CET Business Spotlight

Hope & Main

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.

The Results

Food scraps diverted

CO₂. emissions reduction

Hope & Main: Nurturing Culinary Dreams & Sustainability through Waste Reduction

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Hope & Main

The Goal

The solution

The Results

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