Your Source for Creating a Zero-Waste Kitchen

Bringing your restaurant or home on board with a zero-waste mentality takes work. This is not a change you can make on your own or without building a network of active and engaged individuals. In order to help you build your network of support and conduct ample research, we have compiled a list of helpful links to educate your employees, customers, and of course, yourself about various sustainability programs you can implement at home or in your business.

Here you will find a network of engaged participants, industry advocates, current members of the zero-waste revolution, and experts on how to optimize your establishment in a sustainably minded manner.

Local and Federal Government Programs

EPA Waste Wise Program
Atlanta Zero Waste Zone
City of Irvine Zero Waste for Restaurants and Food Waste
San Francisco Environment Department
Zero Waste Seattle


Green Restaurant Association
National Restaurant Association Sustainability and Social Responsibility Program

Nonprofit Organizations

Zero Waste Alliance
Zero Waste America
Zero Waste Institute

Success Stories

Sandwich Me In
Jamie Oliver’s Diner
Silo Café

Organic and Local Organizations

United States Department of Agriculture National Organic Program
Beyond Pesticides: Eating with a Conscience Program
Pesticide Action Network North America

Recycling Resources

Environmental Protection Agency
Food Donation for People
Food Donation for Livestock

Composting Resources

Collective Resource
Urban Canopy
Environmental Protection Agency Composting for Facilities

Oil and Grease Resources

Department of Environmental and Natural Resources
Environmental Protection Agency Industrial Fat, Oil and Grease Program

Green Power Resources

Department of Energy Green Power Network

Chelsea B. Sanz
Chelsea B. Sanz

Chelsea Sanz has lived in East Tennessee since her family moved here from South Florida just before she started high school. While she initially begrudged her new home state, she eventually realized she had come to not only love it, but to “bleed orange” as University of Tennessee Volunteers fans here like to say. She and her boyfriend Hunter, a trail worker for Great Smoky Mountains National Park, enjoy exploring the nation’s most visited national park and coming up with their own farm-to-table recipes.

Connect with Chelsea B. Sanz on Google+