3 Steps to Compliance

Everyone is now required to correctly sort their waste into the appropriate container – trash, recyclables, and organics.

1. Set up color-coded and labeled containers in convenient locations for patrons, employees and residents. Dining areas of take-out restaurants, building lobbies and other common areas also must have color-coded and labeled bins.

2. Train and educate tenants, residents, employees, contractors and janitors about how to properly sort their waste and to ensure requirements are met.

3. Sort waste into proper containers. Compliance includes using containers correctly. View the “What Goes Where” guide to learn how to sort properly.

If you have any questions, contact City staff at recycling@encinitasca.gov.

If you have any questions about your pickup frequency or bins contact EDCO at (760) 744-5615 ext. 168 or loganb@edcodisposal.com.

3 Bin System

To fully comply with state and municipal regulations, trash, recycling, and organics bins should be collocated in both front of house and back of house operations. 

Knowing exactly what goes in which bin, and training staff is essential for proper waste sorting.

Learn what goes in your Trash, Recycling, and Organics bins.

Effective July 1, 2020, state law AB 827 requires businesses that serve food for immediate consumption on the premises to provide recycling and food waste bins and signage for staff in back of house and customers in front of house (where applicable).

For every meal served the average restaurant wastes half a pound of food. In the landfill, this waste releases potent greenhouse gasses contributing to climate change, on top of the wasted labor, resources, land and energy that went into producing and distributing that food. 

Steps to Reducing Food Waste:

1. EXAMINE - Start by examining and tracking your waste.

Examples of digital food waste tracking technologies: Phood, Leanpath, Winnow

2. PREVENT - Implement food waste prevention practices such as training staff, modifying automatic ordering, adjusting portion sizes, etc.

3. RESCUE - Implement an edible food recovery program.

Examples of informal edible food recovery organizations: Too Good to Go

Guidelines for business required to implement formal food recovery programs.

4. RECYCLE - Place any inedible food waste in your green bin.