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Sunday, December 18, 2016

NatureWorks publishes zero food waste case studies

With perfect timing for the November Annual Elemental Impact (Ei) Partner Meeting, Ei Partner NatureWorks published the RayDay Embraces Path to Waste Reduction and Proven Steps Culminate Into Waste Reduction Success case studies to showcase the 2015 Ei Zero Food Waste Journeys. The case studies are announced in the IMPACT Blog article, Ei 2016: Year of Recognition, within the powerful meeting recap.

On June 15, 2015, Les Dames d’Escoffier International, Atlanta Chapter (LDEI) agreed to partner with Ei on a zero food waste journey at their prominent fundraiser Afternoon in the Country (AITC) hosted by the Inn at Serenbe within the Serenbe Community. In addition, AITC Event Producer ideaLand secured a zero food waste commitment for 2015 RayDay hosted at Serenbe.

Commercial back-of-the-house collection of food waste for compost best practices were established via the Zero Waste Zones, an Ei program launched in 2009 and sold in 2012 to the National Restaurant Association. In 2011 Ei launched the Sustainable Food Court Initiative (SFCI) to address front-of-the-house food waste practices 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.

The Ei SMAT - Sustainable Materials ACTION Team - was eager to work with RayDay and AITC management on establishing best food waste practices at an annual event. The following local government entities and companies supported SMAT with the AITC | RayDay food waste journeys:
  • City of Atlanta, Mayor's Office of Sustainability
  • ideaLand, AITC | RayDay Event Producer
  • U.S. Environmental Protection Division, Region 4
  • Inn at Serenbe | Serenbe Community, Event Host
An annual event zero food waste plan breaks down into three main categories, each equally important for effective execution:

Food & Beverage (F&B) Serviceware:
  • Compostable packaging – single-use F&B serviceware must be BPI Certified compostable; an exception is pre-packaged beverages in recyclable containers, such as bottled water, soft drinks and beer.
  • Education – event F&B providers must be educated on the WHY, WHAT & HOW to serve in compostable packaging; includes support with purchasing unique serving items.
  • On-site Monitoring – volunteers | event staff visit foodservice operators upon arrival at the event to observe any F&B serviceware or other items brought by the establishment that may contaminate the food waste stream.
Food Waste Collection:
Ei Chair Scott Seydel with the
RayDay Waste Ambassadors
  • Waste | recycling bins – in the beginning, 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 | event staff 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 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 unfit 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.
NatureWorks included a modified zero food waste plan as best practices in the case studies.

At both events Ei Partner Eco-Products stepped forward as a key in-kind event sponsor for BPI Certified compostable plates, flatware and beverage cups. In addition, Eco-Products played a vital role in education support and created clear signage for event food waste bins. Compostable bags were provided by Ei Partner NaturBag.

AITC compost pile complete
as the day segued into night 
ideaLand confirmed Serenbe was open to adding post-consumer food waste & compostable packaging to their farm waste compost pile. Ei and Ei Supporter Community Environmental Management secured a Letter of Interpretation from the Georgia Environmental Protection Division stating the event food waste falls into Category I of the permit regulations; thus, a formal composting permit is not required within the regulations.

With on-site composting, the carbon footprint associated with food waste composting was reduced from over 100 miles to the nearest state-permitted facility down to zero!

Ei contracted with Let Us Compost (LUC) to orchestrate the on-site food waste compost operations at AITC | RayDay along with post-event follow-up.

RayDay Embraces Path to Waste Reduction
Ei Founder Holly Elmore
showing the food truck signage
photo courtesy Scott Seydel
On October 11, 2015 the Ray C. Anderson Foundation (RCAF) hosted the third annual RayDay in a lovely Serenbe country meadow. Over 1400 guests celebrated Ray's legacy, learned at the plethora of educational booths, and enjoyed excellent cuisine served by The Food Movement (TFM) food trucks.

A perfect scenario came together for RayDay: great, dry weather, paid Waste Ambassadors and one caterer. The event achieved zero food waste, including TFM's prep scraps from their kitchen.

In the case study RCAF Executive Director John Lanier confirms the foundation's commitment to "walk their sustainability talk" with the following quote:
"Waste is such a pervasive concept in our present day society, and efforts to reduce it should be advanced as often as possible. We at the Ray C. Anderson Foundation are particularly proud that we were able to achieve waste reduction success at our flagship annual event, RayDay."
The ZWA Blog article, Simple, easy, proven steps culminate in zero food waste success, chronicles the RayDay impressive accomplishment. 

Proven Steps Culminate Into Waste Reduction Success
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 was the event's 15th Anniversary, perfect timing to embark on formal zero food waste practices.

Kristen preparingfood waste
for compost in pouring rain.
While a perfect scenario came together for RayDay, AITC was riddled with extraordinary challenges on event day. A rainy event day, coupled with prior ten days straight of rain, greeted event organizers, participants and guests with tremendous mud during set-up and throughout the event. ... and there were 90+ chefs | restaurants participating at AITC!

Thanks to SuperHero Kristen Baskin, LUC owner, 1800 pounds of clean food waste were included in the on-farm compost pile. Throughout the day, Kristen kept the volunteers efficient weighing food waste bags as they arrived at the compost area, cleansing the food waste of contaminants, and sorting flatware for grinding before added to the pile. 

The ZWA Blog article, Zero Food Waste Journeys: Successes, Challenges & Lessons Learned, chronicles how success prevailed through beyond challenging conditions. 

Thank you NatureWorks!
Extensive pre-planning and education were key ingredients for RayDay | AITC post-consumer food waste collection for on-site composting success. SFCI Co-Chair Doug Kunnemann with NatureWorks took the leadership role with SMAT work on the Ei Zero Food Waste Journeys. 

Doug presenting at the 2015
Annual Ei Partner Meeting
A few months prior to the events, SMAT hosted a two-hour Compostable F&B Packaging Education Session for the AITC Sustainability Task Force; the session was a modification of the April Georgia World Congress Center-requested education seminar for Levy Restaurants. The ZWA Blog article, Compostable F&B Packaging: integral to zero waste programs and soil rebuilding, gives an in-depth overview of the session.

Post-events, Doug led a 45-minute integrated presentation on the Ei Zero Food Waste Journeys at the 2015 Annual Ei Partner Meeting. At the January 2016 U.S. Composting Council Conference, Doug was the lead presenter on an Ei-hosted & NatureWorks-sponsored panel, Getting to Zero Waste: Composting at Special EventsThe ZWA Blog article, 2016 USCC Conference: Soils for a Greener World, showcases the Ei panel; PPT presentations are available for download on the Ei Speaking Engagements page.

In his below quote Doug emphasizes the importance of collective team effort to establish zero food waste practices at annual events:
Regardless of venue or festival size – a team effort will result in successful food and compostable food serviceware waste diversion. A collective effort led by Ei included the education of both venue service providers and attendee’s on the benefits of diverting food/compostable food serviceware waste streams from landfill to local - and  in both cases on-site composting. Final comment - you don’t need a large public or private commercial composting facility to deliver successful outcomes as both these case studies illustrate – all it takes is a focused team!
The RayDay Embraces Path to Waste Reduction and Proven Steps Culminate Into Waste Reduction Success case studies validate the important role the events played in crafting post-consumer food waste best practices for annual events. Integral to success is the use of BPI Certified compostable packaging for food and beverage service ware.

Eco-Products cold cups made
with Ingeo
NatureWorks is a world leading biopolymers supplier and innovator with its Ingeo portfolio of naturally advanced materials made from renewable, abundant feedstocks with performance and economics that compete with oil-based intermediates, plastics, and fibers, and provide brand owners new cradle-to-cradle options after the use of their products.

... and NatureWorks is a Founding Ei Partner, providing loyal support since the Green Foodservice Alliance (Ei's predessor) days! 

A big thank you to Andy Cain for her excellent composition of the case studies from the plethora of Ei Zero Food Waste Journeys documentation.

Case study pdf documents are available for download on the respective Ei pages, Afternoon in the Country and RayDay within the Zero Food Waste Journeys section.

Thank you NatureWorks for publishing industry case studies that showcase what CAN be done when a powerful team works in unison. May others follow the well-documented path for zero food waste at annual events begun with RayDay | AITC.

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