||Solid Waste Management and Reduction in the Restaurant Industry.
||Minnesota Technical Assistance Program, Minneapolis.;Environmental Protection Agency, Washington, DC.
Solid waste management ;
Waste recycling ;
Glass recycling ;
Metal recycling ;
Food preparation ;
Waste disposal ;
Case studies ;
Source reduction ;
||Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy.
||The restaurant's recycling and waste reduction program began by separating out recyclable materials from the dumpster. This included cardboard, glass, and aluminum tin cans. A cardboard baler and containers for the glass and cans were placed next to the dumpster making it easier for employees to remember to recycle rather than discard recyclable materials. Recyclable materials are picked up by independent haulers at a cost that is substantially less than disposal costs. Therefore, reducing the amount of waste placed into the dumpster generates cost savings. The next step in the waste reduction program was to reduce the amount of food waste discarded in the dumpster. The head chef uses a computerized system for monitoring food inventory, amount of food used per meal, and the percent waste per meal. This helped to minimize food waste generated in food preparation.
||Sponsored by Environmental Protection Agency, Washington, DC.
|NTIS Title Notes
||PC A01/MF A01