Equipment Recycling Reference Waste 
Modern Restaurant Management
SEPTEMBER 16, 2020
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.
Modern Restaurant Management
JUNE 7, 2022
What might seem like an easy solution to dispose of waste, will only cause your business major problems, costing you time and money in the long run. Sewers are full of chemicals from cleaning supplies, oxidized pipe systems and other various forms of decomposing waste. They often require specialized equipment to remove.
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The Restaurant Times
JANUARY 13, 2022
A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.
Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling.
Modern Restaurant Management
MARCH 9, 2022
Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021.
Clover - Restaurants
MAY 3, 2024
Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Employees aren’t wearing personal protective equipment. Refer to proper food safety guidelines that apply to your unique restaurant operations to choose the materials that help you meet them.
Modern Restaurant Management
APRIL 3, 2020
Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.
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