Three Ways to Improve Recycling in Your Restaurant
While almost unheard of forty years ago, recycling has quickly become the norm. According to the EPA, around 70% of Americans regularly recycle. The same goes for restaurants. Today, around 65% of restaurants regularly recycle, and recycling is quickly becoming a factor for consumers. In fact, 60% of customers say that they would prefer to eat at a restaurant that recycles, while 51% would even consent to a 10% mark-up in prices to ensure that the restaurant employs sustainable practices.
Tegner-Miller Insurance Brokers has provided the following tips for restaurant recycling:
- Reduce food waste: Wasted food costs your restaurant money while also proving detrimental to the environment and the local community. There are several ways you can reduce food waste in your restaurant:
- More efficient use of product: Don’t buy more than you can use, and find creative ways to use up products that are selling slowly.
- Donate excess product: If a product is not selling at your restaurant, consider donating the excess to a shelter or soup kitchen in your local area.
- Compost: Around 13% of all restaurants participate in composting programs. You can learn more about composting and reducing food waste by visiting The Food Waste Reduction Alliance: http://www.foodwastealliance.org
- Provide recycling options to your customers: If you operate a restaurant in which customers dispose of their own garbage, provide labeled recycling receptacles instead of a single trash bin. According to a survey by the National Restaurant Association, 85% of customers are willing to self-sort recyclables if given the opportunity.
- Use recyclable packaging: Instead of choosing a less recyclable product like Styrofoam or plastic, use paper or cardboard packaging.
If you have any questions, please contact us at 310-828-9662. For more information on TMIB, you may also wish to visit www.tmib.com.