SOLID WASTE

DPPEA Documents

• A Fact Sheet for Restaurant Waste Reduction
  Tips for food vendors on how to reduce, reuse and recycle much of their waste stream including food waste, oil and grease and solid waste.

Other Materials

• Recycling Guidebook for the Hospitality and Restaurant Industry
  This guidebook provides steps for restaurants and hotels to follow to implement a waste reduction and recycling program.
• Restaurant Waste Reduction Manual
  This restaurant waste reduction manual provides a step-by-step approach to developing a waste reduction campaign.
• Food for Thought: Waste Reduction in the Restaurant Industry
  This handbook offers suggestions for how restaurants can become more environmentally sustainable through source reduction, recycling and energy conservation programs.
• Louisville/Jefferson County Green Plate Waste Reduction Certification Program
  This checklist illustrates the many actions food vendors can take to become more sustainable.

Other Slide Presentations

• Waste Reduction for the Food Service Industry
  Tips for food service vendors on how to save green by going green.
• Waste Issues Spotlight: Restaurants, Bars and Food Service Operations
  This slide presentation offers pollution prevention (p2) techniques for food vendors.

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