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 Events. The 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.

Zero Food Waste Journeys: Successes, Challenges & Lessons Learned

In June 2015, Elemental Impact and the Les Dames d'Escoffier International (LDEI) Atlanta Chapter agreed to partner on a zero waste food journey for their prestigious Afternoon in the Country (AITC) fundraising event. Event Producer Sue Anne Morgan, ideaLand owner, was excited to learn how to orchestrate zero food waste events along with keys for success. The ZWA Blog article, Afternoon in the Country embarks on a zero food waste journey, announces the Ei | LDEI partnership for zero food waste at AITC.

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 event's 15th Anniversary, perfect timing to embark on formal zero food waste practices.

Inn @ Serenbe

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 over 90 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.

The zero food waste Ei | AITC partnership aligns with the Ei Sustainable Food Court Initiative (SFCI) focus. In mid-2014, SFCI Co-Chairs Scott Seydel and Doug Kunnemann of NatureWorks proclaimed: 

The primary SFCI focus is post-consumer food waste collection.

Two challenges are prominent in post-consumer food waste programs: 1> food & beverage (F&B) packaging and 2> consumer responsibility for food waste disposition.

The Ei task force SMAT – Sustainable Materials ACTION Team - provides SFCI support for food & beverage packaging. At the present juncture, SMAT recommends all single-use F&B packaging is BPI Certified compostable to avoid contamination in the food waste stream.

Challenges abound at food courts for implementing effective material management systems:

Scott with the RayDay
three-bin waste|recycling system

• 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 food court category has its own unique challenges.

For a quick recap of the post-consumer food waste program status at each of the SFCI Pilots - SFCI Atlanta Airport Pilot, SFCI Concord Mills Pilot & SFCI Georgia Dome Pilot - visit the Ei Post-Consumer Food Waste Focus website page. The ZWA Blog article, SFCI targets post-consumer food waste, announces the focus along with substantiating the existing food waste foundation.

In addition to many of the overall food court challenges listed above, annual events experience the following unique challenges:

• Annual event – by their very nature, it is difficult to shift event practices on a one-time per year basis.
• Fundraising-oriented – many annual events are fundraisers for a non-profit and | or cause with a primary focus on raising money versus sustainable practices.
• Volunteers – many annual events are produced by a committee of volunteers who change each year.

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

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. 
• Education – event foodservice providers 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 | event staff visit foodservice operators upon arrival at event to observe any F&B serving or other items provided by the establishment that may contaminate the food waste stream.

Eco-Products signage
for event food waste bin

Food Waste Collection:

• 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 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.

Working under the guidance of Doug and Ei Founder Holly Elmore, SMAT members moved into action mode to craft a working pre, during and post-event plan. It was empowering to witness the teamwork in-place necessary for success.

F&B Compostable Pkg
Education Session

Ei Partner Eco-Products stepped forward as a key in-kind event sponsor for BPI Certified compostable plates, flatware and beverage cups. In addition, Ken Fraser with 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 thanks to Rick Lombardo's team spirit.

On August 20, the 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.

Myron @ AITC

Establishing an excess food donation program was an action point from the education session. Second Helpings stepped to the plate as the excess food donation team member. Myron Smith with Second Helpings agreed to educate AITC attendees on the importance of food donation and collect the excess food for delivery to local shelters.

In the meantime, Sue Anne confirmed Serenbe was open to adding post-consumer food waste & compostable packaging to their farm waste compost pile. Holly & Boyd Leake with Community Environmental Management secured a Letter of Interpretation from the Georgia Environmental Protection Division stating the AITC 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! The intent is to set-up on-site food waste composting for Serenbe's many weddings and other smaller events hosted throughout the year. In addition, the Serenbe community has several restaurants, including one within the Inn @ Serenbe.

Serenbe site visit

Ei contracted with Ei Supporter Let Us Compost to orchestrate the on-site food waste compost operations at AITC along with post-event follow-up. A Serenbe site inspection was essential to understand the site circumstances and develop a rapport with the farm personnel.

The ZWA Blog article, Atlanta Food Waste Heroes: the journey continues ..., details the extensive planning implemented in the months leading up to the AITC event day. 

As the Event Producer for RayDay hosted at Serenbe, Sue Anne secured the zero food waste commitment from the Ray C. Anderson Foundation. With the team in-place, Ei quickly pulled together an effective plan for the third annual RayDay. It was a perfect opportunity to test the AITC zero food waste plan.

On October 11 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. Key note: TFM was the sole foodservice operator via their fleet of food trucks. Prior to the event, Sue Anne & Holly met with TFM owner and secured complete support for the RayDay zero food waste. EcoProducts provided the compostable food serviceware; beverages were served in a reusable keepsake cup.

Holly next to sign
photo courtesy of Scott 

Ken arrived early to RayDay and met with each food truck manager to go over the use of compostable packaging at the event. In addition, Ken placed laminated signs for the packaging on each truck to educate the event guests.

With 1200 pounds of food waste composted on-site , RayDay was zero food waste! TFM brought their prep waste to the event, closing the food waste loop. Thanks to the Waste Ambassadors (paid event staff) monitoring the three-bin waste | recycling centers placed throughout the event site, the food waste delivered to the compost site was CLEAN. The only contaminants were two latex gloves.

Added Bonus: Ei Chair Scott Seydel attended the event as a guest! The ZWA Blog article, Simple, easy, proven steps culminate in zero food waste success, recaps the RayDay zero food waste success.

The following are several lessons learned at RayDay:

1. Only grind the compostable forks for the pile; it is time-consuming and not necessary to grind the plates.
2. Coordinate with event staff to bring food waste throughout the event, versus the majority of bags arriving to the compost area as the event closes. 
3. Weigh the food waste bags upon arrival at the compost area, versus estimating the weight based on prior experience.

Muddy seating area @ AITC
photo courtesy of Doug

While a perfect scenario came together for RayDay: great, dry weather, paid Waste Ambassadors and one caterer, AITC was riddled with extraordinary challenges on event day. A rainy event day, coupled with ten straight days of rain prior to the event, greeted organizers, participants and guests with tremendous mud during set-up and throughout the festivities. 

Of the 20 committed volunteers, only four showed up ready-to-work in the extreme conditions. And work they did! Cardboard waste | recycling bins disintegrated into the mud. The farm tractor promised at 11:00 a.m. was finally delivered at 4:00 p.m. as the event closed. Note the tractor was necessary for the compost pile construction. ... and there were 90+ chefs | restaurants participating at AITC!

The Ei Team - Doug, his lovely wife Rebecca, Kim, Ken, Holly, Boyd and Sarah Martell with Innovia Films - rolled up their sleeves to pinch hit within the challenges and created success amidst abundant lessons learned. 

Superhero Kristen finishing
the compost pile construction

Thanks to SuperHero Kristen Baskin, LUC owner, along with her associate Corey Helms, 1800 pounds of clean food waste was 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. Boyd was instrumental to building the compost pile, using his extensive composting experience.

At AITC there was approximately 90 pounds of contaminants delivered to the compost area within the food waste bags. Most related to non-compostable F&B serviceware brought to the event by the chefs and beverage companies.

Rainy, muddy conditions played a valuable role for showcasing lessons learned necessary to build a solid, effective zero food waste template for annual events. The majority of lessons learned relate to stronger communication ranging from waste | recycling signage to Waste Ambassador training to the event compostable F&B packaging policy.

Condiment container contaminants

Many of the restaurants were not aware of the compostable F&B packaging requirement; most were happy to switch once compostable packaging was delivered to their table. A handful of restaurants brought prepared condiments in plastic containers causing contamination in the food waste. Several beverage companies brought branded plastic cups while the liquor stations used plastic shot glasses.

Post-event there was a significant amount of food waste left on seating tables and restaurant stations sent to the landfill by the clean-up crew. At future events, the Waste Ambassadors can easily scour the event for the food waste sitting on tables before the clean-up crew breaks down the area.

Thanks to the two tents along with several lights in the compost area staging, the food waste cleansing was effective in the rainy, muddy conditions. LUC brought a total of three tarps to AITC, versus one to RayDay; three tarps were necessary for efficiency in the rain and delayed compost pile creation.

Although it was scheduled for an 11:00 a.m. arrival, the tractor necessary for building the compost pile did not arrive until the event ended at 4:00 p.m. After repeated requests, the Serenbe farm hand finally brought a wheel barrow to pinch hit with the pile building at 3:30 p.m. The LUC crew was resourceful, creative and cheerful throughout the challenging process.  ... and the compost pile was complete before dark (barely)!

Final compost pile with
tree branch garnish

Stellar teamwork coupled with strong pre-planning brought impressive success amidst the profound challenges at the 2015 AITC.

The Ei FB album, Afternoon in the Country, a zero food waste journey, is a pictorial recap of the pre-event planning along with the event day challenges and successes.

RayDay and AITC zero food waste journeys are the topic of an Ei panel at the 24th Annual U.S. Composting Council Conference hosted in Jacksonville, FL on January 25 - 28.

In addition, NatureWorks intends to document a formal zero food waste case study on the event successes, challenges and lessons learned. Ei plans to craft an Annual Event Zero Food Waste Template consisting of pre, during and post-event best practices.

... and so the journey continues!

Atlanta Food Waste Heroes: the journey continues ...

In 2012, the National Resources Defense Council Issue Paper Wasted: How America is Losing Up to 40 Percent of Its Food form Farm to Fork to Landfill authored by Dana Gunders launched awareness of the global food waste crisis. The paper revealed the rampant wasteful practices throughout the entire food system: from farms to distribution centers to grocery stores | purveyors to restaurants | foodservice operators to consumers.

The ZWA Blog's most popular article Reduce First, Donate Second, Compost Third (over 11.5K views) introduces the food crisis via Jonathan Bloom's ground-breaking 2010 book, American Wasteland - How America Throws Away Nearly Half of It's Food (and what we can do about it). In addition, the article addresses the three primary avenues to reduce food waste: 
1> prevent waste by reduced purchases, careful food preparation and monitoring food spoilage timelines.
2> gift excess food to individuals | organizations who ensure food is consumed.
3> collect food waste for compost, food for the soil's microbial community.

Atlanta's food waste heroes were recognized in Elizabeth Royt's Spoil Alert, a feature article in Martha Stewart's Whole Living November 2012 issue. Elizabeth traveled to Atlanta for a whirlwind two-day interview marathon hosted by Elemental Impact (Ei) founder Holly Elmore. One of the featured food waste crusaders was Myron Smith of Second Helpings, who met Elizabeth at a local farmers market. Elizabeth refers to Myron as "the palest and gentlest vulture you've ever seen. Smith has his eye on bunches of collards and zucchini that might not sell by the market's closing, in 15 minutes."

Myron & Elizabeth with
Second Helpings' truck

The ZWA Blog post, Atlanta Wasted Food Heroes in National Spotlight, is an overview of the Spoil Alert article along with commentary applauding Atlanta's heroes.

Ei, a national non-profit with Atlanta home offices, received national accolades with the 2009 Zero Waste Zones (ZWZ) launch including a prime-time aired CNN story and a front-page New York Times article. One of the ZWZ program criteria was food waste must first be donated in accordance with the Good Samaritan Food Donation Act. Food not meeting donation standards must be collected for compost. 

The Ei ZWZ program was the national forerunner for the commercial collection of food waste for compost. In 2012 the ZWZ program was sold to the National Restaurant Association with plans for national expansion.

Ei works with industry pioneers to craft evolved industry operating practices that benefit the company, the community and the environment. The following is a common Ei intro phrase:

Ei is a creator, an incubator.

Ei determines what could be done that is not being done and gets it done.

Ei brings the possible out of impossible.

Ei identifies pioneers and creates heroes.

The ZWZ program epitomized successful completion of the above phrase.

On June 15, 2015, Les Dames d’Escoffier International, Atlanta Chapter (LEDI | ATL) accepted the invitation to serve as the Sustainable Food Court Initiative (SFCI) - Event Pilot  and joined the ranks of Atlanta Food Waste Heroes. Though the Pilot is for the organization as a whole, the first two action points are to craft 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. 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.

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.

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.

Doug & the ladies @ initial meeting

The ZWA Blog article, Afternoon in the Country embarks on zero food waste journey, announces the SFCI Pilot status and establishes the action plan categories: Food & Beverage (F&B) Serviceware, Food Waste Collection, and Food Waste Destination. Within the article intro is the SFCI background and challenges inherent within post-consumer food waste collection in food courts | events.

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. Since the June announcement, the following action steps were taken or are in-process within the designated categories:

F&B Serviceware:

• Compostable packaging – all single-use F&B serviceware must be BPI Certified compostable; an exception is pre-packaged beverages in recyclable containers, such as bottled water. 
• Education – event foodservice providers 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 any F&B serving or other items provided by the establishment that may contaminate the food waste stream.

ACTION:

Compostable F&B Edu Session

• Ei Partner Eco-Products is an AITC Sponsor providing BPI Certified plates & cutlery; beverage service is in AITC wine glasses & sponsored water in recyclable bottles. AITC will require the local brewery to use BPI Certified beer cups.
• Ei Partner NaturBag is an AITC Sponsor providing BPI Certified compostable bags for food waste collection for compost.
• On August 20, the 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.
• Event Producer ideaLand will educate F&B providers on the new packaging protocol prior to AITC: LDEI will follow-up with their endorsement of | enthusiasm for the zero food waste journey including exclusive use of compostable packaging.
• The SMAT Team, supported by the AITC Sustainability Task Force, will greet foodservice and beverage operators upon arrival to ensure the compostable packaging protocol is followed.

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.

ACTION:

Inn @ Serenbe, AITC host

• AITC Sponsor Figi Water provides 20 recycling bins for their plastic bottles as well as any other plastic or aluminum bottles; Another sponsor is considering a food waste collection bin sponsorship. Discussions are in-progress with Ei Partner Glasdon USA to potentially provide the food waste bins. The 2015 fallback plan is to use the recyclable | compostable cardboard bins if an immediate reusable solution is not feasible.
• Once the bins are determined, ideaLand will craft appropriate signage with guidance from the SMAT members.
• ideaLand is in discussions with Georgia Organics to provide "Waste Ambassadors" who assist event attendees sort their waste into the designated bins and prevent contamination. The Georgia Organic volunteers will also aid in the contamination cleansing prior to mixing the food waste compost recipe.

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 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.

ACTION:

• Discussions are underway with Second Helpings to provide a turnkey donation program, including attendee education, for unserved food as the event closes.
• Ei is responsible for orchestrating on-farm composting operations:



Serenbe site visit
group photo 

• obtained a Letter of Interpretation from the Georgia Environmental Protection Division stating the AITC food waste falls into Category I of the permit regulations; thus, a formal permit is not required within the regulations.
• visited Serenbe with Ei Supporter Boyd Leake of Community Environmental Management (CEM) to assess the current Serenbe composting practices and the feasibility of on-farm composting.
• contracted with Ei Supporter Let Us Compost (LUC) to oversee preparation of the food waste compost recipe, including contamination cleansing. LUC will bring a dump truck filled with wood chips to use if necessary in the compost recipe.
• FALLBACK - if for an unforeseen reason on-farm compost does not work, LUC will haul the food waste to the Athens-Clarke County permitted food waste compost site.
• Animal feed is not an option for the AITC food waste.

Going back to basics, AITC is focused on REDUCING food waste generated at their prominent event. ideaLand is committed to finding the balance between "running out of food" and minimizing leftover food. Reminders to adhere to the 2 ounce portion size are set to send to participating chefs a few weeks prior to the event. 

AITC event site 

Post-event Ei, CEM and LUC will visit Serenbe to ensure the compost recipe produced excellent nutrition for the farm's soil. In addition, Ei will work with Serenbe on food waste for compost practices for their many smaller catered events throughout the year. LUC is available for food waste compost consulting on an as requested basis.

The key ZWZ phrase, Collaboration is Key to Success, remains true with the AITC zero food waste journey. SMAT members share their Industry zero food waste expertise gained working with closed event venues, such as Safeco Field in Seattle and the Rose Quarter in Portland, and modify as appropriate for an annual event. As with the ZWZ, the U.S Environmental Protection Agency Region 4, joins the support team to share their experiences and assist with development of a replicable template for annual events | festivals.

In addition, the City of Atlanta Office of Sustainability supports the pilot and is eager to understand implications for Atlanta events. LUC is crafting a turnkey food waste collection for compost program targeted for events | festivals in the Atlanta metro area. Since F&B packaging is necessary to create a clean food waste stream, Ei will develop a Compostable F&B Information Packet for event | festival producers to share with their food providers.

It takes pioneers like LDEI to dive deep and change standard industry operating practices. Often the solutions are simple yet perseverance and tenacity are required for the "trial and error" necessary to discover the easiest, most effective solutions. The biggest challenge is CHANGE! ... and change implemented at an annual event, during "showtime."

Thank you Les Dames d’Escoffier International, Atlanta Chapter and ideaLand for joining Atlanta's Waste Food Heroes as the food waste journey continues into next dimensions. Your contributions are tremendous with far-reaching impact well beyond Atlanta.

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) 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.

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 event's 15th Anniversary, perfect timing to embark on formal zero food waste practices.

The 2014 AITC raised over $115,000 for its beneficiaries: Georgia Organics, Wholesome Wave, Global 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!

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 serviceware must be BPI Certified compostable; an exception is pre-packaged beverages in recyclable containers, such as bottled water. 
• Education – event foodservice providers 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 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.