1. Team WasteLess
Food, Drink, Sustainability

2. Our Story and Our Team
“While it may seem small, the ripple effects of small things are extraordinary” - American Politician Matt Bevin
Food, Drinks, and Sustainability
Observing these places for improvement
Local community members that engage in these local establishments on a daily basis

3. The Large Scale Problem
We began by looking at plastic outputs
6.3 Billion Metric tons sit in landfills for 500 years

4. The Large Scale Problem
Resturants use many plastic materials (Wraps, cups, tableware)
Only 13% of restaurants compost and 30% buy compostable materials
On average 10X more expensive than plastics
Waste Collection Services offer various options for collection trash, recycling, and compost that are not being utilized

5. Design Process/Initial Solution
Reusable cups to replace cheap plastic
Pros:
Branding opportunity
Environmentally conscious
Consumer benefit
Cons
Potentially more expensive
Extra water waste to wash cups

6. Stakeholder’s Illegal Petes Bryan Williams, Manager Local Community
Interest in sustainability initiatives
Vail Resorts
Fritz Bratschie, Sustainability Coordinator
Experience with potential setbacks

7. Interview Insights What we wanted to learn: Main concerns
Understanding culture/business practices
Realistic options
Gauging consumer interest

8. What We Learned Illegal Pete’s 95% of dry goods are compostable
Need for new collection services
“Worth the extra cost” ~ Bryan Williams
Vail Resorts
Decrease inputs to decrease outputs
Emphasis on reusable materials
Creating value for the firm

9. Our Final Solution All compostable materials Compost bins Educate
Start the conversation between employees and customers
Creating a loop effect

10. Implementation Schedule

11. Implementation Tasks Tasks
Task A: Purchase of materials (waste bins, garbage bags, placards)
Task B: Education of staff on recycling process
Task C: Installation of three-part waste bins, coordination with collection service
Tasks D & E: Survey of employees/consumers, and potential redesign based on feedback

12. Implementation Resources Human Financial Equipment
Monitoring/Measurement
Create a baseline for trash/recyclables collected
Compare weekly reports to baseline to determine progress

13. Implementation Risks Risk Changes in cost Excess water use
Additional labor

14. Social Impact Long -Term Vision with Long -Term Payouts
About being an exemplary leader for change and culture to inspire others to act
Evans Restaurants 20 years from now
Start a chain reaction through a single action
Buy into the consumerism of the future and sustainability
Love for your community and the impacts you can have on it

15. Thank You!