Education Equipment Recycling 
Modern Restaurant Management
SEPTEMBER 16, 2020
In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.
Modern Restaurant Management
MARCH 9, 2021
But costs aren't the only problem here; more waste means more hauling fees, landfill fees, increased equipment costs, and more. Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. now recycle their waste.
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Modern Restaurant Management
MAY 14, 2021
Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted. Organic Recycling.
EATER
OCTOBER 15, 2024
Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. More Energy Guzzlers Cooking equipment is just one facet of restaurant energy use. Budderfly also installed a new HVAC system at one location and made other equipment upgrades that have cut his energy use by 20 percent.
Modern Restaurant Management
OCTOBER 6, 2022
percent of the leftover food is recycled, 1.4 Educating the restaurant industry about the circular economy should be a kicking off point for implementing these solutions. The circular economy is a model of production and consumption involving the reuse or recycling of materials to its fullest life cycle. percent, is discarded.
Modern Restaurant Management
MARCH 9, 2022
Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US. Train your staff. A lot of the food we toss is perfectly edible.
Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling. What do I need to do?
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