adding up the steps to a zero waste kitchen
DESCRIPTION
A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors. In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line.TRANSCRIPT
Adding Up the Steps to a Zero Waste Kitchen
Today’s Objectives
Define what zero waste means in today’s foodservice industry
Discuss how to get startedExplore challenges related to equipment and
dealing with municipalitiesExplain the importance of setting goals and
measuring outcomes in this processAnswer your questions
Meet Our Panelists
Sissy BurkhartCleaning
Operations Manager, Pittsburgh
PiratesChicago
Christy CookSr. Manager, Sustainability Field Support
Sodexo
Andrew Shakman
President & CEO
LeanPath, Inc.
Zero Waste Webcast On Demand
You may register for and view the full webcast here (it will be available on-demand until June 2015):
www.fesmag.com/zerowaste
Defining Zero Waste
Zero waste is an evolving thought
Prevailing thought is that perfect is not possible, so get as close as you can
That’s a very limited way of thinking
To achieve zero waste divert as much of an operation’s waste as possible and turn the rest to its highest and best use.
Follow the EPA waste hierarchy
What Zero Waste Means
Operators’ PerspectivesZero should mean zeroManage waste holisticallyUse the EPA’s waste hierarchy as your guideStart with source reductionYour means can’t justify wasteful actions
Zero Waste: Getting Started
Outline what you are doing and whyUnderstand your local landscapeMeasure where you are and set goalsCommunicate: explain why you are doing
something and getting the team to do what you want becomes easier
Identify and eliminate waste blind spots
Zero Waste: Getting Started
The Pirates’ Perspective• Take a holistic
approach with the understanding it will evolve
• Start by examining purchasing
• Partner with vendors
Zero Waste: Getting Started
Sodexo’s PerspectiveUnderstand the objectiveResearch the resources
available to youExplain what you are
doing and its importanceSet some goals and get
startedCommit to the process
How to Reduce Waste
Make sure you have the necessary infrastructure
Identify someone to champion the cause
Start with simple steps and build from there
It’s a shared responsibility, so get everyone involved
Examples of Waste Reduction Efforts
The Pirates: Making Waste Walk the Plank! Starts with a commitment
from the topReusable items for
employeesSorting center in the
ballpark for composting and recycling
Use a trash compactor for recyclables
Zeroing in on Management’s Support
Process works best when it starts from the top down
Identify key leaders in management to help carry the message and its importance at the highest levels
Find other waste management champions Started with low-hanging fruit and blossomed
from there
Zeroing in on Common Misperceptions
Situational awareness is keyDon’t forget the potential impact equipment
such as pulpers and disposers can haveThis work does not end at the kitchen doorCulture + philosophy + behavior +
equipment = The Winning Equation!
Sissy’s Three Lessons Learned
1. It’s all about the people
2. Communication is key
3. Beware of greenwashing
Lessons Learned
Overcoming Obstacles
The ability to compost and recycle varies greatly by region
Make sustainability part of your operation’s core beliefs
Once everyone sees the impact, the partnership becomes stronger and you can do more.
Zeroing in on Infrastructure
Learn about the local rules and regulations and resources available
Composting can be complicated
Understand when it’s appropriate to invest in specific solutions
Involves a lot of trial and error
Green Building Alliance, other organizations can be a good resource
Equipment and Zero Waste Kitchens
Role disposers and pulpers can play in achieving zero waste
Where do digesters and dehydrators and digesters fit in to the equation? Grind to energy?
On the horizon: paying for other food waste?Protect staff by keeping work areas clean,
providing appropriate tools and keeping them focused on the task at hand
Employee Involvement in Achieving Zero Waste
Continuous trainingCommunicate how their actions impact the
planetMeasuring and goal setting is importantConsistent implementation of processes and
use of equipmentReview results and assess performanceHave lots of conversations and people telling
the story
Questions from the Audience
Closing Thoughts
Know what you want to achieveThis is new terrain, so be curious and learnIt is a mistake not to measure.Broaden your horizons by engaging with
suppliers, employees and anyone else you think of
It’s a direction not a destination
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