How to Create a Zero Food Waste Program at Your Club

Recorded On: 03/20/2014

This session will look at a case study of a zero food waste program presented by Affinity Management. The program, based on a Japanese method of composting, enables a club to divert food waste from landfills to on-site gardens as fertilizer using a technique that is safe, easily implemented and inexpensive. Learn how this technique can save your club money and enable you to become more environmentally responsible.

Damon DeVito

Managing Director, Affinity Management

Damon DeVito is is Managing Director of Charlottesville, Va. based Affinity Management and a board member of the National Golf Course Owners Association – Virginia. Affinity is a leading professional management and advisory firm specializing in private clubs and golf courses. Founded in 1997, Affinity has advised golf courses in 26 states. Affinity won the NGCOA’s Idea of the Year Award in 2012 for their leadership in zero food waste programs. DeVito holds an MBA from the University of Virginia’s Darden School where he was awarded the Samuel Forrest Hyde Fellowship. He also holds a BA in Economics from the University of Pennsylvania and a BS in Finance from the Wharton School. DeVito  authors a free newsletter for the industry called Memberandum that is available at


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