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Seeking to strengthen their bottom lines, increase the value of their business and minimize their impact on the environment, more restaurateurs are seeking out and incorporating sustainable practices into their food service operations.

From state and local energy and agricultural policies, to food waste and packaging restrictions, it is important for restaurant operators to understand the issues that impact the profitability of their business.

RAMW works with a number of businesses which can help you better understand these issues, help you build sustainability into your existing operations and provide food waste management solutions.

Waste Hauling (Arlington County, VA)

October 15, 2009
FormerRAMW Public Policy Advisor Patrick Horn testifies in front of theVirginia General Assembly's Committee on Local Government, outlining the problems for restaurants stemming from Arlington’s proposal to franchise waste hauling services. Date: Feb 2005. Issue Status : The problematic 2005 proposal was eventually vetoed by Governor Tim Kaine. PDF File...Read more

Trash Service & Community Health (DC)

October 15, 2009
RAMW President Lynne Breaux testifies at a public hearing to voice support for the Trash Compactor Incentive Act of 2008, which provides financial assistance to restaurants to purchase or lease trash compactors. Date: Nov 2008. Issue Status : The 2008 Act was ultimately not passed by the DC City Council. PDF FileRead more

Plastic Bag Tax (DC)

October 15, 2009
RAMW President Lynne Breaux testifies in front of the DC Committees on Government Operations and the Environment, and Finance and Revenue, pointing out the undue regulatory burden placed on restaurants by the proposed bag tax measure. Date: April 2009. Issue Status : The measure passed the DC City Council in July 2009, thoughwith exemptions for paper and reusable carryout bags, and bags fortranporting partially consumed wine bottles ("wine doggy bags"). Itwill enter into effect in January 2010. PDF File...Read more