Media: Online & Blog
As a national regenerative forerunner, the media loves Ei! On-line and blog articles are the most popular media format.
The Waste Dive article Boston region considers a ‘paradigm shift’ to zero waste features Ei Founder Holly Elmore’s quote on the imperative role Culture plays in success for the community and corporate zero waste programs.
Ei is featured in a National Geographic Channel virtual discussion re: Has Reliance on Fossil Fuels Irreversibly Damaged the Planet based on their Breakthrough: Energy on the Edge documentary. The ZWA Blog article, Alternative Energy: creating solutions or potential disasters?, gives a reality check perspective. The IMPACT Blog article, Alternative Energy: embracing the creative spirit, gives a counterpoint perspective.
Waste Dive published an article on an interview with Ei Founder Holly Elmore re: Zero waste: An attainable goal? Holly pointed out the most important factor to zero waste success is a matter of culture. In addition, Holly emphasized zero waste is a team endeavor including complete employee, supply chain and community involvement. The article covers zero waste success from the “big picture” perspective.
Bringing leadership, sense of drama to the table– Close Ei friend & supporter Patrick Cuccaro, Affairs to Remember general manager, is featured in a profile article giving accolades to his industry leadership and pioneering role in sustainability. Ei founder Holly Elmore is strongly quoted in the profile.
Are Your Recyclables Being Recycled? Author Alison Lara explains the underlying reasons for challenges in recycling systems across the nation and why too often the final destination is a landfill. Zero Waste Zones Director Holly Elmore is quoted on taking the holographic approach to developing successful recycling systems. Holly also emphasizes the importance of staying optimistic and taking baby steps.
Why Aren’t Restaurants Recycling? – In his article quotes, Chris Moyer, National Restaurant Association Conserve Program Director, communicates restaurants do want to recycle and education is key to success recycling program participation. ZWZ Director Holly Elmore is also quoted in the article on the potential cost-savings inherent in recycling the heavier materials, organics and glass.
Zero Waste Zone Goes National with the National Restaurant Association– Inspired by Zero Waste Zone’s (ZWZ) success, the National Restaurant Association announced a national collaboration with Elemental Impact and ZWZ.The collaboration will identify new best practices, create resources and measure the impact of perishable organics waste management and recycling efforts.
Composting No Longer Fringe Activity for Restaurants – A major deterrent to composting has been the lack of facilities that accept organic restaurant waste and allow it to decompose. But that obstacle is disappearing as demand soars and many areas speed up the permitting process, explains Holly Elmore, CEO of Zero Waste Zone, an initiative to reduce what’s dumped in landfills.
Collaborating for Zero Waste: An Atlanta Environmental Group Goes National with National Restaurant Association – Debby Cannon, Director of the GSU School of Hospitality and Elemental Impact Board Member, writes about the importance of the ZWZ program and the magnitude of the NRA and Waste Management announcements at the February 23, 2011 ZWZ Two-Year Press Conference.
NRA Zeroes in On Waste, Sustainability – Under the umbrella of its “Conserve: Solutions for Sustainability” environmental initiative, the National Restaurant Association has teamed up with an Atlanta-based nonprofit program and a Chicago culinary school in separate efforts to lower restaurant waste and expand sustainability efforts.
National Restaurant Association and Elemental Impact’s Zero Waste Zone to Work Together on Restaurant Waste Diversion and Reduction – Joint effort will provide resources for restaurant operators looking to enhance recycling and composting efforts.
Zero Waste Zones’ Second Anniversary Highlighted By Collaborations With The National Restaurant Association And Waste Management – In connection with the ZWZ two-year anniversary, the National Restaurant Association and Waste Management announce national relationships.
Shades of Green, Innovations in Foodservice Sustainability– Holly Elmore’s commitment to soil sustainability is featured along with quotes and mention of the NRA Show 90 minute Compost, The Quiet Hero session.
Want permit to sell alcohol? Recycle – Restaurants seeking approval for alcoholic beverage licenses from the Safety Committee of Neighborhood Planning Unit B likely will get a lecture on participation in the Zero Waste Zone program to recycle garbage, food scraps and cooking oils in Buckhead.
It’s Easy Being Green. Restaurants Around Town Doing Their Part to Recycle, Reduce and Reuse – Article features several ZWZ~Buckhead participants, including Souper Jenny and Buckhead Life Group Restaurants, along with Fifth Group Restaurants.
ecco Receives First Green Foodservice Certification in Georgia – Features ecco’s environmental practices as the first Green Foodservice Alliance Green Certified Restaurant.
Cities of Change – Atlanta is included in one of five cities of change along with San Francisco, Seattle, Portland, and Austin. The Zero Waste Zones are the sole reason for Atlanta’s included in the article.
Comment on the article:
On behalf of the City of Atlanta, we are thrilled to be included in this list. We applaud the incredible work that is being done by Holly Elmore and the Green Food Alliance to realize the Zero Waste Zones. It is revolutionary and making a true difference in Atlanta.
Mandy Mahoney, Director of Sustainability, City of Atlanta
Buckhead Restaurants Urged to Enter Zero Waste Zone – Article about the ZWZ~Buckhead launch.
Green Foodservice Alliance: A New Era in Sustainability~ Article by Holly Elmore about the importance of sustainability in action.