Sustainable Food Court Initiative

An Integrated Approach to Sustainability

An Ei Task Force in Partnership with the National Restaurant Association

Mission: 

To bring zero waste initiatives to food courts and develop industry sustainable best practices for Back-of-the-House and Front-of-the-House operations

Co-Chairs: 

Christopher Moyer, National Restaurant Association Conserve Program Director and Doug Kunnemann, NatureWorks LLC, Business Segment Director:

Team Members:

Trade Associations|Non-Profits|Governments:

• Elemental Impact
• City of Atlanta - Office of Sustainability
• Foodservice Packaging Institute
• Global Green USA - Coalition for Resource Recovery
• Institute for Local Self-Reliance
• National Restaurant Association
• Sustainable Packaging Coalition - A project of GreenBlue

Industry Suppliers:

• Asean|StalkMarket 
• BASF - The Chemical Company
• CleanRiver Recycling Solutions
• Heritage Bag 
• Heritage Interactive Services
• Kimberly-Clark Corporation
• NatureWorks, LLC 
• Solo Cup Company 
• Tomra

Foodservice Operators:

• HMSHost 

Pilot Facilities - Property Owners|Managers:

• Georgia Dome
• Hartsfield-Jackson Atlanta International Airport   
• Simon Property Group   

WHY: 

Reasons food court operations are a challenge for zero waste initiatives:

• Common property waste and recycling contracts for the entire property
• Landlord/tenant relationships ~ contractual legal restrictions and obligations
• Franchisee/franchisor relationships ~ contractual legal restrictions and obligations
• Consumer interaction of consumed food and its packaging
• Third party products brought into the food court not purchased from the Quick Service Restaurants (QSR) or landlord
• Food may be prepared in a commissary or off-site kitchen and transported to the QSR for minimal on-site prep
• Multiple packaging used in the Front and Back of QSR’s and by the landlord

WHO:

The SFCI Team consists of national leaders in the foodservice, packaging, recycling and waste hauling industries along with the supporting industry trade associations.

WHERE:

Food courts in the following categories:  shopping mall, multi-use building, event venue and airport, will serve as pilot projects to develop industry standards that strive for zero waste.

HOW:

Each pilot project is broken into three phases supported by a committee of industry experts.  These categories include:  Back-of-the-House, Front-of-the-House and General Food Court Area.

For additional information or to join SFCI, contact Holly Elmore at 404-261-4690 or holly@elementalimpact.org.