|ZWZ Chair Laura Turner Seydel|
@ ZWZ Two-Yr Anniversary Event
All food related to this 1200-person luncheon was consumed, donated to the Atlanta Community Food Bank or collected for food waste compost!The ZWZ food waste collection focus was back-of-the-house where employees were responsible for separating food from recyclables and trash. Before long, quotes were abundant with the message: This is easy, why would an operator NOT separate food waste for compost?
In 2011, Elemental Impact formed the Sustainable Food Court Initiative (SFCI) to address the much more challenging collection of front-of-the-house food waste. Hartsfield-Jackson Atlanta International Airport (ATL) joined as the SFCI - Airport Pilot in 2011, followed by the Georgia Dome as the SFCI - Event Venue Pilot in 2012.
By its nature, front-of-the-house food waste collection requires operators to address their food and beverage (f&b) packaging. Within current technology, reusables or compostable f&b service ware are the options for successful programs. Recyclable service ware is not recommended due to food contamination.
|Typical Georgia Dome suite|
ATL committed to compostable f&b packaging with a provision in the 2011 concessionaire contract requiring food vendors to use compostable consumer-facing packaging & flatware. The ZWA Blog article, Atlanta Airport’s Leadership Role in Compostable Packaging, gives a brief history of the contract provision along with an update on implementing the provision at the busiest airport in the world.
Ready to expand their recycling practices to the next dimension, GWCC Director of Sustainability Tim Trefzer requested the Ei SMAT - Sustainable Materials ACTION Team - to present a comprehensive Compostable F&B Packaging Education Session to Levy Restaurants' downtown campus. Foodservice operations are contracted with Levy at the GWCC, Georgia Dome, Centennial Olympic Park, Phillips Arena and the New Falcons Stadium.
|Doug & Tim after session|
Tim welcomed the Levy associates from the downtown Atlanta campus as well as Spencer Treadwell, Atlanta Falcons director of logistics and facilities, with an emphasis on the GWCC's sustainability commitment. Ei founder Holly Elmore followed with an Ei overview flavored with the long-term Ei | GWCC relationship.
In her presentation, Holly reminded the audience of the challenges inherent within food courts, specifically event venue operations. Holly's closing comments delineated the three-step approach: 1> establish baselines 2> create a game plan and 3> implement in stages. A final reminder: Baby Steps, lots of baby steps, are Key to Success!
Rick explaining role compostable
bag play in food waste separation
Finishing on a high note, Rick included several prominent examples where compostable packaging was standard within corporate operations.
Following Rick, Doug introduced the importance of independent, third-party certification when choosing f&b packaging products. BPI Compostable Certified is the industry standard recognized by food waste destination facilities. The slides included the certification parameters & what they mean, benefits of certification, and where to find certified products. Doug concluded his informative presentation with Levy successes at stadiums and facilities across the nation.
|Ken during his presentation|
Closing the formal program, Sarah Martell of Innovia Films presented on the ramifications of contamination along with suggestions for prevention, especially within the back-of-the house. Sarah emphasized the technology is available for a shift to compostable packaging for challenging items, including snack packaging. Several samples of retail products were on-hand to emphasize the point.
Suppliers have solutions - it is important for the foodservice operator to set new packaging standards and communicate the standards to their distributors. The power of consumer demand is necessary to evolve industry packaging practices. Sarah encouraged Levy to use their consumer voice for a shift to compostable packaging for their pre-packaged items sold in concessions.
|Sarah presenting on contamination|
After the formal program conclusion, many of the Levy associates stayed to continue the dialogue. Tim was most pleased with the session.
With a substantial industry resource validated in a successful event, the Compostable F&B Packaging Education Session is available upon request for local governments, trade associations and large groups. An abbreviated presentation PPT is available on the SMAT page. Contact Holly with inquiries.
|SMAT before lunch|
Later in the evening SMAT members gathered at Ecco - Georgia's first dumpster-free restaurant - for a lovely dinner. Tim along with Liza Milagro, ATL senior sustainability planner, and Michael Smith, ATL deputy general manager, joined SMAT for the festive, productive dinner.
The Ei FB album, 04-08-15 Compostable F&B Packaging Education Session, gives a pictorial recap of the GWCC | Levy session.
|Dinner at Ecco|
It is time for the foodservice industry to step to the plate, take responsibility for food waste generated in their operations, send their food waste in a contaminant-free, beneficial stream to composting or other state-permitted facilities, and use their power of consumer demand to evolve packaging standards and establish ample permitted food waste destinations. Several years ago industry pioneers launched effective food waste programs; a path to follow is well-established.
The Compostable F&B Packaging Education Session is a valuable industry resource and an easy first step.
Our soils, the foundation for our food system, require immediate rebuilding to sustain an ever-growing population. Compost is food for the soil's microbial community and essential to rebuilding our soils. Food waste is a key compost recipe ingredient and nearly all is destined for landfill in most communities.The time for action is NOW!