Dig, a New York City-based fast casual restaurant chain with 20+ location in NYC and 4 in Boston, is taking on waste through a comprehensive zero waste program covering its restaurants, commissary and offices. We recently expanded our program with Dig to include a reusable to-go bowl pilot which Dig plans to optimize and rollout to all its stores. Through the Canteen by Dig app, customers can sign up for the program for $3 per month, use the app to check out a bowl when purchasing a meal, and return the bowl and lid - for Dig to wash and sanitize - and check out a clean bowl for their next delicious meal. This was our first collaboration on a to-go dish program in a quick service environment.
Eataly partners with Foodprint to implement a consistent national zero waste program at its fast-paced Italian marketplaces serving thousands of customers daily and employing over 700 people in a single market. The initiative includes program design; implementation of infrastructure through staff training; ongoing technical assistance; and reporting. Eataly's goals are to comply with local recycling laws in Boston, NYC, Chicago, LA and Toronto; improve the company's carbon footprint and decrease costs associated with waste management.
AMERICAN INSTITUTE OF ARCHITECTS NYC/CENTER FOR ARCHITECTURE
Foodprint co-authored the NYC Zero Waste Design Guidelines launched in October 2017. The guidelines are a visual set of best practices to help architects, planners, building operators and developers design recycling and waste reduction into buildings. Their purpose is to support NYC's commitment to divert 100% of its waste from landfills by 2030. This collaborative private-public project was completed on behalf of the NY Chapter of the American Institute of Architects with support from the Rockefeller Foundation.
Breads Bakery collaborates with Foodprint on its initiative to achieve zero waste at its three NYC sites. Through an in-depth waste assessment the team identified opportunities to reduce and divert more food waste and recyclables from incineration. The team is moving forward with Foodprint toward its goal to achieve 90% diversion by decreasing the use of disposable dishware and optimizing front and back of the house separation of compost and recyclables.
Osteria Mozza works with Foodprint to improve diversion of recyclables and food waste from landfill and decrease waste management costs. Through improved signage, color-coded bin infrastructure, staff training and daily waste tracking, Mozza is recycling and composting more materials. Tracking waste by stream has also allowed the team to rethink the hauling vendor's container strategy, identifying 20% (estimated $15,000) savings in waste hauling fees.
Foodprint helped the west~bourne team design and launch a zero waste program fitting with their commitment to taking care of our shared environment. west~bourne has taken a holistic approach to waste reduction and recycling, from reusable dishware, signage, a state of the art recycling station and a menu and ordering practicing that consider minimizing waste in food preparation.
Google hired Foodprint to evaluate innovative technologies for reducing and managing food waste through detailed feasibility and cost benefit assessments. Foodprint has also worked with Google and Restaurant Associates to measure and decrease food waste generated through corporate dining operations.
Vornado Realty Trust
Vornado works with Foodprint Group to bring organic waste management into its renowned sustainability programming in NYC. The project includes assessing current building needs and management practices and recommending tenant strategies for separating and processing organics.
Taconic Management Company
Taconic Management hired Foodprint Group to complete a detailed food waste audit to identify upstream opportunities for reducing food waste, recommendations for improving organics separation practices and technologies such as micro-anaerobic digestion for processing and managing food waste onsite.
Related Companies works with Foodprint Group to develop food waste management strategies for high-rise residential and commercial buildings at the 26-acre Hudson Yards Development including the evaluation of leading technologies for managing organics onsite.
NRDC New York Program
We collaborated on the development of the Urban School Food Alliance, a network of six of the largest school districts in US pooling their purchasing power to move food manufacturers to more sustainable practices. Most recently Foodprint Group undertook a Farmer “Seconds” Opportunity Study to identify opportunities to better utilize quality product often left in the field due to lack of a market. The survey was connected to advocacy for New York State Farm to Food Bank legislation.
Hudson Valley Agribusiness Development corporation (HVADC)
Foodprint Group provided project planning and fundraising services to HVADC clients. The most recent projects include fundraising and planning support for an LTL “less than trailer load” food hub (warehouse and distribution facilities), meat processing facility and on on-farm cidery in the Hudson Valley and Catskills regions.
American Farmland Trust, Farm to Institution New York State (FINYS)
FINYS is a collaborative of agricultural, public health, economic development and government partners. Foodprint assisted with the development, funding and management of projects and promotion of policies to increase the purchasing of New York State grown and raised foods by colleges, hospitals, schools and other community-based institutions.