Date of Award
Open Access Thesis
Master of Arts in Leadership (MAL)
Composting and organic waste reduction has been an important topic in recent years. The large volume of food waste that is generated and sent to landfills is of growing concern for municipalities as they struggle to handle ever increasing waste. Though recycling efforts of glass, paper and metal materials has become more common, the addition of composting organic waste on a large scale is still relatively not established. Composting in restaurants is a growing component to reducing the amount of organic waste that ends up in landfills due to the high volume of waste that they generate. The creation of a program and plan for beginning composting is important as an addition to the core activities in a food service operation. Additionally, the guidance that comes from transformational leadership can emphasize the greater importance of a business striving towards creating a better environmental footprint and instill that ethos in its members and the community.
Audette, Christopher Jon, "Best Practices and Challenges to Composting in a Restaurant Setting" (2018). Theses and Graduate Projects. 1010.