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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.
What Can Be Done : Ther are long-term cost savings associated with sustainable practices, including oil filtration and recycling services. Energy Efficiency: By properly recycling used cooking oil, restaurants can contribute to renewable energy production. What is the connection between restaurant cooking oil and sustainability?
Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. are required by municipalities to have a used cooking oil recycling and grease trap partner, but there can be added benefits like opportunities for cost-reduction.
Sometimes, these packaging materials end up in recycling where they can be broken down for reuse. However, oils and other foodstuffs are often not accepted in recycling plants. Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills.
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.
Automating Waste Recycling Efforts AI can also streamline how restaurants handle food waste. Some systems classify and sort waste into compostable, recyclable, or landfill categories, ensuring proper disposal and maximizing recycling rates.
About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” Menus are also excellent vehicles for highlighting green practices such as farm to table dishes made with locally grown and harvested fruits, vegetables, meats and seafood.
Sometimes, these packaging materials end up in recycling where they can be broken down for reuse. However, oils and other foodstuffs are often not accepted in recycling plants. Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills.
Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.
Consider a variety of features and solutions that your facility can invest in to reduce its carbon footprint and provide visitors with a clean and green restroom, including: Look for restroom products made from renewable sources and/or from recycled materials. Minimize your facility’s output of plastic waste.
And as COVID spread, it came became increasingly clear that addressing the larger system that prevents packaging from being properly managed and recycled was a more practical and flexible way to manage bags that were designed to be recycled rather than banning them.
There is a lot of waste in restaurants in general, even though we recycle and compost,” says Gregory Gourdet of Kann in Portland, Oregon. If you’re giving away bubbles for free, this is the most economical — and waste-free — way to do it.
Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US. A lot of the food we toss is perfectly edible. Donate unused but still good food to food banks and soup kitchens, reducing waste and feeding the food insecure in your community.
composting infrastructure is patchy at best—and it’s not clear that compostable materials, which contain chemical additives like their plastic counterparts, are safe for recycling back into soil. Compostable containers are are an imperfect solution , however, because the U.S.
Another big reason for restaurant renovations is sustainability since some restaurants now use eco-friendly designs, recycled materials, and energy-efficient appliances. Restaurants that are adding hybrid models offering traditional dining, delivery, and pickup services can use 3D design tools to carve out strategic space for each function.
In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Employees are on the floor daily, making the restaurant run.
In the 1990’s, key players in the rendering industry began producing biofuel from recycled animal fats and cooking oils on a commercial scale. “The thieves are difficult to deter,” says Frank Scoggins, security manager for a leading UCO recycling company. million worth of used cooking oil.
Recycle Used Cooking Oil with a Reputable Provider. Recycling with a reputable recycling partner is always the superior option when it comes to disposing of your used cooking oil. As much as pouring oil down the drain is a lose-lose for all involved, recycling used cooking oil a win-win proposition.
The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. From waste removal, recycling, and facilities management to hood cleaning and grease trap services, every different location has a list of potentially different vendors.
But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Some of that comes from leftover food that diners didn’t finish, and there isn’t much that can be done about that. Using biodegradable packaging.
percent of the leftover food is recycled, 1.4 The circular economy is a model of production and consumption involving the reuse or recycling of materials to its fullest life cycle. The Food Waste Reduction Alliance stated in a report that only 14.3 percent donated, and the rest, 84.3 percent, is discarded.
"This initiative reflects a growing industry trend toward aligning business practices with global sustainability goals, ensuring that graduates are prepared to lead the way in transforming the culinary and design landscapes for a sustainable future."
Waste Reduction Strategies Effective waste reduction strategies like composting and recycling can enhance sustainability. Implement recycling programs for packaging and non-organic waste to minimize environmental impact and promote a circular economy.
From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. Plant-based proteins are growing increasingly popular on menus and less expensive cuts of protein, such as thighs instead of wings, will have a greater presence in the year to come.
” The interior design of the brewery also incorporates tables made from recycled pallets and chairs made from recycled skateboards. We replaced them with new insulated skylights that help brighten up the space without the leaks and heat pouring in.” Ham wanted to design his brewery with the environment in mind.
Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe. For example, a smart safe or other device can save about an hour a day of an employee’s work time, and with minimum wage increasing to $15 per hour this could result in a $450 savings per month.
Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. Most of these efforts took place only days into the pandemic after the closing of indoor dining. Manage the Packaging. New innovations in takeout packing are helping manage the waste.
Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.
We’ve found ways to use less plastic and recycle more. Before rolling out new tech, you should test and pilot new features prior to making any long-term or significant commitments. The lockdown encouraged us to be smarter about using our resources, to save both money and planet earth.
The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.
Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.
How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought. So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought.
Think recycling and composting food waste. Promote Sustainability: Establish a sustainable theme by offering beverages with sustainable food pairings. Use eco-friendly materials and reduce waste in your daily operations.
based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. This means that we produce more meals, which enable us to buy certain ingredients in bulk and save on costs. For example, we once helped Buffalo, N.Y.-based
While implementing recycling programs or oil management systems can indeed contribute to sustainability initiatives in foodservice, they can be much more costly to support, especially in the beginning. However, there’s a new solution—the GC120 from Continental Cup which is curbside recyclable or commercially compostable in 120 days.
Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. This shift will likely be complemented by an increased focus on reducing waste generated from animal products.
Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe, which help mitigate risk by enabling businesses to deposit money directly into a secure safe that automatically calculates the amount of money deposited, removing human time and error from the equation.
QR codes are providing customers with digital access to menus – replacing traditional paper menus that require cleaning, recycling and never-ending updates – making this aspect of the restaurant experience truly touchless.
Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category. Greenhouse gas emissions data may not be readily accessible for most restaurants, but by working with programs like Energy Star Portfolio Manager, you can measure and set goals for energy and water use.
For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. And a restaurant’s commitment to sustainable practices is perhaps most easily visible through the packaging that they chose. Using less delivery packaging is a great way to begin.
That leaves restaurants with three options: investing in laminated menus so that you can clean and disinfect them between customers, springing for disposable menus and recycle them after each use, or going touchless with online menus and menu QR codes.
California Requires Quick Service Restaurants to Make Composting Bins Available : On July 1, a California law, requiring restaurants, malls and other businesses to make composting and recycling bins accessible to customers officially went into effect. Full-service restaurants are exempt from this law if employees sort organic waste.
“The seating is leather, rich, dark and comfortable, while the tables are made from recycled industrial floors including original screws,” Keogh noted, “Old French school chairs add a whimsical touch. Lighting fixtures made from WWI machine gun parts and Edison bulbs continue the industrial chic effect into the bathrooms.
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