1. The Green dining alliance
A program of St. Louis Earth Day

3. The GDA Core Concepts
Styrofoam Ban
Single Stream Recycling
Phase in Energy Efficient Lighting
Set Waste Diversion Goals

4. Above and Beyond: Energy/Water Efficiency
LEED Certified
Water Reduction
Solar Panels

5. Above and Beyond: Urban Farms
Pollinator Plants
Bee-houses
Chickens

6. Above and Beyond: Urban Farms
Vertical Aeroponic Towers
Heirloom Tomatoes
Fruit Trees and Melons

7. Above and Beyond: Traditional Farms
Goats and Cows
Greenhouses
Acres of Crops

8. Above and Beyond: Composting
Self Composting
Commercial Composting
Composting on the Farm

9. Composting and the EPA’s Food Recovery Challenge:
America wastes nearly 50% of their food.
1 in 7 Americans are food insecure.
Diverting food waste into healthy compost helps to creates more food.
The EPA set a goal to eliminate 50% of food waste by by encouraging institutions, restaurants, and grocery stores to follow the Food Recovery Hierarchy.

11. Food Recovery and Climate Change
Food waste accounts for 18% of the waste-stream sent to landfills.
Organic material decomposes in landfills through anaerobic digestion, creating methane in the process.
18% of methane emissions come from landfills.
Methane is a greenhouse gas with 25 times the warming potential of CO2, although it doesn’t last as long in the atmosphere, it packs a heavy punch.
This is a solvable problem.

12. Above and Beyond: GDA and Food Recovery
GDA restaurants are encouraged to compost, but there aren’t many options for commercial composting in St. Louis.
Over 90 cities, including San Francisco, Portland, and Seattle, offer curbside municipal composting, while others, like Cambridge and Austin, have begun pilot programs to test the system.
Providing infrastructure would help make the choice easy for restaurants, grocery stores, institutions, and households.
What to do in the meantime? Start a pile, and ask your favorite restaurants to start a composting program!

13. Sources
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14. A quick game: