Dillons Partners with Recycling Firm on Organic Waste Conversion Process
The retailer worked with Quest, a waste-handling specialist, to develop the technique, which is designed to turn any kind of food waste into compost, biofuel or animal feed.
Keeping Sustainability at the Forefront During the COVID-19 Quarantine
With all of the changes happening amid the COVID-19 quarantine, the food manufacturing industry is facing unprecedented challenges.
Plastic bags were finally being banned. Then came the pandemic.
With plastic waste numbers skyrocketing, Quest's CEO, Ray Hatch, was recently interviewed about recycling trends in America.
Top Waste Strategies for Restaurants and Food Distributors In A Pandemic
Amid the COVID-19 outbreak and quarantine, restaurants are facing new challenges with waste. Quest discusses how to move forward sustainably.
Online Grocery Shopping Can Curb Food Waste
Quest was recently featured by Today's Grocer with an article about how online grocery shopping is actually curbing food waste by offering innovative shopping options
Carbon Neutrality Is Shaping the Fleets of the Future
Carbon neutrality is a hot topic in 2020, and quest is being recognized as a thought leader when it comes to helping fleets achive that goal.
Want To Minimize Your Food Waste? There's A Company For That
Quest was recently featured in an awesome article by Forbes Magazine as a leader and innovator when it comes to recycling and reducing food waste.
3 Critical Steps to Becoming Carbon Neutral
Quest discusses how managing every waste stream, and reducing the total waste you produce is a big part of achieving carbon neutrality
Last Miles to Zero Waste: Packaged Food Waste Recycling
Food Engineering recently featured an article from CEO, Ray Hatch discussing the challenges and opportunities concerning recycling packaged food waste.
Innovative Spaces: A Walk Through Quest’s Repurposed Corporate Headquarters
Quest was recently featured by Dallas Innovates with an article about how Quest really lives the brand and promotes a zero-waste attitude in our own office.
Four Steps to Tackle Supply Chain Sustainability
Sustainability in the supply chain is a critical part of achieving zero-waste for any industry. Quest was recently featured by SupplyChainBrain.com with insight on how the supply chain can reach sustainability goals.
Maximize Recycling Efforts for Sustainable Building
ForConstructionPros.com recently features an article from Quest CEO Ray Hatch detailing how construction companies can increase their recycling efforts on any building project.
Pursuing Eco-Efficient Logistics Standards in 2019
On page 42 of the January issue of Inbound Logistics, Quest was featured with an article about the potential for closed-loop solutions for fleet operations.
Why Your Restaurant Needs a Food Waste Audit Now
Modern Restaurant Management featured an article from Quest on how a food waste audit can put money back in your pocket from day one.
Sustainability Trends 2019: Better, Smarter, More Effective Packaging
Food Logistics published an article from Quest about how smart packaging is building more sustainability-focused practices in the food logistics business.
How to Grow Sustainability in the Supply Chain
SupplyChainBrain recently featured an article from Quest that focused on opportunities for sustainable practices for the entire supply chain.
Six Ways to Minimize Waste on Your Construction Site
Quest put together a quick guide for project managers that was published by For Construction Pros to help reduce waste on a construction site.
Recycling Tires: One Step on The Path to Sustainability
Fleet News Daily recently features an article about the importance of recycling used tires, and creative closed-loop solutions that Quest can provide.
Skip The Straw – How Restaurants Can Make An Impact
Modern Restaurant Management featured an article from Quest explaining how restaurant operators can address ocean plastic pollution.
How to Make Food-Waste Recycling the Focus of your Marketing Strategy
Fast Casual.com recently featured an article about how a restaurant can use food waste recycling in their marketing strategy.
Industry Processes for a Sustainability-Focused Future
Quest CEO, Ray Hatch was interviewed by Hilary Smith from FoodIndustry.com about the future of sustainability in the food supply chain.
Top Three Trends Driving Sustainable Practices in 2019
Modern Restaurant Management published an article from Quest highlighting the top three sustainability trends that are driving the restaurant industry in 2019.
Tires Keep it Rolling
Quest's CEO, Ray hatch was recently featured in an interview with the Commercial Carrier Journal concerning tire recycling for fleet operators.
Oil Recycling is Gaining Traction for Fleet Operations
Quest was featured by Fleet News Daily with an article about how used motor oil recycling is becoming a common practice among large fleet operations.
Three Steps to Being a LEED-friendly General Contractor in 2019
Quest was published on For Construction Pros with three key things that a LEED®-conscious contractor should do to deliver a successful certification.
Taking Care of Employee is Goal No.1 for Restaurants
Restaurant News| FRS Magazine featured a Quest article highlighting the importance of focusing on sustainability and eco-consciousness to attract customers and talents.
New Food Waste Regulations Mean New Opportunities
Retail and Restaurant Facility Business recently published an article by Quest on how to turn changing food waste-related regulations into new opportunities.
Oil Recyclers Closely Watching a New Maritime Regulation—So Should Quick Lubes
Quest's CEO, Ray Hatch, was recently quoted in an article by National Oil and Lube News about new regulations that could affect used oil recycling prices.
Stop Delivery From Becoming So Trashy
Fast Casual.com recently featured a Quest' article about how a restaurant can combine sustainability and delivery option to reach more customers
Quest's CEO, Ray hatch was recently featured in an interview with the Commercial Carrier Journal concerning used motor oil recycling for fleet operators.
What Sustainability Looks Like in 2019
QSR Magazine recently featured an article from Quest on how restaurant chains can focus on sustainability in 2019 to increase margins, reduce waste, and appeal to picky consumers.
Sustainable Packaging gets Priority
Quest’s CEO, Ray hatch was recently featured in an article by Restaurant Business magazine discussing how restaurants are starting to put an emphasis on sustainable packaging.