Without consistently available infrastructures to support recycling and composting of foodservice packaging products, the vast majority of these products end up in landfills. You want to be greener, but with the infrastructure hurdles, what’s a foodservice operator to do?

 Here are a few tips to get you started:

1. Recycling and Composting Infrastructure. Recyclers accept different materials from one community to the next, so know what your recycler will and won’t process. As I’ve mentioned before, commercial composters that accept foodservice waste are not plentiful, but you may be able to work with a composter to get them to start taking your food organics and compostable packaging. You might even be able to partner with a local green group or other restaurants in the area to compost some of your waste. Zero waste zones are springing up around the country, like the one in Atlanta that is helping put operators in touch with local resources and implementing new operating procedures to reduce all types of waste. Check with your waste hauler for what’s happening in your community and what they will take. Also, earth911.com and findacomposter.com allow you to easily search for what’s recyclable and compostable in your area.

2. Collection. Once you understand the disposal options available to you, the next step is to determine how you can collect the single-use products within your operations and get them into the right disposal stream. This is a challenge. Let’s face it, a lot of recyclable and compostable foodservice items end up in the trash – especially those that walk out the door with your patrons.

Recyclable Items: Think about where and what to collect. Do you only want to collect items for recycling generated in the kitchen and receiving area such as corrugate, strapping, glass, aluminum, rigid containers from mayonnaise, ketchup, water and soda bottles etc., or do you want to implement recycling in the front of the house so your patrons can participate? Front-of-the-house recycling definitely is more challenging, but it can generate goodwill with the customer who wants to do something with their single-use items, bottles and cans other than place them in the trash bin.

Compostable Items: Again, think about where and what to collect. If you are going to collect food organics in the back of the house then adding compostable foodservice items should be easy if the composter takes them. Not all do, so make sure you check.

Better sorting and collection means having the right bins and taking steps to educate your patrons. You may have to try out different bins before you find the configuration that works for you. Check with your waste hauler; they often have bins they’ve tried before, and will offer you suggestions on what works best.

3. Communicate and Educate Often. Let your staff and patrons know what you are doing. Involve your staff and get them excited and committed to the program. Let your customers know you are recycling and composting back-of-the-house items. Educate them with proper signage if you’re adding recycling or composting bins to the front of the house for them to use. Don’t forget to communicate results to them as well. Let them know how well you – and they – are doing.

4. Budget. Finally, you still need to consider what works from a financial standpoint. Currently, more sustainable options typically cost more than conventional products. While you also may need new bins, if you have fewer trips to the landfill you may have lower tipping fees to offset the bin cost. Hauling costs also need to be reviewed. They may change and your hauler may have different plans, so make sure you engage them early in the process.

There are a range of environmentally preferable products and collection options available. If you’ve done your homework, you’ll be much better positioned to make the choice that best fits your restaurant or foodservice operation and helps you achieve your sustainability goals.

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