How BarFly Ventures Diverts Up 90% of Its Waste From Landfills

BarFly Ventures, the parent company of HopCat and Stella’s Lounge in Grand Rapids, has set a high standard for sustainability in the restaurant industry. Since its founding in 2008 by Mark Sellers, the company has made waste diversion a core value, recycling and composting up to 90% of its operational waste.

With over 20 locations across 17 cities, BarFly’s commitment extends beyond operational efficiency to community engagement, employee education, and environmental stewardship. “Even one restaurant doing these practices in a town, the more it spreads,” says Carrie Veldman, former sustainability and philanthropy manager at BarFly Ventures.

Leading Waste Diversion Through Composting and Recycling

BarFly locations feature visible compost and recycling stations throughout each property, including kitchens, dishwashing areas, hostess stands, and bars. Staff are trained on waste sorting during onboarding and are accountable for maintaining proper disposal practices throughout each shift. To ensure compliance, compost, recycling, and trash bins are regularly checked for contamination, and almost all single-use items, including to-go boxes, napkins, straws, and bag liners, are compostable.

The company partners with local organizations such as Hammond Farms and Cocoa to process composted materials, which are then used as fertilizer on area farms. Maintaining close relationships with these vendors ensures accountability and smooth operations. “Having a relationship with recycling and composting vendors allows locations to stay accountable and provides efficient channels of communication,” says Veldman.

In addition to diverting waste, BarFly reduces upstream packaging by collaborating with suppliers, aiming to eliminate nearly all pre-consumer landfill waste. Managers track sustainability performance through the Entrepreneurial Operating System, taking notes after each shift, auditing waste streams via an app, and reviewing monthly photos of waste handling at each location. The company also engages employees through the GROW program (Green, Responsible, community Outreach, and employee Wellness), helping staff adopt sustainability strategies in their own lives.

Stella’s Lounge in Grand Rapids was recognized as the 2020 Great Lakes Regional Award Winner from the EPA Food Recovery Challenge for its exemplary efforts in food waste reduction.