Waste Reduction Fact Sheets on ...

Restaurants

General Tips

• Buy products in bulk to minimize the amount of packaging. However try to avoid waste through spoilage by purchasing only what you need.
• Examine the possibility of composting all leftover and off-spec food waste. This can be accomplished by purchasing an in-vessel or standard composter, or giving the produce waste to staff to place in their home units. Use finished compost on-site, or give it to staff or others who may be interested (e.g. customers, local nurseries). If this is not feasible investigate local markets such as farmers or centralized composting facilities (contact local municipality for a list of viable markets).
• Install hand dryers or linen roll towels in the bathroom in place of paper towels.
• Install water-saving devices wherever possible.
• Purchase products in refillable, reusable or at least recyclable containers, and ask your suppliers to take back containers.
• Set up an in-house recycling program for all blue box materials including cans, glass containers, newspapers, fine paper, plastic and aluminum foil.
• Implement a "first-in, first-out" inventory to reduce off-spec materials. Many expired products and leftover food may be reused by staff, food banks, etc.
• Purchase phosphate-free detergent/dish washing soap, and non-hazardous cleaning products.
• Purchase energy-efficient appliances, including a refrigeration unit that does not use CFC's.
• Ensure staff are aware of and familiar with all company waste reduction programs, policies and objectives. Keep them informed. Set up a staff waste reduction committee.

Kitchen

• Set up a system to collect all grease, fat, and possibly meat and bone scraps. Then contract a rendering facility to pick up the materials for use in the manufacturing of animal feed and tallow.
• Implement a preventative maintenance program for all kitchen appliances and equipment.
• Prepare and cook only what is needed.
• Turn off all appliances when not in use.
• Sell or give leftover food to staff or food banks.
• Reuse vegetables and meat trimmings in soup.
• Purchase reusable coffee filters.
• Make sure the dishwasher is full before using it, and purchase one that's energy & water- efficient.
• Use an energy-efficient microwave to reheat soup, and other meals instead of the stove or oven.

Dining Room

• Offer smaller sized portions at a reduced price for those who want them.
• Discourage the use of straws, paper napkins, and disposable stirring sticks.
• Provide bulk, refillable containers for cream, sugar, ketchup, mustard, and salt and pepper.
• Only give out water to those who request it.
• Turn down thermostat after hours, or install a programmable thermostat that will adjust temperature automatically.
• Promote your program to customers, tell them what you have done, why you are doing it, the goals you have attained, & listen to any suggestions they may have.
• Use cleaning rags not paper towels.
• Use linen tablecloths and napkins in place of disposable ones.
• Install energy-efficient halogen or fluorescent lights.
• Turn off lights when not in use.

Bar

• Purchase bar mixes, juice, iced tea, etc. in concentrate form to minimize packaging.
• Dispense soft drinks and beer from bulk containers (e.g. beverage gun and "on tap beer" from kegs). If you must serve beverages and/or beer from bottles or cans, recycle them.
• Use reusable coasters and ash trays.
• Purchase wooden stirring sticks and paper napkins made from 100% recyclable paper fibres, if you have to use disposable napkins and stirring sticks, and compost them both after use.
• Only provide straws and stirring sticks if requested.
• Minimize the use of wasteful giveaways from suppliers (e.g. beer coasters, magnets, etc.).

For Additional Information Contact The Following:

Local Municipality

Ontario Waste Exchange
2395 Speakman
Dr. Mississauga,
Ontario L5K 1B3
(905) 822-4111

Recycling Council of Ontario
215 Spadina Ave., #407
Toronto, Ontario
M5T 2C7
(416) 657-2897

Ministry of Environment and Energy
Public Information Centre
135 St. Clair Ave.W
Toronto, Ontario
M4V 1P5
(416) 323-4321
1-800-565-4923

Ontario Restaurant Association
121 Richmond St.
West, Suite 1201
Toronto, Ontario
M5H 2K1
(416) 359-0533
1-800-668-8906

Reference Materials:

1. Refer to additional Fact Sheets on a variety of industrial, commercial and institutional sectors (automotive, commercial printing, etc.), and various business operations (e.g. offices, cafeterias and lunch rooms, etc.) available from your local municipality.
2. Canadian Restaurant and Foodservices Association publishes, "Going Green Without Seeing Red", an environmental guide for the food services industry, 80 Bloor St. W., Suite 1201, Toronto, ON, M5S 2V1, 1992, (416) 923-8416 or 1-800-387-5649.
3. Metro Vancouver publishes "Food For Thought", Waste Reduction in the Restaurant Industry, Vancouver, B.C, (604) 451-6575.

The Recycling Council of Ontario's e-mail address is: rco@rco.on.ca.