Process Residuals and other Wastes
Including tailings; slag; sludge; waste heat; fibres; shavings; fly ash; organic waste (including food waste; animal waste; human waste; paper and cardboard); medical waste; textile waste; plastics; e-waste; building and construction waste; and other process residuals and waste.
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A Guide to the Management of Tailings Facilities
Produced by the Mining Association of Canada (MAC), this guide will help you to develop and implement consistent site-specific tailings management systems, and especially at new facilities. Designed to be applicable by mining facilities anywhere in the world, this guide provides a broadly applicable tailings management framework and a detailed planning rubric.
The Avoidable Crisis of Food Waste: The Roadmap
This resource from Second Harvest explains how nearly 9 million metric tonnes of food is lost or wasted by the food industry in Canada each year. The report uses field-to-fork life cycle analysis to show how - and why - food loss and waste occur. This is a good starting point for building awareness around the magnitude of food waste, regardless of geographic context; for understanding the differences between avoidable and unavoidable waste; and for understanding the kinds of immediate and long-term solutions that should be pursued to reduce food loss and food waste.
Wasted Opportunity: Rescuing Surplus Food in a Throwaway Culture
This report from Second Harvest explores food loss and waste across the industrial spectrum in Canada. It can help you to understand the causes and scale of the problem, the implications and opportunities for communities and business, and solutions for positive change that can be amplified.
Although the information here is centred around the Canadian context, many of the recommendations and insights are applicable regardless of geography.
Four Strategies Businesses Can Deploy to Slash Food Waste
If your business is looking for new ways to reduce food waste, this article from Triple Pundit highlights four changes that can help to reduce efficiencies and loss: AI-enhanced inventory management, digital food recovery platforms, smarter packaging, and upcycling food byproducts.