GET STARTED WITH RECYCLING
If you are starting to recycle in your restaurant for the first time, you may benefit from several operational improvements and cost savings! The Quick-Start Guide below will guide you through each step of launching your restaurant’s recycling program. Once you are up and running, use the Troubleshooting section to continue improving your program.
PRACTICAL BENEFITS
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Full compliance with recycling ordinances.
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Reduced contamination and compliance fines.
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Waste hauling savings - less material in your trash allows lower service levels and lower bills.
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Improved staff awareness of all waste streams.
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Improved operations with clear sorting procedures.
COST IMPACTS
QUICK-START ACTION PLAN TO MAKE THE CHANGE
Step 1: Audit Your Current System
Step 2: Optimize Bin Setup
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Right-size your bins – make sure all containers are the right size for your waste production levels. Restaurants that have fully transitioned to compostable or reusable service ware may find they can eliminate front-of-house waste bins entirely, since customers can now place all items in the green organics or blue recycling bins. This reduces space requirements and creates a cleaner, more streamlined dining area.
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Strategic placement – place waste stations near prep areas where cardboard, cans, and food scraps are generated. In front-of-house areas, place waste stations in visible and clearly marked areas.
Step 4: Monitor and Adjust
Watch Where Your Recyclables Go
Watch this video to see what happens after your recyclables are picked up from your business.
Grease & Hard to Recycle Materials
Used cooking oil must NEVER be placed in your normal landfill, recycling, or compost containers. Hard to recycle items like grease, bulky plastics, and other items can be delivered to an EDCO Buyback Center free of charge.
