A new National Restaurant Association collaboration will help restaurants reduce organic waste and enhance recycling and composting practices.
The initiative with Atlanta-based Zero Waste Zone will measure the impact of perishable organic waste-management efforts, identify best practices and provide resources to restaurants. The collaboration is part of the Association’s Conserve: Solutions for Sustainability initiative.
Elemental Impact, which administers the Zero Waste Zone program, announced the plan Wednesday to mark its second anniversary. Elemental Impact is a non-profit organization that aims to bring sustainable operating practices to the corporate community. It provides methods to reduce, recycle and compost waste in restaurants and other businesses that are easy to implement and make good business sense.
“Sustainability is imperative to the restaurant industry industry, other businesses and the general public,” Scott DeFife, the NRA’s, executive vice president for policy and government affairs, said at the anniversary celebration.
By working with Elemental Impact, the NRA will bring industry stakeholders together to help restaurant operators establish -- and reach – waste-diversion and resource-recovery goals, he said.
The NRA created its Conserve environmental initiative in 2008 with funding from the Turner Foundation. Since the launch, the initiative has provided the foodservice industry with numerous educational resources.