Throughout the series, restaurant staff can learn how to better the environment while benefiting their communities and their own businesses. Jenny Wieting.
Join Zero Waste ProvidenceAnd Center for EcoTechnologyFor the restaurant-centered Serving Sustainability Series, local nonprofits work to promote composting initiatives throughout the State. This reduces greenhouse gasses and prolongs the lifespan of our landfill. It also helps improve our air quality and soil quality.
The Serving Sustainability series showcases success stories of local eateries who have implemented donation prevention and composting programs. They also offer inspiration and refreshments. The first part of this free event took place on 31 January. Clean Ocean AccessContinues with Zero Waste Providence on Feb 22 and Center for EcoTechnology Bristol on March 24, respectively.
Zero Waste Providence’s Jenny Wieting hopes to get at most 100 Providence restaurants to divert excess food from the landfill. This series aims to educate these restaurants about the next steps in reducing food waste.
“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 are here to help. [restaurant owners] see the benefits of these programs, and also help them with the more tricky components too,” says Mansell.
Wieting recommends that attendees be informed about the free technical assistance they have available if they require additional guidance. “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 The series’ first segment begins at 9:30 a.m. February 22 at Farm Fresh RI at 10 Sims Ave. Providence. Center for EcoTechnology Participation starts at 4 p.m. on Wednesday, March 24, at Pivotal Brewing Company 500 Wood St. Building 111 in Bristol eatdrinkri.com
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