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National Restaurant Association - Conserve, USCC team up with Duke for composting report

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Conserve, USCC team up with Duke for composting report

The National Restaurant Association's Conserve Sustainability Education Program and United States Composting Council have teamed up with a group of students at Duke University's Sanford School of Public Policy to examine barriers preventing restaurateurs from conducting organic composting at their various facilities.

The group of students: Candace Hewitt, Wendy J. Matheny, Tingting Tang and Kris FitzPatrick, are all students in the school's public policy masters' program. They will look at the regulatory policy and physical limitations that make composting at restaurants more difficult to implement. Findings from the study and subsequent report will be presented April 27 to the NRA and USCC.

Solutions developed as a result of the report could be incorporated into the zero waste zone initiatives used not only by Conserve and the USCC, but also such associations as Elemental Impact, the Institute for Local Self-Reliance, the Foodservice Packaging Institute, Global Green & the Coalition for Resource Recovery and GreenBlue's Sustainable Packaging Coalition.

"Conserve is extremely pleased to be partnering with the USCC and the Sanford School of Public Policy to produce what could very well become the blueprint to overcoming the barriers restaurateurs face when trying to initiate organic composting at their facilities around the country," said Chris Moyer, Conserve's subject matter expert. "We are excited about this project and look forward to seeing the results the students come up with and how those results will benefit our industry's efforts to become more sustainable."

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