For many, “sustainability” evokes images of solar panels, windmills, and electric vehicles. When we at Green Charge use the word, we are indeed talking about reducing carbon emissions by using energy storage to bank renewable energy, thus reducing reliance on power from oil and coal.

Organics represents another sustainable solution for an evolving waste stream. According to the EPA, food waste is the second largest category of municipal solid waste sent to the nation’s landfills, accounting for approximately 18% of the overall waste stream.

“Quality is Our Recipe” is more than a slogan hanging on the wall of our restaurants. It’s a constant commitment to improve the quality of our menu and make our customers really happy and crave the food we craft.

A growing trend for the global employees of companies like Cargill is called “skills-based volunteering,” which allows professionals to use their on-the-job expertise to harness their unique talents and develop their careers while making a measurable difference in the world.