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Restaurants Save Money with the Right Recycling Practices 

Modern Restaurant Management

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.

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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Waste management is one of the challenges affecting the restaurant industry. Best-in-class restaurants are now responding to this challenge: working with consultants and waste management companies to rethink their waste management strategies. You can also consult your employees and customers when doing the waste audit.

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Reducing Restaurant Food Waste

Modern Restaurant Management

Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.

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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

It’s a great tool for our overall success,” said Emily Lyall, operations manager at the Lafayette Public House , a coffee, bar, and kitchen. Budderfly manages the utility bills free of charge, and when electricity costs drop, it shares those savings with the restaurant. Not all California restaurateurs agree.

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The Cost of B-ing Good

Modern Restaurant Management

B Corp Certification, a credential bestowed by the non-profit organization B Labs, is a way for businesses to address those concerns and more as they undertake an in-depth auditing process, and come out with a seal of authenticity around their sustainability and social responsibility claims and a branding kit to help promote it.

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The New Order: Five Important Focus Areas for Greener Operations

Modern Restaurant Management

Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. Changing consumer demand made it hard to understand how much was too much.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Conducting a Food Waste Audit A food waste audit identifies where and how waste occurs in your restaurant. Implementing Inventory Management Practices Effective inventory management reduces overstocking and spoilage, keeping operations efficient and sustainable. Recycle Properly : Train staff to sort recyclables.

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