Zero Waste – Several Green Minded Tactics Food Service Businesses Should Employ
A cooperative I’m associated with has helped 100s of food service businesses during the past several years shift toward zero waste. Zero waste is a sustainable philosophy that promotes the reconstruction of resource life cycles so that all products are either reused or recycled.
Food service businesses driving toward zero waste focus on decreasing their waste as much as possible and then diverting any remaining waste toward recycling and composting facilities. To achieve zero waste, I’ve found these businesses incorporate 3 important strategies:
1) Removing Non Recyclable And Non Compostable Waste – I have seen a variety of our generations green bistros and cafes effectively get rid of all waste that can’t be sent for composting or recycling. For outbound packaging supplies (the ones used by consumers), numerous businesses have shifted over to compostable food packaging (e.g., biodegradable cups, compostable plates, compostable forks, biodegradable containers). Note: Managers should make sure that any item labeled “biodegradable” meets ASTM D6400 for compostability in a commercial composting facility. Incoming packaging supplies are a little tougher to control (e.g., it’s harder to make sure that your supplier does not wrap your vegetables with cellophane), but still many restaurants have been able to ask vendors to avoid using product packaging which is difficult to recycle (e.g., Styrofoam).
2) Getting Rid Of their Trash Bins – I have seen several green minded business owners dispose of or drastically reduce the size of their trash bin. This appears to be an incredibly powerful strategy assuming that you’ve already implemented #1 and switched most of your packaging to items like biodegradable cups and biodegradable plates. By getting rid of your trash can, you effectively force consumers to stop and think before throwing away their food & packaging waste into a composting or recycling can; and when combined with proper recycling & composting signage, this is an extremely effective strategy for getting customers to sort their own recyclables & compostables in-store.
3) Employee Education – I’ve found that restaurants that are the best at getting to zero waste take significant effort to educate their staff on effective recycling techniques, composting practices, and the use of reusable goods. Training is key when answering customer questions (e.g., which bin does this fork go in?) and for the sorting of waste that has been left on counter-tops or in the kitchen. Additionally, having a staff that is excited about a business’ move toward zero waste will definitely go a long way toward embedding that feeling into a restaurants’ culture and the hearts of its customers.
I hope you enjoyed learning about the eco-friendly steps being taken by food service businesses. Best of luck on your green-minded journey!
Connect with organizations that are helping small businesses reduce their waste + get access to significant price cuts on biodegradable coffee cups and compostable plates.
January 9, 2011 | Posted by Ganga Patel
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