The Zero-Waste Movement

                     

In the last 20 years, No Waste, a simple term expressing the aspirations of recycling activists, became Zero Waste and a social movement bearing that name quickly took root in the USA, Europe, Asia and the entire globe.

Today Zero Waste is the standard for local, national and international organizations. These include numerous local Zero Waste associations throughout the US from Zero Waste San Diego to Zero Waste Detroit to Zero Waste Frederick, Carroll and Prince George’s Counties, MD. The Global Anti Incineration Alliance in the US, Europe and Asia as well as Greenpeace USA and International have all gathered under a Zero Waste flag. The Zero Waste International Alliance adopted an internationally peer-reviewed definition of Zero Waste: minimum 90% diversion of wasted materials from landfills and incinerators. Hence the phrase, Zero Waste or Darn Close To It!

A restaurant and wine bar Rhodora, in Brooklyn, does not have a trash can. They don’t need one. While hauling bags of dripping trash to the alley is a least-favorite chore for dishwashers and bussers around the world, Rhodora simply doesn’t generate anything to throw away. They don’t allow any type of single-use plastic. They use a shredder to turn cardboard wine boxes into compost material. Corks are donated to an organization that uses them to make sustainable shoes. Rhodora, which opened last year, is one of a small but growing number of “zero-waste” restaurants around the world. These establishments aim to avoid not only food leftovers, but also any scrap of trash. Though the term "zero-waste" is often used loosely, there are several organizations offering certifications for businesses that reduce their waste by a dramatic amount.

Delivery packaging is historically the weak link for establishments attempting zero waste. Since major food suppliers generally ship their goods in disposable materials, zero-waste restaurants work with smaller, more local suppliers, which fit with their small footprint ethos anyway. If something comes packaged in disposable plastic by mistake, the chef will send it back.

As the zero-waste concept gains steam, there will inevitably be poseurs, or restauranteurs aiming to tap an eco-conscious customer base and it will definitely gain some momentum as a large number of people are attempting to head towards a more sustainable and cleaner environment. The zero-waste movement is definitely a great place to start!