Biggest challenges for local food business to implement sustainable food waste management practice are lack of resources and insufficient time and budget, unlike large corporations in food & beverage industries have enough budget and time to invest in food waste issue. Urban area like New York City, there are thousands of local food business struggling to make the ends meet and for them implementing sustainable food waste management at their busy kitchen may be luxury. However, tackling food waste issue at local business level and change day-to-day food waste habits and pratices will create bigger impact to the community and the city level.
Fork to Soil is the initiative educating busy local business owners about food waste issues and helping owners whom with insufficient resources and access to better implement sustainable food waste management process day-to-day operation and eventually aiming to create sustainable cycle of food waste management in local food business
Initiative are two parts
- Educational website for local business owners as a tool to learn, act, and implement by educating employees
- A waste bag stand for local business owners in urban area such as New York City to set up a station in small kitchen to separate food scrap from other recyclable waste such as packages
- Promotional branding to
- Increase awareness to local business owners - Flyer
- Marketing materials provided to local business owners to display on their business to show their support and passion for sustainable practices to reduce food waste issues