Zero waste moves from "best" to standard operating practices

With recent industry developments, zero waste segues from "the green thing to do" into respected material management that makes good business and environmental sense. Veteran zero waste companies substantiate clean, contaminant-free material source-separated on-site improves the corporate bottom line, even in "soft" recycling markets.

USZWB Board & USGBC President
signing the official agreement

Further validating zero waste's prominent role in corporate material management, the U.S. Green Building Council (USGBC) announced on October 5 they joined forces with the U.S. Zero Waste Business Council (USZWBC) to advance zero business practices. USZWBC will integrate into the global Green Business Certification Inc. (GBCI) community that drives sustainability across all sectors. 

GBCI will assume responsibility for the ongoing management and evolution of the Zero Waste Facility Certification (ZWFC) and Zero Waste Business Associate programs created by USZWBC. Zero waste principles will align with GBCI’s offerings. 

The ZWFC joins a family of prominent certifications administered by the GBCI: the PEER standard for power systems, the WELL building standard, the Sustainable Sites Initiative (SITES), Parksmart, EDGE (Excellence in Design for Greater Efficiency) and the GRESB benchmark, which is used by institutional investors to improve the sustainability performance of the global property sector. 

As the home to LEED - Leadership in Energy and Environmental Design - Certification, the USGBC is the recognized global standard for sustainable building design, construction, operations and maintenance.

The ZWA Blog article, USGBC Empowers Zero Waste Industry: USGBC & USZWBC join forces, details the monumental industry announcement.

Along with the USGBC, national trade associations are vehicles to educate the corporate community on the zero waste business value. In October two prominent industry trade associations - the Institute for Supply Management (ISM) and the National Wooden Pallet & Container Association (NWPCA) - published front cover zero waste articles in their October hard copy magazines.

Pallet Central:

Published by the NWPCA, Pallet Central features Zero Waste Makes Good Business & Environmental Sense as the September | October issue front cover story. Written by Elemental Impact Founder Holly Elmore on behalf of the USZWBC, the article is introductory in nature.

For zero waste success, two prime ingredients are necessary: 1> a culture shift from waste management to materials management and 2> a practical staged-in approach complete with education, clear signage, and employee engagement. Top management buy-in is critical to shifting corporate culture along with providing employee incentives and support. Quantifying, communicating and rewarding success builds strong enthusiasm and support for long-term zero waste program success.

A first step on the zero waste journey is a waste audit. An audit determines the baseline of current practices in-place as well as the quantity and type of materials generated at the facility. In addition, the audit reveals the "easy win" areas, which are perfect program starting points.

Throughout the article, the strong business case for zero waste is emphasized. For example, in 2015 Gold Level ZWFC Piazza Produce “sold” 733.8 tons of wood pallets (roughly 66,700 pallets) for approximately $163,500. In contrast, estimated landfill charges for the pallets were $65,700, including hauling and tipping fees.

USZWBC Board Member and Piazza Produce Facility Manager Scott Lutocka often says “There’s Ca$h in Your Tra$h!” and “You don’t know what you don’t know (about the value in your waste stream)!” … and Scott understands well the cash value of Piazza Produce trash! 

Scott by the hardworking
Piazza baler

In 2015 alone, the Piazza Produce zero waste program generated $288,034 in cost-savings. Since launching in 2005, Piazza Produce enjoyed a cumulative $1.56 million in bottom line improvements from successful zero waste practices. Even with the soft recycling markets, established corporate zero waste programs continue to produce cost-savings and improve the bottom line. 

Zero waste is a team sport! Product packaging, including manufacturing raw materials, is a significant contributor to landfill-destined items. By working in tandem with the supply chain, recyclable or reusable packaging may often replace "trash" packaging.

Platinum ZWFC at their five U.S. Plants, Earth Friendly Products (EFP) established a Supplier Code of Conduct including a sustainability questionnaire. Negative questionnaire answers require an explanation. With team spirit, EFP trains their suppliers on zero waste practices. EFP Vice-President of Sustainability and Education Nadereh Afsharmanesh visits vendor manufacturing plants to witness zero waste practices in-place and provide helpful recommendations.

As it closes, the article notes the pathway to zero waste success is well established with the pioneers open to sharing their lessons learned and proven practices implemented. USZWBC veteran members share experiences with those embarking on the zero waste journey. According to USZWBC Founder & Executive Director Stephanie Barger: 

“USZWBC is a solutions based organization and provides many resources for their members and the community to vet ideas and challenges. Our Advisory Board members can assist with working on solutions for individuals or an industry along with leading task forces or developing technical committees for more challenging long-term issues. Our resource library contains toolkits, case studies and other educational information.”

Inside Supply Management

While the Pallet Central article was introductory in nature, Inside Supply Management's (ISM) October cover story, Full Circle: Supply management can play a key role in the circular economy, working with suppliers to eliminate waste and drive financial value, delves into the broader spectrum inherent within the circular economy. ISM is the Institute for Supply Management's official industry publication.

Written by ISM Publications Coordinator Lisa Arnseth, the article is an excellent overview of zero waste's role within the circular economy along with specific examples. Dell Computers is a prime article feature with their impressive closed loop commitment. Jennifer Allison, Dell director of supply chain sustainability, emphasizes the importance of a systems approach with her quote:

“One of the most important things in understanding the circular economy is that we’re talking about systems — not just products, programs or initiatives. Looking at the whole system is when change begins to make a significant difference. Technology is a great tool for measuring and analyzing systems, understanding processes and identifying inefficiencies.”

EFP is another article feature. Using quotes and examples provided by Nadereh, the article gives examples of EFP's team work with their supply chain. Nadereh's hands-on approach with supply chain management is effective at preventing "trash" packaging.

Within the circular economy, the zero waste definition is beyond material management practices at a particular manufacturing or other facility. Waste inherent within delivered products is critical to achieving circular economy zero waste. If a product was manufactured in a wasteful facility, then the product brings intangible waste into the customer's operations. 

Working in tandem with their supply chain, EFP supports their zero waste demands with complimentary training. As mentioned in the Pallet Central article, Nadereh visits supplier operations to monitor material management systems in-place and offer assistance.

An industry leader, ISM published The Journey to a Zero Waste Supply Chain in March 2013 written by Ei Founder Holly Elmore. The ZWA Blog article, Supply Chain Critical to Zero Waste Success, gives an article overview along with examples from Subaru's operations.

Nadereh with recycling bins
on the plant floor

When researching the October article, Lisa reconnected with Holly for industry referrals and an in-depth interview. Emphasizing the team spirit approach to working with the supply chain, Holly says "“Remember, it’s about working in a partnership with suppliers, and not dictating changes. Go to the table with your suppliers and work together.”

The article copy flows from the big circular economy picture to specific details for implementing a successful zero waste program. Nadereh advises "“Look for small wins, and build on those foundations.”

As the article closes, the importance of corporate culture is emphasized with Holly's quote:

 “It’s a matter of corporate culture, stemming from the C-suite, the board of directors and the stockholders. Sustainability is a long-term commitment that requires, at times, short-term investments or temporary financial shortcomings. But in the long run, if it is done with integrity and committed planning with the right resources plugged in, the ROI will be there."

Global leaders like Dell are grounding the pathway to a future circular economy; national icons like Piazza Produce and EFP are substantiating the current economics inherent within strong materials management

With the USGBC and prominent trade associations embracing zero waste as a core business value, zero waste moves beyond best operating practices into standard operating practices. Stay tuned to witness how the powerful synergies flow into a "world without waste!"

Alternative Energy: creating solutions or potential disasters?

National Geographic Channel invited the Zero Waste in ACTION Blog to join a virtual discussion on the exciting progress in the field of alternative energy. The conversation ties into the upcoming new episode, "Breakthrough: Energy on the Edge" premiering Sunday, December 6, at 9 pm ET on the National Geographic Channel.

The discussion is centered on the following question:

Do you think that by tapping into the new alternative energy sources we can reverse most of the damage we have done to our environment?

As The IMPACT Blog was also invited to join the discussion, Elemental Impact used a point-counterpoint approach to answering the question on alternative energy.

After watching the excellent documentary on alternative energy or "new ways to spin the wheel", Ei was most impressed with the tremendous strides in energy technology along with the significant investments in pilot programs.

From a zero waste perspective, Ei has strong concerns on the life cycle of these new technologies, especially with disposal of by-products and worn out equipment.

photo credit: solarreserve.com

At the Crescent Dunes Solar Energy Project (CDSEP), a 110 megawatt net solar thermal power project located about 190 miles northwest of Las Vegas,17,500 heliostat mirrors collect and focus the sun's thermal energy to heat molten salt flowing through an approximately 540-foot (160 m) tall solar power tower. According to their website, the solar plant has a 30+ year operating life. 

The plant produces roughly 20% of the electricity generated by a typical coal plant. How many of the solar plants are required to play a significant role in replacing current power plants? At a cost of approximately $1 billion, are the plants cost-effective?

What will happen to 17,500 heliostat mirrors at the end of their 30+ year life, a minuscule moment in the Earth's life? Do the mirrors contain hazardous materials? What type of labor would be required to dismantle the mirrors for reuse | recycle options? 

In August, the CDSEP applied for a five-year permit to discharge up to 0.5 million gallons per day of industrial process wastewater to three double-lined evaporation ponds. Where does the CDSEP pull the water from in the middle of the dessert? Is it depleting vital aquifers in an area nearing (or in) a water crisis?

... and then there are the migratory birds combusted in-flight. On-line videos show the birds turning bright white in the plant's solar flux before literally disintegrating in mid-air. There are concerns the evaporation ponds will attract water and other fowl who may experience similar spontaneous deaths.

With many of the new alternative energy technologies it appears the companies work within an "energy tunnel," without concern for their broader and long-term environmental impact.

photo credit: thinkgeoenergy.com

Of particular concern is the Iceland Deep Drilling Project (IDDP), a geothermal project established in the year 2000 by a consortium of the National Energy Authority of Iceland (Orkustofnun)(OS) and four of Iceland's leading energy companies, with the aim to improve the economics of geothermal energy production. The IDDP inserts cold water into a deep well near molten rock, which produces hot steam over 800 degrees Fahrenheit.

In 2009 the IDDP unintentionally drilled into the magna reserve causing a thermal explosion. Is there reason for concern the IDDP drilling and thermal wells could instigate earthquakes, thermal explosions and | or other geologic phenomena?

At the National Ignition Facility, a large laser-based inertial confinement fusion (ICF) research device, scientists are working to create a mini-Sun that will provide a continuous, self-perpetuating energy source. What are the dangers associated with a mini-Sun made using fusion technology? As stated in the documentary: 

Matter is being heated past the point physics knows how it will behave.

It is imperative alternative energy scientists | companies break out of the "energy tunnel" and focus on the broader humanitarian, environmental and economic impact of their emerging technologies. There is no one answer to the pending energy crisis. Lifestyle choices and human population play a vital role in crafting a solution mosaic.

Thank you National Geographic Channel for producing Breakthrough: Energy on the Edge documentary and opening the virtual discussion. 

... and the IMPACT Blog article, Alternative Energy: embracing the creative spirit, gives the counterpoint. 

Atlanta Airport Presents a Proactive Approach to Airborne Kitchen Grease

AKG in kitchen exhaust
system ducts

Airborne grease and smoke generated as a cooking by-product are a fire hazard, an environmental concern and costly to clean. Local and national fire safety regulations require commercial foodservice operations to install a kitchen exhaust system to evacuate heat, grease effluent, moisture and smoke from the cooking area. Generally consisting of a hood, baffle filters, ducts and exhaust fan, the kitchen exhaust system must be monitored and maintained in accordance with the codes.

Most kitchen exhaust systems are inspected monthly or quarterly and require a system cleaning due to grease build-up. On average an exhaust system cleaning uses approximately 350 gallons of water along with toxic cleaning agents. In addition, the metal baffle filters are generally cleaned nightly, requiring labor, water and toxic cleaning chemicals. On average 40 gallons of water is used for nightly baffle filter cleaning.

Feb | Mar 2014
Airport Magazine

In the American Association of Airport Executives' February | March publication Airport Magazine article, Hartsfield-Jackson Atlanta International Airport (ATL) presents a proactive approach to Airborne Kitchen Grease (AKG). The AIRBORNE KITCHEN GREASE: A New Frontier in Sustainability, A simple solution saves tremendous water use, labor and dollars article is in the Airport Magazine Asset Management department.

By capturing the AKG before it enters the kitchen exhaust system the nightly baffle filter and entire system cleanings are significantly reduced. Another cost-savings is the reduction in roof repairs & maintenance due to little to no AKG flowing through the kitchen exhaust system.

Elemental Impact Partner Ellis Fibre developed the patented, disposable Grease Lock Filters (GLF) made from a proprietary blend of fire retardant wool. Installed in front of the baffle filters, GLF capture 90 -  95% plus of the AKG before entering the kitchen exhaust system. The filters are easily replaced when filled with grease.

Grease-laden filter
next to a clean filter

The ZWA Blog article, Zero WATER Waste: more than a goal, a necessity, introduces the foundation of Ei's Water Use | Toxicity Platform along with a GLF overview. Within the Water Use | Toxicity Platform, Ei is creating a Proactive AKG Approach template. In the ZWA Blog article, Airborne Kitchen Grease, a simple solution to a costly kitchen by-product, Ei establishes the four action steps in template development:

1. Fire Safety
2. Cost-Savings
3. Metrics Platform
4. Filter End-of-Life

For a pictorial account of Ei's AKG template development, visit the Ei FB album, Airborne Kitchen Grease, a costly cooking by-product.

In early 2013 HMSHost - ATL participated in a three-restaurant, eight-week pilot to substantiate the cost-savings experienced by the foodservice operator when using GLF. The Water, Chemical, & Cost Savings in Commercial Kitchens By Using Grease Lock Filters, A Report on Restaurant Pilots is downloadable on the Ei Airborne Kitchen Grease page. Impressed with the pilot results, HMSHost installed GLF in additional ATL concessionaire operations. 

Tim Slaney, HMSHost ATL senior director of operations, provided the following quote for the AAAE article:

“We have had great success using the GLF system—it produces energy and cost-savings, and is good for the environment and for us. We are constantly seeking ways to create efficiencies and minimize environmental impact. The GLF system achieves a cleaner system and improves air quality. We use it at several of our restaurants at ATL.”

Ei GREASE Team meets
with ATL associates

In August 2013 the Ei GREASE - Grease Recycling Alternative Solutions for the Environment - Team met with the ATL sustainability, concessionaire and facilities departments to review the GLF pilot report and strategize on action points. 

Enthusiastic about the potential airport | concessionaire roof repair & maintenance, water, labor, and cleaning cost-savings, ATL embarked upon a campus-wide GLF installation business case justification study. If implemented, ATL will be the first airport worldwide to take a proactive AKG stance.

As documented in the AAAE article, a campus-wide GLF installation would save ATL an estimated 1.1 million gallons of water usage annually. Each of the 80+ concessionaires would experience approximately $7,300 in cost-savings per year. In addition, an estimated 42,000 pounds of AKG would not deposit on ATL roofs nor release into the atmosphere.

From an environmental perspective, the water used for cleaning in the current reactive AKG scenario is laden with grease and toxic cleaning agents when released into grease traps or directly into sewer systems. 

Atlanta Air Quality Image
courtesy of Creative Loafing's Bad air days

AKG released into the atmosphere is harmful to air quality and impacts two of the six EPA National Ambient Air Quality Standards: Ground Level Ozone and Particulate Matter. Note the Metro Atlanta area is not in attainment of these two standards. Ei is in the exploration stage to determine if the AKG air quality impact is significant.  

Dan Hennessy, Applebee’s district manager for Southern California, affirms the sound business case for using the GLF system with his testimonial: “After the simple installation of the GLF, our chain quickly began to see savings in labor, water, and exhaust system cleanings. On average, each of the stores uses about 1.5 cases of GLF per month, and saves about $2,000 per year from the ease of use of the Grease Lock filters.” 

Kudos to ATL for taking an industry leadership role with a proactive approach to AKG. Thank you Michael Cheyne, ATL director of sustainability and asset management, for devoting your February | March  AAAE Asset Management Column to AKG. The article was co-written by Michael and Ei founder Holly Elmore with Liza Milagro, ATL senior sustainability planner, and Jordan Salpietra of Ellis Fibre | GLF substantiating the ATL-specific estimates.

Airborne Kitchen Grease is a new sustainability frontier where ALL WIN: the foodservice operator, the facility, the community and the environment. With Industry leaders like HMSHost and the Atlanta Airport - the busiest airport in the world - at the helm, a proactive AKG approach will spread like wild fire, so to speak!

Food Waste, the business perspective

Food waste, the stupendous quantity and its landfill destination, is a hot media topic. In 2010 Jonathan Bloom hit a trigger point with his groundbreaking book, American Wasteland: How America Throws Away Nearly Half of Its Food (and what we can do about it), and opened the gateways to exposing the tremendous waste inherent in the nation's food production and consumption.

Months later Dana Gunders with the National Resource Defense Council issued a concise, well-written two-page document,Your scraps add up, reducing food waste can save money and resources, that details facts in easy to understand graphs, lists simple behavioral changes, and includes ample live links to resources for those who choose to dig deeper. The document inspired the ZWA Blog's most popular post, Reduce First, Donate Second, Compost Third.

In August, 2012 the NRDC released an Issue Paper, Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill, researched and written by Dana. The paper serves as a well-organized, easy to access and quotable document for the plethora of recent wasted food stories in national media outlets.

food waste image from the
SmartPlanet article post

A common theme emerges: the food waste scenario is more than an environmental concern; it  threatens our nation's economic security.  On January 15 CBS SmartPlanet published For business, food waste a ripe opportunity for savings by Kevin Gray that approaches food waste from the business perspective.


Using the NRDC issue paper along with examples from Dana and other sources, Kevin grounds the article with facts of the current situation.  According to the Dutch journal Food Policy, an estimated $47 billion annually year is lost at the retail and consumer levels each each year.  Many corporate and personal consumers do not hear the environmental call to action.  Yet when rephrased into the dollar impact on the pocketbook or bottom line, a voice comes forth that evokes action.

GA World Congress Center

In his article, Kevin uses Atlanta food waste heroes the Georgia World Congress Center and Affairs to Remember as pioneers whose top and bottom lines benefit from their food waste reduction practices. Consumer demand for zero waste initiatives results in increased revenue and waste reduction equates to cost-savings.

In February, 2009 the GWCC hosted the Zero Waste Zones launch at a prominent press conference led by the acting regional director of the U.S. EPA, Region IV.  The ZWZ launch put Atlanta in the national sustainability spotlight with tremendous media response, including the CNN ZWZ Story featured on CNN.com's home page during Earth Week 2009. As a founding ZWZ Participant, the GWCC was one of the first, if not THE first, Atlanta foodservice operator to source-separate food waste for compost collection.

GWCC food waste awaiting
collection for composting

Tim Trefzer, GWCC director of sustainability, joined the team in late 2010 and took the campus sustainability practices to new dimensions.  For examples of creative reuse and recycling in action at several major conventions, visit the ZWA Blog post, GWCC Hits Recycling Stride.

In 2012 the Georgia Dome, one of three venues on the GWCC campus, accepted the Sustainable Food Court Initiative invitation to serve as the Event Venue Pilot.  The ZWA Blog post, Georgia Dome - SFCI Event Venue Pilot!, announces the pilot and the GA Dome SFCI Team Tour post is an overview of the Dome's established zero waste practices - impressive!

In the SmartPlant article, Tim validates the economics supporting the GWCC's sustainability commitment, “It’s a competitive advantage and it sets us apart because we’ve made it a priority,”

Affairs to Remember general manager Patrick Cuccaro attributes $250,000 in revenues directly to the prestigious off-premises catering company's zero waste practices. The astute consumer includes zero waste practices in their decision making criteria.  Result: increased revenue!

Food waste reduction is in direct proportion to cost-savings and bottom line improvement. Beyond Executive Chef Ahmad Nourzad's eagle watch in the kitchen, Patrick reduced food waste by evolving menu selections in the proposal process. With more consumers requesting local, seasonal cuisine, ATR found it was an easy sell to include "chef's choice" for produce items. Thus, menu synergy is created and Chef Ahmad may maximize produce use, minimizing waste.

Chef Ahmad in action
Photo courtesy of ATR

Early zero waste adopters like ATR and the GWCC received excellent media accolades over the years for their pioneering spirit.  With food waste prominent in mainstream media, the accolade doorway is closing and soon the critical doorway will open for those who choose to retain the landfill habit.  Kevin closes his important article with Patrick's quote:

“If you are not in this conversation in the next two or three years, you are going to be increasingly less relevant to the buying public. Because it’s a mega-movement, not a trend, that is moving up the food chain and the age chain. The younger you are and the wealthier you are, the more likely you are to understand it. All types of corporations are going to figure it out or be left in the dust.”

Atlanta's food waste heroes keep the City in the national sustainability spotlight. While the SmartPlanet article focuses on the business perspective, the story has many flavors. In November Martha Stewart's Whole Living  published Spoil Alert, a feature article by Elizabeth Royt that emphasized the vast range of food waste reduction programs in place throughout Atlanta's corporate and private communities.  The ZWA Blog post, Atlanta Wasted Food Heroes in National Spotlight, is a Spoil Alert overview with anecdotes not included in print. 

Whole Living issue
with Spoil Alert article

A common ground between the Whole Living and SmartPlanet articles is the connecting role Elemental Impact founder Holly Elmore plays among the heroes. Elizabeth and Kevin each portray Holly as a character:  Elizabeth refers to Holly as the "Kevin Bacon of wasted food" while Kevin compares her to Erin Brockovich.

Food waste is prevalent throughout the entire food system: from the farms, the food processors, the distribution centers, the retail operators - grocery stores, markets and foodservice outlets, and to the consumer. Ei is in the initial stages of developing a template to close waste leakages in the foodservice produce distribution systems. The ZWA Blog post, Food Waste Reduction in Foodservice Distribution Channels, gives a program overview detailing the challenges and industry collaboration necessary for success.

As important as the food waste scenario is to the environment, action will germinate from the business perspective, bottom line improvement and customer demands. Thank you Kevin Gray for taking the time to pen an excellent, well-researched food waste article written in a voice corporate America hears.  

Atlanta Wasted Food Heroes in National Spotlight

Elizabeth smelling ripe
fruit ready for harvest

Atlanta's wasted food crusaders receive a national spotlight in a November Whole Living feature article, Spoil Alert, by renowned nature | science writer Elizabeth Royte.  In addition to one of four feature articles, editor-in-chief Alanna Stang dedicates an entire paragraph to Spoil Alert in her Editor's Letter.

In June Elizabeth traveled to Atlanta for a whirlwind two-day interview marathon hosted by Elemental Impact founder Holly Elmore. The ZWA Blog post, Atlanta's Focus on Food Waste Reduction, is an overview of the visit along with interesting anecdotes from the local wasted food warriors.  For a pictorial recount, visit the Ei FB album, 06-12 Elizabeth Royte ATL Visit.

A talented journalist, Elizabeth crafts an excellent highlight of the local heroes who put Atlanta on the map as a national leader in food waste reduction.  Intertwined within the hero mini-profiles is an abundance of the staggering facts at the foundation of our nation throwing out 40% of our food, most of it perfectly edible. Creative solutions are also included such as "In Australia, Hong Kong and Saudia Arabia, there are reports of eating establishments that actually levy modest fines on diners who leave food on their plates."

Humor is interjected within the copy via her descriptions of Holly's attire - "with her flouncy skirts and jaunty hats in matching sorbet colors", driving style - "careening across town", industry connections - "the Kevin Bacon of wasted food," professional operating mode - "I create things. It never occurs to me to do any research. I'm a Scorpio" and energy level - "and her energy level slightly exhausting."

Spoil Alert magnifies the diversity of effort necessary to create an efficient effective food system, where wasted food is eliminated and food waste is the inedible by-product of food processing and cooking.  Integral to system development is the equitable distribution of food to the entire population spectrum.

Robby among his beloved
urban fruit bearing trees

First on the interview circuit, Robby Astrove, a volunteer with Concrete Jungle - a grass roots urban foraging organization, understands the abundance of food growing in our urban environment. Known for its in-town "greenscape" Atlanta is plentiful with fruit bearing trees whose bounty is now harvested  by Concrete Jungle.  Once cleaned the fruit is delivered to local shelters. Since 2009, more than 5 tons of fruit has been harvested and delivered to those who rarely enjoy fresh, seasonal fruit.

A volunteer with Second Helpings, Myron Smith used his business acumen to create a donation program for delicious, nutritious food from farmers markets, grocery stores, festivals and foodservice operators previously landfill bound. In team spirit, Myron works in collaboration with the Atlanta Community Food Bank to ensure their complementary services maximize community benefit.

Foodservice is the second largest industry in the nation and a tremendous generator of wasted food. Charter Zero Waste Zones Participants, Affairs to Remember and Fifth Group Restaurants shared their experiences as pioneers in food waste collection for composting. With zero waste practices firmly in place, Patrick Cuccaro, ATR general manager, and Steve Simon, FGR partner, focus on taking their sustainability focus to new dimensions. 

Steve Simon on Ecco's rooftop
garden

ATR Executive Chef Ahmad Nourzad uses his eagle eye to minimize waste in the production process while Patrick educates the sales team on how to sell menus that minimize waste.  When opening their latest restaurant Lure, Steve installed an innovative rainwater system that also collects air conditioning condensate water for use in the restaurant's toilets.

The Georgia World Congress Center Authority is honored in the article as the Zero Waste Zones 2009 launch pad. 

Ei pals Johnathan Bloom,  American Wasteland author, and Dana Gunders of the National Resource Defense Council received strong mention in the article.  Note Dana is the author of the NRDC Issue Paper, Wasted: How America is losing up to 40% of its food from farm to fork to landfill, released in August this year. Dana's concise two-page December, 2011 Food Fact Sheet, Your Scraps Add Up: Reducing food waste can save money and resources, was the catalyst for the ZWA Blog post, Reduce First, Donate Second, Compost Third, the second all-time most popular post on the blog.

Elizabeth interviewing Paula of
Heirloom Gardens

A common theme throughout the article is ALL effort is important where wasted food is concerned, no matter the size.  Myron puts it succinctly "For someone who is hungry, nothing is too small."  Paula Guilbeau of Heirloom Gardens, one of the farmers who works closely with Myron, visited a shelter where her unsold produce is delivered.  It was a powerful experience for Paula, who summarizes her role as "I know I'm just one person helping, but I do believe in the power of one."

This blog post is a mere snippet of Elizabeth's powerful article. Use your voice to support action on our nation's wasted food addiction by purchasing the magazine.  Whole Living is widely distributed wherever magazines are sold and will be on the racks until early November.

Consider writing Elizabeth on her blog and submitting editorial comments to Whole Living in support of the article.  Editors and publishers will print more articles on wasted food when they understand it sells magazines and promotes reader dialogue.

Thank you Elizabeth for taking the time to meet Atlanta's heroes and shining a bright light on their superlative work. It seems you survived the two-days in Holly's 18 year old red convertible careening around Atlanta without too many scars.  Know many will be surprised to learn Holly owns a car!