T I P SHEET

Hotels and Motels Hotels and motels should recycle the "wet" and "dry" materials received through their offices, guest rooms, restaurants, and cafeterias. Dry recyclables, from offices and guest rooms, include different grades of paper discarded. Wet recyclables, from the restaurants and cafeterias, include cans and bottles as well as food waste which can be used for pig chow or for composting. Steps for Successful Recycling: 1. Set up appropriate recycling programs in administrative offices, food service areas, guest rooms and public areas. It is best to concentrate on areas that produce significant amounts of particular materials. 2. Walk through the facility noting what type of waste is discarded in each area. A walk-through will help you determine which types of bins are needed. Typical programs are likely to involve some of the following: Administrative and office areas - office paper, corrugated paper or cardboard, other paper, cans, bottle. Food and beverage /laundry - cans, bottles, plastic containers, corrugated cardboard. Guest rooms - newspaper, magazines, bottles, cans. Public areas - newspaper, magazines, bottles, cans. 3. Make sure that bins in public areas are well-marked. It is best to choose bins with specialized openings, such as a hole for cans or a slot for newspapers, for these areas. 4. Inform employees about proper recycling procedures. Issue a memo, throw a kick off party and explain any separation procedures when you distribute bins. 5. Set up a log book or a receipt system to record the volume of recyclables leaving the premises. This will enable you to receive proper compensation for your materials and to take appropriate action if volumes decrease. 6. Include recycling information in your orientation for new employees and in guest information packets. 7. Explain the overall recycling program to your janitors, and use them as your eyes and ears. Have them inform you of any areas with major contamination problems, and follow up with improved recycling education in these areas. 8. After policies have been established, train janitorial staff by showing them what to do with new bins, how to collect waste separately and where to bring separated materials. For a 24-hour operation, plan pick-ups on appropriate shifts so that you do not have a problem with overflowing bins. 9. Be sure that your grounds crew knows to keep yard waste separate from other waste. 10. Ask your waste hauler for advice about keeping recyclables and wet waste separate. Depending on the company's trucks and equipment, your hauler may want to give you separate containers for trash and recyclables. 11. Remind employees to keep food waste out of recycling containers and trash. Food waste should go down the garbage disposal or be handled separately from trash and recyclables.