Restaurant-Centered Series Speaks on Reducing Food Waste to Benefit Environment

Calling all restaurant owners, managers and staff: participate in a conversation with local nonprofit organizations about reducing food waste and improving public health.
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Throughout the series, restaurant staff can learn how to better the environment while benefiting their communities and their own businesses. Courtesy of Jenny Wieting.

Join Zero Waste Providence and Center for EcoTechnology for the restaurant-centered Serving Sustainability series as local nonprofits work to boost composting initiatives throughout the state, which ultimately reduces greenhouse gasses, lengthens the life of our landfill, helps with our air quality, soil quality and other benefits.

The Serving Sustainability series highlights success stories from other local eateries that have implemented donation, prevention and composting programs, while offering refreshments and inspiration. The first portion of the free event took place on January 31 with Clean Ocean Access, and continues with Zero Waste Providence on February 22 and Center for EcoTechnology in Bristol on March 24.

Jenny Wieting of Zero Waste Providence hopes to get at least 100 Providence restaurants to divert their excess food from the landfill, and this series aims to give these restaurants an understanding of the next steps for reducing wasted food.

“I think restaurant owners who may be intimidated by the idea of changing their current system will not be as reluctant to make this shift after hearing how it has benefited other businesses,” says Wieting. “Customers recognize and appreciate when restaurants follow sustainable practices.”

Center for EcoTechnology’s Coryanne Mansell knows that times have been tough, especially for local restaurant workers, and this series promotes a better lifestyle for the workplace as well as the environment. “These programs, from food donation to composting, all build a stronger, more resilient community. CET, COA, and ZWP want to help [restaurant owners] see the benefits of these programs, and also help them with the more tricky components too,” says Mansell.

Wieting advises that attendees will also learn about free technical assistance available to them if additional guidance is needed. “It’s important that restaurant owners learn about these practices because Rhode Island environmental laws are shifting to require more businesses to divert their food waste and we are here to help with that transition,” she says.

The Zero Waste Providence portion of the series begins at 9:30 a.m. on February 22 at Farm Fresh RI, 10 Sims Ave., Providence; the Center for EcoTechnology portion begins at 4 p.m. on March 24 at the Pivotal Brewing Company, 500 Wood St., Building 111, Bristol. eatdrinkri.com

 

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