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Thursday, July 23, 2015

Charlotte opportunities segue into ACTION

EPA Grant Team @ Knights Ballpark
during February visit
The week of July 13 the Elemental Impact (Ei) | EPA Grant Team converged on Charlotte for three powerful days filled with meetings, tours and dinners. With introductions substantiated in prior visits, the meetings were follow-up in nature with actions points integral within the respective agendas.

In February the team visited Charlotte for introductory meetings at the Charlotte Convention Center (CCC), Knights' BB&T Ballpark, Hornets Time Warner Cable Arena and Carolina Panthers Bank of America Stadium. The ZWA Blog article, Charlotte: A Land of Opportunities, chronicles the important visit.

Ei's strong Charlotte connections, along with a substantial history of successful work, are chronicled on the Ei Charlotte Visits website page.

Concord Mills, a Simon mall in metro Charlotte, serves as the Sustainable Food Court Initiative (SFCI) Shopping Mall Pilot and was the catalyst for Ei's work in the Charlotte area. Ei Partner HMSHost, then Concord Mills food court concessionaire and the Charlotte Douglas International Airport foodservice operator, was integral to Ei's solid sustainability foundation in Charlotte.


Concord Mills food waste bin
Beginning in 2011, the SFCI Team worked closely with HMSHost and Simon on creating back-of-the-house (BOH) food waste collection for compost, food donation and plastic film recycling programs at Concord Mills. The ZWA Blog article, ACTION: Theme for the SFCI Shopping Mall Pilot, is an overview of the programs.

Charlotte successes were highlighted at the 2013 Charlotte Ei Partner Tours hosted by Simon | HMSHost. The IMPACT Blog article, Charlotte Ei Partner Tours, is a tours overview featuring the forerunner programs in-place.

In fall 2013 the U.S. Environmental Protection Agency Region 4 funded a Scaling Up Composting in Charlotte, NC Grant to GreenBlue's Sustainable Packaging Coalition (SPC). To maximize its impact, the grant was extended for an additional year along with funding. Ei is a grant sub-grantee. The ZWA Blog article, Scaling up Composting in Charlotte, NC, details the grant goal, objectives and tasks along with listing partners | sub-grantees.

"Scaling Up" was used in the grant name as Charlotte has a solid food waste composting program compliments of Earth Farms, a state-permitted facility. The grant serves as a catalyst to increase food waste collection for compost throughout the metro Charlotte area. The Ei FB album, Ei Partner Tours - Day 2, recounts an Earth Farms tour.

Rick, Kim & Ryan 
Although Ei orchestrated the February Charlotte visit, the EPA Grant was the focal point with Ei initiatives taking a back seat on meeting agendas. For the July visit, Ei initiatives were center stage at meetings with the EPA Grant playing a strong supporting role. Potential EPA Grant Participants appreciated Ei's Charlotte commitment beyond the grant's September 30 expiration.

The Ei SMAT - Sustainable Materials ACTION Team - provides in-depth industry expertise in materials management. SMAT members Rick Lombardo of NaturTec | NaturBag, Ken Fraser of EcoProducts, Sarah Martell of Innovia Films and Kim Charick with the EPA traveled to Charlotte and were instrumental to the visit success. Kim, Ei founder Holly Elmore, Earth Farms Owner Jim Lanier, GreenBlue Project Associate Ryan Cooper among others represented the EPA Grant at the meetings; Ryan took the leading grant role.

Mecklenburg County Environmental Manager, Waste Reduction Laurette Hall and her department were the local connectors to the prestigious facilities on the visit agenda. Laurette, thank you for your vision and commitment to move the Charlotte | Mecklenburg County waste reduction needle.

Mecklenburg County Jail
First on the itinerary was a fantastic meeting at the Mecklenburg County Sherriff's Office regarding food waste collection for compost at the county jails. The meeting was empowering as Chief Deputy Sheriff Felicia McAdoo, Captain Celeste Youngblood, and Officer Thomas Plummer were enthusiastic and asked pertinent questions. SUCCESS: the Mecklenburg County Jail joined the EPA Grant program!

Thank you Nick Crawford, Mecklenburg County senior environmental specialist, for arranging the Sheriff's Office meeting.

At the core of the Ei Charlotte visit was an Airborne Kitchen Grease (AKG), a proactive approach to a costly cooking byproduct, Initiative meeting at the Charlotte Airport. 

In February Laurette introduced the Ei Team to City of Charlotte Energy & Sustainability Manager Rob Phocus. An action point was a subsequent meeting with HMSHost at the airport to learn about the Grease Lock Filters (GLF) system, the AKG Initiative foundation within Ei's Water Use | Toxicity platform.

Rob & Kim during AKG session
GLF founder Joe Salpietra and HMSHost Senior Manager, Contracting Devon Ray flew to Charlotte for the empowering meeting. HMSHost Charlotte Airport Director of Operations Matt Wissman hosted the meeting along with a subsequent tour of GLF installations. Local GLF distributor Eric Dyer of KescorGreen Solutions for Grease Management, joined the airport meeting, as well as most other meetings. 

It was thrilling to witness local, state & federal government associates attend the AKG airport meeting. In addition to the federal (EPA | Kim) and local (county | Laurette & city | Rob) governments, NC Department of Environment and Natural Resources Organics Recycling Specialist Jorge Montezuma represented state government at the airport and most meetings during the visit.

As documented in the AKG website page, GLF improve fire safety | employee safety, reduce kitchen exhaust system cleaning (both baffle filters and entire system) and related labor, save on toxic cleaning chemical use, prevent roof damage caused by deposited AKG and result in cost-savings for the foodservice operator.

Ei launched the AKG Initiative due to the significant water-savings, water that would be filled toxic cleaning agents.

Joe & Devon discussing national
expansion plans
Subsequent to the airport meeting, Joe, Devon and Holly met to craft a national GLF expansion plan throughout the HMSHost substantial foodservice network, mainly in airports and turnpike service plazas. Last year, GLF | HMSHost executed a national procurement contract.

Thanks to Eric's local connections, the group enjoyed a lovely dinner at Aria Tuscan Grill's chef table. UNC Charlotte Research Intern Tyler Gilkerson joined the dinner. Tyler analyzes food waste samples collected at EPA Grant Participant sites, providing an added benefit for the grant and operators. It was fun to listen to Tyler and Ryan's tales of sample collection!

On the second day, the group convened at a Concord, NC Food Lion where Sustainability Manager John Laughead impressed the group with his infectious enthusiasm and thorough zero waste practices in-place. For front-of-the-house, Food Lion provides consumer recycling bins, clearly labeled for aluminum, plastic & glass containers,  plastic bags, film & wrap, and paper. The cashier checkout stations have recycling and trash bins under the counter.

Food Lion consumer recycling bins
Back-of-the-house practices include on-site OCC (old corrugated cardboard) baling, transport plastic film | wrap collection for baling at the distribution center and food waste collection for compost. Food waste is from products damaged upon delivery and unsalable prepared food & produce. For edible food beyond quality standards, Food Lion has an excellent donation program in-place that meets the Good Samaritan Food Donation Act.

While in Atlanta last month, John met at the EPA offices with Jay Bassett, chief, materials management, Jon Johnston, RCRA branch chief, and Kim. Applicable Food Lion stores were EPA Grant Participants prior to the visit!

During the back-of-the-house tour, Holly noticed waxed cardboard used for poultry packaging was separated for trash disposal. An action point is guiding Food Lion with their supply chain on shifting to an alternative coating that renders boxes recyclable and compostable. The ZWA Blog article, Waxed Cardboard Boxes =  Landfill Destiny = $$ Lost, gives an overview of the costly scenario.

Food Lion source-separates material
The afternoon was spent in follow-up meetings from the February visit with the Charlotte Convention Center and the Hornets Arena.

During the downtown event | sporting facilities meetings, the Ei focus was source-separated material (SSM) supported by the Total Materials Management Approach, the entire waste / recycling stream is evaluated within one revenue / cost center. Challenging materials are subsidized with rebates (revenue) from separated, clean bales of valuable items. For example, revenue from aluminum bales pays for compostable food & beverage packaging, a necessity for most post-consumer (front-of-the-house) food waste collection programs.

Inherent within a SSM program is understanding waste | recycling hauler contract provisions. Often contracts stipulate the hauler has rights to ALL material generated at the facility. Thus, SSM rebates belong to the hauler, not the facility generating the material. The ZWA Blog article, Contract provisions require team work necessary for zero waste success, documents the important role contract provisions play in creating an effective stage for food waste collection and source-separated material recycling.

Steve with the Earth Farms sign
CCC Assistant Director of Facilities & Engineering Doug Tober joined Food Services Operations Manager Steve Gorham, Procurement Manager Jeff Doerr and Assistant Director of Facility Services Roger Rochelle at the July meeting. After introductions and updates since the excellent February meeting, the group toured front and back-of-the-house operations. It was inspiring to witness the food waste collection practices in-place along with source-separated OCC baling.

The time together ended with a series of action points with Steve: 1> send AKG Initiative documentation, 2> request specific parameters related to protein | produce packaged in waxed OCC and 3> begin strategy process on how to expand food waste collection practices to front-of-the-house | post-consumer food waste.

Following the CCC visit, the group walked to the Hornets Arena where Director of Facility Operations Cathy Buchhofer and Hornets Arena Coordinator Alex Mackenzie hosted a superb meeting. With Alex's recent hire, the group gave a strong recap of the powerful February meeting.

Hornets meeting
Back-of-the-house food waste collection is slated to begin in the next weeks. Though focused on immediate action, Cathy was interested in the long-term support for solid arena zero waste practices. When the Ei Team returns to Charlotte in October, a longer-term strategy session is slated for the visit.

Once again relying on Eric's local expertise, the group enjoyed dinner on Ri-Ra Irish Pub's rooftop deck. After a hectic, amazing day, it was important to regroup in a casual, fun environment.

On the third and final day, Concord Mills General Manager Ray Soporowski welcomed the Ei | EPA Grant Team to the state's most visited tourist destination. In January, HMSHost left the mall as the food court concessionaire. Ray is working with the new tenants on re-establishing back-of-the-house food waste collection for compost practices. During the food court build out, the two-yard food waste dumpsters were removed due to contamination form the construction crews.

Ray with Ei | EPA Grant Team
in the plastic film recycling room
Ray and Holly gave an overview of Concord Mills past successes. Discussion focused on new endeavors with AKG, expanding the plastic film recycling practices, and opportunities via new single-standing restaurants in the lease negotiation phase. SUCCESS: Ray gave his YES to joining the EPA Grant Program during the meeting!

From Concord Mills, the team traveled the short distance to Northlake Mall and met with management on implementing a back-of-the-house food waste collection for composting program. Ei Partner Keter Environmental Services manages the mall's waste and recycling services; Keter Regional Manager Andrew Lantz traveled to Charlotte for the important meeting.

General Manager Adam Kamlet shared recent food waste experiences during his tenure at a San Francisco mall while Director of Operations Michael Signorelli expressed his strong program support. A main action point is to provide Michael talking points for the food waste program introduction to mall restaurants.

Nortlake Mall lunch destination
The game plan is to implement the food waste practices in phases, beginning with the two seated dining restaurants. Food court restaurants will follow once new operational practices are in-place and any challenges are addressed.

After a formal meeting in the mall conference room, the group enjoyed a lovely lunch at Firebirds Wood Fired Grill. During the lunch, Michael appreciated how the AKG proactive approach prevented costly roof damage; Eric is staged to follow-up on GLF introductions at the seated dining restaurants. Farewells to new friends were intertwined with action points over the next weeks.

Prior to attending the evening Knights baseball game, the SMAT members met for a two-hour working session on educational documentation under development. In April, the SMAT presented the Compostable Food & Beverage Packaging Education Session to the Levy Restaurants downtown Atlanta campus. With the announcement of the SFCI - Les Dames d'Escoffier International | Atlanta Chapter, SMAT is updating the session for a new audience.

SMAT working session
The ZWA Blog article, Compostable F&B Packaging: integral to zero waste programs & rebuilding the soil, introduces the education session while the Afternoon in the Country embarks on zero food waste journey article introduces the SFCI - LDEI | ATL Pilot.

Charlotte Knights Director of Stadium Operations Mark McKinnon welcomed the Ei | EPA Grant Team to the 7:00 p.m. game and gave a thorough tour of game day practices. Ovations General Manager Erik Hassy took time during the game to show the team back-of-the-house kitchen operations.

Due to provisions within the waste | recycling sponsorship contract, there are challenges creating a cost-effective material source-separation, including food waste, program at the ballpark. In October, a small group will meet with Mark to strategize on a game plan to refine existing recycling practices.

A limited portion of the ballpark's
spectacular view
IMPRESSIVE: the BB&T Knights Ballpark was named Best Ballpark in the Minors. “There can’t be a better view of a downtown skyline anywhere . . . It looks almost fake,” a minor league radio announcer wrote to Baseball America.

Unfortunately, the Carolina's Panthers Stadium was incredibly busy during the Charlotte visit and not available for a follow-up to the productive February meeting.

The Ei FB album, July 2015 Ei Charlotte Visit, provides a pictorial recap of the visit.

In her February closing statement, Laurette summarized the scenario with perfection: Charlotte is a Land of Opportunities! During the July visit, Charlotte opportunities segued into action points, filled with promise to reduce Charlotte area waste along with fueling local economic vitality. 

.. and the Ei Team returns to Charlotte in early October - stay tuned!

Monday, June 22, 2015

Afternoon in the Country embarks on zero food waste journey

When launched in early 2009 the Zero Waste Zones (ZWZ) embarked on developing commercial back-of-the-house food waste collection for compost practices. By late 2009 the Founding ZWZ Participants issued quotes stating "this is easy, a no brainer - why wouldn't you collect food waste for compost?" One ZWZ mission accomplished!

SFCI Team "picking the bowl"
post-Falcons game
In 2011 Elemental Impact launched the Sustainable Food Court Initiative to address sustainable best practices in front-of-the-house operations where the consumer is responsible for material disposition. Hartsfield-Jackson Atlanta International Airport joined as the SFCI - Airport Pilot, followed by the Georgia Dome as the SFCI - Event Venue Pilot and Concord Mills, a Simon Mall in Charlotte, NC, as the SFCI - Shopping Mall Pilot.

Challenges abound at food courts for implementing effective material management systems:
  • Common property waste and recycling contracts for the entire property
  • Landlord | tenant relationships with contractual legal restrictions and obligations
  • Franchisee | franchisor relationships with contractual legal restrictions and obligations
  • Consumer disposition and separation of food waste, recycling and trash
  • Third party products brought into the food court not purchased from the Quick Service Restaurants (QSR) or retail outlets
  • Food may be prepared in a commissary or off-site kitchen and transported to the QSR with minimal on-site preparation
  • Multiple packaging items used in the front and back-of-house by QSR’s and the landlord or property manager
  • Contracted custodial services by the landlord or property manager
In addition, each pilot category has its own unique challenges.

On June 15, 2015, Les Dames d’Escoffier International, Atlanta Chapter (LEDI | ATL) accepted the invitation to serve as the SFCI - Event Pilot. Though the Pilot is for the organization as a whole, the first action points are to establish zero food waste practices for two of their premier events: Afternoon in the Country (AITC) and Culinary Futures.

LDEI is a worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities. Founded in New York in 1976 by Carol Brock, a food reporter for the New York Daily News, LDEI is a membership-by-invitation, philanthropic organization that provides education, networking opportunities and scholarship support.

The LDEI | ATL membership boasts nearly 100 prominent women in career paths ranging from professional chefs, restaurateurs, caterers, farmers, food retailers, event planners, cookbook authors, food journalists and historians, winemakers and wine industry professionals, food publicists, and culinary educators to hospitality executives.

Afternoon in the Country (AITC):
2013 AFITC donation check
to scholarship fund
Known as one of Atlanta’s most unforgettable food and wine tasting events, AITC is a fund-raiser for local non-profits and scholarships for women in the culinary profession. The November 8, 2015 AITC is the 15th Anniversary event, perfect timing to embark on formal zero food waste practices.

The 2014 AITC raised over $115,000 for its beneficiaries: Georgia Organics, Wholesome WaveGlobal Growers Network, The Giving Kitchen, The Wylde Center, The Atlanta Community Food Bank and Atlanta Les Dames d’Escoffier International’s scholarship fund for women in the culinary, beverage and hospitality arts. Approximately 85% of the event’s net proceeds fund the beneficiaries.

Hosted by the Inn at Serenbe within the Serenbe Community, the AITC is held in an idyllic setting where nature, passion, creativity and community are valued. With over 1800 guests tasting delicious food samples served by nearly 40 prominent restaurants, hotels and caterers, there is a significant amount of food waste generated at the event. In the past, food waste was landfill-destined.

A crowd view under the main tent
Working closely with the SFCI Co-Chair Doug Kunnemann of Natureworks & SMAT - Sustainable Material ACTION Team, LDEI | ATL is committed to creating zero food waste practices for the 2015 AITC. In future years, the practices will extend to overall zero waste practices. The intent is for the practices to segue into standard policy for all LDEI | ATL events and other annual events in the metro Atlanta area.

AITC Event Producer Sue Ann Morgan of ideaLand gives her strong support of the Ei | LDEI ATL partnership and bringing zero food waste practices to AITC:
As Event Producer for Afternoon in the Country on behalf of Atlanta Les Dames d’Escoffier International and their beneficiaries, I am thrilled we now have Elemental Impact guiding us as we strive to create an extraordinary experience for our guests, raise money for great causes AND ensure that our event footprint is gentle on the earth.
Ei will serve as a media partner for AITC to document and publicize the zero food waste journey, including action steps taken, challenges and successes. 

The 2014 Afternoon in the Country Video showcases the event flavor and importance to the culinary community and beyond. Ticket sales are open for the 2015 AITC - note the event sells out early every year!

Culinary Futures (CF):
Hosted in January at the AmericasMart Atlanta in conjunction with The Atlanta International Gift and Home Furnishings Market®, CF partners each year with the Gourmet Housewares Scholarship Foundation (GHSF) to provide college scholarship funds to deserving high school women in the Careers Through Culinary Arts Program (C-CAP).

C-CAP works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. At the inaugural 2014 event, CF raised $20,000 in scholarship funds.

The intent is to modify best zero food waste practices developed at the AFITC from an event hosted within a farm community to one held in a large showroom facility.

A zero food waste plan breaks down into three main categories, each equally important for an effective plan:

Food & Beverage (F&B) Serviceware:
Ken Fraser w/ EcoProducts
educating on compostable packaging
  • Compostable packaging – all single-use f&b service ware must be BPI Certified compostable; an exception is pre-packaged beverages in recyclable containers, such a bottled water. 
  • Education – event foodservice operators must be educated on the WHY, WHAT & HOW to serve f&b in compostable packaging; includes support with purchasing unique serving items.
  • On-site Monitoring – volunteers visit foodservice operators upon arrival at event to observe f&b serving items provided by the establishment.
Food Waste Collection:
  • Waste | recycling bins – for the first year a three-tier bin is used:  1> Food Waste, 2> Recycling, 3> Landfill; at future events the system evolves into a two-tier system: 1> Food Waste, 2> Recycling.
  • Clear signage – the bins must be supported by clear signage designating proper disposal; visuals are most helpful.
  • Monitor attendee disposal – volunteers assist attendees with disposal of items into proper bins to prevent contamination.
Food Waste Destination:
  • Donation – ensure a plan is in-place for donation of leftover food in accordance with the Good Samaritan Food Donation Act.
  • Compost – deliver all remaining food waste, back & front-of-the-house, to a composting site operating within state food waste permit regulations.
  • Animal feed – when compostable packaging is mixed with food waste it is not fit for animal consumption; food waste generated under the same roof as meat is often not permitted for animal feed pursuant to respective State Department of Agriculture regulations due to past disease outbreaks.
The zero food waste plan is simple with plenty of examples to follow; instilling new practices at a 15-year old event may prove interesting at times.

The first SFCI - LDEI | ATL
meeting group
With Doug's leadership, the SMAT members will share their vast array of experience garnered from guiding stadiums, event venues and corporate offices with zero food waste practices implementation. The SMAT members include Rick Lombardo of NaturBags, Tim Goodman of NatureWorks, Sarah Martell of Innovia Films and Sarah Martinez | Ken Fraser of EcoProducts.

On June 15, Ei Founder Holly Elmore and Doug met with LDEI | ATL Past President & AITC Event Chair Shelley Pedersen, LDEI | ATL President Gayle Skelton and Sue Ann to discuss the potential SFCI - LDEI | ATL. It was thrilling to witness sincere enthusiasm for the industry leadership role. Most importantly, the ladies understood the far-reaching impact of AITC implementing zero food waste practices. The meeting ended with a simple, profound YES to serve as the SFCI - LDEI | ATL.

Gayle voiced her enthusiastic support of the Ei | LDEI ATL partnership:
Les Dames d'Escoffier International, a leader in the culinary arena, is 100% committed to organic, sustainability and enhancing the environmental condition of our Earth. Ei is the perfect partner for LDEI to take Afternoon in the Country, our largest fundraiser, to new dimensions. We are excited to serve as a trendsetter for zero food waste practices at future Atlanta festivals and beyond.
Holly accepting her Green
Skillet Award
With her 15 years as owner of Executive Catering & Events along with two restaurants, Holly is one of Atlanta's foodservice "old regime" and is close with many of the LDEI | ATL members. At the 2014 AITC, Holly was honored with the Green Skillet Award. The IMPACT Blog article, Ei Awards, Milestones & Recognition, features the prestigious, heart-warming honor. For a recap of Holly's long-standing, powerful foodservice industry relationships, visit The IMPACT Blog article, Annual NRA Show: fun, empowering & good for business!

The key ingredient for success - teamwork - is strongly established. Next steps include crafting a detailed action plan filled with education, communication and enthusiasm. Follow future blog articles to learn how easy zero food waste is accomplished at a premier event when the recipe is followed.

Sunday, June 21, 2015

... and the journey began with a delicious divorce from the landfill!

Sponsored by Councilmember Felicia Moore, the City of Atlanta proclaimed November 11, 2014 "Affairs to Remember Caterers Day" in recognition of sustainability efforts, and in particular the milestone of having diverted one million pounds of recoverable materials from Georgia landfills. 


Richard holding the Proclamation
Councilmember Moore read the Proclamation at a National Restaurant Association (NRA) event, hosted by the Georgia Restaurant Association (GRA) at The Coca-Cola Company headquarters, re-launching the Zero Waste Zones (ZWZ) program in Atlanta. U.S. Environmental Protection Agency (EPA), Region 4 Chief, Materials and Waste Management Jon Johnston began the program with a recount of Atlanta's recycling and ZWZ history.

With gratitude, Affairs to Remember Caterers (ATR) General Manager Richard Wilmer accepted the Proclamation and cited mentors and partnerships instrumental to their successful recycling, food donation and collection of food waste for compost practices. 

Beyond ATR's impressive achievement, the City of Atlanta made a profound statement on the importance of recycling and food waste diversion programs to city policy.

... and the journey began with the clever August 2009 ATR The Thrill is Gone press release:
Restaurants and caterers seem to have a passionate love affair with landfills: Did you know that 1 in every 8 pounds of material in a landfill is created by food?? Well, the landfill love affair is over at Affairs to Remember Caterers, and the delicious divorce was swift.
Chef Ahmad at food
waste bin 
Earlier in 2009 ATR was designated Atlanta's First ZWZ Caterer by the Green Foodservice Alliance (GFA), the ZWZ founding organization within the GRA umbrella. As a ZWZ Participant, ATR pledged to implement and maintain the following criteria:
  • Spent grease collected for the production of bio-fuel.
  • Common recyclables (cardboard, paper, glass, plastic and metals) collected for recycling.
  • Excess food donated in accordance with the Good Samaritan Food Donation Act.
  • Food residuals, from preparation and service, and excess food not compliant with the Food Donation Act collected for composting or other approved destinations.
In addition, ATR Managing Director Patrick Cuccaro served on the GFA Advisory Board and was instrumental to the ZWZ success. In 2012 the NRA purchased the ZWZ with intention to expand the program within the state restaurant association network. ATR retained their ZWZ leadership role through the program transition.

In 2008 ATR launched their Legacy Programs with a mission to improve the community and the environment. ATR Director of Communications Travis Taylor oversees the Legacy Programs. Through Legacy Green, sustainable practices were incorporated into every facet of operations, launching ATR into the forefront of the Green movement. In addition to zero waste practices, ATR impacts the sustainability arena in the following areas:

Food Innovation
Chef Ahmad using compost on
the original chef's garden
  • Sourcing local and organic foods
  • Serving Beanealogy's USDA organic certified coffee
  • Forging alliances with local farmers
  • Cultivating an on-premise chef's garden
  • Designing sustainable menus
  • Serving as a Community Supported Agriculture (CSA) location

Greening the ATR Facility
  • Motion-activated office lights
  • Low-flow restroom facilities
  • Low-flow kitchen spray hoses and valves
  • Energy-saving cooking and HVAC systems

In February 2013 ATR Executive Chef Ahmad Nourzad was honored as a Georgia Grown Executive Chef by Georgia Department of Agriculture Commissioner Gary Black at the Annual Taste of Georgia Legislative Reception hosted by the GRA. The Georgia Grown Executive Chef Program offers Georgia-based chefs the platform to share their commitment to sustainability and buying local—tenets of Georgia Grown’s mission—throughout the State of Georgia.

Chef Ahmad crafted the Farm to Party menu offering where the client leads in creating a dynamic, culinary experience made from the freshest seasonal choice organic and/or local ingredients available. Close relationships with local farmers is key to sourcing and success.

ATR | EPA FRC meeting group
Always a leader, ATR was the first Atlanta caterer to join the EPA Food Recovery Challenge (FRC). Modeled after the EPA's Food Recovery Hierarchy, the FRC is a voluntary program. 

Participants pledge to provide a food waste baseline along with annual goals to prevent food waste, donate wasted food and | or recycle food waste in a state-permitted non-landfill destination. The ZWA Blog article, EPA Food Recovery Challenge: Region IV launches FRC in hospitality sector, is an overview of the FRC along with Atlanta's stellar food waste handling history.

Indeed, Affairs to Remember is Atlanta's Greenest Caterer!

Through Legacy Giving, ATR donates and provides sponsorship of in-kind services to non-profit organizations, assisting in their service and fundraising. Since the program launched in late 2008, ATR donated a generous portion of revenue to Legacy charities. To date, charitable giving and sponsorships exceeds $2,000,000. When they choose ATR, clients fund the ATR Legacy Giving program. What an innovative way to give back to the community!

At the core of ATR's sustainability platform is taking care of their employees. Every work day, employees are treated to a delicious, nutritious meal. Wages are well above standard industry rates. ATR is awarded with long-term, dedicated employees, many boasting decades of loyal service. 

Sustainable operating practices make good, solid business for ATR. Beyond overall cost-savings, ATR attributes over $300,000 in revenue directly to clients choosing a caterer who "walks the green talk" front and back-of-the-house. 

image description
In the November 2014 press release, ATR launched The Green Files with the following copy: ATR invites you to follow the raucous adventures of super-duper Special Agents Patrick Cuccaro and William Neal as they explore all things Green and sustainable chronicled on the company's new blog, The Green Files. But they warn, "Not everything about Green is black and white."



Elemental Impact (Ei) Founder Holly Elmore gives her ATR | The Green Files kudos:

"The initial success of Zero Waste Zones was largely creditable to pioneers like Patrick Cuccaro, Managing Director at Affairs to Remember Caterers…and who knew he was a Special Agent?! The right role models, and role models who back up their commitment with action, are key to any initiative. Patrick and the staff at Affairs to Remember have demonstrated a commitment that ensures Atlanta is well represented as a city dedicated to sustainability."

Integral to industry leadership is the commitment to share experiences, lessons learned and otherwise assist colleagues as they embark upon the sustainability journey. Patrick and the ATR staff share their sustainable operating practices within the industry via an open door policy. In the early ZWZ days, ATR invited competitors to their back-of-the-house to show how easily food waste collection for compost flows into daily kitchen practices.


Sustainability is one of many facets within ATR's commitment to excellence. As one of the largest privately held, full-service luxury catering companies in the United States, ATR is the recipient of a multitude of local and national awards | honors. In 2013 ATR received a highly coveted Achievement in Catering Excellence Awards (ACE Award) for "Best Caterer in the South." A highly prestigious honor—only four caterers in the United States and one international caterer are recognized each year at the annual CaterSource Conference.

ATR Dames
photo courtesy of Travis S. Taylor
ATR has the unmatched distinction of four Les Dames d’Escoffier International (LDEI) members, including Senior Catering Consultant Nancy Lutz, Senior Catering Consultant Kristy Cook, Executive Sous Chef Ashley Mitchell and Director of First Impressions and LDEI Atlanta Chapter Past President Shelley Pedersen. LDEI is a worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities. Membership is by invitation only and through a rigorous application process.

Serving through leadership roles is another ATR industry contribution. After several years on the Executive Committee, Patrick was elected GRA Chair for the 2012 term. Later in 2012, Patrick was appointed to the Yelp Small Business Advisory Council (YSBAC), an international 19-member team comprised of business owners from the United States, Canada, and Europe. The Council’s task is to provide input on existing Yelp features and policies, products under development, and brainstorm new ideas with regard to interacting with local businesses.

The strong Ei | ATR bond spans decades grounded in Holly's fifteen-year tenure as Executive Catering & Events' owner and Patrick's role as the Off-Premises Catering Coalition Founder. While working at the GRA | GFA Holly recruited ATR to join with Patrick chairing the GRA Off-Premises Catering Roundtable. As the ZWZ Founder & Director, Holly worked closely with the ATR Team building the successful program. In 2010 Ei was formed as the new ZWZ home and Patrick was instrumental to a graceful transition.

The Trees Atlanta Team w/
Ei's planted tree
While at the podium accepting the City of Atlanta ATR Day Proclamation, Richard spoke of the long-term Ei | ATR relationship and the supporting role Ei played in their recycling and food waste success. It was a touching affirmation of Ei's important work.

For Ei's five-year anniversary, ATR planted a six-foot Shrangri-La Ginkgo tree honoring Ei in the Virginia - Highlands neighborhood. Travis and Holly attended the Trees Atlanta planting on a cold late February Saturday morning. During the tree planting, the combined ZWA & The IMPACT Blogs topped the coveted 250,000 pageviews milestone - a lovely nod from the Heavens for ATR's generous, long-lasting and nurturing gift.

The Ei FB album, Affairs to Remember plants tree in Ei's honor, is a pictorial recap of the tree planting.

In June Ei orchestrated an introductory lunch meeting for the ATR Team and in-coming City of Atlanta Director of Sustainability Stephanie Benfield. ATR Architect of Events, Innovation & Development William Neal joined Patrick and Travis at the lunch; Moniqua Williams with City of Atlanta Office of Sustainability joined Stephanie. 

During lunch conversation, Holly often interjected to include additional details on the ATR outstanding sustainability commitment. Stephanie was thrilled to meet the ATR Team and hear Patrick's affirmation of support for her City sustainability policies, programs and endeavors. Patrick voiced accolades for Stephanie with the following comment: 
The ATR | City of Atlanta
lunch attendees
“When Mayor Reed first created his Office of Sustainability several years ago, the message was clear: Atlanta will be a world leader in all things green. Recently he appointed Stephanie Stuckey Benfield to lead the charge. Clear the runway – watch Atlanta soar!”
It was an empowering, fun and AMAZING lunch!

The journey began with a "delicious divorce from landfills" and propelled ATR into a national sustainability leader recognized for impressive achievements. ... and the BEST part: the journey is gaining momentum as Affairs to Remember Caterers refines recycling practices and embarks on new sustainability adventures!

Thursday, June 18, 2015

Elemental Impact: a business approach to sustainability

In conjunction with the Fourth Annual National Zero Waste Conference - The Stars of Zero Waste -  hosted in Los Angeles, ecotopiaU media interviewed a series of the Zero Waste Stars presenting at the conference. For an overview of the excellent U.S. Zero Waste Business Council (USZWBC) conference, visit the ZWA Blog article, Business NOT as Usual: fine-tuning the zero waste journey.

Holly @ USZWBC Conference
Photo courtesy of Scott Lutocka
Elemental Impact (Ei) Founder Holly Elmore was included in the interview series hosted by Michelle McGinnis of ecotopiaU media. USZWBC Business Advisory Council Member Tom Wright of Sustainable Bizness Practices co-hosted the interviews with Michelle. In her thirteen-minute filmed interview, Holly covered Ei's zero waste origins, major strides at Hartsfield-Jackson Atlanta International Airport (ATL) and current initiatives within the Ei Recycling Refinement platform.

When asked about her background, Holly emphasized her strong business acumen was grounded in early career years as an Arthur Andersen auditor, followed by Controller, Southeast Region for Trammell Crow Company

A national non-profit, Ei maintains a business focus when developing new programs. Whether improving the bottom-line, meeting customer demands, serving as media | public relation opportunities or increasing employee morale, Ei initiatives make good, solid business sense.

In 2009 the Zero Waste Zones (ZWZ) were launched in response to Atlanta losing a convention as the client perceived another city "greener." Thus, the ZWZ were grounded in strengthening Atlanta's economic vitality. Via the ZWZ, Atlanta took a leadership role as THE forerunner in the commercial collection of food waste for compost.

When the National Restaurant Association purchased the ZWZ in late 2012, Ei shifted focus from zero waste to Recycling Refinement (RR), moving beyond landfill diversion. Recycling Integrity - maintaining maximum material value, minimal energy expended - is the premise for RR initiatives.

Sign @ SFCI Vendor Fair
for ATL concessionaires
While the ZWZ focused on "easy wins" via back-of-the-house food waste collection for compost, the Sustainable Food Court Initiative (SFCI) moved into challenging front-of-the-house collection. With perfect timing, the SFCI - ATL Pilot launched in unison with the 2011 new airport concessionaire contract RFP - request for proposal. 

As documented in the ZWA Blog article, Atlanta Airport Makes a Bold Sustainable Statement, ATL Director of Asset Management & Sustainability Michael Cheyne spearheaded the following concessionaire contract provision:
“Concessionaire shall use compostable serviceware along with consumer facing packaging and source separate all food service wastes for direct transport to off airport composting facilities.”
The ATL contract provision has far-reaching implications and set new industry standards. Of the thirteen-minute interview, almost five minutes was dedicated to the ATL contract provision.

In the interview, Holly emphasized Ei supports contract provisions that require the teamwork necessary for zero waste success. At the conference Holly moderated the Zero Waste at Multi-Tenant Faculties panel. Ei General Council Greg Chafee of Thompson Hine closed the powerful panel with his Contract Provisions: A New Zero Waste Resource presentation.

The ZWA Blog article, Contract provisions require teamwork necessary for zero waste success, announces Ei's foray into educating on contract provisions with Greg taking the leadership role.

first SSMRT aluminum
bale at GWCC
Within the closing minutes, Holly gave an overview of the Source-Separated Materials Recycling Template (SSMRT) where Atlanta serves as the pilot city; the Georgia World Congress Center Authority - the GWCC (nation's fourth largest convention center), Georgia Dome (home of the Atlanta Falcons) and 20-acre Centennial Olympic Park - is the Lead Pioneer. 

Although national in scope, Ei often creates templates in Atlanta designed for replication across the country. Atlanta was a bright sustainability star during the interview.

In addition to Holly, the Michelle & Tom dynamic co-host duo interviewed Cradle to Cradle Products Innovation Institute President Bridgett Luther, USZWBC Board Member Gary Liss of Gary Liss & Associates, Eco-Cycle International Executive Director Eric Lombardi, University of Colorado Boulder Development Director, Recycling Jack DeBell and Elvis Nolasco of ABC's American Crime.

Ei initiatives - the Zero Waste Zones, Sustainable Food Court Initiative and the Source-Separated Materials Recycling Template - use a business approach to sustainability. Success is inevitable as Zero Waste Makes Good Business Sense!

To watch the interview, visit the ecotopiaU media Holly Elmore Interview @ USZWBC link.

Wednesday, May 27, 2015

Zero Waste Makes Good Business Sense

As the U.S. Zero Waste Business Council (USZWBC) official media partner, Elemental Impact (Ei) was prominent at the Fourth Annual National Zero Waste Conference hosted in Los Angeles May 6 & 7.  Sustainability leaders - including Ei Partners, Strategic Allies, Advisory Council Members & Pals - traveled from across the nation to learn, share and network with the Stars of Zero Waste.

Source-separation in action
at EFP
The ZWA Blog article, Stellar conference program highlights the "Stars of Zero Waste," is a comprehensive overview of the impressive program; the Business NOT as Usual: fine-tuning the zero waste journey, article chronicles the conference's impressive plenary sessions.

Arriving early for the conference, Ei Founder Holly Elmore met with Earth Friendly Products (EFP) Vice-President Sustainability and Education Nadereh Afsharmanesh for a tour of their zero waste-certified Garden Grove plant. Each of the five EFP plants across the nation are zero waste-certified via the USZWBC Zero Waste Certification Program (ZWCP). 

At EFP ALL materials are source-separated and bundled for recycling collection; EFP does not participate in single-stream recycling. In addition to larger, traditional items (cardboard, various plastics, & paper,) smaller, unique items (staples, toilet paper rolls & latex gloves) are separated by employees during daily operations for recycling collection. It was an empowering tour!

Christy (on left) with industry friends
Ei Advisory Council Member Christy Cook, Sodexo senior manager sustainability deployment and field support, along with four Sodexo sustainability coordinators, attended the conference. As first-time attendees, four of the five Sodexo team associates attended the pre-conference USZWBC Zero Waste Business Associate Scorecard Workshop. According to Christy, an immediate action item was a right-sizing analysis for waste & recycling bins as programs evolve. By using "right size" bins, waste | recycling collection charges are minimized.


Ei Partner CleanRiver Recycling Solutions (CRS) sponsored the workshop and CRS Founder & CEO Bruce Buchan presented on Zero Waste - The Three C's Approach. The ZWA Blog article, Evolution of the Three R's, introduced the Three C's: Culture, Communication, Collection, via a feature of Ricoh Electronics' presentation on the Five R's at the 2012 USZWBC Conference.

Following the workshop, the afternoon Loyola Marymount University Campus Sustainability, Comprehensive Recycling, Food Waste Diversion Tour was a walking visit of university zero waste practices-in-action.

Tom Lembo (CRS) finishes his
intro w/ Holly admiring him
Rounding out the pre-conference activities was the speaker | sponsor dinner where the "program" was self-introductions featuring the motivation for zero waste passion. It was a perfect venue for the zero waste stars to reconnect or meet via a personal story, many citing a grandparent's influence.

The timing was perfect for Title Sponsor LA Sanitation to host the National Zero Waste Conference. With the Solid Waste Integrated Resources Plan under development, LA is transitioning to a new waste and recycling system for all businesses and large apartment complexes. 

As mentioned above, the Business NOT as Usual: fine-tuning the zero waste journey  article gives a synopsis of the conference opening plenary sessions. Honorable Mayor Eric Garcetti, City of Los Angeles gave a powerful Welcome followed by the plenary panel Discover the Zero Waste Stars of LA. Matt Peterson, LA chief sustainability officer, closed the LA-dedicated morning sessions with his keynote presentation on The Sustainable City pLAn: Transforming LA: Environment, Economy & Equity.

The first-day conference afternoon program included two concurrent break-out session series featuring a wide range of topics. In the first series, Holly moderated the Source-Separation Maximizes Material Value panel including Ei Partner Rick Lombardo, Natur-Tec director of business development - North America, Ei Supporter Tim Trefzer, Georgia World Congress Center Authority (GWCCA) director of sustainability, and Nadereh with EFP.

Rick with his presentation props
Photo courtesy of  Scott Lutocka
After Holly's opening remarks, Rick led the panel with a presentation on the important role source-separation plays in maintaining material value in corporate operations. Intertwined within general education on materials in landfills, single-stream recycling, and overall source-separation, Rick focused on separating food waste for compost collection. 

Food waste is a valuable resource when collected for compost yet a major contaminant in waste streams, often rendering recyclable material landfill bound. In addition, food waste decomposing in a waste compactor smells, often requiring more frequent pulls to the landfill than justified by the tonnage. Thus, higher waste hauling charges are incurred.

Rick closed his presentation with dialogue on the state of our soils and the role compost plays in rebuilding soils. As reinforced by Kathy Kellogg of Kellogg Garden Products in her plenary panel presentation, Rick emphasized our abused soils are often not capable of producing nutrient-rich fruits & vegetables. Compost - nutritious food for the soil microbial communities - is necessary for rebuilding soils; healthy soils produce nutrient-rich foods for human and animal consumption.

Next Tim opened his excellent presentation with an overview of the facilities under the state-owned GWCCA umbrella: 
Tim during pre-conference
dinner introductions
Photo courtesy of Scott Lutocka
As the Lead Pioneer in Ei's Source-Separated Material Recycling Template, the Georgia Dome is committed to source-separating materials generated at Falcons games and other stadium events. The ZWA Blog article, Remember: if it was easy, it would already be done!, is an update on template pilot progress-to-date.

Southern Roots, operated by Levy Restaurants, opened in early 2015 at the GWCC as a zero waste restaurant concept. With compostable packaging essential to post-consumer food waste collection, Tim requested Ei to educate the Levy staff on compostable packaging. 

First source-separate bale
@ Georgia Dome
On April 8, the Ei SMAT - Sustainable Materials ACTION Team, presented a two-hour Compostable Packaging Education Session to the Levy GWCC team. Rick took a leadership role within SMAT during the session preparation and inaugural presentation. The ZWA Blog article, Compostable F&B Packaging: essential to zero waste programs and soils rebuilding, introduces the SMAT education session.

Within his presentation, Tim addressed the zero waste challenges at large event facilities: 
  • Ever-changing events; only consistent events are Falcons games.
  • Limitations within service provider contracts (e.g. janitorial services).
  • Limitations within third party contracts - the conference | meeting planner contracts with a convention services company to stage the event and clean-up afterwards.
  • Impact of internal politics.
The waste generated at large events is astounding. Industry pioneers like the GWCC are navigating event challenges to create zero waste practices at convention centers and event facilities. Financial motivation will ground success: 1> on-site material source-separation is proven to generate profits at large facilities and 2> facility zero waste practices is often included in event RFP (request for proposal) criteria.

Nadereh during her
presentation
Nadereh was the final presenter on the panel with the EFP zero waste story. Education was a predominant theme along with infiltrating zero waste into the corporate culture. During the early days, Nadereh got up-close and personal with EFP waste via her own spontaneous literal dumpster dive. The discoveries spurred Nadereh into action-mode with shifts in purchasing to prevent trash and creation of source-separation practices throughout their five plants. Source-separation is a cost-saving endeavor for EFP.

Employee engagement is key to success. Frequent fifteen-minute education sessions are held to reinforce practices and maintain open dialogue. In addition to zero waste, EFP educates and promotes healthy lifestyles. Complimentary fresh fruit is available in plant break rooms and employees may enjoy their lunch in the on-site fruit, vegetable and flower garden.

In the second breakout session, Ei Pal Scott Lutocka of Piazza Produce presented on the Solutions for Organics Diversion panel. In his Conquering the Challenges & Barriers to Commercial Compost presentation, Scott emphasized three main points for successful food waste collection programs:
Scott with Jeff Clark of the
National Restaurant Association

  1. Conduct a waste audit to understand the amount of compostable materials generated.
  2. Identify legal or permitting issues to resolve or obtain.
  3. Locate a commercial food waste hauling vendor or create an alternative solution if none operate in your vicinity.
Ei Partner Tom Lembo of CRS spoke on the Pieces of Zero: Critical components for a successful Zero Waste program breakout session on the Zero Waste: The 3 C Approach. Refer to the article section on pre-conference workshops where The 3 C Approach is further discussed.

On the Supporting Actors: The critical role nonprofits can play in your Zero Waste plan breakout panel, Ei Strategic Ally Pat Spencer, Cork Forest Conservation Alliance - Cork ReHarvest executive director, spoke on their Natural Cork Recycling Program. In 2014, 100 tons (21 million corks) were collected through their expanding program.

Holly & friends @ reception
Photo courtesy of Scott Lutocka
A lovely reception completed the first-day conference program with conversations continuing in a casual setting. Long-time friends reunited and new acquaintances became friends over a glass of wine and delicious food. In true Ei-style, a group of eighteen Ei Pals gathered for a nice dinner at a local restaurant.

In the afternoon concurrent breakout panels, Holly moderated the Zero-Waste at Multi-Tenant Properties panel. Among the multitude of zero waste challenges for multi-tenant facilities, the most common are 1> material generators do not control their waste | recycling collection and hauling, 2> landlord | tenant contractual obligations, 3> service provider contract provisions, 4> franchisee | franchiser contract terms (generally, consumer-facing food & beverage packaging related) and 5> space constraints.

Ei Partner Keter Environmental Services Chief Operating Officer Matt Hupp presented on the Landord and Tenant Perspective. During his tenure as the Director of Waste and Recycling Services at Simon Property Group, Matt was responsible for waste and recycling operations at over 300 shopping malls in 41 states. While in the position, Matt developed programs that increased diversion rates and operational efficiencies while decreasing overall program costs.

Matt during his presentation
At Keter Matt oversees the waste and recycling management for over 200 large retail, office, and mixed-use projects across the country. Committed to minimizing landfill-destined compactor pulls, Keter implements zero waste practices at managed properties where feasible. For malls, plastic film recycling and food waste collection for compost are the main material focus areas; in general, cardboard is separated as standard operating practice.

In his presentation, Matt listed tenant and landlord challenges. Per Matt, top tenant challenges are:  
  • Confusion on what is recyclable
  • Maximizing what is collected in a minimum amount of space
  • Lack of internal training
  • High turnover
  • Lack of control with services
Main landlord challenges are:
  • Waste | recycling haulers
  • Logistics | property layout
  • Multiple streams and use types: OCC (old corrugated cardboard), various plastics, and food waste 
  • Back-of-house not controlled
  • Tenant training and compliance
After a success story example, Matt emphasized tenant | employee education and use of clear, multi-lingual and visually oriented signage at the waste and recycling collection areas. Matt finished with the important role metrics reporting and calculating the cost-savings plays in successful zero waste programs.

Sue at podium
Following Matt, USZWBC President Sue Beets with SBM Site Services presented on SBM Management Services: Delivering More Than Cleaning and gave the service contractor's perspective. With more than 21 years of solid waste management and recycling experience, Sue has directly overseen more than 1.071 billion pounds of material recycled in her career. SBM provides janitorial services for 350 million square feet in 43 states, three countries and employs 7,000 individuals. In 2014, SBM documented $3.4 million in client cost-savings from zero waste programs.

A common thread across the board is the importance of ongoing employee training along with clear, multi-lingual and visually oriented signage at the waste and recycling collection areas. Sue advises to keep signage simple so building occupants may identify correct bins within seconds. Consistent color coding of signs and bins is another key to effective zero waste programs.

Throughout her presentation, Sue emphasized the role contract provisions play in SBM's ability to implement successful recycling programs at client facilities. The final Legal Provisions slide was the perfect segue to Ei General Counsel Greg Chafee's, a partner at Thompson Hine, Contract Provisions: A New Zero Waste Resource presentation.

In his slides, Greg gave an overview of three main contract areas for a multi-tenant facility: 1> buildings and facilities (landlord | tenant leases), 2> janitorial services and 3> waste hauling and recycling. In each category, Greg gave specific terms to address in the respective contracts along with examples where provisions supported zero waste practices. 

Matt & Greg enjoying the reception
In addition, Greg listed items to include in the RFP (request for proposal) and bid specification process. "One size does NOT fit all" was a strong point and Greg detailed areas to customize within a waste and recycling hauling contract to optimize cost-savings while maximizing recycling.

The closing slide "Zero Waste Requires Teamwork" epitomized the underlying theme of the panel with New Atlanta Stadium General Manager Scott Jenkin's quote:
 “Contract language is a key element that sets the appropriate expectations of all parties involved in any zero waste initiative. Zero waste is a team effort that requires every party to be on the same page.”
At the November 2014 Ei Partner Meeting, Greg presented on the role legal provisions play in establishing sustainable best practices. The ZWA Blog article, Contract provisions require teamwork necessary for zero waste success, announces Ei's foray into educating on contract provisions with Greg taking the leadership role.

KB & Rick at dinner
Photo courtesy of  Scott Lutocka
In a concurrent session, Ei Pal KB Kleckner, Frontline Industrial Consulting president, presented on the Making Zero Waste Happen: Changing Behavior for Total Participation panel moderated by Emily DeCremer, USZWBC zero waste associate. During his tenure as Mohawk Industries corporate vice-president, KB was the key executive leading sixteen manufacturing sites to “Mohawk Certified Zero Waste to Landfill.” 

KB made four major points in his Leading Zero Waste to Landfill to Reality on the Frontlines presentation: 
  1. Sustainability is integral to business and environmental success …and fuels financial success!
  2. Rigorous leadership results in focus, follow-up, innovation, and culture evolution.
  3. Culture is key to instilling common sustainability values, mission, purpose, and character. 
  4. Sustainability must be "personal," getting to the spirit of each person. 
Cradle to Cradle Products Innovation Institute President Bridgett Luther presented on the Complement your Zero Waste Efforts with Additional Certifications panel during the afternoon breakout sessions. In her previous job as director of the California Department of Conservation - appointed by Governor Arnold Schwarzenegger in 2005 - Bridgett was keenly aware of the gap between the collection of millions of tons of recycled cans and bottles and their actual reuse.


Holly with her camera
Photo courtesy of Scott Lutocka
The Cradle to Cradle Certified Products (CCCP) program goes beyond traditional zero waste efforts and ensures products are designed for a perpetual life cycle, via reuse or redesign into another valuable product. Waste is a foreign concept within the Cradle to Cradle product design.

Within the CCCP program, product health is measured in accordance with five standards: 1> material health, 2> material reutilization, 3> renewable energy, 4> water stewardship and 5> social fairness. Bridget emphasized the CCCP standard is based on continuous improvement - getting started at BASIC is just the first step in getting to amazing.

Platforms like Cradle to Cradle, Circular Economy and Biomimicry catapult the global economy beyond zero waste to a World Without Waste. The CCCP is a MAJOR step towards educating global leaders product design is the foundation for necessary shifts in "business as usual."

As documented in the Business NOT as usual: fine-tuning the zero waste journey article, the conference closed with an empowering Our World Without Waste: The Global Crisis Suggests New Opportunities plenary panel.


The USZWBC Four-Year Club includes a handful of folks who attended each of the four USZWBC Conferences. Pictured from left to right: Randy Van Winkle (SBM), Ryan McMullan (Toyota), Stephanie Barger (USZWBC), Gary Liss (Gary Liss & Associates), Holly Elmore (Elemental Impact), Sue Beets (SBM) & Scott Lutocka (Piazza Produce). Rick Anthony and Bruce Buchan were not available for the photo.

Ei Strategic Allies Susan Collins, Container Recycling Institute executive director, and Jordan Figeiredo, End Food Waste founder, along with Ei Partner Sarah Martinez, Eco-Products sustainability maven, were prominent conference attendees.

The day following the conference, Marialyce Pederson,The Walt Disney Company senior representative, Disney Corporate Citizenship - Environment & Conservation, treated Holly to a tour of the Disney Burbank Studios. It was inspiring to see the food waste compactor in the dining facility loading area!

For a pictorial recap of the conference, visit the comprehensive Ei FB album, 2015 National Zero Waste Conference - "The Stars of Zero Waste." Thank you Scott Lutocka for your invaluable teamwork documenting the conference and contributing many of the album photos. 

Food waste compactor
@ Disney Burbank Studios
Congratulations to Stephanie Barger, Emily DeCremer and the USZWBC Board, staff and volunteers on an excellent conference!

Throughout the presentations, a common theme emerged: zero waste makes good business sense. Beyond cost-savings and revenue generation, organizations enjoy a multitude of intangible benefits including honors | awards, improved employee morale, answering consumer demands and valuable marketing | public relations opportunities.

... remember beyond zero waste is a World Without Waste!