Foodprint Group and Considerate Group are thrilled to announce a groundbreaking partnership that promises to deliver profits, carbon, and public health benefits in the hospitality industry across the EU and the United States. 

This strategic alliance combines Foodprint Trax®—a state-of-the-art, real-time waste tracking and carbon reporting solution—and Foodprint's specialized Zero Waste best practice training courses with Considerate's industry-leading ESG data management platform, Con-ServeTM, designed exclusively for the hospitality sector.

Josiah Mackenzie, the host of Hospitality Daily, interviews Foodprint CEO, Christina Grace.

Hospitality Daily allows listeners to “stay informed and inspired to delight people and reach your goals with daily conversations with interesting people doing interesting things”.

Spherical interviews Foodprint CEO and cofounder, Christina Grace about zero waste in hospitality.

HospitalityNet.org announces Certified Sustainable Gatherings. We are thrilled to partner with SH Hotels and Resorts and the 1 Hotels teams to develop and launch Certified Sustainable Gatherings and to continue to support the initiative as the third-party certifier.

Together we have validated Foodprint’s Zero Waste Events methodology and thoughtful point system. 1 Hotels has also proven that a Certified Sustainable Gathering elevates the guest experience through deeper collaboration with clients and vendors at every stage of an event to ensure zero waste success.

1 Hotel Nashville’s Chris Crary, culinary director, and Harrison Deakin, beverage manager, share their sustainable food and beverage program with Forbes.

We are honored to be mentioned as 1 Hotels’ zero waste partner and so proud of the work at 1 Hotel Nashville and throughout the SH Hotels & Resorts portfolio!

Food waste makes up 30% of household garbage. These massive machines turn it into fertilizer

It could be the start of a rat-free New York City according to Fast Company. The article highlights The Peninsula’s adoption of The Harp aerobic digester that turns food waste into fertilizer and decreases its volume by 80-90% by using microbes already in our food.

Reyna Estrada of Restaurant Business News covers the benefits of tackling food waste in restaurants as business and consumer costs continue to rise.

Reyna interviews Christina Grace, our CEO, and Tyler Simmons, U.S. head of key accounts and enterprise sales at Too Good To Go to uncover key strategies and benefits of avoiding wasted food.

Hospitality and Food Industry Firm, Foodprint Group, Reengineers Entire Workflow With Mendix Low-Code to Fight Waste and Climate Change

The company is rolling out a new, unified application suite that includes a digitally reimagined version of its signature offerings, Foodprint Trax® and Foodprint Scorecard, as well as a tailored client dashboard for real-time reporting and data visualizations.

Foodprint Group CEO, Christina Grace, and Ingrid Mota, Food Safety & Sustainability Lead at Damascus Bakery, got to share the benefits of Foodprint Trax and Damascus’ waste reduction initiatives with Mary-Lyn Buckley on News 12 Brooklyn. Foodprint Trax is our mobile app for tracking all waste streams and their GhG impacts.

A day in the life our CEO & Founder, Christina Mitchell Grace. Staples covered Foodprint Group and shared the story of our working CEO and mom navigating COVID, kids, and growing a remote team. It was an honor to be included in Staples’ Worklife Magazine alongside so many inspiring entrepreneurs, and to spend a day with documentary film-maker and photographer, Shravya Kag, whose work is truly incredible.

Check out How to Achieve a Zero Waste Lifestyle – Q&A With the Experts, a great set of green-living tips on Porch.com. Thank you Porch.com for including us in such good company!

We were honored to be part of AllTrue.com’s “All Good Things” first Seasonal Guide for Conscious Living. This beautiful print publication is full of inspiration and ideas for anyone seeking the “Good Life.” The guide is available to AllTrue.com subscribers.

The other Foodprint has published their blog post interviewing our Founder and CEO, Christina Grace, on how restaurants can integrate Zero Waste Best Practices into their design.

Read our Director of Operations, Krietta Marley’s interview with Lena Abraham on how to implement Zero Waste practices into your daily life.

Shriya Dayal interviews our CEO and Founder, Christina Grace, on ways cities can design for Zero Waste.

AIA has posted the video from our October 21st session on Zero Waste Food Service.

Article in National Culinary Review highlights how famous chefs are creatively reducing food waste.