5 Practical Steps to Foodservice Recycling

Has your food-service establishment resolved to start recycling? Here are practical steps to get you started.

Design Your Recycling Program

Before you launch the program, think about what you want to achieve. Consider the environmental, economic and regulatory reasons behind your decision.

Be realistic about your goals and consider the cost your facility may have to pay. Consider corroborating with other businesses. Corroboration may mean lesser hauling costs and better prices for your recyclables.

Examine Your Facility’s Waste Stream

Do a waste audit to determine your recyclables and trash. The results of your audit will guide your interaction with hauliers and recyclers.  Your recyclables may include steel cans, aluminium cans, aerosol cans, plastic, paper, and glass packaging. Trash may include food waste, grease, oils, and cleaning supplies.

Reduce and Reuse

Identify the materials you can eliminate or substitute. If there are over-packaged products, inform suppliers about the excess packaging. Buy in bulk and choose reusable rather than disposable items. Also, consider donating prepared and perishable foods to reduce waste.

Start Recycling

For effective recycling, prepare your recyclables for the haulier or recycler you’ve identified. Sort the recyclables and clean them. Invest in can crushers if your establishment generates high volumes of waste cans. It’s more economical to store and transport flattened cans. Scrap metal buyers may also prefer flattened cans.

Get a baler if you have substantial corrugated cardboard. Baling makes collection easy, and that helps save time and money.

Engage All Stakeholders

For a sustainable recycling program, training and promotion are essential. Educate staff and customers about recycling. Help them realise that your efforts serve the business and the community. Keep promoting the program in engaging ways. Today, recycling makes much environmental and economic sense. Recycling has then become much more than a feel-good part-time activity. Let your food-service establishment help the world reduce, reuse, and recycle.