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Eco-Products asks National Restaurant Association attendees and consumers to ReThink Disposables
Eco-Products’ Million Gallon Challenge launches at NRA show

BOULDER, Colo. (May 7, 2009) – The world’s largest single gathering of restaurant industry professionals will serve as the official launch pad for Eco-Products’ “Million Gallon Challenge“ at the National Restaurant Association (NRA) tradeshow, May 16 – 19, 2009 at McCormick Place in Chicago, Booth #1143W. The Million Gallon Challenge, in conjunction with the ReThink Disposables Campaign, will educate consumers on the benefits of energy efficient food service disposables, made from plants, relative to their traditional counterparts made from oil.

The Million Gallon Challenge is an awareness campaign designed to help consumers understand how Eco-Products offers a more responsible and sustainable choice when it comes to single use food service containers. Eco-Products will catalog the equivalent gallons of gasoline that are saved when food service operators choose products made from renewable resources until they reach the goal of 1,000,000 gallons.

“During the NRA show we will sign up partnering clients who pledge their support and wish to spread the environmental message to their end customer,” said Steve Savage, president of Eco-Products. “The Million Gallon Challenge serves to applaud companies that have made the switch and educate those that are considering.”

As the nation’s leading brand of compostable food service ware made from renewable resources, Eco-Products’ goal is to bring together an eclectic and unexpected alliance of companies to participate in the Million Gallon Challenge. Their present clients, including numerous restaurants and cafes nationwide, share the common goal of reducing the waste generated by single use products.

The NRA show attracts thousands of restaurants who use disposables everyday and the market is ripe for innovative solutions to polluting practices. According to the Natural Restaurant Association’s 2009 Restaurant Industry Forecast, restaurants are increasing their environmental commitments. Forty five percent of casual dining operators and 50 percent of fine dining operators say they plan to devote more of their 2009 budgets to green initiatives.

Eco-Products offers a full line of sustainable food service ware, including cold cups, hot cups, plates, bowls and cutlery, all made from renewable resources designed to completely break down in compost facilities. Their growing client roster includes restaurants, cafes, hotels, corporate cafeterias, sports stadiums and large festivals, enabling consumers and businesses to consciously choose eco-friendly products.

The NRA Show attracts attendees and visitors from all 50 states and more than 100 countries. This year it is promoting the importance of going green by offering seminars on tools to increase sustainability efforts, which in turn can save on operating costs, increase productivity, motivate staff and attract eco-conscious diners. http://www.restaurant.org/show

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