Discover how a culinary incubator in Rhode Island, partners with CET to implement innovative waste reduction strategies, fostering a sustainable and thriving local food economy.
The Goal
The goal of this case study is to highlight how Hope & Main, a nonprofit culinary incubator, has committed to sustainability by integrating waste reduction programs and supporting local food entrepreneurs. By working with CET, Hope & Main seeks to minimize food waste, improve recycling efforts, and create an environmentally responsible model for food businesses.
The solution
CET conducted a thorough waste assessment of Hope & Main’s operations, identifying several key improvements. This included establishing a food scrap diversion program, implementing better signage for waste bins, providing staff training, and enhancing recycling systems. Additionally, Hope & Main introduced certified compostable containers for takeout, reusable foodware for dine-in, and created partnerships for weekly compost pick-ups.
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