RESTAURANT

WASTE REDUCTION MANUAL

A Step-by-Step Approach to Developing
a Waste Reduction Campaign

Bridging The Gap

P.O. Box 10220
Kansas City, MO 64171
(816)561-1087
 Full Circle Resources is a project of

funded by the
Missouri Department of Natural Resources.

with matching funds

from the City of Kansas City, Missouri.

Any opinions, findings, conclusions. or recommendations expressed herein are those of the author(s)
and do not necessarily reflect the views of the funders.
PRINTED ON RECYCLED PAPER
 MANUAL Overview
Free waste reduction consultation is available through Full Circle Resources, a business paper waste reduc-
tion project for 1995! Full Circle Resources is designed to assist you in waste prevention, recycling, and
buying recycled products. Many restaurants have been very successful with waste reduction, and so can you.
Some benefits include:

0 cutting costs or generating revenue

0 enhancing your corporate image
0 increasing your employee morale
0 making a positive impact on the environment

This Full Circle Resources manual provides all the information needed to develop a waste reduction campaign
which is summarized below. In general, this process can be used by any size restaurant. Choose the parts that
help you address your unique situation, and always remember to contact us at 561-1087 any time you have
questions or need support - we’re on call for you!

The first steps in preparing for a successful waste reduction campaign are:

0 establishing firm, visible management support

o designating a capable and enthusiastic waste reduction coordinator
0 selecting an effective team

A waste assessment should be conducted to help you understand how much waste your restaurant generates and
the amount that can be reduced through reduction practices, recycling, and reuse. The waste assessment may
include:

o an employee survey (see page 8)

o completion of a Waste Assessment Questionnaire (see page 10)
o a facility walkthrough
0 employee interviews
o a waste sort (to identify the relative quantities of different waste types - see page 19)
o a Waste Assessment Report (provided by Full Circle Resources consultants - see page 20)

From the baseline information, realistic, measurable goals can be set for waste reduction.

Designing a waste reduction campaign begins with compiling a list of potential options for waste prevention,
recycling, and purchasing recycled products. Each option should be thoroughly reviewed for significant
waste prevention potential, cost-effectiveness, visibility, and other considerations.
Waste prevention strategies include:

0 use of minimal and reusable packaging

0 maintenance of durable equipment and supplies
0 reuse of products
0 efficient use of materials
0 elimination of unnecessary items

Recycling program design includes:

o determining which materials to recycle

0 making arrangements for pickup
o determining the collection strategy
0 obtaining containers

Purchasing policies and practices should also be addressed. These may include:

0 ensuring that items purchased contain recycled materials, are reusable and/or recyclable, and use
minimal packaging
0 reviewing existing specifications and standards to eliminate prohibitions or limitations against
recycled products
0 establishing preferential purchasing mechanisms
o gradually changing purchasing strategies and tracking them

A successful waste reduction campaign relies on everyone’s participation. This can be accomplished by
thorough staff education and a strong promotional program, including:

a kick-off memo from upper management

orientation sessions
continued promotion through updates and reminders
posters, signs, and public information
media publicity
special events

Once the campaign is underway, the team will need to evaluate its effectiveness to see if the goals are being met.
This involves checking to see what improvements are needed, by:

o soliciting employee feedback

0 reviewing waste prevention measures to see if they have been effectively implemented
0 evaluating progress in the purchase of recycled products
0 monitoring participation in recycling and reviewing logistics
0 tracking paper recovery rates, campaign costs, and revenues

S TART N o w !
 Table Of CONTENTS
Introduction ...................................................................................................................................... I
Reducing Waste Makes Good Business Sense ............................................................................ 2
Industry Success Stories ............................................................................................................. 4
Getting Started.................................................................................................................................. 5
Step I: Establish Firm Management Support.. .................................................... ................. 5
Step 2: Designate an Enthusiastic Waste Reduction Coordinator ............................................ 6
Step 3: Select an Effective Team ................................................................................................ 6
Step 4: Conduct a Waste Assessment ........................................................................................ 7
Waste Assessment, Part I: .................................................................................................... 8
Sample Employee Survey. ............................................................................................... 8
Waste Assessment, Part 2:. ................................................................................................... 9
Waste Assessment Questionnaire and Records Review.. ...................................................... IO
Waste Assessment, Part 3: .................................................................................................... I2
Facility Walk-Through Instructions ............................................................................... 13
Facility Walk-Through Form .......................................................................................... 14
Facility Walk-Through Questions .................................................................................. I6
Waste Assessment, Part 4: .................................................................................................... I7
Waste Sort Instructions ................................................................................................... 18
Waste Sort Form ............................................................................................................. I9
Waste Assessment, Part 5...................................................................................................... 20
Step 5: Develop Focused Objectives .......................................................................................... 20
Designing The Waste Reduction Campaign ..................................................................................... 21
Step 1: Develop Waste Prevention Strategies ........................................................................... 21
Front of the House & Back of the House Strategies.. ........................................................... 24
Step 2: Design the Recycling Program ...................................................................................... 25
Recycling Program, Part 1: Determine which materials to recycle ................................... 25
Recycling Program, Part 2: Establish hauling arrangements ............................................ 26
Recycling Program, Part 3.; Determine the collection strategy .......................................... 26
Recycling Program, Part 4: Obtain containers ................................................................... 27
Step 3: Determine Purchasing Policies and Practices.. ............................................................ 28
Education And Promotion - Making It Happen! .............................................................................. 30
Step 1: Notify Personnel.. .......................................................................................................... 30
Sample Kick-off Memo.. ........................................................................................................ 31
Step 2: Orientation Sessions ...................................................................................................... 32
Step 3: Continued Promotion .................................................................................................... 32
Step 4: Publicizing Waste Reduction Success ........................................................................... 33
Monitoring Campaign Success ......................................................................................................... 34
Recycling Reminder Notices ....................................................................................................... 35
References and Resources ................................................................................................................ 36
Appendix A: Other Programs .......................................................................................................... 37
Appendix B: Waste Reduction Strategies ........................................................................................ 39
Appendix C: Glossary ....................................................................................................................... 42
Appendix D: Cost Analysis ............................................................................................................... 44
To maximize the bottom line, business today requires wasting less of everything. Recycling and waste reduc-
tion have never been more timely for both potential savings and public image. In the fast-paced world of
business competition, however, it can seem difficult to start a waste reduction campaign. You may have already
tried and found that your effort lacked one important ingredient -- success. Perhaps you didn’t know whom to
contact, which changes would be the most effective, or how to make your campaign really successful. In short,
you didn’t have the information you needed to begin!

The good news is that Full Circle Resources,* a hospitality waste reduction project for I995, has consultants
ready to help your restaurant design and implement a waste reduction campaign at no cost to you. Full
Circle Resources is designed to help you prevent waste, recycle, and buy recycled products. Your waste
reduction campaign may focus on one simple step such as cardboard recycling, or you may be interested in a
variety of innovative waste reduction techniques. Whatever your goals, Full Circle Resources will help
ensure that they are met.

As a participant, you have the option of a full circle of support services, including:

conducting an assessment of waste generated at your restaurant

identifying and implementing waste reduction techniques
designing and implementing a recycling program
working with recycling haulers
designing guest and employee educational and promotional materials
reviewing buying procedures - locating recycled product suppliers
promoting your efforts through award nominations, media exposure, etc.
tracking the success and effectiveness of the campaign

FCR TIP:
Duplex copying really saves paper, This manual is an example.
In addition, participation in Full Circle Resources makes you eligible for membership in other programs
and, in some cases, you can earn awards and recognition for your efforts. Details on these other programs are
presented in Appendix A. Some of them are:

o The Environmental Excellence Campaign

o Kansas City Buy Recycled Business Alliance
o EPA’s WasteWi$e Program
o National Office Paper Recycling Project
o Missouri Buy Recycled Initiative
o Missouri Recycling Association

This Full Circle Resources manual highlights the benefits of waste reduction and provides information to
design a waste reduction campaign. In general, the process can be used by any size restaurant. Choose the
parts that help you address your unique situation. And always remember that you have access to consultants
and resources to assist you throughout the process. Be sure to contact us at 561-1087 any time you have
questions or need support. We’re on call for you!

Reducing Waste Makes Good Business Sense

Hotels and Restaurants across the country are reporting significant success with waste reduction campaigns,
and many have saved thousands of dollars a year by implementing a few simple measures. By cutting down
on the amount of waste your business generates, you too can save money, increase productivity, attract
customers, and help protect the environment.

Economic advantages

o Waste reduction results in savings of material and supply costs, and savings from more efficient
work practices.

o Landfill disposal costs are slashed when you reduce waste volume - every ton of paper takes 3
cubic yards of valuable landfill space.

o You can earn revenues from the sale of high-grade paper. cardboard, aluminum cans, and other
recyclables.

The Totem Pole Restaurant in Minneapolis reduced its waste by 40%.

Enhanced corporate image

o Environmentally conscious companies attract customers. An increasing number of consumers

consider your environmental record.

The Boston Park Plaza Hotel reports they have received one million dollars in new group bookings
from companies who wish to align with a business that has taken a strong environmental stance.
 o Full Circle Resources participants will receive publicity and media exposure. Some of this
publicity will be provided through the Environmental Excellence Campaign.

Increased employee morale

o Employees appreciate their restaurant’s efforts to reduce waste and become more environmen-
tally conscious.

o Employees also appreciate the information and training they receive as part of the waste reduc-
tion campaign.

o Your employees will feel like a valuable part of the effort as each is encouraged to contribute and
participate, especially if they are rewarded for their participation through incentive programs.

Positive environmental effects

o Paper recycling can help stimulate a growing market for recycled products by providing a
constant supply of high quality fiber to the paper industry. Remember, each ton of paper re-
cycled saves about 17 trees.

o Recycling at work can have far-reaching effects, since employees may begin to recycle at home
and may pass on the message to family and friends. A list of area drop-off recycling centers is
included in Appendix A.

o Recycling conserves forests and other valuable resources and decreases environmental pollution.
The recycling process produces less air, water, and land pollution than manufacturing using
virgin materials.
Industry Success Stories
The Ritz Carlton Kansas City has been recycling newspaper, office paper, cardboard, and glass for several
years. The glass is separated and crushed to make more space and a cardboard compactor is leased, making it
possible for the 30-yard container to hold 15-18 tons of cardboard. Last year alone, the hotel generated 8 1
tons of recyclables, producing a small profit. Before the recycling program was started, the trash was col-
lected every 3-4 days, at a cost of $300-$400 per collection. Now it is only hauled once a week, resulting in a
substantial decrease in trash collection and tipping fees. At a minimum, the hotel saves $500 a month by
recycling.

The Minneapolis Hilton is truly a “green” hotel. In addition to all generally recyclable items such as paper,
glass, and plastic, they recycle food waste through a local food waste recycler. The Hilton also distributes toilet
paper, amenities, and soap to employees and local charities. They have installed several energy saving features,
including: low-flow showerheads; timers on closets and faucets; automatic shutters on doors; an EMS system to
control building temperature; computerized lock systems; a non-disposable filtering system; moisture sensors
on dryers; and floors are shut down when there is low occupancy. Finally, the Hilton has developed an educa-
tional and promotional campaign to promote their efforts. They routinely send out press releases announcing
new waste reduction efforts, include an environmental section in the employee newsletter and place tent cards in
all guest rooms to inform guests of the hotel’s recycling procedures.

The Totem Pole Restaurant in Minneapolis has a very successful waste reduction program. Their food waste
recycling project alone saves $5 per barrel of food waste, and cardboard recycling has resulted in a 20% waste
reduction. The result? The frequency of trash collection has been reduced by 50%, a change that saves money
for the restaurant and reduces the waste stream significantly.

The Boston Park Plaza Hotel restructured its established practices to create a new system that has proven to
be more profitable and undeniably more beneficial for the environment. The hotel’s environmental policy
states, “With the implementation of this sweeping environmental program we are setting an example not only
for the hotel industry, but also for diverse businesses and for individuals themselves. We have scrutinized
our hotel operation and identified every area where we can reduce waste, recycle materials and conserve
energy and water. Through this ambitious environmental program we hope to educate both our guests and
ourselves, to foster an environmental conscience and to effect positive change that will extend far beyond the
Boston Park Plaza Hotel and Towers.”

Fluky’s, a popular hot dog chain in Chicago, began a comprehensive recycling program in 199 1 and has
made substantial progress in using products that are recyclable, recycled, and reusable. The restaurants have
used heat exchangers as part of their refrigeration coolant systems since 1987 and have used compact fluores-
cent spotlights in the dining rooms since 1989. The energy programs have paid for themselves, and the
recycling costs and difficulties have been minimal since most of the sorting is done at a processing center.

Lahaina Louie’s set up a recycling and waste reduction program in 1991 in the hope of cutting its climbing
garbage rates. Today, the Washington eatery saves $300 - $400 a month by recycling. The employees now
recycle out of habit and their orientation even includes a class on recycling. Savings for the restaurant come
from fewer garbage pick-ups. This has decreased from four times per week to one or two every week.
Five key steps to prepare for a successful waste reduction campaign are:

1. Establish firm, visible management support

2. Designate a capable and enthusiastic campaign coordinator
3. Select an effective team (even two people make a team)
4. Conduct a waste assessment (FULL CIRCLE RESOURCES can help!)
5. Develop focused objectives (the best way to ensure success!)

Step 1: Establish Firm Management Support

The first step in waste reduction is to actively involve the owner or top management who has committed your
restaurant to the campaign and authorize changes in operations. Waste reduction should be established with
formal policy and considered the standard of your restaurant. This is important no matter what the size of
your hotel or restaurant. Any program directives should come from hotel management to minimize resis-
tance at the departmental level.

A memo from the owner or general manager is the

perfect way to announce your campaign kick-ofJ:

Be sure to keep all management informed and involved as you develop your waste reduction campaign.
Encourage your managers by sharing information on the range of benefits that come from waste reduction,
such as cost savings and enhanced company image.

Throughout the campaign, management can demonstrate support by:

0 endorsing campaign goals

0 communicating the importance of reducing waste within the restaurant
0 authorizing the time necessary to work on the project
0 making periodic announcements regarding campaign status
0 encouraging and rewarding employee commitment and participation

The management at Anheuser-Busch distributed this environmental policy statement to all employees.
“Every choice we make regarding the Earth, air and water around us is made with the
objective of preserving it for all the generations to come. ”
Step 2: Designate an Enthusiastic Waste Reduction Coordinator
A successful waste reduction campaign requires an enthusiastic and motivated coordinator who can foster a
sense of teamwork and enlist the support of all employees. The coordinator will be responsible for adminis-
tering your campaign and will act as a liaison between management, employees, and the waste reduction
team. The coordinator will also be the contact for the recycler and the building’s owner or agent.

Qualities sought in the campaign coordinator include:

o planning and organizational talent

0 enthusiasm about waste reduction
o ability to direct team efforts
o good communication skills

Likely candidates may be:

0 an employee who has championed waste reduction

0 an assistant manager
o a kitchen manager / sous chef
0 a public relations manager
0 an operations manager
0 an enthusiastic person at the administrative level

Depending on the size of the restaurant and the type of campaign being implemented, the position of coordi-
nator can require a significant amount of time. If possible, waste reduction coordination should be incorpo-
rated into the person’s job description. As such, it should be an official function, not a volunteer duty.

Step 3: Select an Effective Team

Your employee waste reduction team is responsible for planning, designing, implementing, and maintaining
the campaign. A team approach allows these tasks to be distributed among several employees and enables
employees from all over the restaurant to contribute directly to the effort. The team size is determined by
your restaurant size. A small restaurant might have a three person team - the assistant manager, a wait
person, and a cook/chef - whereas a large hotel might have a dozen employees on its team.

Typically, members of the waste reduction team are responsible for:

setting the preliminary and long-term goals of the campaign

assessing restaurant waste streams and waste management
contributing department-specific ideas and suggestions
designing the waste reduction campaign
promoting the campaign to fellow employees
providing educational information
tracking campaign success
reporting to management about campaign status
To encourage all employees to take ownership of the program, team members should represent various
departments . Good team candidates include:

chef or kitchen employees

beverage or bar managers
banquet manager or wait staff
maintenance staff
purchasing staff
administrative staff
technical or operational staff
employees interested or experienced in waste reduction

Team members can be volunteers or appointed members. It is important, however, that they be enthusiastic
and able to commit time to the effort. You might try making membership a basis of special recognition
within the restaurant to increase their motivation.

Step 4: Conduct a Waste Assessment

A waste assessment tells you what’s in your trash. It consists of a careful review of your restaurant waste
generation, waste stream content, waste management arrangements, and purchasing policies. This informa-
tion is important because it will bring to light opportunities for waste prevention, recycling, and purchasing
recycled products.

The basic steps of a waste assessment are:

1. Survey employees regarding waste generation and opportunities for waste reduction
2. Examine your restaurant records and complete the Waste Assessment Questionnaire
3. Conduct a facility walk-through and interview employees
4. Perform a waste sort (optional)
5. Receive a Waste Assessment Report

Your waste assessment can be as simple-or as involved as you want. Remember, the Full Circle Resources
consultants are available to help ensure that your waste assessment targets your needs. The scope of the
waste assessment will be based on:

o the type and size of your restaurant

o the complexity of the waste stream
o the resources (money for capital improvements, time, labor, equipment) available for the waste
reduction campaign (remember, there is no charge for FULL CIRCLE RESOURCES technical
services)

For example, if your restaurant generates only a few types of waste materials, your team might review
company records and conduct a brief walk-through and interviews. On the other hand, if your restaurant
generates diverse types of waste and has established a goal to cut waste disposal by 50%, the team will need
to thoroughly examine and quantify the waste generated by performing a full waste assessment with a waste
sort. Each type of waste assessment activity is described in the following pages.
Waste Assessment, Part 1:
Survey Employees

As a first step in the waste assessment, ask each employee to complete a brief survey. The survey should
solicit information regarding:

o types and amounts of waste generated

0 willingness to participate in recycling
0 waste prevention suggestions

Employee input is important! For example, you may find that the employees most willing to recycle are
those in the departments generating the most waste. These departments are an ideal place to begin your
recycling efforts.

The survey can be distributed (printed double-sided or on the back of used paper), or posted on electronic
mail. A sample survey is included below. You might include an explanation that a waste reduction cam-
paign is being planned, and that input from each employee is valuable to ensure a workable campaign strat-
egy. The Full Circle Resources consultants can help you design your survey and interpret the results.

SAMPLE EMPLOYEE SURVEY

Department:
What types and amounts of waste do you generate? (please estimate the daily amount)
cardboard: aluminum: glass:
plastic: pallets: newspaper:
office paper: computer paper: laser cartridges:
food: other (please specify):

What materials do you currently recycle? (check all that apply)

aluminum laser cartridges plastic glass
office paper computer paper newspaper cardboard
food other (please specify):

Which best describes your feelings about recycling at the restaurant?

Glad to do it ____Willing to do it ___Don’t care about it
___Don’t want to do it ____ Won’t do it

Is it convenient for you to recycle in the restaurant?

yes sometimes no

Describe how recycling in the restaurant could be made convenient for you:

What ideas do you have to reduce waste around the restaurant?

Would you like to help design our waste reduction campaign?

Waste Assessment, Part 2:
Waste Assessment Questionnaire and Records Review

Company records can provide insight into your restaurant’s waste generation and handling patterns. Use the
Waste Assessment Questionnaire that follows to help you gather important information from your records.
Your Full Circle Resources consultants are also available to help you in this process.

The types of records you might find useful include:

0 waste collection and removal records and contracts

o contracts with recyclers and records of revenues from recycling
0 equipment service contracts, maintenance logs, and repair invoices
0 inventory, invoices, and purchasing logs

Waste handling information is useful to see how waste is removed from your restaurant and to estimate the
amount paid for these services. Look at both on-site waste collection (gathering trash from individual
departments/offices) and off-site waste removal (shipping the waste off-site for disposal). This information
can be found in waste hauling contracts, maintenance and operating logs, and waste removal records. It may
be helpful to include a review of any existing recycling or donation efforts.

Equipment service contracts, maintenance logs, and repair invoices can provide useful information on waste
being generated through equipment malfunctions. For instance, frequent printer and copier breakdowns may
result in wasted paper.

Purchasing records can give the team a better handle on the resources coming into the facility so the use and
ultimate fate of these resources can be tracked. Opportunities for waste reduction purchasing practices (e.g.,
buying in bulk) or purchase of recycled products may be identified.
 W A S T E A S S E S S M E N T Q U E S T I O N N A I R E

Please complete this questionnaire prior to the actual waste assessment/walk-through. This will help the Full Circle
Resources team to identify and better serve your specific needs. We are available to clarify any of these questions and
will discuss your questionnaire with you at the assessment.

Restaurant Data
Restaurant Name Date
Contact Name Title
Address Phone
Fax

Business Description
Square Footage Number of Floors Number of Rooms
Dining Outlets Number of Kitchens Banquet Rooms
Number of Copiers Number of Printers Number of Employees
Loading Dock

Waste Handling - Internal

Which staff/department(s) collects waste inside your facility?
Do you have a maintenance contractor? If yes, what is the name and phone number?
Do you have a cleaning contractor? If yes, what is the name and phone number?
Is the service part of your lease agreement?

Waste Handling - External

This section may require reference to a recent bill from your waste hauler. If possible, please include bill with question-
naire to review with assessment team to analyze cost of waste disposal.
Name of your hauler: Contact: Phone:
Collection frequency: daysiwk Normal collection time:
Collection days: Mon Tue Wed Thu Fri Sat Sun
# of Containers: Container size(s):
Waste cost basis: flat rate flexible rate: by weight by pull
Cost of dumpster rental $ per week $ per month $ per year
Cost of hauling per week $ per month $ per year
Cost of disposal per week $ per month $ per year
Other Costs (i.e. other equipment, etc.)
Is dumpster full at the time it is emptied? No Yes: 1/2 3/4 Other
How often is it overflowing? If so why?

Describe any seasonal fluctuations in your waste generation:

Please select the five items that represent the bulk of your waste stream and prioritize them l-5 with one indicating the
largest percentage item.
white paper (computer, copier, ledger, stationery, etc.)
mixed paper (glossy inserts, advertising mail, color, etc.)
miscellaneous plastic (stretch wrap, strapping, etc.)
corrugated cardboard newspaper polystyrene foam
glass containers/bottles other glass metal cans
plastic containers food waste yard waste
pallets magazines

other
Waste Assessment, Part 3:
Facility Walk-Through and Employee Interviews

A facility walk-through is a relatively quick way to examine your restaurant’s waste generation practices.
During the walk-through, the team will want to take note of:

o the types and amounts of waste produced

0 waste generation and handling practices
0 waste-producing or inefficient activities and equipment
o disposable materials that could be replaced by reusable or recyclable products
0 existing space and equipment available for storage of recyclables
0 current waste reduction efforts
0 information provided by employees

The walk-through should cover all areas where waste is generated, handled, or stored. Be sure to contact each
department to schedule the walk-through visit and to request that the supervisor and employees be available
to answer questions or describe operations. These interviews can offer important details on waste generation
and removal practices. Employees also are a valuable source of ideas for reducing waste.

Use the walk-through to network on item reuse. For example, you

Use the worksheets provided to document your walk-through. Your Full Circle Resources consultants can
help you make the most of this important step.
 FACILITY WALK-THROUGH INSTRUCTIONS

Use the facility walk-through form to identify and record the different waste-generating activities and equip-
ment in your facility, the types of waste produced and any current waste reduction efforts. In addition,
identify all materials that could be targeted by your waste reduction campaign and brainstorm ways to reduce,
reuse or recycle these materials.

1. Obtain necessary information by conducting a walk-through of targeted functional areas.

The walk-through entails carefully observing waste-generating activities and equipment,
examining the contents of waste containers, and interviewing supervisors and employees.

2. Pay close attention to areas and operations that generate the largest amounts of waste. Watch
closely for activities and equipment that generate waste unnecessarily, as well as existing
waste reduction efforts.

3. Contact department managers to inform them of the visit and the possibility of short inter-
views with staff. Suggested questions to ask during the walk-through are listed following the
walk-through forms. Be sure to interview the custodial workers and operations staff.

4. If possible, schedule the walk-through just before trash pickups to allow a sufficient amount
of waste to accumulate. Avoid scheduling it on a day when non-typical wastes are produced.

5. Ask questions about variations in daily waste generation. For example, periodic deliveries
may result in more discards on the delivery day.

6. Ask about any recent or upcoming changes within the department, such as new equipment or
procedures, that could alter the types or amounts of waste generated.

7. Larger companies may want to record information gathered on the walk-through by depart-
ment, copying the forms as needed.
 FACILITY WALK-THROUGH FORM
Company: Recycling Coordinator: PhonefExt:
Department: Department Manager: PhonefExt:

Team Members Conducting Walk-Through

Employees Interiewed:

Waste Producing Area, Waste Material Estimated Amount of Waste Current Waste
I
Activity or Equipment Produced Produced per year Reduction Activity
FACILITY WALK-THROUGH FORM

Waste Material Estimated Amount of Waste Current Waste

Produced per year I Reduction Activity
 FACILITY WALK-THROUGH QUESTIONS

Questions such as those listed below should be posed to department employees during the
facility walk-through. Your questions should be phrased to encourage workers to share
information with the team. Employees should feel they are doing something positive. By
interviewing the staff while they are working at their departmental tasks, you will be able to
foster better departmental-specific answers.

These interviews should be kept brief so as not to disrupt the working schedule. If needed,
more involved interviews should be scheduled separately.

Are there recent or upcoming changes in equipment or procedures that

could alter the types or amounts of waste generated?

Where can we be more efficient?

Are there alternative products we can reuse over and over?

Are there other products we could purchase that are more repairable,
refillable, or durable than ones we are currently using?

Are there products that come with too much packaging?

Are there any restaurant policies that are barriers to waste prevention?

What wasteful activities have you noticed?

Waste Assessment, Part 4:
Waste Sort

If you need more data than company records and a facility walk-through can provide, a waste sort can
be conducted. A waste sort involves collecting and sorting a sample of your restaurant waste to
provide a “snapshot” of the total waste composition. Determining the baseline waste composition can
be important for:

o prioritizing waste prevention and recycling efforts

o demonstrating to employees the quantities and types of waste being generated
o tracking changes in the waste stream

You have the option to select which departments or waste streams you want to consider in the waste
sort. For some smaller restaurants and hotels, it will be feasible to assemble and sort one day’s waste.
If this is not practical for your restaurant, a representative sample of approximately 50 pounds can be
used. However, it will be important to estimate the relative size of the waste stream represented by
each sample.

If there are significant day-to-day or periodic variations in the types and amounts of waste generated,
the team might want to conduct waste sorts on more than one day. It is important to use a truly typical
sample of your restaurant waste, otherwise calculations on waste generation, waste composition, and
waste removal costs can be skewed significantly.

You may need to plan for your waste sort by asking employees to refrain from disposing of certain
items on that day. For example, separate containers may need to be used for food waste. Neither
hazardous materials nor bathroom trash should be included in the waste streams that will be sorted.

It is a good idea to photograph and/or videotape the waste sort

for future educational purposes.

The waste sample can be sorted on a large plastic sheet, and work gloves should be worn for safety.
The different waste types can be weighed to determine quantitatively the waste stream composition.
Another option is to estimate relative percentages of individual waste types. Record your information
on the following Waste Sort Form.

* Full Circle Resources will not address hazardous waste issues. Contact the Department of Natural Resources for help
and information on state requirements: 800/334-6946.
 WASTE SORT INSTRUCTIONS

1. Assemble your waste sample in a location that is convenient, large enough for this activity, and
available for the duration of the sample. Your sample may be one day’s worth of waste or a represen-
tative sample from each department. A multi-day sampling is suggested if there is a large potential for
daily variations.

2. Weigh the empty containers in which the sorted materials will be placed and note the weight on both
the container and waste sort form.

3. Sort the waste by the components your restaurant has chosen to quantify.

4. Your restaurant may want to separate the major components into subcategories (i.e. sorting glass into
the subcategories of clear, green and brown).

5. Place the sorted materials (that were weighed in step 2) into the empty containers .

1. Weigh each of the filled containers (partial and/or full) and note in “Full Container Weight” column
on form.

2. Record the empty weight of containers in “Empty Container Weight” column on form (from #2
above).

3. Subtract “Empty Container Weight” from “Full Container Weight” to get “Net Waste Component
Weight”. Record weight in "Net Waste Component Weight” column.

4. Add all the net component weights to get the “Total Waste Weight”. Record this total figure in the
respective “Totals” column and also in the “Total Waste Generated” column.

5. Divide Net Component Weight by the Total Waste Generated and multiply by 100 to compute the
Component Percentage.
Waste Assessment, Part 5:
Waste Assessment Report

When you submit copies of your waste assessment forms to Full Circle Resources, a customized Waste As-
sessment Report will be prepared for you. Although you will have developed a well-rounded understanding of
your waste stream during the waste assessment, the report will illustrate the results of the assessment in more
detail. The report will include:

0 a graphic summary of waste stream component percentages

0 a concise summary of your current waste management systems
0 estimates of monthly and annual waste generation, per employee
0 a graphic comparison of your waste generation compared to industry averages
0 an evaluation of current waste prevention and recycling efforts
0 site-specific waste reduction recommendations

Step 5: Develop Focused Objectives

From this baseline information, realistic and measurable goals can be set for waste reduction in your restaurant.
These goals might address issues such as:

0 reducing the waste stream by a significant percentage

0 improving the efficiency of existing efforts
0 increasing operational efficiency in a specific area
0 decreasing waste disposal expenses by a given amount
0 recycling all paper and cardboard waste (2nd largest waste stream component for hospitality)
0 reducing food waste (hospitality industry’s largest waste stream component)
0 increasing use of recycled products to a certain level
0 equipment changes that will result in energy and water savings
0 examining environmental health, air, and water quality standards
0 enhancing the company’s image in the industry or in the community

Goals adopted by Anheuser Busch in 1992:

I) Reduce solid waste by 40% by the end of 1993.
2) Reduce water used to brew beer by IO%, per-unit wastewater
flow by 15%, and per-unit organic strength by 10%.
3) Cut energy use by 20% over the remainder of the decade.

The aggressiveness of the goals will be determined by the level of effort that your restaurant is willing to
dedicate to waste reduction. The Full Circle Resources consultants are available to assist in the develop-
ment of realistic and attainable goals.
There are three steps to take in planning your waste reduction campaign:

o Develop waste prevention strategies

o Design the recycling program
o Determine purchasing policies and practices

In planning your waste reduction campaign, it is important to

set dates by which you plan to accomplish each specific objective.
This will help set a pace for accomplishing success.

The cost-effectiveness of your campaign will depend on these primary factors:

potential equipment, repair, and retraining costs

avoided waste disposal costs
avoided purchasing and operating costs
potential recycling costs
promotion and training costs
baler/shredder rental or purchase
revenue generated from recycling
potential higher costs of some recycled products
avoided cost of tableware, linens, etc. lost in trash

The Hyatt Regency Chicago recovers tableware, linens,

and other items valued at $5,000 to $10,000 per month
by separating their trash.

Appendix D includes worksheets for evaluating the cost-effectiveness of waste reduction options.

Step 1: Develop Waste Prevention Strategies

Developing your waste prevention strategy begins with compiling a list of options based on your overall
goals. For example, if your restaurant hopes to reduce waste removal costs as much as possible, and is
charged for waste removal based on volume, the list of options should focus on high-volume waste materials.
The benefits and drawbacks of each option under consideration should be summarized.

The strongest considerations will be:

1. potential for significant waste prevention

2. potential savings compared to costs
3. visibility for promotional purposes
The waste reduction team should also consider:

0 whether waste volume or weight will be reduced

0 capital, start-up, and operating costs
0 effects on product or service quality
0 compatibility with existing operations
0 equipment requirements
0 space and storage requirements
0 operation and maintenance requirements
0 staffing, training, and education requirements
0 implementation time
0 effects on employee morale and community relations
0 long-term economic feasibility

Some capital expenditures, such as a baler, can yield impressive

savings over the long term. Many collection services will place a baler at
your properry in return for a percentage of recycling revenue.

The team should clearly understand which criteria are most important. The Full Circle Resources consult-
ants will help you evaluate your options. Many will not require extensive analysis. For example, if your
restaurant already has a copy machine with the ability to make two-sided copies efficiently, then a policy
mandating double-sided copying usually can be implemented easily. For more complex options, the team
will want to work with Full Circle Resources consultants to contact suppliers, product refurbishers, packag-
ing designers, and other individuals who can help determine if the option is feasible.

Team members should focus first on waste prevention measures that will enable your restaurant to reduce
signiftcantiy the amount of waste produced. Basic waste prevention strategies are listed below:

SpecifV use of minimal and reusable packaging:

Containers and packaging account for about one-third of municipal solid waste. Solutions include
working with suppliers to obtain products with reduced or minimal packaging, buying in bulk, and
buying in returnable or reusable packaging. The same solutions can be applied to packaging for your
own products.

Use and maintain durable equipment and supplies:

Not only price, but quality and durability are important when purchasing items. Consider the costs of
maintenance, disposal, and replacement.

Reuse products and supplies:

Reuse reduces both purchasing and disposal costs, and is one of the simplest waste prevention
strategies to implement. For instance, cardboard boxes can be reused, and draft documents can be
printed on the backs of single-sided waste paper.

Eliminate the use of unnecessary items:

Routine use of many materials and supplies may actually contribute little to your product service.
22 Don’t overlook the obvious opportunities for waste reduction.
After studying your restaurant’s waste generation and management practices, you will likely have compiled a
number of waste prevention options. Some suggested prevention strategies are listed below. Appendix B
presents more extensive list.

Evaluate these measures according to the criteria presented at the beginning of this section. Keep in mind
that one waste prevention option may result in savings in several different areas, including avoided purchas-
ing, storage, materials handling, and removal costs. Some measures, such as circulating memos, may not
require any additional equipment or training, but may simply be a matter of implementing specific practices
as company policy.
Front of the House Strategies

o Dining Rooms - reusable glassware, flatware, tableware & linens, bulk dispensers, no Styrofoam,
soda gun to serve beverages

o Public Areas/Restrooms - outside lighting on solar or clock timer, recycling containers conve-
niently located for customer use, fluorescent lighting used with reflectors, automatic faucet
sensors, recycled paper products

o Of&es/Purchasing - duplex copies, on-screen editing, voice mail, centralized posting of

memos, shared reports, central filing system, plain paper fax, update mailing lists, reuse paper for
notes/memos, white paper instead of colored, use of postcards when possible, buy in bulk or
concentrate, use refillable containers, avoid purchasing disposable items as much as possible

Double-sided copying saves paper, saves storage space, reduces employee

handling time, and reduces packaging removal costs.

Back of the House Strategies

o Kitchen - energy efficient appliances, refrigerator door sensors, timers on hood fans & light and
exhaust systems, air-cooled ice machines, equipment preventative maintenance & cleaning, bulk
dispensing, cloth uniforms, hats & aprons

o Cleaning Service - bulk dispense cleaning supplies, switch to nontoxic cleaning products, cloth
towels for cleaning, use supplies “as needed” rather than “as recommended”, clean fryers and
filter oil daily, develop monthly cleaning and maintenance program for all equipment, place
rubber mats around bus and dishwashing area to reduce china and glass breakage

The team should now begin to implement selected waste reduction measures. Consider building slowly, a
few steps at a time, so employees are not overwhelmed by changes in procedure. This is particularly impor-
tant for more complex waste reduction programs and provides an opportunity to solve any operational
problems in the early stages. If your program involves only a few simple measures, it is possible to imple-
ment all options at once.

A computer training seminar on waste reduction techniques is available free of charge for Full Circle Re-
sources participants. This seminar demonstrates methods of minimizing paper use and waste in the office by
maximizing the latest computer technology, networks, and on-line services. This service is offered by New
Horizons Computer Learning Centers, the largest computer training company in the world, which offers
around-the-clock phone support. Contact the Full Circle Resources consultants for more information.
Step 2: Design the Recycling Program
It is evident that in the near future, all lodging facilities and restaurants, no matter what their size, will be
forced to recover major portions of their waste products. New legislation, lack of landfill space and public
demand will require it. Full Circle Resources can help guide your efforts.

Components in designing the recycling program include:

1. determining which materials will be recycled

2. establishing hauler arrangements
3. determining the collection strategy
4. acquiring containers

Recycling Program, Part I:

Determine which materials to recycle

Your team should now evaluate all recycling options to determine which materials you are interested in
recycling and how to better manage waste that cannot be prevented. The team should consider the market-
ability of the materials to be collected. Full Circle Resources will keep you abreast of current values in the
Kansas City area.

The following materials are currently recyclable in Kansas City:

Paper - virtually all is recyclable; high grade white paper is the most valuable
Corrugated Cardboard - largest single source of waste paper in hospitality waste streams
Newspaper - second largest source of waste paper in hotel industry
Plastic - #l PETE (polyethylene terephthalate) and #2 HDPE (high density polyethylene)
Metal - bi-metal food cans and aluminum beverage cans
Glass - color separated: clear, brown, and green glass bottles and jars
Food Waste - some food waste can be composted, other options are being explored
Yard Waste - grass clippings and leaves can be composted, and under Missouri state law cannot
enter the waste stream -
0 Telephone Books - both yellow and white pages are recyclable

Donations are another form of recycling. Local charitable organizations will benefit from your used items or
surplus goods. Examples are: food, personal care items, mattresses, linens, blanket, towels and tableware.
Recycling Program, Part 2:
Establish hauling arrangements

The next step is to contact a recycling hauler. Most restaurant participants in Full Circle Resources should
not have to pay for recycling. This depends upon your location and the amount of waste you generate. In
some instances, you may even earn revenues for your recycled materials.

If the volume of recyclables generated by your restaurant does not meet hauler minimum quantity require-
ments, there are other options to consider.

1. Enter into a cooperative recycling arrangement with other small businesses and a hauler. A
hauler can service several businesses near each other. If you share a space with or are adjacent to
other businesses, you can share a common recycling area and any cost or revenues.

2. Take the materials to a recycler. You may be able to earn revenues on even small quantities of
materials if you deliver them to the recycler.

The Ritz Carlton Kansas City’s waste hauling company takes their
recyclables to a local recycler and deducts the profits from the hotel’s hauling bill.

3. Take the materials to a drop-off recycling center. You won’t earn revenue, but this may be the
most convenient arrangement, depending upon your size and location. A listing of drop-off
recycling centers managed by Bridging The Gap is included in Appendix A.

The Full Circle Resources consultants will help you arrange the best recycling strategy for your needs.

It may be necessary to adjust collection frequencies, container locations, and collection routes. Open com-
munication between the campaign coordinator and your recycling hauler is the key to success in this area.
The waste reduction team should also work closely with shipping and receiving personnel to schedule recy-
cling pickups and ensure that the recyclables are properly organized for pickup.

Recycling Program, Part 3:

Determine the collection strategy

You can now determine the location of recycling collection containers and who will be responsible for
transporting and emptying them. A guiding principle is to make it as convenient as possible. The system
must be both simple and reliable to ensure long-term success.

Glass, metal, plastic and food wastes should be separated in the kitchen and bar areas. Different colored
containers can be effective to help the staff separate the materials by type. Keeping garbage and recycling
containers separated avoids confusion and is a good way to improve the efficiency of your recycling efforts.
Separating also helps the chef and management to be aware of what is in the trash (i.e. good food wasted,
silverware in trash, amount of glass breakage, etc.).

26.. i
Office paper recycling, including front desk, hostess station and cashier, increases significantly when collec-
tion begins at each desk. Employees sort recyclable paper into special containers beside or on their desks and
then empty them into central collection containers located throughout the building. Multiple containers may
be provided to sort multiple grades of paper.

Central collection containers should be placed in convenient locations, close to areas where materials are
generated, Key locations include: all kitchen areas, bars, offices, copy room and store room. At least one
central container for every working area is recommended. The size of container must be appropriate for the
number of guests and employees served, amount of recyclables generated and collection frequency. Recy-
cling containers should be clearly labeled to avoid any confusion. Trash cans should also be available at
those sites in order to minimize unwanted trash (contamination) in recycling containers.

ests can use them.

A designated storage area is required to store the materials to be recycled. This area should be easily acces-
sible to both your recycling service and to those responsible for transferring recyclables from the central
collection bins. Do not overlook available outdoor locations. Containers should have tight fitting lids or
covers and may need to be in an enclosed area if outdoors.

Recycling dealers require that corrugated cardboard cartons be broken down or baled. Balers may be pro-
vided by the recycler, purchased or rented, depending upon circumstances. Balers are available in various
sizes and may be placed either indoors or outside in a covered area. Use of a baler significantly reduces the
amount of space required to store cardboard and paper waste and saves time by eliminating the need for
employees to break down cardboard boxes.

Recycling Program, Part 4:

Obtain containers

Storage containers may be provided by your hauler or available for lease as part of their service. Containers
are also available through a variety of other sources. Information can be obtained from the Full Circle
Resources consultants. A wide variety of recycling container styles are available. Any container, such as a
55 gallon drum, may be affixed with the recycling logo for use as a recycling container. Your hauler will
inform you of any special requirements.
Step 3: Determine Purchasing Policies and Practices
The final waste reduction strategy is to purchase wisely. The purchasing director and the team should review
purchasing policies and practices to ensure that, when possible, items purchased:

contain recycled materials

o are reusable and/or recyclable
o use minimum packaging

Recycled products do not always cost more than other products. While paper made from recycled fibers has
traditionally been more expensive than virgin paper, now it is competitively priced. With recent improve-
ments, there’s no need to sacrifice quality when buying recycled products.

Many opportunities exist to use the restaurant’s buying power to reduce waste and encourage the growth of
recycling markets. The team might contact current and new suppliers to discuss alternative products that
meet your new purchasing criteria.

You may wish to establish preferential purchasing policies, including:

o Telling all suppliers that your restaurant is committed to the environment and encouraging them
to participate in waste prevention and recycling

o Reviewing existing purchasing policies to be certain they do not exclude the use of recycled
materials and/or products designed to be reused or recycled

o Modifying policies to promote procurement of products that: 1) are designed for long life (e.g.
have long warranties and available repair services), 2) can be reused or recycled, 3) are made
from recycled materials, and 4) have minimal packaging, if any

o Providing a policy statement to your purchasing manager

Allowing price preferences for durable, reusable, repairable and recycled products, even if more
expensive than comparable virgin items

Setting specific percentage goals for the amount of recycled products to be purchased. Goals are
often met by purchasing recycled content paper and cardboard

Requiring that certain items have a minimum percentage of recycled content

o Allowing dual track bids from vendors offering recycled products and those offering virgin
products, so each department has a choice in meeting their needs

o Placing smaller orders to avoid shutting out manufacturers of recycled products who may be able
to fill only part of an order

o Purchasing recycled products in bulk beyond the needs of specific jobs? to decrease price
When close product comparison is required to make purchasing decisions, technical assistance is available
through Full Circle Resources. Consider these factors in the evaluation process:

0 product lifespan
0 warranty
0 purchase price
0 repairability
0 reusability
0 annual cost
0 safety
0 toxicity
0 labor requirements
0 weight and volume of waste
0 recyclability
0 recycled content

Find out more about recycled products through the Buy Recycled Business Alliance. This organization
educates about the value, reliability, and performance of recycled content products - at no cost to members,
More information is available through Full Circle Resources.

Phase in your purchasing efforts. Many recycled content products are widely available and can be ordered in
volume to suit your needs right away. Other items may vary in supply, but don’t be discouraged! Maintain a
regular dialogue with your suppliers so you can purchase recycled products as they become available.

Keep accurate records of recycled product purchases to identify successes and failures. Stay abreast of
market developments and conduct annual reviews of your recycled product purchases, including information
on purchases by grade, volume, price, and availability.
Once you have designed your waste reduction campaign and made the necessary arrangements, it’s time to
make it happen! A successful waste reduction campaign relies not only on all the careful planning, but also on
everyone’s participation. To achieve a high level of participation, everyone must believe in the campaign, know
exactly what to do, and be reminded often. It is environmental awareness that will help your campaign catch on
among your diverse employee groups. A variety of educational materials and programs is available through
Full Circle Resources.

Step 1: Notify Personnel

It is essential that all employees are informed about the campaign and the importance of their involvement.
To emphasize the campaign’s high priority, begin with an announcement and endorsement from the owner or
general manager. This will demonstrate that the campaign has full management support and is a high priority
for the restaurant. It will also capture employee interest and generate momentum for the campaign.

The announcement should:

0 introduce employees to waste reduction

0 explain how waste reduction can benefit both the restaurant and the environment
0 describe the goals of the campaign
0 outline the design and implementation stages of the campaign
0 explain the potential for revenues and savings and where they will go
0 courteously ask for participation
0 provide dates and times of orientation sessions and who should attend each one
0 list team member names and numbers to contact with questions, ideas, needs, or comments
0 ask for suggestions and volunteers to help with implementation
0 clearly but briefly explain each component of the campaign, what is expected of them, and the
ease with which the procedures can be incorporated into daily routines
list what is and is not acceptable for recycling
include a reminder list and ask each employee to post the list in their area

The announcement should include information, such as phone numbers and instructions, to keep on file.
Encourage staff to report overflows, ask questions, or request special assistance when they anticipate generat-
ing large amounts of recyclables. To reduce paper, the announcement should be double-sided or printed on
the back of used paper. Employees who use electronic mail can be notified in this format rather than hard
copy.
 SAMPLE KICK-OFF MEMO

TO: All Employees

FROM: The General Manager

SUBJECT: Waste Reduction Campaign

Our restaurant will soon begin a waste reduction campaign. Our goal is to reduce the amount of
waste generated and to recycle everything possible. This program presents a rare opportunity for
everyone to contribute to a significant environmental improvement effort.

By reducing our waste and recycling, we can eliminate over half of all the waste that we currently
send to the landfill. Sale of our recyclables will net revenues of approximately $XX per ton. This is
in addition to the fact that recycling conserves energy and natural resources and protects our over-
flowing landfill space. 50% of the revenues generated will be used for an employee appreciation
event and 50% for restaurant improvements.

The waste reduction and recycling program will be simple; only small changes in our work habits
will be required. Each of you will be asked to incorporate a few waste reduction measures into your
daily routine. These measures are listed on the attached reminder sheet.

A series of orientation sessions will be given to acquaint each of you with the campaign. A schedule
of these is attached to this memo. Please plan to attend one of these sessions. Within the next week,
program coordinators will set up the recycling stations. The attached list specifies what we will be
recycling. Please familiarize yourself with this information.

The success of this program depends on your cooperation. If you have any questions, ideas, needs,
or comments regarding the waste reduction campaign, please contact one of the waste reduction
team members listed below.
Step 2: Orientation Sessions
Depending upon the size of your restaurant and the complexity of your waste reduction campaign, you may
be able to effectively educate all employees by circulating memos or holding informal meetings. Larger
restaurants or more complex campaigns might require a full-scale training program. You may want to hold
sessions for management first. Orientation sessions should be as convenient as possible for all employees,
and should be mandatory. Avoid scheduling orientation sessions when staff may not be available. Reminder
posters are helpful to advertise the orientation sessions. It may be necessary to provide bilingualinformation.

Orientation sessions should last no more than one-half hour, unless the waste reduction campaign is complex or
there are many questions. Be sure employees are aware of exactly what is expected of them, the options being
implemented, acceptable materials, changes in work patterns or equipment, and expected benefits. They must
be well informed about any changes in system or equipment functions. Finally, waste reduction training should
be incorporated into your new employee orientation program.

Step 3: Continued Promotion

Ongoing education and visibility is important since the employee turnover rate is so high in the restaurant
industry. Keep employees apprised of the campaign’s status and actively encourage their participation by
regularly circulating and/or posting updates and reminders. Employees will feel a greater stake in the cam-
paign if they receive frequent updates on the quantity of waste being reduced, reused, or recycled; the re-
cycled products being purchased; and the cost savings that have resulted. These reports also might impress
management, increasing their commitment to the campaign. Be sure to respond quickly to employees’
questions and suggestions.

A great way to accomplish this is to designate a bulletin board in a prominent place where each employee
will see it every day. More than one such area may be required in larger restaurants. You will want to use
this space in an eye-catching manner and post information in a format that can be quickly digested. Addi-
tional ways to get your message across include presentations or discussions at staff meetings, articles in
employee newsletters, and notices on electronic mail.

Topics to address might include:

0 reminders of proper procedures

0 notices of changes in operation
0 highlights of new recycled products
0 participation rates
0 quantities of recyclables that are collected
0 revenues earned
0 disposal cost savings
0 problems/solutions
0 requests for input (including suggestion sheets on bulletin boards)
0 quotes of support from upper management
0 departmental waste reduction success stories
Another method of promoting your campaign is visibility. Strategically placed posters and signs will serve
multiple purposes by creating interest as well as reminding and informing. Managers or supervisors could
sign the posters to endorse the campaign. Poster examples are:

lists of acceptables/not acceptables posted above all central recycling containers

a sign posted over each central container showing the number of trees saved (and other savings)
every time the container is filled (one tree for every 120 pounds of paper)
posters over copiers reminding about double-sided copying and about making only as many
copies as necessary
0 signs at printers and in computer rooms, encouraging on-screen editing
0 notices in the mail room and receiving, reminding to reuse and recycle packaging
0 invitations to special “open” waste reduction team meetings, where employees can participate
and offer input
before and after photographs of trash and recycling areas

You might also consider holding special events, such as:

0 slogan or logo contests

0 incentive awards to employees most committed to waste reduction
0 offering rewards for suggestions that are implemented
0 special seminars on environmental topics

Promotional materials are available from your Full Circle Resources consultants.

Step 4: Publicizing Waste Reduction Success

Spread the good news! Publicize your waste reduction success internally throughout the restaurantant.
Publicize your waste reduction success to your clients and customers by highlighting it in brochures, presen-
tations, advertisements, press releases, signs, or other promotional materials. Publicize your success to the
community through business associations, community meetings and newsletters. Remember that “being
green” is good for your bottom line - more and more people consider environmental responsibility to be an
important quality in a business.

Your restaurant can encourage group lunches/dinners by offering to present your waste reduction campaign
as a meeting topic or program. You can even offer a tour of your successful operation. The ability to con-
duct a recycling seminar is a great selling tool!

Be sure to apply for an Environmental Excellence Award through the Environmental Excellence Campaign.
Each year Environmental Excellence Awards are given to organizations that make outstanding efforts for the
environment. Hotel and Restaurant categories have been added for the 1995 Environmental Excellence
Campaign. Award winners receive publicity for their efforts.

The hospitality industry’s waste reduction efforts are receiving great coverage in the media, both locally and
nationally. Reports have appeared on CNN, “NBC Nightly News”, “CBS This Morning”, Monitor TV, the
New York Times, USA Today, Business Week, Good Housekeeping, Metropolitan Home, and numerous
hospitality, environmental, business and consumer trade publications.
:ic
Waste reduction is a dynamic process. Once the campaign is underway, the team should evaluate its effec-
tiveness to ensure that goals are being met. Monitoring the success of your waste reduction campaign
involves determining necessary adjustments by:

0 reviewing campaign goals to see if they are being met

soliciting employee feedback
analyzing waste prevention measures to see if they have been effectively implemented
0 evaluating progress in the purchase of recycled products
0 monitoring participation in recycling
0 reviewing collection procedures

Campaign monitoring is an ongoing effort of the waste reduction team. Team members should:

express appreciation for waste reduction efforts

address wasteful activities
routinely screen wastebaskets for the presence of recyclables
ensure that recycling container locations are kept neat and orderly
ensure that central containers are emptied regularly
screen containers for excess contaminants
distribute reminders to those not participating in the campaign
adjust recycling collection frequencies, container locations, and collection routes as necessary

Feedback from employees at all levels should be formally solicited at staff meetings and through a feedback
form. The form should be simple but comprehensive, so that each employee will provide a full evaluation of
the waste reduction campaign.

In addition to ongoing campaign monitoring, full reviews should be conducted on a semi-annual or quarterly
basis. Conduct your first review one month after the campaign has started. These reviews will evaluate your
restaurant’s progress toward meeting your waste reduction goals. You may want to refine or expand them at
this time. Consider establishing some long-term goals based on your experience. In addition, you will need
to develop a plan of action to address needs that became evident during the review.

The campaign coordinator should track the progress and effectiveness of the recycling efforts by recording:

0 recovery and participation rates

0 campaign operation costs
o revenues from the sale of recyclables
0 amount spent on products with recycled content
0 campaign problems, solutions, and successes

These records may provide information for ongoing publicity memos for guests and employees, progress
reports for management, and help determine the average quantity of recyclables recovered per employee. All
these data help portray the success of the campaign and generate additional interest and involvement. Appen-
dix D presents a method for evaluating the cost-effectiveness of the waste reduction campaign.
 SAMPLE RECYCLING REMINDER NOTICES

striving to recycle all office paper, corrugated cardboard, aluminum cans, bottles and newspaper.
Recycling saves energy, conserves natural resources, extends the life of landfills and reduces air
and water pollution.

Please help promote our commitment to recycling by placing all recyclables (listed on reverse) in
a designated container for recycling. If your work area/department does not have a recycling
container, or needs additional containers, please contact a member of the waste reduction team,
listed below.

Thank you for your cooperation.

Congratulations! You are doing a great job recycling in your area!!

Your recycling efforts save energy, conserve natural resources, extend the life of landfills and
reduce air and water pollution. Please continue your good work by encouraging co-workers to
follow your excellent example.

Please contact a member of the waste reduction team, listed below, if you need additional contain-
ers or have any questions or suggestions.

Thank you again for your participation. Together we all make a great team!
The following materials were consulted in the preparation of this manual, and are available through Full
Circle Resources:

Business Guide for Reducing Solid Waste. U.S. Environmental Protection Agency, Office of Solid Waste and
Emergency Response, November 1993. EPA/530-K-92-004.

Eat, Drink, and Recycle. Greater Chicago Recycling Industry Council, June 1994.

50 Simple Things Your Business Can Do to Save the Earth. Tlte Earth Works Group. Earth Works Press,
Inc., Berkeley, California, 1991.

The Green Business Letter, The Hands-On Journal for Environmentally Conscious Companies. Tilden Press,
Inc.

Office Paper Recycling, An Implementation Manual. U.S. Environmental Protection Agency, Office of Solid
Waste and Emergency Response, January 1990. EPAl530-SW-90-001.

Office Paper Recycling Guide. National Office Paper Recycling Project, The United States Conference of
Mayors, 1991.

Recyclingfor Profit: The New Green Business Frontier. David Biddle. Harvard Business Review, Novem-
ber-December 1993. Reprint Number 93601.

Source Reduction Now, How to Implement a Source Reduction Program. Kenneth Brown, Minnesota Office
of Waste Management, St. Paul, Minnesota, February 1993.

Waste Prevention - It Makes Good Business Sense! U. S. Environmental Protection Agency, Office of Solid
Waste and Emergency Response, September 1993. EPA/530-F-93-008.

Waste Prevention Pays 08 Companies Cut Waste in the Workplace. U.S. Environmental Protection Agency,
Office of Solid Waste and Emergency Response, November 1993. EPA/530-K-92-005.

Waste Prevention Tools at Work. Jean Bonhota!, Cornell Waste Management Institute, Sherri Conway,
Recourse Systems for the Environment, and Lynn Leopold, Tompkins County Solid Waste Management
Division. Come!! University Media Services Resource Center, May 1994.

Waste Reduction and Recycling Manual. Greater Kansas City Chamber of Commerce, Transportation,
Energy & Environment Department.

Waste Wise, EPA ‘s Voluntary Program for Reducing Business Solid Waste. U. S. Environmental Protection
Agency, Office of Solid Waste and Emergency Response, October 1993. EPA/530-F-93-0 18.
The Environmental Excellence Campaign
The Environmental Excellence Campaign is another grant-funded project of Bridging The Gap, the organiza-
tion conducting the Full Circle Resources project. The purpose of The Environmental Excellence Campaign
is to encourage, recognize, and reward environmental improvements. The goals of The Environmental
Excellence Campaign are the same as those of Full Circle Resources - to reduce waste, recycle, and pur-
chase recycled products. As a Full Circle Resources participant, you are automatically an Environmental
Excellence Campaign participant as we!!. You will be contacted by and will receive some information from
The Environmental Excellence Campaign. As a participant in this project, you can apply for awards for your
environmental improvements. The Environmental Excellence Campaign and its participants regularly
receive publicity and promotion.

WasteWi$e is the EPA’s voluntary program for reducing business waste. It is a free technical assistance
program similar to Full Circle Resources. Bridging The Gap, the organization conducting the Full Circle
Resources project, is also the local contact for WasteWi$e. By your participation in Full Circle Resources,
you are meeting a!! the requirements of WasteWi$e membership.

The EPA developed WasteWi$e to help businesses take cost-effective steps to reduce solid waste.
WasteWi$e challenges businesses to prevent waste, recycle, and buy or manufacture recycled products.
WasteWi$e also provides an opportunity for your firm to be viewed by peers and customers as a leader in
environmental initiatives. The benefits of WasteWi$e membership are:

EPA will provide technical assistance via a hotline and electronic bulletin board, “how to”
publications, lessons from other companies, and regular program updates.
Successful waste reduction efforts will be highlighted in EPA documents, business magazines,
environmental journals, and trade publications.
o Participating companies may use the WasteWi$e logo in their advertising.

To participate in WasteWi$e, you should obtain the necessary information from Full Circle Resources, and
sign up. The EPA will provide information similar to that contained in this manual, as we!! as targeted
technical assistance. They will ask you to inform them of your waste reduction efforts and results.

Buy Recycled Business Alliance (BRBA)

Among the services provided are large workshops and development of industry-specific guidebooks that will
focus on different materials. BRBA was founded with 25 companies and three trade associations; two years
later there are more than 900. Office supply company sales of recycled content products are now between I4
and 20 percent. It is possible in today’s marketplace to buy recycled, stay within a budget and buy products
that offer equal or superior performance and reliability. For businesses needing assistance to implement a
cost-effective program and to locate recycled content products, the BRBA can save time and trouble.

Missouri Market Development Program

The Missouri Market Development Program is a statewide business resource program administered by the
Environmental Improvement and Energy Resources Authority (EIERA), an arm of Missouri’s Department of
Natural Resources and Department of Energy. Its aim is to coordinate with other resources to provide financial
assistance and information to businesses in the area of environmental concerns. Its latest program is the Mis-
souri Buy Recycled Initiative, a campaign to encourage businesses to buy products with recycled content
by providing information on product availability and cost.
Missouri Recycling Association (MORA)
The Missouri Recycling Association is a broadly based network of people and organizations that provides
information and technical support to help consumers, businesses and governments reduce waste, recycle, and
buy recycled products. MORA provides a statewide forum for sharing information through workshops, meet-
ings, and a quarterly newsletter. It is also an affiliate of the National Recycling Coalition (NRC), the nation’s
largest membership organization representing diverse interests in the recycling and environmental fields.

RECYCLING CENTERS
Managed by Bridging The Gap

Weekend Cent- Once a Month

Hours: 8:00 AM - 4:00 PM Hours: 8:00 AM - 4:00 PM

For more information on the weekend Recycling Centers, please call 561-1090.

Full Time Center

Hours:
Monday - Friday IO:00 AM - 6:00 PM
Saturday & Sunday 8:00 AM - 4:00 PM

Kansas City Community Recycling Center

Chouteau & Deramus
2 block north of Front Street
Phone: 483-6554 FRONT STREET
Energy Efficiency
Electricity
0 Energy efficient appliances
0 Occupancy sensors to control light, a/c, heat.
0 Key switches to control power supply to a/c and heat
0 Use shades and other window treatments to keep heat out
0 Use fluorescent lighting with reflectors in lobby and hallways
0 Exit signs - retrofit with fluorescent, replace with LED
0 Install open-door buzzers on walk-in refrigerator doors
0 Install plastic air curtains and air blowers over walk-in refrigerator doors
0 Disconnect lights or remove bulbs in dessert and salad refrigerators in kitchen
0 Use convection ovens instead of conventional ovens when possible
0 Exterior lighting - high-pressure sodium (yellow light) - parking lot; metal halide (natural light) -
parking lot, walkways; mercury vapor (soft blue-white, moonlight) - parking lot, walkways; all
are 50- 1500 watts
0 Parking lots, walks, on a solar timer
0 Install timers on hood fans, exhaust systems and hood lights
0 Ceiling fans, reversible
0 Install electronic ballasts and new bulbs when you put in reflectors
0 Ice machines and soft-drink machines in shaded areas
0 Motion sensors to turn lights on and off where appropriate

Water
0 Use a booster heater for dishwashers
0 Insulate hot water holding tanks and hot and cold water pipes
0 Assign responsibility for turning off lights and equipment
0 Conduct a water audit and find out which faucets are leaking and/or need low-flow aerators
0 Install low-flow sink aerators
0 Consider automatic sensors to shut faucets off automatically
0 Conduct toilet audit, then-install water-saving diaphragms, toilet dams, or low-flush model toilets
(1.6 gpm)
0 Manual, pre-wash dishwashers use between .8 and 2.5 gallons per minute (gpm), while automatic
units ordinarily use between 3 and 6 gpm
0 Consider heat recovery equipment on large air conditioning units to preheat water
0 Commercial, conveyor-type dishwashers should have an electric eye, so that water only flows
when dishes are in conveyor
0 Most modem dishwashers recirculate the final rinsewater to the first rinse or wash or the next
cycle
0 Replace water-cooled ice machines with air-cooled ice machines
0 Older water-cooled ice machines can be connected to your building’s recirculating cooling water
system if your system has the capacity
 o Sprinkler system - on a timer, monitored for leaks
o Gray water (not drinkable) used for watering landscape
o Water during the cooler parts of the day (before 10 a.m. and after 5 p.m.) to minimize evapora-
tion
o Direct rainwater from downspouts into gardens
o Native landscaping plants or “xeriscaping”

Alternatives for Disposables

0 Limit amount of paper information
o For foods being taken out of restaurant, use paper bags and covers only when requested, and then
use bags made of unbleached recycled paper with the highest amount of post consumer recycled
content available
o No paper doilies
0 Water glasses, no paper cups or covers
o Reduce the price of beverages for consumers who supply their own reusable cups
o Eliminate the use of lids on disposable cups for beverages consumed in restaurant
o Use cloth napkins instead of paper
o Serve milk from self-service machines into reusable cups instead of individual cartons
o Use reusable towels for cleaning
o Plastic or linen tablecloths instead of paper placemats
o Require food preparation staff to wear cloth uniforms, hats and aprons
o Soda fountains instead of individual containers

Reduce, Reuse, Recycle!

0 No individual packets of sugar, butter, jam, etc.; use refillable condiment dispensers
0 Reuse ice for plant and landscape watering
0 If you serve carbonated beverages from a beverage gun or dispenser, ask for reusable syrup
canisters rather than the bag in the box alternative
0 Use reusable coasters (or nothing at all) instead of paper napkins when serving beverages
0 Use bulk straw dispensers instead of individually wrapped straws
0 Recycling - Aluminum, bi-metal cans, glass, paper, plastic, cardboard, food scraps and grease
0 Compost or recycle food waste
0 Donate excess food to shelters
0 Menu printed on placemats
0 Advertise without paper, when possible
0 If menu changes frequently or daily specials are offered, use a chalk board or dry erase board
0 Charge a deposit for bottles and cans removed from the area
0 Consider half-portions
0 Recycled, biodegradable, unbleached paper products
0 Share cost of baler with neighboring businesses
0 Use grease traps
0 Note on menu: “If you’d like a glass of water, just ask.”
0 Avoid using battery-operated appliances
0 Minimize use of supplies, rather than use “as recommended”
Purchasing Policies
0 Purchase local products (cuts down on overall cost to environment from transportation, shipping,
etc.)
0 Buy precycled - quality, local, bulk, simplicity, energy-efftcient, minimal packaging
0 Select vendors who have made environmental considerations
0 Buy recycled paper products
0 Repair equipment rather than buy new and rent equipment that will be rarely used
0 Develop a questionnaire for prospective vendors
0 Require vendors to offer products with minimal packaging
0 Require vendors to pick up packaging the day after delivery
0 Evaluate all packaging coming in to determine parts that could be eliminated or reduced
0 Require all packaging to be made with highest amount of post-consumer recycled content
available
0 Return containers to suppliers
0 Exchange chemical drums
0 Contact Buy Recycled Business Alliance for a listing of recycled products
0 Reuse packaging materials
0 Make packaging materials or use shredded paper, popcorn, etc.
0 Ask suppliers to investigate use on non-toxic inks for printing on packaging
0 Good planning for ordering, shipping/handling, storage, portion and inventory control
0 Request unwaxed, unlined corrugated cardboard containers (totally recyclable)
0 When moisture barrier is needed, request a plastic liner which can be removed, or a recyclable
alternative
0 Buy in concentrate or bulk form

Maintenance and Cleaning

o Complete caulking and weatherstripping - installed and maintained
o White ceilings with least texture reflect the light
o Service gas boilers and water heaters twice a year
o Ensure that all refrigeration units are sealed properly in order to contain environmentally-harmful
coolants
o Clean furnace filters and tune furnace regularly
o Service all gas-cooking equipment at least twice a year
o Use 100% natural, biodegradable pest control and fertilizers
o Compost or sell clippings as mulch
o Clean grills and grease filters daily for greater heat transfer
o Use cleaning products that are non-toxic, phosphate-free and biodegradable
o Use non-hazardous all-purpose and concentrated cleaners
o Provide staff with instructions on how to use cleaners
o Use newspapers with vinegar and water to clean windows
Baler - Compactor used to compress recyclables into bundles, reducing the volume.

Biodegradable - Able to be broken down into basic elements and compounds by micro-organisms.

Brokers - Purchasers who arrange sales of waste materials or processed waste to processors or inanufactur-
ers.

Chlorofluorocarbons (CFCs) - Chlorine-based compounds used in aerosols, coolants in refrigerators and air
conditioning, in fire extinguishers, and as solvents; contribute to ozone-layer depletion.

Cornposting - Controlled decomposition of organic matter to produce a fertilizer or soil amendment.

Contaminant - Any non-acceptable material mixed in with recyclables, even if it is recyclable on its own.

Corrugated - Cardboard. In recycling language, these boxes are known as Old Corrugated Containers
(OCC).

Disposal - Handling of solid waste for which no further use will be made.

Environmentally Friendly - An ambiguous term that refers to goods and services that have less negative
impact on the environment than others; should include consideration of production, packaging, use and
disposal.

Front-end Hauling - Smaller bins picked up by waste haulers; one price charged for pick-up and disposal.

Incineration - High-temperature combustion that produces gases and energy as a by-product of burning
waste.

Landfill - A system of waste disposal in which the waste is buried between protective lining material such as
plastic and compacted clay (formerly known as a garbage dump).

Market - A factory or distributor that buys materials recovered by a recycling program.

Package - A material or item to protect, contain, or transport a product or attached to a product for marketing
or information purposes.

Polystyrene - A type of plastic foam used in disposable food containers such as coffee cups, plates, quick-
service and egg cartons.

Post-Consumer - Recycled content that comes from materials that have actually been used by consumers.
Many recycled products are made from factory scrap, which is good since it keeps that material out of the
landfills.

Pull - Removing a load of waste or recyclables from your shipping dock.

Recyclable - A material intended for the recycling process. On a packaging label, recyclable only means that
a technology exists to recycle this material. It doesn’t mean local haulers have a market for it.
Recycle - Any process by which materials that would otherwise be disposed of are collected, separated or
processed, and then returned to the economic mainstream in the form of raw materials or products.

Recycled - Manufactured with recycled instead of virgin materials. Might or might not be post-consumer.

Recycled Content - The proportion of the package’s weight made from recycled material.

Recycled Material - Reprocessed post-use and scrap material.

Reduce - To practice source reduction.

Reuse - Using a product more than once, whether for its original purpose or for another purpose.

Roll-cart - A wheeled container such as a dumpster or smaller container.

Roll-off - A large box designed to “roll-off’ and “roll-on” to a truck. It can hold 20-40 yards of material and
can be subdivided into 3 or 4 compartments so that several materials can be collected simultaneously without
commingling.

Solid Waste - Waste materials disposed of in essentially their original form by landfill or incineration.

Source Reduction - Reducing the amount of waste that must eventually be discarded. This includes mini-
mizing the volume of products, minimizing the toxic substances in products, and extending a product’s useful
life. Also referred to as waste prevention.

Source Separation - Keeping different materials apart from the start, rather than trying to sort them after
they’ve been mixed up.

Tip Fee - The cost to dispose of waste at a disposal facility such as a landfill.

Waste Audit - A process that examines a waste stream, identifies its components, and makes recommenda-
tions on how to reduce, reuse, recycle, and better manage the waste stream.

Waste Disposal Facility - A facility for handling solid waste for which no further use is to be made. Options
are landfill and incineration.

Waste Generation - The act or process of producing solid waste.

Waste Minimization - Any action to divert material from waste disposal facilities.

Waste Prevention - Minimizing the amount of waste generated by taking preventive measures.

Waste Reduction - Minimizing the amount of waste sent to the landfill, by implementing both waste preven-
tion and alternative disposal (e.g. recycling).

Waste Stream - All the trash you and your establishment generate.

Yard - A cubic yard is the basic unit of measurement in the waste business.