James’ Neighborhood Recycling Service (www.jamesrecycling.com) is expanding and needs an affordable warehouse space. Even a small shared space would do!
Name: Andrea Richards
In what University/College are you currently enrolled, or if an Americorps Volunteer, where are you working/volunteering?: Portland State University
Tell us about your major or current career path: Currently pursuing a graduate certificate in sustainability and working for Community Environmental Services at PSU as support staff.
What is your name?
Michelle Minstrell
Where do you work and what do you do?
I am Principal Consultant with Waste Knowledge, LLC, a waste/recycling/compost/zero waste consultancy.
The sharing economy is flourishing, leading to a stronger sense of community and environmental benefits. It’s a trend that facilitates peer-to-peer exchange of goods and services for everything from bicycles to lodging.
In many ways, our culture values experiences rather than ownership of things. Take the Marie Kondo movement, for example: Self-proclaimed minimalists find bliss in a life without the bookshelf of odds and ends. All over Oregon, community organizations are hearing the call and creating ways to reduce waste and excess by sharing with others.
With companies looking to reduce waste promising all packaging to be recyclable or compostable in the coming years, Oregon Composters have united in their efforts to keep Oregon's composting programs "food only". Click here to read why.
After a decade of trying, one of Oregon's leading compost facilities is calling it quits on compostable packaging — and until more clarity comes to the market, it might not be the last.
Jack Hoeck, vice president of Rexius, shared the news at this year's U.S. Composting Council Conference in Phoenix. Initially, he said, Rexius had expected compostable packaging would help capture more food scraps, and that any resulting contamination could be managed effectively.
Metro Council voted to approve a plan that will shape the way greater Portland manages the garbage and recycling system for the next 12 years – including everything from the way products are made to how to shape jobs in the industry.
The 2030 Regional Waste Plan is the fourth such plan that Metro has crafted — a process it goes through roughly once a decade.
An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention.
Join national experts from the food industry Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line.
These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen website. Some pre-work will be suggested.
Please welcome AOR's newest student member - an 8th grader from Oak Hill School! 
Name: Brennen Matherly
In what University/College are you currently enrolled, or if an Americorps Volunteer, where are you working/volunteering? I’m an 8th graders at Oak Hill School
Last year, China cracked down on recycling imports, forcing cities to get cleaner and more creative with their trash. So where does the market stand? Is recycling on the rocks, or poised to go bigger? How have cities addressed the constriction of the China market, and what have they done to improve the quality and frequency of their recycling programs?
