So, you’re the proud owner of a restaurant. You’ve fought long and hard to get your business off the ground. Congratulations are in order. Not everyone can cook, serve food or do numbers. Speaking of food, you might not realize that your restaurant is producing huge amounts of waste. The average eatery generates about 100, 000 pounds of garbage every year. What about you? Do you let food or resources go to waste? Chances are that you are. Almost every business in the restaurant industry has a waste problem. In the past, it was thought that only countries like America contribute to the waste mountain. Well, it seems that New Zealand is quickly following their example. Waste is a global problem, which is the reason why it’s useless and unproductive to seek out guilty parties.
Going back to the subject, sustainability should be a big part of what you’re doing. Besides the fact that all your recipes should be carefully planned so as to ensure that nothing goes to waste, you should get into recycling. A great many restaurants have adopted the mission to end waste. You should be doing the exact same thing. It’s important to do the right thing and show consumers that you’re willing to be a responsible business. Consumers prefer establishments that adopt green practices. If you don’t care that much about attracting hungry mouths, then you should at least care about all the money that you’re wasting. You’re good with numbers, so it’s impossible that you haven’t noticed that waste disposal adds to the monthly bills. When you’re ready to start recycling, read this.
What you can recycle today in a restaurant
The fact is that running a food service operation necessitates a lot of thinking. You have to think of ways to promote your restaurant, analyse the competition, and come up with new menus. It’s understandable that you haven’t had time to think about recycling. Well, now you do. Maybe you’re asking yourself what you can and can’t recycle. This is essential knowledge when it comes to starting a recycling program. Food is off the list. Don’t waste your time trying to figure out what can be salvaged because we have a list for you.
- Aluminium cans/ Steel cans – aluminium cans are good for the environment, as long as you recycle them. recycling offers savings in energy and prevents the release of CO2 emissions. As for steel cans, the more they are recycled, the more virgin materials are saved. Steel can be reshaped continually with no loss in performance.
- Paper – telephone books, magazines, and cardboard boxes need to be reclaimed. Recycling paper saves trees and, most importantly, preserves wildlife. Don’t you care about the poor creatures?
- Bottles and jars – glass to can be recycled endlessly. Environmental benefits include saving raw material, reducing CO2 emissions, and extending furnace life.
- Wood pallets – wood pellets can be repurposed for sale. The pallet recycling industry has grown rapidly in the past years and you should take advantage of the opportunity.
Get a good baler for recycling
A baler is a mechanical device that compresses and binds recyclable material. If you’re new to recycling, then there’s no wonder that you haven’t heard about this miraculous device. The bulk of the rest should be thrown away in the baler. The device is capable of compacting anything into manageable blocks. The recycling baler can compact materials like aluminium, paper, cardboard, and plastics into small blocks. The result is that the waste is ready for recycling. A surprising amount of industries, other than food, use balers, such as manufacturing, education, healthcare, and automotive. The point is that you’re one of the few restaurants that aren’t using it.
There are various balers available out there, but the most common ones are vertical balers. They are the ones that process waste materials with a vertical downward force. When the chamber is all filled, the gate closes and the baler starts to do its job. What are the advantages of using a baler you ask? The process is automatic, so your employees don’t have to do the hard work. Equally important is to mention that the baler doesn’t take up a lot of space. No matter the size of your eatery, the machinery will fit in. If you have 6 square feet available, as well as a 110 electric outlet, that’s enough. It’s true that a baler for recycling is not cheap. The price tag is affordable though and you’ll be able to recover your investment. Just think about all the money that you’ll be saving. Since the waste will be more manageable, only one pickup will be necessary per month.
Create a team responsible for the waste
Did you really think that your job ends with acquiring the baler? No, you still have to create a team and make it responsible for the waste. Waste is a problem for both you and the employees, so it makes sense to get them involved. You’re not the only person in the restaurant creating waste, so you’re not the only one responsible. You can’t oblige the customers to take home the leftover, but you can make your workers be more responsible. What can they do, after all? The team that’s in charge of the waste will simply have to collect the leftovers and the waste and throw them in the baler. Now, that doesn’t seem too difficult, does it?
It will be necessary to instruct your employees on the best ways to monitor, store, and recycle. Should you not be too knowledgeable in this respect, call a professional. They will teach your staff members everything there is to know about recycling. A professional can also show you how to improve your eating business. For instance, did you know that there are ways in which you can cut pre-consumer food waste? The likelihood is that you didn’t have any idea. Having a team doesn’t mean that you’re exempted from responsibility. When you have the time, get involved in the recycling process. There’s no reason why you shouldn’t get your hands dirty.