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National Restaurant Association - NRA, USCC partner to raise sustainability awareness

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NRA, USCC partner to raise sustainability awareness

The National Restaurant Association and the U.S. Composting Council are teaming up to raise awareness about food waste diversion, composting education, and other sustainable activities nationwide.

The two organizations will share educational resources and identify collaborative opportunities that promote awareness of the role composting plays in waste reduction, improved soil and water quality.

"We are pleased to join with the U.S. Composting Council to better serve our members by providing resources on composting, waste reduction, and other sustainability efforts they can adopt to strengthen their businesses," said Scott DeFife, the NRA's executive vice president of policy and government affairs. "Our work together will also help better inform policy initiatives aimed at encouraging the expansion of composting services and facilities."

Michael Virga, the U.S. Composting Council's executive director, said he and his group are excited to work with the NRA and look forward to sharing information on best industry practices for composting and landfill diversion of food waste.

"The USCC and NRA, two esteemed associations, are teaming up to share resources and promote our complementary objectives of diverting organic residuals away from disposal and into good use." Virga continued, "These efforts will help NRA members' improve their environmental bottom line while helping our members' secure new sources of raw material for their compost manufacturing."

DeFife agreed, adding, "As local governments increase their efforts to manage their environments, composting organic residuals can significantly reduce landfill impacts while creating a healthier ecosystem. This partnership represents a win-win for our communities and the environment."

As part of the partnership, the NRA will develop projects in concert with the USCC during the coming year. One goal both groups plan to tackle is the expansion of the Conserve Sustainability Education Program℠, the NRA's online resource that initiates and inspires foodservice companies to participate in environmentally-friendly actions that also can improve their bottom lines.

Both groups said that expanding the program's reach would not only increase the number of restaurateurs that participate in food recovery and recycling programs, but also stimulate growth of available composting facilities for restaurant operations, a move that would create more jobs in the composting industry.

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