2010 was particularly full of challenges for OVO, as the entire team worked on maintaining its “green tour” status by making composting one of its main objectives. Since the beginning of its tour, OVO has recycled the food waste from the employee kitchen, the Tapis Rouge tent catering kitchen and public food counters in collaboration with external suppliers. In 2010, OVO continued its efforts by reaching agreements with partners who use table scraps for specific projects. For example, in Atlanta, employee and customer table scraps were recycled into animal feed by a partner that also recycles used cooking oil. While modest, these initiatives have established standards for future tours to aim for and created useful contacts across North America.