Welcome back to Going Zero, the sustainability podcast for leaders making a difference. In this episode, we sit down with two industry powerhouses leading the charge in corporate hospitality and sustainability: David Mesagno, Executive Director, Amenities Services Lead, and Peter D’Angelo, North American Head of Global Hospitality Services. Both guests bring decades of experience on both the client and vendor side of food services, sharing their journeys from the restaurant world to steering sustainability initiatives at two of the world’s largest financial institutions.

This conversation dives into how sustainability has evolved from removing styrofoam cups to becoming a baked-in expectation at the corporate level, with clients now demanding innovative solutions from their partners rather than simply checking boxes. David and Peter explore topics like food waste management, single use reduction, the challenges of local sourcing, measuring real impact, and the pivotal role food and amenities play in shaping company culture and recruitment. You’ll also hear insights on partnering with disruptive vendors, piloting new technologies, and the importance of telling your sustainability story to employees.

Stay tuned for an open, forward-thinking discussion packed with real-world strategies, lessons learned, and actionable advice for organizations looking to lead on sustainability and redefine the workplace experience.

Welcome to another episode of Going Zero, the podcast where we delve into the people, innovations, and big ideas shaping the journey to zero waste. Today, we’re getting into the nitty-gritty of trash—literally—with Joe Dinardi-Mack, co-founder and CEO of Sourgum. As a fourth-generation recycling professional whose family has spent more than a century in the industry, Joe is uniquely equipped to talk about both its storied past and its tech-driven future.

Join hosts Seth Combs, and Eric Pasewalk as they unpack Joe’s journey: from growing up around trucks and transfer stations to launching a company that’s redefining how thousands of businesses handle waste and recycling. You’ll hear firsthand how Sourgum is tackling outdated practices, bringing much-needed transparency, efficiency, and sustainability to a notoriously fragmented industry—and what that really means for customers, the environment, and local haulers.

Whether you’re curious about why less than 10% of recyclables actually get recycled, frustrated by price opacity and unreliable service, or wondering how new tech and policies are reshaping waste management, this episode offers a clear-eyed look at the real challenges and the transformative solutions in play. If you want to learn how data, empathy, and technology are driving the zero waste movement forward, this is an episode you won’t want to miss.

In this episode, we dive deep into the world of composting and the circular economy with Tom Rohr, founder of Food Loops in northwest Arkansas. Listen in as Tom Rohr shares his journey from corporate America to sustainability entrepreneurship, reveals the challenges and rewards of tackling food waste at scale, and explains how strategic partnerships are helping to shift entire communities toward a zero-waste future.

You'll hear firsthand stories from large-scale events, learn common misconceptions about composting, and get inspired to take action—whether you’re an individual or a multinational company. If you're passionate about closing the loop on waste and building a greener future, this episode delivers actionable insights and true stories of impact.

Going Zero is proudly sponsored by Emerald Ecovations, the leader in sustainable solutions for foodservice, janitorial, packaging, and more. For more info, visit EmeraldEcovations.com.

Welcome back to the Going Zero Sustainability podcast! This week, host Seth Combs is joined by industry veteran Jim Green, whose four-decade career has helped shape the modern food service ecosystem. In this episode, Jim Green shares his journey from falling into food service in the 1980s to becoming a key coordinator for change, leading initiatives like the Agora Sustainability Leadership Team and the Optimize Ecosystem Team.

Together, they dive deep into the challenges and opportunities facing operators, manufacturers, and the crucial "middleman" network that defines today’s food service landscape. Whether it’s tackling sustainability, driving innovation in supply chains, or empowering community action, you’ll hear insights and stories from the front lines — plus practical advice for anyone looking to make a difference in their workplace or their local environment.

Tune in to learn how on-premise food service operators are changing the narrative around sustainability, collaborating across industries, and proving that individual action can create sweeping impact. If you’re passionate about sustainable solutions and curious to hear from those driving real change in food service, this episode is for you!

Welcome to another episode of Going Zero, the podcast where we dive into real-world solutions to today’s toughest sustainability challenges. Our hosts, Christy Cook, Eric Passwalk, and Seth are joined by Amielle Lake, CEO of Carbonet, a company pioneering innovative chemistry to help industries recover, reuse, and waste less water—while dramatically cutting down on fossil fuel-based chemicals.

In this episode, Amielle shares her unique journey from digital marketing to sustainability entrepreneurship, and sheds light on the looming threat of global water scarcity. You’ll hear how Carbonet’s breakthrough technology is helping thousands of manufacturers, municipalities, and oil and gas operations treat wastewater more sustainably and cost-effectively—no environmental premium required.

We’ll dig into why water remains an underappreciated resource, the barriers to widespread adoption of new water tech, and the challenges of shaking up a multi-billion dollar chemical “cartel.” Plus, Amielle highlights Carbonet’s real-world impact stories, talks about safety improvements for workers, and discusses her work advancing women's representation in clean tech and investing through the Women’s Equity Lab.

Whether you’re a sustainability manager, a CEO, or just curious about how chemistry can help secure the future of our most vital resource, this episode will inspire you to rethink what’s possible—and the role every stakeholder can play in driving change.

This week, we're sitting down with Stephen O'Brien, formerly of the NY Dept of Education, to discuss driving healthy choices and sustainable solutions to a massive audience - 1.1 million students.

If you’re looking to drive real change—especially in education—Stephen O’Brien’s approach offers a playbook for creating measurable impact in even the biggest organizations. Here’s what you can learn from his experience leading sustainable food service transformation:

3 steps for successful, sustainable change:

**Step 1: Start with pilots, not mandates.**

Stephen didn’t try to overhaul everything at once—he launched small experiments like “Trayless Tuesdays” and salad bar pilots. Success with these prototypes gave him proof of concept and protected him from big, costly failures.

**Step 2: Build coalitions—especially with your end users.**

Lasting change came because he listened to students, staff, nonprofits, and policymakers, using their feedback to design solutions that actually worked for them. When students asked for better serviceware, he collaborated *with* them, not *for* them.

**Step 3: Use scale as leverage, not just as a challenge.**

Stephen pooled buying power through the Urban School Food Alliance. By aggregating demand, he negotiated better contracts for compostable plates and locally sourced food, making sustainable options affordable even in a giant system.

You may not be running the nation's largest school cafeteria, but you can always start smaller, test, scale, and invite others into the journey. Sustainable change is never solo work—and your allies may be waiting where you least expect them (including your youngest “customers”).

On the latest episode of Going Zero, hosts Christy Cook, Seth, and Eric sat down with Dominique Hadad, the founder of Green Scope Consulting. Unlike many established industry veterans, Dominique represents a powerful new generation in sustainability—young, bold, and determined to drive meaningful change from the ground up.

Dominique’s story begins with her Caribbean roots, where first-hand exposure to climate change impacts in Trinidad and Tobago created a deep awareness and resolve. In college at The Ohio State University, Dominique studied industrial engineering and soon found herself immersed in systems thinking—not just from textbooks but through real-world experience.

Some fun facts from the episode:

1. Dominique Hadad started her business right out of college, supported by winning Ohio State’s President’s Prize and a pitch competition—even though she didn’t see herself as an entrepreneur at first.
2. Dominique helped a local Columbus restaurant achieve over 90% waste diversion, making it functionally a zero-waste restaurant (and she “had to” eat their food during the process!).
3. Dominique crocheted a robot while studying engineering, earning her “engineering star”—but she was always more interested in connecting people and systems than building things.

As the conversation turns to the broader future of sustainability, Dominique observes a growing movement towards transparency and authenticity—especially among young professionals. Where once degrees in sustainability were rare, now they are proliferating, creating a richly diverse talent pool. She notes, too, that diversity must include age and difference in thinking—because innovation often comes from those who see the world differently.

Ever wondered how manufacturing efficiency tools like Lean Six Sigma can actually help save the planet? This episode of @GoingZero dives deep into this topic — and trust us, the ideas here are for ANY org trying to cut waste & boost impact.

Meet Brion Hurley, Lean Six Sigma Master Black Belt. His mission: use process improvement for good — social & environmental.

Brion led a Six Sigma project to slash electricity use at a massive facility. By digging into utility data & piloting smart HVAC controls (with a clever override button!), they saved $200k+ AND cut emissions.