NRA teams up with U.S. Composting Council to develop best practices

 
Oct. 10, 2012

The National Restaurant Association (NRA) and the U.S. Composting Council (USCC) have teamed up to raise awareness about food waste diversion, composting education and other sustainable activities for the benefit of restaurant operators nationwide.

The NRA and USCC will share educational resources and identify collaborative opportunities that promote awareness of the role composting plays in waste reduction and 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, executive vice president, Policy and Government Affairs for the NRA. "Our work together will also help better inform policy initiatives aimed at encouraging the expansion of composting services and facilities."

Michael Virga, executive director of the USCC, added that the partnership's objectices include diverting organic residuals away from disposal, improving environmental bottom lines and helping members secure new sources of raw material for their compost manufacturing.

The NRA plans to develop projects in concert with the USCC in the coming year. One goal is to expand the scope of the Conserve Sustainability Education Program, the NRA's online resource designed to initiate environmentally-friendly actions that can potentially improve a company's bottom line.

This would not only increase the number of restaurateurs participating in food recovery and recycling programs but attempt to increase the availability of composting facilities for restaurant operators.

Read more about sustainability efforts.


Topics: National Restaurant Association , Operations Management , Sustainability


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