1. www.sustainLA.com Leslie VanKeuren Campbell, LEED GA

2. gingergrass Case Study Vietnamese restaurant in Silver Lake Initial motivation – bring personal Zero Waste efforts to the workplace Owner reluctance – “Green” = Expensive

3. No more Styrofoam! Phó served in Styrofoam Calculated use per month Calculated increase in cost for compostable containers Implemented 3% surcharge on to-go orders –Transparency with customers –Sign at to-go counter –Promote efforts –Line item in P&L

4. Food Waste Recycling Largest volume of waste in restaurants = food waste Internal campaign Staff meetings Signage (3 languages!) Sensitive to complaints Remove barriers

5. Recycling Beyond Bottles & Cans Current System Collecting bottles and cans Friend of employee emptied bin when full New System Continued bottles and cans as is All other recyclables (plastic containers, aluminum, metal cans, etc) collected in different bin Took home to blue bin Worked with neighbors to place in blue bin on night before pick up

6. Ordering and Purchasing Implemented New Systems –Organized Storage Rooms –FIFO! –Par Levels –Monthly Inventories –Purchasing plan to include recycled products –Went directly to source with shortages Discontinued increasing order to compensate

7. Waste Reduction Instituted “NO DISPOSABLES” policy for employees –Full load dishmachine = $.26 Required staff to BYO Bag and Containers Installed “Bring your own cup” shelf Created draft paper and scrap paper –Servers cut scrap paper during slow times and created server books Encouraged staff to think of additional ways to reduce waste

8. Waste Reduction Used dirty linens for “first run” spill clean up Logo bags are not garbage bags Reusable containers in kitchen whenever possible “Remove from mailing” folder Worked with customers who wanted to BYOContainer –Reusables to neighbors –Order for “here” and transfer Gave $.05 to customers who BYOBag

9. Additional Suggestions Use reusable containers whenever possible for food storage Serve straws “On Request” Look for used vs. new Promote from within TELL VENDORS and MANUFACTURERS WHAT YOU WANT! –Be specific Less packaging, less plastic –Reusable containers? –Note what you like and what you would prefer change –Community communication

10. Benefits! Bottom Line: Waste = Expense Environmental Responsibility Increased customer count Increased customer loyalty Improved employee morale Marketing –Complimentary press Sense of being a part of something larger

11. Resources Earth Resource Foundation www.earthresource.orgwww.earthresource.org California Integrated Waste Management Board www.ciwmb.ca.gov Algalita Marine Research Foundation www.algalita.org Freecycle www.freecycle.org Craigslist www.craigslist.orgwww.craigslist.org Take Back the Tap www.takebackthetap.orgwww.takebackthetap.org Sustain LA www.sustainLA.com www.sustainLA.com Leslie VanKeuren, LEED GA o: 323-638-0318 e: leslie@sustainLA.com