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!

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.

Compostable F&B Packaging: integral to zero waste programs and soil rebuilding

During the early Zero Waste Zones (ZWZ) days, in 2009 | 2010, Atlanta foodservice pioneers led the nation in the commercial collection of food waste for compost. 

ZWZ Chair Laura Turner Seydel
@ ZWZ Two-Yr Anniversary Event

Immediately following the renowned February 2009 ZWZ launch press conference at the Georgia World Congress Center (GWCC), then ZWZ director Holly Elmore made a monumental announcement at the Meeting Planners International conference closing luncheon: 

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
foodservice set-up

At the Georgia Dome, Levy Restaurants opted to use reusable f&b serviceware in the suites with great success. Though the reusables brought the suites foodservice to near zero waste, the impetus was cost-savings for Levy. Added value: an enhanced fan experience with china, stainless flatware and glass beverage service accompanied with cloth napkins in the suites!

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

Under the direction of SFCI Co-Chair Doug Kunnemann with Natureworks, SMAT crafted a powerful two-hour session that included ample time for Q&A and discussion throughout the presentations. On April 8 the SMAT members converged on Atlanta for the Levy education 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

Rick Lombardo of Natur-Bag gave the core presentation establishing the important role compostable packaging plays in zero waste programs. Within his slides, Rick educated on bio-plastics and their integral relationship with most compostable foodservice products. Importantly, Rick explained the difference between fragmentation and decomposition along with the impact of contamination on compost and soils. Several examples of "greenwashing" in the market place were given. 

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

Ken Fraser with Eco-Products was next on the agenda to showcase success stories. Along with listing program stats at Safeco Field, University of Colorado and Red Rocks Amphitheater, Ken included a pictorial page of compostable products used. The visuals demonstrated products may be branded to serve as consumer-facing marketing vehicles.

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

Holly moderated a vibrant Q&A session that meandered through many pertinent topics. As part of an answer, Holly spoke about the critical state of our soils and the imperative role food waste collection for compost plays in rebuilding the Earth's soils. The ZWA Blog article, Urban Ag: vital on many fronts, includes an introduction to the state of our soils.

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

In true Ei-style, the SMAT members convened for a lovely lunch at McCormick & Schmick's Seafood & Steaks located around the corner in the CNN Center. Lunch was an excellent opportunity to regroup on session success and suggestions for improvement.

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

Compostable f&b packaging is integral to zero waste programs where foodservice is involved. With many options available and abundant greenwashing, education is key to creating programs grounded within integrity. 

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!

SFCI targets post-consumer food waste

When the Zero Waste Zones launched in 2009 Atlanta was thrust into the national spotlight as the leader in the commercial collection of food waste for compost. As highlighted in the CNN story City aims for zero waste, the ZWZ focused on back-of-the-house (BOH) | pre-consumer food waste collection for compost.

Chef Ahmad Nourzad
w/ Affairs to Remember

"It was Easy - Thank You" was a common phrase from ZWZ Participants. Yet arriving to this point was NOT easy! It took a team of industry leaders who were willing to figure out by trial and error the new "easy" food waste collection practices. Kudos to Patrick Cuccaro of Affairs to Remember, Randy Childers of The Hyatt Regency, Steve Simon of fifth group restaurants, Executive Chef Frank Abbinanti of Levy Restaurants | Georgia World Congress Center, to name a few, for leading the industry in pre-consumer food waste collection!

With Elemental Impact's (Ei) ZWZ role complete, the National Restaurant Association (NRA) purchased the ZWZ in late 2012 to augment its ConServe Program. The ZWZ sale substantiated Ei as a powerful program creator. A common phrase in Ei founder Holly Elmore's many speaking engagements summarizes Ei's industry role:

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 August, 2013 IMPACT Blog article, Ei Emerges Strong from a Metamorphosis, announces the Ei triple-platform focus: Product Stewardship, Recycling Refinement and Water Use | Toxicity. Within Recycling Refinement - moving beyond landfill diversion - post-consumer food waste collection is a primary focus, along with on-site source-separated material for recycling collection.

As ZWZ Participants, each of the Sustainable Food Court Initiative Pilots have strong pre-consumer food waste collection commitments. Below is a recap of the respective SFCI Pilot's goals for post-consumer food waste collection for compost or other state-permitted destinations other than landfill:

The 2014 | 2015 primary SFCI focus is post-consumer food waste collection.

SFCI - Shopping Center Pilot:

As the SFCI - Shopping Center Pilot, Concord Mills in Charlotte, NC takes an industry leading role in mall food court BOH food waste collection, wasted food donation and plastic film recycling. The March 2013 ZWA Blog article, Bring the Possible out of Impossible, highlights the strong working relationship with Ei Partner HMSHost (food court concessionaire) and mall owner Simon Property Group.

Ray with his Orwak baler,
the workhorse of the plastic film
recycling program

In April, Concord Mills general manager Ray Soporowski hosted the U.S. Environmental Protection Agency, Region IV Scaling Up Compost in Charlotte Grant Team for a tour of the food waste and plastic film recycling programs. During the tour, Ray agreed to pilot a post-consumer food waste collection program in the food court. The game plan is to meet in the summer to devise a game plan for implementation after the busy year-end holiday season. The ZWA Blog article, Charlotte Focuses on Food Waste with EPA Grant Support, recaps the April Charlotte visit.

The Ei Team visits Charlotte July 30 - August 01 for three days of powerful tours, meetings and strategy sessions. A meeting with Ray on the Concord Mills post-consumer food waste collection pilot is scheduled as a top priority.

SFCI - Airport Pilot

In 2011 Hartsfield-Jackson Atlanta International Airport, the busiest airport in the world, made a bold sustainable statement by including a provision in the Airport Concessionaire Request for Proposal requiring food vendors to use compostable packaging. 

Ei Chair Scott Seydel w/ Scott
DeFife of the NRA w/the
Going Green Airports Award

The provision announcement coincided with the Atlanta Airport stepping forward as the first SFCI Pilot. For an overview of the groundbreaking provision, visit the ZWA Blog article, Atlanta Airport Makes a Bold Sustainable Statement. The SFCI - Atlanta Airport won a 2011 Going Green Airports Award for the contract provision.

The Ei Atlanta Airport Compostable Packaging Information Packet page is an overview of the comprehensive document prepared by the SFCI Team in 2012 to educate airport concessionaires on the contract provision.

With the new contract completing its eighteen month implementation process, the Airport is informing concessionaires the compostable packaging provision is effective by year end. Liza Milagro - Atlanta Airport senior sustainability planner - is orchestrating a series of lunch and learn sessions to educate and prepare the Concessions Department for provision compliance.

Liza & Doug @ Atlanta Airport 

SFCI co-chair Doug Kunnemann of NatureWorks works closely with Liza on developing a Compostable Packaging Products Manual to aid concessionaires in meeting the contract provision. The document focus is on the compostable packaging definition and how to communicate the packaging requirements within the concessionaire supply chain.

On Friday, August 8 Liza meets with the newly formed Ei Sustainable Materials ACTION Team chaired by Sarah Martell of innovia Films to tour the airport concession operations. Committee members Grant Braasch of NatureWorks, Rick Lombardo of Natur-Tec and Wendell Simonson of Eco-Products will share their expertise with Liza and offer their on-going support. 

The Ei Sustainable Materials ACTION Team is a team of industry experts from non-profits and private enterprise who provide support to foodservice operators eager to refine their food waste collection practices. One of the main committee tasks is to support the SFCI Pilots as they embark on post-consumer food waste collection programs.

SFCI - Event Venue Pilot

The Georgia World Congress Center Authority, including the Georgia World Congress Center, Georgia Dome and Centennial Olympic Park, was the first ZWZ Participant and hosted the acclaimed 2009 press conference launching the program. A veteran to zero waste practices, the GWCC is eager to refine their recycling programs.  

Tim "picking the bowl" @
2013 Falcons Game

In early 2012 GWCCA director of sustainability Tim Trefzer gave the big YES to the Georgia Dome serving as the SFCI - Event Venue Pilot!  For the 2014 Atlanta Falcons season, the SFCI - Georgia Dome announces the following goals:

1. Implement a post-consumer food waste collection program
2. Source-separate material generated for on-site produced mini-bales
3. Expand game day tailgate recycling initiatives in the GWCC-owned parking lots; explore recycling possibilities at privately held parking lots. 

Establishing baselines | fact finding for the business model development is the first action step and timing is impeccable with the upcoming August 08 & 23 pre-season Falcons home games. Future articles will document the planning and action necessary to accomplish the 2014 Atlanta Falcons Season Goals.

Food donation programs are integral to successful post-consumer food waste systems. In the original ZWZ Criteria, participants were required to donate excess food in accordance with the Good Samaritan Food Donation Act. Often there is prepared food deemed unservable due to quality standards yet meets the donation standards.

Perry with food ready for donation

Perry Kranias with HMSHost - Tampa International Airport is a leading pioneer in maximizing donated food in commercial foodservice operations. The ZWA Blog's most popular article (almost to 8,000 pageviews!), Reduce First, Donate Second, Compost Third, is an introduction to the Tampa Airport donation program. 

HMSHost contracts with the Food Donation Connection (FDC) on a national basis to orchestrate their donation programs. FDC is a NRA partner organization who specializes in the tax benefits generated by food donation programs. In partnership with YUM! Brands, FDC produced an excellent video, HMSHost and Food Donation Connection Food Rescue, on their system featuring the Tampa Airport donation program.

The post-consumer food waste goals are stated, action plans are established or in the formation stage, and the Ei Team is mobilized to provide guidance and support to industry pioneers. 

Ei's tagline Sustainability in ACTION is indeed in action for post-consumer food waste programs. Let the possible flow from the impossible while pioneers segue into heroes!