How the US Economy and Environment can Both Benefit From Composting Management.
Farhidi, Faraz, Madani, Kaveh and Crichton, Rohan, (2022). How the US Economy and Environment can Both Benefit From Composting Management.. Environmental Health Insights, 16 n/a-n/a
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Article
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Sub-type Journal article Author Farhidi, Faraz
Madani, Kaveh
Crichton, RohanTitle How the US Economy and Environment can Both Benefit From Composting Management. Appearing in Environmental Health Insights Volume 16 Publication Date 2022-10 Place of Publication UK Publisher SAGE Publications Start page n/a End page n/a Language eng Abstract Composting is one of the environmentally friendly ways of reducing organic waste. It is economically viable since it cuts costs associated with the hauling of wastes and enables farmers to reduce the use of fertilizers. Composting operations are relatively non-existent in the solid municipal waste sector, as the market has molded itself and grown into a standard “bury-or-burn” model. As humans are trying to address global warming, composting proves to be a promising climate change mitigation option, benefiting societies in terms of the environment, the economy, and overall health. This study projects that—with the current trends—by the end of 2030, the U.S. can increase the compost to waste ratio by 18% from 10%, reducing carbon emissions by 30 million tons a year while saving around 16 billion USD in municipal waste management costs. Analyzing the existing records in the OECD countries suggests that economic motives are not powerful enough to incentivize the industry/household toward composting. Stricter environmental policies can boost the composting volume by 214-574 thousand tons per year. Imposing waste taxes and penalties can give birth to a vast industry that has not yet flourished while the economic subsidies financed by the collected taxes and penalties can incentivize the private sector to further invest in composting. UNBIS Thesaurus ENVIRONMENTAL POLICY
WASTE MANAGEMENTKeyword Carbon reduction
composting
food nutritionCopyright Holder The Authors Copyright Year 2022 Copyright type All rights reserved ISSN 1178-6302 DOI https://doi.org/10.1177/11786302221128454 -
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