According to the EPA, America produces around 250 million tons of solid waste per year. That figures out to about 4.5 pounds of trash created per person per day. Do you know how much waste your restaurant produces?
The odds are good that there are tons of waste (literally, over time) currently being produced by your restaurant that could potentially be recycled, composed or otherwise diverted from the landfills. Waste reduction is more than just the feel-good factor of attending to social and environmental responsibilities though—a good waste management plan also affords a number of cost saving opportunities. Here are three tips for reducing your restaurant’s waste production.
Measure & Manage the Cost of Restaurant Waste Disposal
The first step toward managing your waste-stream is to track the amount your business is currently spending on waste disposal. Set up a simple spreadsheet and log all of your waste expenditures. Doing…
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