiday season is paper waste.
Wisconsin’s Recycling Program: A Comprehensive Guide
Wisconsin has a well-established recycling program that allows residents to recycle a wide range of materials. The program is designed to minimize waste and promote sustainability. In this article, we will delve into the details of Wisconsin’s recycling program, exploring what can be recycled, how to prepare materials, and the benefits of recycling.
What Can Be Recycled? The Wisconsin Department of Natural Resources (DNR) states that many items can be recycled anywhere in the state.
However, some programs may not accept wrapping paper with certain types of ink or dyes.
Understanding the Recycling Process
When it comes to recycling wrapping paper, it’s essential to understand the recycling process.
Items That Should Not Be Recycled in Curbside Bins
- Holiday decorations, such as wreaths, garlands, and ornaments
- Candles, including votives, tea lights, and pillar candles
- Plastic wrap and bags
- Styrofoam
- Textiles, such as clothing, fabric scraps, and linens
- Paper towels and tissues
- Shredded paper and cardboard tubes
- Batteries, including alkaline, nickel-cadmium, and lithium-ion batteries
- Light bulbs, including fluorescent and LED bulbs
- Electronics, such as computers, phones, and televisions
- Overproduction and overconsumption: The U.S. produces more food than it can consume, leading to a surplus that often ends up in landfills. Inadequate storage and handling: Food can spoil quickly if not stored or handled properly, resulting in waste. Perishable items: Many foods, such as fruits and vegetables, have a short shelf life and are often discarded before they can be consumed. * Food packaging: Single-use packaging contributes to food waste, as it is often not recyclable and ends up in landfills. ## The Environmental Impact**
- Greenhouse gas emissions: Decomposing food in landfills produces methane, a potent greenhouse gas. Water pollution: Food waste can contaminate waterways and harm aquatic life. Landfill waste: Food waste takes up valuable space in landfills, contributing to the growing problem of waste management. ## The Economic Impact**
- Financial losses: The estimated $556 million in food waste on Thanksgiving alone is staggering.
The USDA also provides guidance on how to check for spoilage and contamination.
Understanding Food Labels and Dates
What Do Food Labels Mean?
Planning and Preparation
Before you start shopping, take some time to plan your meals and make a list of the ingredients you need. This will help you avoid buying unnecessary items and reduce food waste. Consider the number of people you’re hosting and the type of gatherings you’re planning.
Frozen eggs can be used in cooking and baking, and they can be stored for up to 12 months.
The Benefits of Freezing Food
Freezing food is a simple and effective way to preserve food for a longer period. It helps to:
- Preserve nutrients and flavors
- Reduce food waste
- Save money
- Increase food variety
The Importance of Proper Recycling
Proper recycling is crucial for the environment and the economy. Recycling helps to conserve natural resources, reduce greenhouse gas emissions, and decrease waste sent to landfills.
Bagged recyclables create uncertainty and contamination in the recycling process.
The Challenges of Bagged Recyclables
The use of bagged recyclables has become a contentious issue in the recycling industry. While it may seem convenient to simply throw recyclable materials into a bag and then toss it into the recycling bin, this practice poses significant challenges for recycling workers.
Improper disposal of these items can lead to environmental pollution and health risks.
The Challenges of Recycling
Understanding the Limitations of Current Recycling Systems
The current recycling system is designed to handle specific types of waste, such as paper, plastic, glass, and metal. However, it is not equipped to handle hazardous waste like batteries and electronics. This is because recycling facilities that manage cans, bottles, and cardboard are not set up to handle these types of waste. Batteries, especially rechargeable ones, can cause fires in collection trucks and facilities if they are damaged. Many electronics contain hazardous materials like lead, mercury, and cadmium, which can be released during the recycling process if not handled properly.*
The Need for Specialized Recycling Facilities
To address these challenges, specialized recycling facilities are needed to handle hazardous waste like batteries and electronics. These facilities would be designed to safely collect, sort, and recycle these items, minimizing the risk of environmental pollution and health risks. Specialized facilities would require advanced equipment and technology to handle the unique challenges of recycling hazardous waste. They would also need to be designed with safety features to prevent fires and other accidents.
The average American consumes 50 pounds of turkey per year, but this does not account for the other foods that are also wasted. The total amount of food wasted in the U.S. is estimated to be around 133 billion pounds per year.
The Problem of Food Waste
Food waste is a significant issue in the United States, with far-reaching consequences for the environment, economy, and public health. The staggering statistics above highlight the magnitude of the problem. But what causes this waste, and how can we address it?
Causes of Food Waste
The Environmental Impact
Food waste has severe environmental consequences, including:
The Economic Impact
Food waste also has significant economic implications, including:
How Freezing Works
Freezing food involves cooling it down to a temperature at or below 0°C (32°F). This slows down the growth of bacteria and other microorganisms, which can cause spoilage.