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. percent a year, and the plastic recycling market by $14.74

How to Run a Restaurant and Reap the Benefits of Recycling

Cheetah

How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought. Well, what if food recycling could actually help your growing business and save you money?

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Reducing Restaurant Food Waste

Modern Restaurant Management

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. The EPA estimated that in 2018, the United States wasted 35.3 million tons of food.

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Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

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. Here is a brief overview of the terms used by the various stakeholders in the world of organic waste recycling, which often cause confusion: Organic matter comes from a living organism; food waste is one type of organic matter.

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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. The reuse and recycle slogan has become quite common in the hospitality industry, and more than 65 percent of restaurants in the U.S

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Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

For some time now, the members of the foodservice industry in some areas have been forced, at a minimum, to practice proper waste disposal and recycling. More than 60% recycle cardboard/paper and fats/oils/grease. Less than 30% recycle aluminum/metal/glass/flexible plastics.

Effective Promotional Ingredients for Going Green

Modern Restaurant Management

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.”

Managing Your Vendor Network: The Key to Economically Sustainable Operations in the COVID Era

Modern Restaurant Management

The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. During the COVID-19 outbreak and subsequent quarantine, most restaurants are just working to keep their doors open.

How the Pandemic Has Forever Changed the Way We Eat

Modern Restaurant Management

And as COVID spread, it came became increasingly clear that addressing the larger system that prevents packaging from being properly managed and recycled was a more practical and flexible way to manage bags that were designed to be recycled rather than banning them.

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

We have become use to recycling our cardboard on a daily basis, but it may soon be required to eliminate that packaging before food and other supplies enter a food production space or storage. [] EMPLOYEE ANTIBODY TESTING AND VALIDATION.

Open The Eco-Friendly Gates, Think Outside The Plate

Marketman

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. By simply recycling unconsumed drinking water, as well as excess water from ice buckets and other sources you can put this grey water to good use.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Not only is single-use plastic cutlery not recyclable, it’s ending up in our oceans and killing sea life. PE coatings, along with any remaining liquid and food left behind from use, have historically left single-use paper cups out of the recovery and recycling process.

Creating a sustainable restaurant in 3 easy steps

Deliverect

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets. Recycle glass and cardboard.

Trash or Treasure? Used Cooking Oil’s Golden Allure Isn’t Just About its Color

Modern Restaurant Management

In the 1990’s, key players in the rendering industry began producing biofuel from recycled animal fats and cooking oils on a commercial scale. “The thieves are difficult to deter,” says Frank Scoggins, security manager for a leading UCO recycling company.

Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

In fact, restaurants recycle cardboard, paper, grease, fat oil, and metals more than recycling wasted food. Restaurant Sustainability. Can you imagine adding up all the food wasted at your favorite restaurant in one day? Multiply that by seven days. And now by 30 days. Could that not be donated to your local charity to help the starving? Maybe multiple charities?

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6 Ways To Enhance Waste Management System To Reduce Restaurant Operating Costs

The Restaurant Times

We all know what the 3 Rs in waste management stand for: Reduce, Reuse, and Recycle. Food waste is completely organic and can be recycled by transporting it to compost. can either be reused or recycled, as per the need. Food wastage is one of the core problems of UAE restaurants.

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Grocery Shopping Has Never Been Easier With Cheetah’s Group Purchasing

Cheetah

Cheetah offers recyclable and compostable containers and utensils that make it easy to share with the rest of the group. Choose from a wide selection of recyclable and compostable containers and film wrap to split and store bulk products. Reading Time: 3 minutes.

How Have Catering Supplies Transformed in 2019?

Modern Restaurant Management

By 2025, McDonald’s plans to recycle guest packaging in 100 percent of its restaurants. The brand has also pledged that 100 percent of its guest packaging will come from renewable, recycled, or certified sources. Pepsi has seconded this motion, and it also strives for 100 percent recyclable, compostable or biodegradable packaging by 2025. Of course, customers also need to play their part by opting for bridgeable products and recycling responsibly.

Boardroom Spirits Releases Seasonal Nocino

Sante

Green Walnut Liqueur Returns for the Season and is Featured in Two New Ready-To-Drink Bottled Cocktails. Boardroom Spirits, the award-winning, sustainable precision craft distiller announces the seasonal release of its annual holiday spirit, Nocino (28% ABV $39.99

Use The Right Food Delivery Packaging To Convey Quality And Create Brand Recall

The Restaurant Times

With growing concern about the environment and the use of recyclable material, food packaging has become greener. According to a report by the National Restaurant Association , 72% percent of restaurant operators buy food delivery packaging supplies made from recyclable materials.

Shifting Priorities During COVID-19: Waste Goes up as Restaurants aim to Stop the Spread of the Pandemic

Lavu

Or, give customers instructions on recycling the current packaging you use for carryout and delivery orders. Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19.

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Top Travel Industry Trends for 2021

Gourmet Marketing

Hotels and other tourism businesses should position themselves appropriately by reducing waste and recycling where possible. The travel industry has shifted and reshaped forever following the COVID-19 pandemic.

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COOKS – GETTING BACK INTO THE ZONE

Culinary Cues

Items are received at the back entrance where boxes will be opened, cardboard immediately discarded to outside recycling bins, and each item is wiped with bleach cloths before transferred to storage.

Use The Green Approach To Grow Your Restaurant’s Revenue

Marketman

Are you doing everything within your power to prevent, recover and recycle waste; or are there still some gaps that need to be plugged. . Revisit recycling processes: You’re probably already recycling common items such as cardboard, plastics, glass, metal and aluminum. There are other recyclable items that are frequently overlooked. By increasing your recycling practices you will not only save money on trash removal, but reduce your carbon footprint. .

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Use The Green Approach To Grow Your Restaurant’s Revenue

Marketman

Are you doing everything within your power to prevent, recover and recycle waste; or are there still some gaps that need to be plugged. . Revisit recycling processes: You’re probably already recycling common items such as cardboard, plastics, glass, metal and aluminum. There are other recyclable items that are frequently overlooked. By increasing your recycling practices you will not only save money on trash removal, but reduce your carbon footprint. .

2019 40

Managing Your Restaurant’s Maintenance & Sanitization During COVID-19

7 Shifts

The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception. Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic.

Checklist for launching a successful delivery business

Deliverect

Don’t skimp on packaging and use insulated bags, eco-friendly and branded containers and recyclable materials. Delivery isn’t simply an extra revenue channel – it’s also in high demand.

10 Tips for Promoting Sustainability in the Food Industry

Modern Restaurant Management

Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Bureau of Labor Statistics.

Restaurateurs, Are You Engaging Gen Z?

Focus POS

Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. Gen Z, those born after 1998—successors to Millennials—are estimated to have a buying power of $44 billion.

5 Things to Look For When Picking the Right Commissary Kitchen for your Food Truck

Cheetah

Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. Reading Time: 4 minutes.

Inspiring! 3 Restaurants Show How they Adapted During the COVID-19 Pandemic

7 Shifts

But Hamburger Mary's is eco-conscious and encourages guests to recycle! You've heard hundreds of stories about restaurants struggling because of the COVID-19 pandemic. While it's undoubtedly a difficult time for restaurants, this has also been an era of innovation and resilience.

2021 Plant-Based Trends

Foodable

Expect packaging to evolve, with recyclable cardboard and carbon labeling becoming the norm. On this episode of The Barron Report , host Paul Barron gives a deep dive into where the market is moving in terms of the top plant-based trends of 2021.

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What’s Packing Your Food? Restaurant Delivery Packaging Trends

Goliath Consulting

This probably explains the trend of previously-recycled and reusable packaging. Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. According to Technomic, a food industry research firm, 64% of consumers consider high quality packaging an important factor in deciding where to order food (1).

A Buyer’s Guide to Disposable Restaurant Supplies & Consumables

Harbor Touch

Cons: Environmental Pollution : Single-use plastics are a major environmental pollutant, especially when they’re not recycled properly. Also known as green disposable products, these plates, cups, and packaging supplies are made from compostable, biodegradable, or recyclable materials.

Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

How To Clean A Restaurant: The Ultimate Checklist

Sling

Empty trash and recycling bins before they get too full. Empty trash and recycling. Now more than ever, it’s vital to your business’s success that you and your staff learn how to clean a restaurant properly to prevent the spread of disease.

How to Engage Your Employees in Sustainability

Modern Restaurant Management

In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Smart restaurant owners understand sustainability benefits their bottom line and customer base. if you’ve decided to get started, how do you get employees excited about sustainability too?

The New Order: Five Important Focus Areas for Greener Operations

Modern Restaurant Management

For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. For restaurants, the official entrance into the ‘recovery stage’ is by no means a finish line.

Be Prepared: Cocktail and Beverage Trends for Events

Modern Restaurant Management

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

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Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

A variety of food and energy waste-related subjects were presented during the two sessions including composting, recycling, hardware technologies for reducing pre- and post-consumer food waste streams, software solutions for food rescue, and reducing the use of disposables. The discussion was lively and the speakers covered all aspects of “Reduce, Reuse, Recycle”. Richard Young, Director of Education.

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Tips From the Pros for Handling Bulk Food Items

Cheetah

You can even recycle clean empty jars from pickles or pasta sauce, which are perfect for dried beans, grains and other bulk items. Reading Time: 4 minutes. (or, or, what to do with that 50 lb bag of flour). Buying food in bulk isn’t just about saving money.

5 Ways to Drive Word of Mouth Marketing in a Cafe or Restaurant

Ken Burgin

This also works in the community – people hear about your generous support for community groups, apprentice training, recycling programs and homeless relief. Many people assume ‘word of mouth’ works automatically, and it’s always positive.

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

Be sure to have enough supplies, including: Recyclable and compostable containers. In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world.