Hello RFMA members,
Today's post is on waste and recycling. Most facilities professionals are involved with the decision making on waste management procedures and contracts. In some cases, the landlord assumes the trash removal responsibility but there are still cost saving and green initiatives that can be implemented. Almost 75% of material in landfills consist of recyclable and compostable materials.
The City of San Francisco's Integrated Waste Management Board has published a food service waste management guide that encompasses all areas of restaurant operation. I recommend reviewing it at http://www.calrecycle.ca.gov/Publications/Documents/BizWaste%5C44198016.pdf. This article is perfect for organizations just entering the green environment or looking to reduce operating costs. Some of the highlights are as follows:
- Utilize refillable condiment bottles
- Only use paper products from recycled materials
- Use multipurpose cleaners rather than job specific types
- Develop and implement in-house monthly cleaning and maintenance programs for equipment
- Have employees use washable or permanent ware mugs rather than throwaway paper
- Minimize excess use of trash bags by manually compacting and only emptying when full
- Set up rendering service for used fry oil
- Set up cardboard/glass/plastic recycling program with local collector
- Set up food donation program
Another good article to review is entitled "Restaurant Waste Reduction" and it can be reviewed at: http://www.sustainablefoodservice.com/cat/waste.htm. It provides additional suggestions for reducing waste upstream, direct, and downstream.
To learn more about this topic, feel free to register and join in on the next Peer to Partner call on Friday, Oct. 17th from 1:00 - 2:00 PM, CST. Participants will be sharing their success stories. It's everyone's responsibility to save our planets' resources.
Dover and out.