This feature from The New York Times highlights Massachusetts’ efforts to reduce food waste by strengthening commercial composting and organics diversion, building on the state’s nation-leading ban on commercial food waste disposal. It features the role of the Massachusetts Department of Environmental Protection's RecyclingWorks in Massachusetts program. This program supports businesses and institutions in diverting food waste through technical assistance, guidance, and connections to haulers and processors. The article also explores innovations in hauling and drop-off systems, the importance of education and behavior change, and the challenges of infrastructure investment and equity—offering a candid look at how municipalities, nonprofits, and the private sector are working together to reform the food waste system at scale.