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Elizabeth Meltz helps fast-casual restaurant Dig lead the way in environmental sustainabilityElizabeth Meltz helps fast-casual restaurant Dig lead the way in environmental sustainability

Meet the technology innovators on Nation's Restaurant News' 2020 Power List

Joanna Fantozzi, Senior Editor

January 22, 2020

1 Min Read
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Dig — formerly known as Dig Inn — may be known for its hearty, vegetable-centric bowls, but the New York City-based fast-casual chain is also leading the way in environmental sustainability, thanks to the strong direction of senior director environmental health, Elizabeth Meltz.

From creating a systemwide composting program for the 33-unit lunch chain, to introducing reusable containers for an opt-in closed-loop environmental system, over the past year, Meltz has turned Dig into an industry leader for environmental sustainability.

THE POWER LIST

powerlist_banner_20202.jpgBoth the composting program and the closed-loop bowl “renting” system — which is called Canteen and costs $3 per month — are part of Dig’s zero-waste initiative, a long-term goal for the brand. Guests can then drop off their Canteen bowls at participating Dig locations. Additionally, Meltz said that she and her team are working to be PFA-free by the end of 2020. (PFAs, also known as per- and polyfluoroalkyl substances, are “forever chemicals” often found in compostable containers).

“Our mission is to create a better food system and you can’t do that without acknowledging the need for a zero-waste future, protecting the public health and to do that with a certain amount of transparency,” Meltz said.

Related:Dig tests the use of reusable takeout bowls

In the future, Meltz said that they are looking to expand their Canteen program beyond its current two locations, and to introduce it to other restaurants.

Contact Joanna at [email protected]

Find her on Twitter: @JoannaFantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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