Ei announces the launch of the Sustainable Food Court Initiative, an Ei Task Force under POWER - Perishable Organics Waste to Energy Recycling, with a strong national team of industry suppliers and trade associations. Chris Moyer, National Restaurant Association Conserve Program Director, and Doug Kunnemann, NatureWorks Business Segment Director, serve as co-chairs.
The SFCI mission is: To bring zero waste initiatives to food courts and develop industry sustainable best practices for Back-of-the-House and Front-of-the-House operations.
Food court challenges include landlord/tenant relationships, franchisor/franchisee relationships, third party products brought to the court, consumer interaction to name a few. Several high-profile Atlanta food courts are interested in serving as pilot projects in partnership with SFCI.
Visit the SFCI page for additional task force details. Contact Holly Elmore if you are interested in joining the SFCI Team.