VANCOUVER Wash. The Holland Inc. said its 39-unit Burgerville quick-service chain would expand its pilot composting and recycling program systemwide by next year.
Currently, 34 Burgervilles are participating in a recycling program and eight are involved in a prototype program that incorporates both recycling and composting.
The recycling and composting program will “redirect” 85 percent of restaurant-generated waste, Burgerville’s parent company said.
“We all must take responsibility for reducing the waste we produce,” said Tom Mears, president and CEO of The Holland. “Our four month-long pilot program proved that a passionate commitment from our employees and small, sensible adjustments to the daily routine will allow us to successfully launch this recycling model into all our restaurants.”
The Burgerville chain, based here, is known for its emphasis on local ingredients and ecofriendly practices. The company pays extra for its electricity to subsidize the generation of energy through wind power and has its fryer oil recycled into biodiesel fuel.
Separately, The Holland said this week that it has promoted two executives.
Kyle Dean, formerly controller for Burgerville, has been named chief financial officer. Dean joined the company in 2006 and previously worked with Westin Hotels and Resorts.
Tara Wefers, formerly vice president of marketing and communications, has been appointed chief development officer. Wefers joined Burgerville in 2004. In her new role, Wefers will lead expansion efforts and develop new strategic alliances for The Holland’s restaurants.