Waste Reduction in the Food Service Industry

Waste Reduction for the Food
Service Industry
Saving Green By Going Green
Kimberley Fenton
Asheville Hospitality Workshop
September 4, 2001
Waste Happens
General Tips for Purchasing
• Purchase products that are packaged in
ways that can reduce the amount of material
being disposed
• Work out a program with your supplier to
take back the shipping boxes for reuse or
recycling, or to purchase and ship in durable
Paper Supplies
Buy products made from recyclable materials
Avoid polystyrene
Buy straw type plastic or wood stir-sticks
Serve straws from health-department
approved dispensers
• Use reusable coasters instead of paper napkins
Janitorial & Restaurant Supplies
• Use reusable table linen and durable dishware
• Use reusable ashtrays
• Use roll-type paper towels in your restrooms
and at hand sinks instead of pre-cut towels
• Use cloth cleaning towels instead of paper
• Use plastic trashcan liners made from recycled
HDPE instead of LDPE.
• Serve carbonated beverages from a
beverage gun or dispenser rather than by the
bottle or can
• Buy bar mixes in concentrate form rather
than using ready-to-use mixes.
Grocery Items
Purchase condiments in bulk containers
Purchase cleaning supplies in concentrate
Use multipurpose cleaners
Use cleanable and reusable hats for kitchen
employees instead of disposables
Grocery Items (continued)
• Buy meats in bulk or uncut form and cut to size
• Consider buying eggs shelled in bulk
• Pre-cool steam-table hot foods before placing
them in the cooler
• Reuse left-over cream-based soups and sauces
within 2 days
• Store leftover hot foods in separate containers
Back of the House
• Develop and implement a weekly cleaning and
maintenance program for all equipment
• Keep equipment calibrated
• Create incentives for staff to reduce the
breakage or loss of your china, glass, silver.
• Place rubber mats around bus and dishwashing
stations to reduce china and glass breakage
Back of the House (continued)
• Have employees use permanent-ware mugs
or cups for their drinks
• Minimize excess use of trash bag liners by
manually compacting the trash in your
garbage cans and emptying only when full.
• Check for discarded permanent-ware (e.g.
serving trays, silverware) before throwing
out dining room trash
Front of House
• Distribute condiments, cutlery, and accessories
from behind the counter
• Avoid unnecessary extra packaging at take-out
• Use less packaging for eat-in foods than for
food being taken out, or use none at all
• Set up a recycling program for cans, glass, plastics
and cardboard
Place a recycling bin in the quick-service dining
area for your customers
Ensure that your containers are easily accessible
Avoid contamination
Train staff continuously.
Use incentives.
Food Waste Management
• Rotate perishable stocks at every delivery to
minimize spoilage (F.I./F.O)
• Scrape leftovers into a food waste container
before washing and avoid sending it down
the drain
• Contract with a rendering service to recycle
used cooking oil, meat, and trap grease
Food Waste (continued)
• Donate excess edible food to a local food
bank or food rescue program
• Donate inedible food waste to a licensed
“garbage feeder” or compost it
Edible Food Waste
• Edible food waste can be donated to a local
prepared and perishable food program
• PPFP’s provide pickup from donors on a
daily, weekly, and on-call basis
• Provide trained staff to inspect, handle, and
safely transport the food
• Provide liability protection to donor
Inedible Food Waste
• Inedible food waste includes spoilage, preparation
waste, post-consumer food waste, food that has
been “set out”
• Contact a commercial composting operator to pick
up your inedible food waste
• Contact a local garbage feeder who will collect
your food waste free-of-charge to feed livestock
• Contact a local farmer who may want to landapply the food as a soil enhancement
Good Business
• Waste reduction leads
to increased operating
efficiency and cost
Customer Satisfaction
• Consumers have a
higher perception of
conscious” businesses
and are more likely to
patronize them
Tax Benefits
• Donations to
businesses classified
as 501 ( c ) (3) [nonprofits] by the IRS
including a portion of
the value of prepared
food, may be tax
Boosts Employee Morale
• Team building occurs when
staff find ways to work
together on projects that
benefit the community.
• By putting lower level staff
in charge of such projects, it
boosts self-esteem
• Happy staff = less turnover
Helps Uncover Waste
• A waste assessment of
your facility will help to
reveal how much waste
actually occurs in your
day-to-day operations
Reduces Disposal Costs
• By reducing waste,
businesses can reduce
the size of their
dumpster and/or
frequency of pickups
• Food waste diversion
specifically can help to
significantly reduce
your monthly solid
waste costs
Gives Back to the Community
• By being a better
environmental and
corporate citizen, you give
back to your community
• Food donation programs
can help get edible food
waste out of your trashcan
and into the hands of those
in your community who
need it
Good Stewardship
• North Carolina is
challenged in
maintaining its clean
waters, air, and land
• All N.C. citizens have
a stake in preserving
the environment and a
responsibility to future
generations to keep
N.C. clean and green.
A Win-Win-Win Waste Solution
• Businesses win by reducing their purchasing
and solid waste disposal costs and reaping tax
• Communities win by reducing the waste
going to landfills and by keeping a cleaner
• Charities win by obtaining food and supplies
to help those most in need
The Green Plan for Food Services
• Promote and encourage development of waste
reduction and recycling programs
• Reduce the overall amount of solid waste going to
• Reduce food waste going to landfill by promoting
food donation, composting and garbage feeding
• Reduce sanitary sewer overflows caused by oil
and grease discharges
For More Information
• Visit the Green Plan website at:
• Contact:
Kim Fenton: kim.fenton@ncmail.net
Norma Murphy: norma.murphy@ncmail.net
• Call DPPEA: (919) 715-6500
DPPEA Toll Free: (800) 763-0136