Thanks to , more than 3,000 tons of food and organic scraps so far have been transformed into energy and nutrient-rich soil rather than rotting in landfills next to nonbiodegradable or slow-to-decay trash.
The movement鈥攕tarted to divert waste and attract conferences seeking green venues to the city鈥攏ow has some serious momentum. And just in time. 鈥淥ur soil is in dire straits,鈥 says Holly Elmore, ZWZ Atlanta founder. 鈥淭hat waste is actually an asset that can be used to rejuvenate our soil and our water supply.鈥
To succeed, the initiative needed support鈥攁nd scraps鈥攆rom Atlanta鈥檚 food-industry bigwigs. Elmore tagged higher-ups at the , , the and hotels, the , the , and (owned by Ted Turner). 鈥淚f every one of these large facilities does it,鈥 she says, 鈥渨e make a huge difference.鈥
More than half of the participating facilities already recycled, but the ZWZ mission goes further, keeping food residuals and spent grease out of landfills, too, as well as conserving energy and creating toxin-free environments. Learning the finer points of composting took training, Elmore says. Take, for instance, twist ties. They seem like a harmless way to secure bags, but if they get into compost that鈥檚 spread on fields, they might harm cattle that ingest them.
No-waste zones are catching on around downtown Atlanta, and cities across the country are abuzz about the concept. Restaurants, food courts, caterers, and colleges are also adopting the practice. The message is clear鈥攕pread the word, not the waste.
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