Zero waste is a movement in the hospitality industry. It’s a great idea, but is it possible? U.S. restaurants generate 11.4 million tons of organic trash each year, at a cost of more than $25 billion. (ReFED)
Progressive wine bars and restaurants are trying to send nothing to a landfill. Rhodora Wine Bar in Brooklyn, New York is a zero-waste business and West Bourne is Manhattan’s first zero-waste establishment.
However, there are challenges getting to zero beyond recycling, reuse and composting. For instance, plastic seals well and is cost effective. The key is building strong partnerships with customers and vendors to create a greater movement.