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.

1. Adding Up the Steps to a Zero
Waste Kitchen

2. Today’s Objectives
 Define what zero waste means in today’s foodservice
industry
 Discuss how to get started
 Explore challenges related to equipment and dealing
with municipalities
 Explain the importance of setting goals and
measuring outcomes in this process
 Answer your questions

3. Meet Our Panelists
Sissy Burkhart
Cleaning
Operations
Manager,
Pittsburgh Pirates
Chicago
Christy Cook
Sr. Manager,
Sustainability
Field Support
Sodexo
Andrew
Shakman
President & CEO
LeanPath, Inc.

4. 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

7. 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

8. What Zero Waste Means
Operators’ Perspectives
 Zero should mean zero
 Manage waste holistically
 Use the EPA’s waste hierarchy as your guide
 Start with source reduction
 Your means can’t justify wasteful actions

9. Zero Waste: Getting Started
 Outline what you are doing and why
 Understand your local landscape
 Measure where you are and set goals
 Communicate: explain why you are doing something
and getting the team to do what you want becomes
easier
 Identify and eliminate waste blind spots

10. Zero Waste: Getting Started
The Pirates’ Perspective
• Take a holistic
approach with the
understanding it will
evolve
• Start by examining
purchasing
• Partner with vendors

11. Zero Waste: Getting Started
Sodexo’s Perspective
 Understand the objective
 Research the resources
available to you
 Explain what you are doing
and its importance
 Set some goals and get
started
 Commit to the process

12. 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

13. Examples of Waste Reduction Efforts
The Pirates: Making Waste
Walk the Plank!
 Starts with a commitment
from the top
 Reusable items for
employees
 Sorting center in the
ballpark for composting and
recycling
 Use a trash compactor for
recyclables

14. 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

15. Zeroing in on Common Misperceptions
 Situational awareness is key
 Don’t forget the potential impact equipment such as
pulpers and disposers can have
 This work does not end at the kitchen door
 Culture + philosophy + behavior + equipment = The
Winning Equation!

16. Sissy’s Three Lessons Learned
1. It’s all about the people
2. Communication is key
3. Beware of greenwashing
Lessons Learned

17. 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.

18. 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

19. 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

20. Employee Involvement in Achieving Zero Waste
 Continuous training
 Communicate how their actions impact the planet
 Measuring and goal setting is important
 Consistent implementation of processes and use of
equipment
 Review results and assess performance
 Have lots of conversations and people telling the
story

21. Questions from the Audience

22. Closing Thoughts
 Know what you want to achieve
 This is new terrain, so be curious and learn
 It 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

23. Thanks to Our Sponsors

26. Future Webcast Ideas
We are listening, too!
Send your ideas for future webcasts to:
Joe Carbonara
joe@zoombagroup.com
You may download the slides from the toolbar below.
A link to the CEU quiz will be sent when the webcast archive goes live.

27. Thanks for Listening
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