Foodservice Operators
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Introduction
A growing number of restaurant and foodservice operators recycle items like cardboard. Many compost food scraps. What’s next? As these efforts become more mainstream, operators may be wondering about recycling or composting those cups, containers, boxes, bags and other items used by their customers.
The National Restaurant Association (NRA) and FPI have teamed up to offer tips and information on how to implement on-site recycling and composting programs, with an emphasis on foodservice packaging.
Why Recycle/Compost Foodservice Packaging?
Consider these reasons to engage in an in-store recycling/composting program for foodservice packaging and related materials:
Reduce costs: You can save money in disposal costs by recycling and/or composting. In many cases, recycling and composting services cost less than trash services.
Save resources: Many materials tossed in the trash are valuable resources. Recycling gives items a second life when they’re used to produce new products such as plastic bottles, cereal boxes, tissues and picture frames. Similarly, organic waste materials can be turned into compost, a valuable soil amendment for farmers and other end markets.
Comply with laws: You could be required to recycle and/or compost certain items, including foodservice packaging. Implementing in-store recycling and/or composting programs can help you become compliant and avoid fines. Check the map below to find out more.
Support your sustainability goals: Recycling and/or composting foodservice packaging materials could help support your business’s environmental objectives.
Gain customer appreciation: Increasingly, consumers support businesses with “environmentally friendly” practices. You can demonstrate your commitment to the environment and increase brand loyalty by giving customers the opportunity to recycle or compost their waste in-store.
Commercial Recycling and Composting Requirements
How to browse the policy map:
Click on the arrows in the upper left corner of the map to view the Legend.
On the map, you can click on the jurisdiction with a policy (indicated by a dot or shaded area). A box will appear to provide more details on the policy.
Foodservice Operators Toolkit
Five steps to establish in-store recycling and composting programs
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The first step is understanding how much waste you generate and what waste you could recycle or compost. A waste audit can help identify recycling and composting opportunities, help you understand the potential savings from reduced disposal costs and establish baseline data for future measuring efforts.
You have a few options for conducting a waste audit:
Do it yourself. This is good for smaller restaurant operations with fairly consistent material streams. Consult the following resources for assistance:
- The U.S. Environmental Protection Agency offers step-by-step procedures on performing an audit.
- For a step by step guide on how to conduct your own waste audit and to download your own waste audit form, check out our resources below.Contact your waste hauler, recycling service or waste/recycling consultant. They may be able to conduct the audit for you. This is helpful for larger operations.
Next, identify opportunities for diverting items from landfills to recycling and/or composting streams. Find out which materials recyclers and composters accept, as they vary from city to city.
Remember to review:
Purchasing and inventory records: Check to make sure you’re buying only what you need, this is especially important with perishable items. In addition, consider reducing the number of types of packaging used in order to minimize supply, storage of materials, and simplify sorting at front-of-house for customers.
Waste hauling and disposal records and contracts: Records will show the amount of waste disposed of and related charges. Examine 12 months of records to identify fluctuations in the amount of waste produced and any opportunities to reduce that waste and service fees.
Real world tip:
Check your county or city recycling program. Many programs offer free services to businesses. For example, the City of Ann Arbor, Mich., provides free services such as on-site waste and recycling analysis, assistance in developing a collection system, free education and training for employees, and extra recycling pick-ups on request.
Resources:
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Once you’ve identified materials in your waste stream that can be recovered, evaluate your waste-hauling service to see what disposal changes are possible.
If you control your own disposal services:
Contact your hauler to see if it offers recycling and composting services. If not:
Your city’s recycling/sanitation department to get a list of licensed recycling haulers in your area.
Other foodservice operators who recycle/compost to find out which companies they use.
Local composters to see if they offer hauling services or can refer you to one that does. In addition, check out Biocycle's Findacomposter.com to find the nearest composter to you.
When contacting haulers, make sure to ask:
Compare the cost of adding recycling or composting services. Compare it to current waste service costs.
Which materials they accept for recycling or composting? Compare this to items found in your waste audit.
What size garbage container you need for your business? Don’t skip this step! Downsizing your garbage service is the primary way to save money when recycling and composting.
What type of garbage containers they use and whether they’re well-labeled? Are containers lockable to prevent scavenging and if they’re compatible with your available space?
How the recyclables are collected. For example, could all the recyclables go in one container or would you need to separate certain materials? If so, which ones?
What additional resources they provide. Ask if they offer on-site waste audits, front-of-house containers, signage, educational materials and/or training to improve your program.
Find out what the collection schedule is, options to minimize frequency of pickups and transportation costs to haul your waste away.
If you lease your location and do not control your own waste services:
Ask your landlord what services are available or if there are opportunities for the property to add recycling and composting options? Talk to other tenants who may be interested in recycling or composting.
Savings Tip:
Haulers are highly competitive. Even if your current hauler offers recycling/composting services, be sure to request quotes from other haulers to compare costs and services.
Reminder:
If you are a franchisee, find out if you must adhere to corporate guidelines when selecting a hauler or if your parent company already contracts with a specific company
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Once you determine the materials you’d like to recycle and/or compost and who’ll haul them, you’ll need to install bins to collect the materials. A good collection system is the key to capturing more materials.
When it comes to the bins, think about physical design, location and graphics. Some questions to answer:
Design:
Do you need new bins, or a bin system, or can you repurpose existing ones?
Do you need one bin with multiple openings for different streams or separate bins for each stream (i.e., recycling, composting and/or trash)?
What space is available for bin placement in the front of the house? If you face size constraints, the depth and width of bins are important, but keep in mind that height is important too, to ensure accessibility.
Will your bin system need to store a rolling cart or slim jim type bin?
How will the waste be emptied by staff? Through a door at the front or in the back of the house? Will the entire bin need to be wheeled to another location?
Will users walk or drive up to outdoor bins? Bins used outdoors have different design needs to ensure trash doesn’t end up as litter.
Will you need restrictive openings on the bins to prevent contamination of materials? The openings should be appropriately sized -- not too big or small -- to accept the materials.
What other functions does the bin needs to address? Will trays be collected and stored on top of or near the bin? You may want to have additional storage for supplies, such as bin liners or cleaning supplies, inside the bin.
Can your bin system be adapted to accept different streams and items in the future?
Location:
Are recycling and composting bins in easy-to-access locations in your dining, kitchen and storage areas?
Did you remember to add recycling and/or composting bins next to outdoor seating areas?
Are your recycling and/or composting receptacles placed next to trash bins?
Graphics and Signage:
What color bins should you use? Colors can help identify different waste streams, like blue for recycling, green or brown for composting and black or gray for trash. Check what color scheme your community uses and aim for consistent use of color.
What text should you include? Try to minimize text and consider what languages are needed.
Can you use illustrations? Use simple photos or drawings of the materials you want placed in the bins. If they can be customized to your brand and the items found in-store, even better.
Can people see your signs? Place signs at eye level for customers to see or near the opening of the bin, where materials will be tossed.
Be sure to use consistent colors, labels/signage, bin order, and graphics on all of your bins, signage and promotional materials.
Resources
You can create your own signage with the help of our template. Download, and mix and match the materials based on your hauler’s specifications in each of the recycling, compost or landfill signs. Download the whole template here.
Tip:
Most bin providers can help with design, location and graphics based on your needs.
Don't Forget:
Consider what to do with your old bins. You may be able to recycle, donate or repurpose them.
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Engage your team when implementing your recycling and/or composting program. Here are tips on how to get started:
Assign sustainability champions during each shift to engage staff. See additional resources below.
Inform staff as early as possible about your efforts. Outline your goals, plans and timeline.
Seek input from staff and let them help you build support for the program.
Provide regular updates through team meetings, memos or posted announcements.
Schedule training sessions for management, employees and custodial staff so everyone understands how the program will work. You’ll want to focus on:
Goals of the program.
Why recycling and/or composting is important. You can provide examples of items made with recycled materials or a bag of compost to illustrate your point.
Procedures that may differ from how you currently do things.
Details on what and how to recycle or compost. You may want to go into more detail than you provide on bin signage. Also share this information in other languages.
The importance of keeping materials free of contamination ‑ i.e., only recyclables in the recycling bin and only compostables in the composting bin.
Once the program is launched, be sure to:
Include training for all new employees.
Request feedback from staff regarding contamination or improper handling of materials.
Recognize and reinforce proper recycling and composting efforts by staff.
Monitor the streams so you don’t over or underestimate the volumes. Make changes to procedures or bins, if needed.
Track and share progress updates.
Resources
For more information on how to educate your staff and assign sustainability champions, watch this short video where Chris Keotke, Dean of The School of Culinary Arts at Kendall College, describes how a staff "green team" will help you establish and execute environmental best practices in your business.
Real World Tip:
If you’re a franchisee, your franchisor may be able to help with training and training materials.
Tip for Chain Restaurant Operators:
Test a new recycling/composting program at a few stores before rolling it out system-wide. Chains with company and franchised stores may want to test at company-owned units first.
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You’ve made a commitment to recycle and/or compost in-house. Now make sure people know about it! Here are some ideas to help communicate your efforts:
Report out (monthly, quarterly, or annually) on your results and progress toward diversion goals for recycling and composting.
Highlight the program on your website.
Tout it on your social media channels.
Put recycling/composting information on menus, posters, table tents and flyers.
Offer rewards to customers who correctly place recyclable or compostable materials in the front of house.
Share your knowledge with other local restaurateurs and foodservice establishments.
Alert local recycling officials about your efforts. Share milestones as you continue toward zero waste.