Participating food establishments become a part of a city-based network cooperating to change a common ideology, communicating a new form of behavior to the public. Participating food establishments receive informational material that describes the redirection of discarded materials, away from landfills and back into the materials production cycle. A waste stream analysis and staff trainings are conducted at each location during project development, and programs are catered to the specific conditions in every kitchen or pickup location.

Certificate of Recognition 

A certificate will be issued for each participating establishment, publicizing its partnership with FERN and containing an endorsement from www.BeirutRestaurants.com.

Informational Material and Marketing

FERN will provide informational materials to establishments, detailing the project, including the logos of collaborating partners, and listing all participating establishments

FERN’s website will link to all participating establishments’ websites, and will include bios of each establishment as provided

 

Promotional Advantage and Marketing Opportunities for Clients

The greatest benefit to participating establishments will come through the promotional materials and branding provided by FERN. A sticker or stamp will be placed on a door or window, showing establishments’ participation in the project to the public. Additionally, postcard-sized informational material will be provided to participating establishments that explain FERN’s role, list participating establishments, and describe the benefits to the environment, economy, and society.

FERN will publicize its efforts and the work of participating establishments and organizations on our website, Facebook, and Twitter pages.

Launch Events

Each establishment’s collaboration with FERN will kick-off with a public event for staff, press, clientele, and guests.

Launch events will occur at each participating location, providing a time for the establishment to disperse information about the project to its clients and the public. These launch events will be publicized by FERN and by the establishment, and local media will be invited to cover the event and enjoy snacks and refreshments. A short presentation will introduce the project, and restaurant management and staff will be highlighted as the basis for the success of the project.

Restaurants have the opportunity to advertise their participation in a groundbreaking alternative mechanism to reinvigorate communities and preserve natural endowments. FERN’s monthly newsletter will feature clients and improve visibility of their goals and achievements.

 

Minimal Additional Input from Participants

Staff training requires little time. Projects are catered specifically to the restaurant environment, to ease transition and ensure efficiency.

Recording

Waste diversion targets will be set and agreed upon for each establishment, allowing restaurants to quantify their success and publicize their personal results.

Waste Diversion and Added Value

During the initial audit phase of food establishment collaboration with FERN, we will weigh and count the number of bags of waste removed from the restaurant on an average weekday. After two weeks of sorting activity is complete, FERN will again weigh the waste removed from the restaurant. Because it will be pre-separated, FERN will be able to calculate the percentage of organic waste separated, and can also determine the volume of total waste and recyclables that is diverted from landfills.

Employment

The number of volunteers provided with employment opportunities and career growth will be closely monitored using daily timesheets and data recording.

Food Establishment Participation

FERN uses a detailed time management system to record hours spent with each member training, implementation, and collection phases. This monitoring will serve dual functions, helping us to better understand the requirements of future members, and to detail the needs of each member.

Improving Local Economic Sustainability 

FERN employs underrepresented populations, and generates products that supply local industries that commonly require cost-prohibitive raw materials (organic agriculture, local glassblowing)

Social Impact

Customers: 

  • Marketing opportunity through community engagement
  • Implementation catered to specific space
  • Convenient, dependable pickup

Environment

  • Reduced strain on local landfills
  • Reduced methane emissions and contamination from leachate
  • Reduced use of chemical fertilizers in local agricultural production

Employees

  • Employment opportunities generated for local residents that are commonly excluded from mainstream job market
  • Professional growth opportunities
  • Living wage
  • Small internal staff ensures efficiency and cost savings

Community

  • Local employment opportunities
  • Cleaner, less expensive option for organic agriculture industry
  • Low-cost raw materials generation for economic revitalization of crafts and entrepreneurial profit-generating activities
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