In 2013, we’re more conscious of our effects on the world than in decades past. Smart cars roam the highways, digital books save us the cost of trees, and no need to get plastic for CDs when you just buy the MP3 file. Simply using a menu board can replace the need for wasting material on menus, and that’s just the beginning of a whole world of ways to go green.
Going green is one step; wasting less is always a good idea. Still, waste will be created, and you’ll need to handle it appropriately. As it stands, you may automatically just throw any and all refuse into trash cans, dumpsters, and more. A few simple changes to your restaurant’s refuse plans may fix things for the survival of the planet, or may just not be a financial viability for you.
Nation’s Restaurant News reports that near 60% of restaurants are recycling friendly, but many restaurants find issues with cost, whether it be from lack of understanding of recycling technicalities, cost in recycling, or even simply the time to handle such needs. Training staff, retraining staff, and training new staff in an industry with high turnover might be a time-and-cost issue unique to the restaurant industry, and with not everyone recycling at home, sometimes even the basics need to be covered.
As one of the largest factors of recycling, items need to be separated into particular bins. With recycling, costs can be cut on waste pickup, but waste needs to be properly separated. Packaging, cardboard, and other paper-based items are the clearest and easiest items to grasp as recyclable, but other items, from metal cans to glass bottles, can be recycled. The best way to keep things clear is to figure out a color-coded system for each item; using differently colored trash bags can help your staff make sure not to cross-contaminate.
Using compost bags is a good plan for restaurants with any sort of waste. Composting can turn organic material into soil and fertilizer, and is rich in nutrients. This material can save space in trash cans and waste, and can even be acquired by those who grow the very foods you sell and cook with to be used to increase crops. There are deals that can be worked out here to save your restaurant money, if you look out for it.
Recycling (and advertising as such) may help increase your business; people will want to eat at a restaurant that has decided to be ecologically responsible. With some training and planning, you may have a fully-trained staff that can contribute to saving your company money in waste removal and saving your planet to boot.