More than 30 years in the hospitality business in Arizona means Steve Short has seen and experienced a lot, including the global pandemic, micro recessions and the deep recession that began in 2008. Understanding that every business challenge creates its own opportunity, third-generation chef Short found an unlikely passion and pursuit in 2008 — sustainability. “In 2008, I listened to a book called Stirring It Up by Gary Hirshberg about the company Stonyfield Farm. This provided a true aha moment about the possibility of running a business through a sustainability mindset while also remaining profitable,” Short recalls. “At the time, the recession was beginning what would be a prolonged impact on our business, and this gave me something to work on, something with purpose. It brought me back to my roots and my familial history of cooking, in farms.”
Tackling Waste
Quickly finding out that sustainability is all-encompassing and must be transparent, and that to be transparent there must be metrics and processes, Short knew that deconstructing a hospitality business and then reframing all actions and systems would be all-consuming. Now more than 15 years later, all decisions are made through the lens of sustainability and it’s six points of impact: purchasing, natural resources, waste, community, ethics and accountability.
It is well known that the hospitality business generates an enormous amount of waste annually, and Atlasta was no different. Achieving its zero-landfill status (also known as zero-waste) took years. Every last item that traditionally would be contributing to the landfill had to analyzed and either diverted or re-sourced for an alternative — something reusable, recyclable or compostable. Truly, the biggest challenge for any hospitality/food company is the diversion of food waste, whether it is a result of trim (watermelon rinds for example), food over-ordered or over-prepped, or food left on a guest’s plate.
Finding reliable and predictable means to divert food waste, through composting and supporting not-for slaughter animal farms, and to divert food that is unable to be used (over-prep or over-ordered) to the food insecure, remains the most tangibly impactful process in the multi-faceted, comprehensive sustainability philosophy from which Atlasta operates. In the past 14 years, Atlasta has diverted all its food waste from landfills and donated well over one million pounds of food, which is the equivalent of 600,000 meals.
Community Impact
“Supporting the food insecure community in Arizona while preserving their dignity has been one of our biggest achievements,” says Short. From the beginning, invaluable support from Waste Not has meant direct impact to the community at large. Going beyond donating excess product, Atlasta prepares its donations for Waste Not in the same manner it prepares food for events — gorgeously presented with well-thought-out accompaniments — as Short believes that those receiving these donations are his guests and that they deserve respect, value and care.
Atlasta believes in the power of the hospitality industry to impact its communities by creating careers, not simply temporary, per event, opportunities. The event industry, especially post-pandemic, has become so reliant on temporary staff that such a practice has developed into the new normal. Atlasta believes the hospitality business both can and should operate functionally, especially as this relates to the environment for the people who work in hospitality. Compensation, scheduling and the overall culture can be and should be not just practical for the employer, the employee and the guest, but purposeful, enjoyable and fulfilling. “We strive to provide a place where organization and intense focus create an environment that fosters excellence, pride and value,” says Short.
Sustainability and Hospitality Can and Should Coexist
As a leader in sustainable hospitality and food service management and a proven expert in sourcing, waste elimination, pre-cycling and recycling, Atlasta successfully executes zero landfill events and operates zero landfill facilities. In the past 14 years, the company has diverted more than three million pounds of what would be considered waste from landfills.
Sustainability is an ongoing driver for Atlasta, and it is always open to revision based on evolution. Short says, “What was relevant 14 years ago may not be now, and we constantly evaluate our processes. An overarching food philosophy that guides purchasing and menu development, an intentional focus on team recruitment and development, consciousness of natural resource usage, and metrics to gauge success and opportunities for improvement on all of these things are constantly at the forefront of all choices.”
Kristine Short is the CEO of Atlasta Catering and is passionate about hospitality, analysis and systems. Atlasta Catering is the only Arizona firm recognized as a Leading Caterer of America.
Short officially joined Atlasta post graduating from ASU and quickly found her passion for the event and hospitality industry. Almost three decades of experience later with an intense focus on financial positioning, strategy and process refinement on business drivers, including sales, purchasing, processes, overall messaging and contracting, Short stepped into the CEO role in 2022.
Keeping Atlasta’s ability and motivation to deliver excellence as her primary focus coupled with a measured approach to growth has allowed for and propelled Atlasta’s evolution as the logical choice for discerning clients.
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