waste reduction manual

8/14/2019 Waste Reduction Manual

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RESTAURANT

WASTEREDUCTIONMANUAL

A Step-by-Step Approach to Developinga Waste Reduction Campaign

Bridging The GapP.O. Box 10220

Kansas City, MO 64171

( 8 1 6 ) 5 6 1 - 1 0 8 7


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Full Circle Resources is a project of

funded by the

Missouri Department of Natural Resources.

with matching funds

fromthe City ofKansas City, Missouri.

Any opinions, findings, conclusions. or recommendations expressed herein are those of the author(s)

and do not necessarily reflect the views of the funders.

PRINTED ON RECYCLED PAPER


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MANUAL Overview

Free waste reduction consultation is available through Full Circle Resources, a business paper waste reduc-

tion project for 1995! Full Circle Resources is designed to assist you in waste prevention, recycling, and

buying recycled products. Many restaurants have been very successful with waste reduction, and so can you.

Some benefits include:

0 cutting costs or generating revenue

0 enhancing your corporate image

0 increasing your employee morale

0 making a positive impact on the environment

This Full Circle Resources manual provides all the information needed to develop a waste reduction campaignwhich is summarized below. In general, this process can be used by any size restaurant. Choose the parts that

help you address your unique situation, and always remember to contact us at 561-1087 any time you have

questions or need support - were on call for you!

The first steps in preparing for a successful waste reduction campaign are:

0 establishing firm, visible management support

o designating a capable and enthusiastic waste reduction coordinator

0 selecting an effective team

A waste assessment should be conducted to help you understand how much waste your restaurant generates and

the amount that can be reduced through reduction practices, recycling, and reuse. The waste assessment may

include:

o an employee survey (see page 8)

o completion of a Waste Assessment Questionnaire (see page 10)

o a facility walkthrough

0 employee interviews

o a waste sort (to identify the relative quantities of different waste types - see page 19)o a Waste Assessment Report (provided by Full Circle Resources consultants - see page 20)

From the baseline information, realistic, measurable goals can be set for waste reduction.

Designing a waste reduction campaign begins with compiling a list of potential options for waste prevention,

recycling, and purchasing recycled products. Each option should be thoroughly reviewed for significant

waste prevention potential, cost-effectiveness, visibility, and other considerations.


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Waste prevention strategies include:

0 use of minimal and reusable packaging

0 maintenance of durable equipment and supplies

0 reuse of products

0

efficient use of materials0 elimination of unnecessary items

Recycling program design includes:

o determining which materials to recycle

0 making arrangements for pickup

o determining the collection strategy

0 obtaining containers

Purchasing policies and practices should also be addressed. These may include:

0 ensuring that items purchased contain recycled materials, are reusable and/or recyclable, and useminimal packaging

0 reviewing existing specifications and standards to eliminate prohibitions or limitations against

recycled products

0 establishing preferential purchasing mechanisms

o gradually changing purchasing strategies and tracking them

A successful waste reduction campaign relies on everyones participation. This can be accomplished by

thorough staff education and a strong promotional program, including:

a kick-off memo from upper management

orientation sessions

continued promotion through updates and reminders

posters, signs, and public information

media publicity

special events

Once the campaign is underway, the team will need to evaluate its effectiveness to see if the goals are being met.

This involves checking to see what improvements are needed, by:

o soliciting employee feedback

0 reviewing waste prevention measures to see if they have been effectively implemented

0 evaluating progress in the purchase of recycled products

0 monitoring participation in recycling and reviewing logistics

0 tracking paper recovery rates, campaign costs, and revenues

START N o w !N o w !


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Table Of CONTENTSIntroduction ...................................................................................................................................... I

Reducing Waste Makes Good Business Sense ............................................................................ 2

Industry Success Stories ............................................................................................................. 4

Getting Started.................................................................................................................................. 5Step I: Establish Firm Management Support.. .................................................... .. .. .. .. .. .. .. .. . 5

Step 2: Designate an Enthusiastic Waste Reduction Coordinator............................................ 6

Step 3: Select an Effective Team ................................................................................................ 6

Step 4: Conduct a Waste Assessment ........................................................................................ 7

Waste Assessment, Part I: .................................................................................................... 8

Sample Employee Survey. ............................................................................................... 8

Waste Assessment, Part 2:. ................................................................................................... 9

Waste Assessment Questionnaire and Records Review.. ...................................................... IO

Waste Assessment, Part 3: .................................................................................................... I2

Facility Walk-Through Instructions ............................................................................... 13

Facility Walk-Through Form .......................................................................................... 14

Facility Walk-Through Questions .................................................................................. I 6

Waste Assessment, Part 4: .................................................................................................... I 7

Waste Sort Instructions ................................................................................................... 18

Waste Sort Form ............................................................................................................. I 9

Waste Assessment, Part 5...................................................................................................... 20

Step 5: Develop Focused Objectives .......................................................................................... 20

Designing The Waste Reduction Campaign ..................................................................................... 21

Step 1: Develop Waste Prevention Strategies ........................................................................... 21

Front of the House & Back of the House Strategies.. ........................................................... 24

Step 2: Design the Recycling Program ......................................................................................25

Recycling Program, Part 1: Determine which materials to recycle ................................... 25

Recycling Program, Part 2:Establish hauling arrangements ............................................ 26

Recycling Program, Part 3.; Determine the collection strategy .......................................... 26

Recycling Program, Part 4: Obtain containers................................................................... 27

Step 3: Determine Purchasing Policies and Practices.. ............................................................ 28

Education And Promotion - Making It Happen! .............................................................................. 30

Step 1: Notify Personnel............................................................................................................ 30

Sample Kick-off Memo.. ........................................................................................................ 31

Step 2: Orientation Sessions ...................................................................................................... 32

Step 3: Continued Promotion .................................................................................................... 32

Step 4: Publicizing Waste Reduction Success ........................................................................... 33Monitoring Campaign Success ......................................................................................................... 34

Recycling Reminder Notices ....................................................................................................... 35

References and Resources ................................................................................................................ 36

Appendix A: Other Programs .......................................................................................................... 37

Appendix B: Waste Reduction Strategies ........................................................................................ 39

Appendix C: Glossary....................................................................................................................... 42

Appendix D: Cost Analysis ............................................................................................................... 44


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To maximize the bottom line, business today requires wasting less of everything. Recycling and waste reduc-tion have never been more timely for both potential savings and public image. In the fast-paced world of

business competition, however, it can seem difficult to start a waste reduction campaign. You may have already

tried and found that your effort lacked one important ingredient -- success. Perhaps you didnt know whom to

contact, which changes would be the most effective, or how to make your campaign really successful. In short,

you didnt have the information you needed to begin!

The good news is thatFull Circle Resources,* a hospitality waste reduction project for I995, has consultants

ready to help your restaurant design and implement a waste reduction campaign at no cost to you. Full

Circle Resources is designed to help you prevent waste, recycle, and buy recycled products. Your waste

reduction campaign may focus on one simple step such as cardboard recycling, or you may be interested in a

variety of innovative waste reduction techniques. Whatever your goals, Full Circle Resources will help

ensure that they are met.

As a participant, you have the option of a full circle of support services, including:

conducting an assessment of waste generated at your restaurant

identifying and implementing waste reduction techniques

designing and implementing a recycling program

working with recycling haulers

designing guest and employee educational and promotional materials

reviewing buying procedures - locating recycled product suppliers

promoting your efforts through award nominations, media exposure, etc.

tracking the success and effectiveness of the campaign

FCR TIP:

Duplex copying really saves paper, This manual is an example.


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In addition, participation in Full Circle Resources makes you eligible for membership in other programs

and, in some cases, you can earn awards and recognition for your efforts. Details on these other programs are

presented in Appendix A. Some of them are:

o The Environmental Excellence Campaign

o Kansas City Buy Recycled Business Alliance

o EPAs WasteWi$e Program

o National Office Paper Recycling Project

o Missouri Buy Recycled Initiative

o Missouri Recycling Association

This Full Circle Resources manual highlights the benefits of waste reduction and provides information to

design a waste reduction campaign. In general, the process can be used by any size restaurant. Choose the

parts that help you address your unique situation. And always remember that you have access to consultants

and resources to assist you throughout the process. Be sure to contact us at 561-1087 any time you have

questions or need support. Were on call for you!

Reducing Waste Makes Good Business Sense

Hotels and Restaurants across the country are reporting significant success with waste reduction campaigns,

and many have saved thousands of dollars a year by implementing a few simple measures. By cutting down

on the amount of waste your business generates, you too can save money, increase productivity, attract

customers, and help protect the environment.

Economic advantages

o Waste reduction results in savings of material and supply costs, and savings from more efficient

work practices.

o Landfill disposal costs are slashed when you reduce waste volume - every ton of paper takes 3

cubic yards of valuable landfill space.

o You can earn revenues from the sale of high-grade paper. cardboard, aluminum cans, and other

recyclables.

The Totem Pole Restaurant in Minneapolis reduced its waste by 40%.

Enhanced corporate image

o Environmentally conscious companies attract customers. An increasing number of consumers

consider your environmental record.

The Boston Park Plaza Hotel reports they have received one million dollars in new group bookings

from companies who wish to align with a business that has taken a strong environmental stance.


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o Full Circle Resources participants will receive publicity and media exposure. Some of this

publicity will be provided through the Environmental Excellence Campaign.

Increased employee morale

o Employees appreciate their restaurants efforts to reduce waste and become more environmen-tally conscious.

o Employees also appreciate the information and training they receive as part of the waste reduc-

tion campaign.

o Your employees will feel like a valuable part of the effort as each is encouraged to contribute and

participate, especially if they are rewarded for their participation through incentive programs.

Positive environmental effects

o Paper recycling can help stimulate a growing market for recycled products by providing a

constant supply of high quality fiber to the paper industry. Remember, each ton of paper re-

cycled saves about 17 trees.

o Recycling at work can have far-reaching effects, since employees may begin to recycle at home

and may pass on the message to family and friends. A list of area drop-off recycling centers is

included in Appendix A.

o Recycling conserves forests and other valuable resources and decreases environmental pollution.

The recycling process produces less air, water, and land pollution than manufacturing using

virgin materials.


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Industry Success Stories

The Ritz Carlton Kansas City has been recycling newspaper, office paper, cardboard, and glass for several

years. The glass is separated and crushed to make more space and a cardboard compactor is leased, making it

possible for the 30-yard container to hold 15-18 tons of cardboard. Last year alone, the hotel generated 8 1

tons of recyclables, producing a small profit. Before the recycling program was started, the trash was col-lected every 3-4 days, at a cost of $300-$400 per collection. Now it is only hauled once a week, resulting in a

substantial decrease in trash collection and tipping fees. At a minimum, the hotel saves $500 a month by

recycling.

The Minneapolis Hilton is truly a green hotel. In addition to all generally recyclable items such as paper,

glass, and plastic, they recycle food waste through a local food waste recycler. The Hilton also distributes toilet

paper, amenities, and soap to employees and local charities. They have installed several energy saving features,

including: low-flow showerheads; timers on closets and faucets; automatic shutters on doors; an EMS system to

control building temperature; computerized lock systems; a non-disposable filtering system; moisture sensors

on dryers; and floors are shut down when there is low occupancy. Finally, the Hilton has developed an educa-

tional and promotional campaign to promote their efforts. They routinely send out press releases announcingnew waste reduction efforts, include an environmental section in the employee newsletter and place tent cards in

all guest rooms to inform guests of the hotels recycling procedures.

The Totem Pole Restaurant in Minneapolis has a very successful waste reduction program. Their food waste

recycling project alone saves $5 per barrel of food waste, and cardboard recycling has resulted in a 20% waste

reduction. The result? The frequency of trash collection has been reduced by 50%, a change that saves money

for the restaurant and reduces the waste stream significantly.

The Boston Park Plaza Hotel restructured its established practices to create a new system that has proven to

be more profitable and undeniably more beneficial for the environment. The hotels environmental policy

states, With the implementation of this sweeping environmental program we are setting an example not only

for the hotel industry, but also for diverse businesses and for individuals themselves. We have scrutinizedour hotel operation and identified every area where we can reduce waste, recycle materials and conserve

energy and water. Through this ambitious environmental program we hope to educate both our guests and

ourselves, to foster an environmental conscience and to effect positive change that will extend far beyond the

Boston Park Plaza Hotel and Towers.

Flukys, a popular hot dog chain in Chicago, began a comprehensive recycling program in 199 1 and has

made substantial progress in using products that are recyclable, recycled, and reusable. The restaurants have

used heat exchangers as part of their refrigeration coolant systems since 1987 and have used compact fluores-

cent spotlights in the dining rooms since 1989. The energy programs have paid for themselves, and the

recycling costs and difficulties have been minimal since most of the sorting is done at a processing center.

Lahaina Louies set up a recycling and waste reduction program in 1991 in the hope of cutting its climbing

garbage rates. Today, the Washington eatery saves $300 - $400 a month by recycling. The employees now

recycle out of habit and their orientation even includes a class on recycling. Savings for the restaurant come

from fewer garbage pick-ups. This has decreased from four times per week to one or two every week.


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Five key steps to prepare for a successful waste reduction campaign are:

1. Establish firm, visible management support

2. Designate a capable and enthusiastic campaign coordinator

3. Select an effective team (even two people make a team)

4. Conduct a waste assessment (FULL CIRCLE RESOURCES can help!)

5. Develop focused objectives (the best way to ensure success!)

Step 1: Establish Firm Management Support

The first step in waste reduction is to actively involve the owner or top management who has committed your

restaurant to the campaign and authorize changes in operations. Waste reduction should be established with

formal policy and considered the standard of your restaurant. This is important no matter what the size of

your hotel or restaurant. Any program directives should come from hotel management to minimize resis-tance at the departmental level.

A memo from the owner or general manager is the

perfect way to announce your campaign kick-ofJ:

Be sure to keep all management informed and involved as you develop your waste reduction campaign.

Encourage your managers by sharing information on the range of benefits that come from waste reduction,

such as cost savings and enhanced company image.

Throughout the campaign, management can demonstrate support by:

0 endorsing campaign goals

0 communicating the importance of reducing waste within the restaurant

0 authorizing the time necessary to work on the project

0 making periodic announcements regarding campaign status

0 encouraging and rewarding employee commitment and participation

The management at Anheuser-Busch distributed this environmental policy statement to all employees.

Every choice we make regarding the Earth, air and water around us is made with theobjective of preserving it for all the generations to come.


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Step 2: Designate an Enthusiastic Waste Reduction Coordinator

A successful waste reduction campaign requires an enthusiastic and motivated coordinator who can foster a

sense of teamwork and enlist the support of all employees. The coordinator will be responsible for adminis-

tering your campaign and will act as a liaison between management, employees, and the waste reduction

team. The coordinator will also be the contact for the recycler and the buildings owner or agent.

Qualities sought in the campaign coordinator include:

o planning and organizational talent

0 enthusiasm about waste reduction

o ability to direct team efforts

o good communication skills

Likely candidates may be:

0 an employee who has championed waste reduction

0 an assistant managero a kitchen manager / sous chef

0 a public relations manager

0 an operations manager

0 an enthusiastic person at the administrative level

Depending on the size of the restaurant and the type of campaign being implemented, the position of coordi-

nator can require a significant amount of time. If possible, waste reduction coordination should be incorpo-

rated into the persons job description. As such, it should be an official function, not a volunteer duty.

Step 3: Select an Effective Team

Your employee waste reduction team is responsible for planning, designing, implementing, and maintaining

the campaign. A team approach allows these tasks to be distributed among several employees and enables

employees from all over the restaurant to contribute directly to the effort. The team size is determined by

your restaurant size. A small restaurant might have a three person team - the assistant manager, a wait

person, and a cook/chef - whereas a large hotel might have a dozen employees on its team.

Typically, members of the waste reduction team are responsible for:

setting the preliminary and long-term goals of the campaign

assessing restaurant waste streams and waste managementcontributing department-specific ideas and suggestions

designing the waste reduction campaign

promoting the campaign to fellow employees

providing educational information

tracking campaign success

reporting to management about campaign status


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To encourage all employees to take ownership of the program, team members should represent various

departments . Good team candidates include:

chef or kitchen employees

beverage or bar managers

banquet manager or wait staff

maintenance staffpurchasing staff

administrative staff

technical or operational staff

employees interested or experienced in waste reduction

Team members can be volunteers or appointed members. It is important, however, that they be enthusiastic

and able to commit time to the effort. You might try making membership a basis of special recognition

within the restaurant to increase their motivation.

Step 4: Conduct a Waste Assessment

A waste assessment tells you whats in your trash. It consists of a careful review of your restaurant waste

generation, waste stream content, waste management arrangements, and purchasing policies. This informa-

tion is important because it will bring to light opportunities for waste prevention, recycling, and purchasing

recycled products.

The basic steps of a waste assessment are:

1. Survey employees regarding waste generation and opportunities for waste reduction

2. Examine your restaurant records and complete the Waste Assessment Questionnaire

3. Conduct a facility walk-through and interview employees

4. Perform a waste sort (optional)

5. Receive a Waste Assessment Report

Your waste assessment can be as simple-or as involved as you want. Remember, the Full Circle Resources

consultants are available to help ensure that your waste assessment targets your needs. The scope of the

waste assessment will be based on:

o the type and size of your restaurant

o the complexity of the waste stream

o the resources (money for capital improvements, time, labor, equipment) available for the waste

reduction campaign (remember, there is no charge for FULL CIRCLE RESOURCES technical

services)

For example, if your restaurant generates only a few types of waste materials, your team might review

company records and conduct a brief walk-through and interviews. On the other hand, if your restaurant

generates diverse types of waste and has established a goal to cut waste disposal by 50%, the team will need

to thoroughly examine and quantify the waste generated by performing a full waste assessment with a waste

sort. Each type of waste assessment activity is described in the following pages.


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Waste Assessment, Part 1:Survey Employees

As a first step in the waste assessment, ask each employee to complete a brief survey. The survey should

solicit information regarding:

o types and amounts of waste generated

0 willingness to participate in recycling

0 waste prevention suggestions

Employee input is important! For example, you may find that the employees most willing to recycle are

those in the departments generating the most waste. These departments are an ideal place to begin your

recycling efforts.

The survey can be distributed (printed double-sided or on the back of used paper), or posted on electronic

mail. A sample survey is included below. You might include an explanation that a waste reduction cam-

paign is being planned, and that input from each employee is valuable to ensure a workable campaign strat-

egy. The Full Circle Resources consultants can help you design your survey and interpret the results.

Department:

SAMPLE EMPLOYEE SURVEY

What types and amounts of waste do you generate? (please estimate the daily amount)

cardboard: aluminum: glass:

plastic: pallets: newspaper:

office paper: computer paper: laser cartridges:

food: other (please specify):

What materials do you currently recycle? (check all that apply)

aluminum laser cartridges p l a s t i c glass

office paper computer paper newspaper cardboard

food other (please specify):

Which best describes your feelings about recycling at the restaurant?

Glad to do it ____Willing to do it ___Dont care about it

___Dont want to do it ____ Wont do it

Is it convenient for you to recycle in the restaurant?

yes sometimes no

Describe how recycling in the restaurant could be made convenient for you:

What ideas do you have to reduce waste around the restaurant?

Would you like to help design our waste reduction campaign?


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Waste Assessment, Part 2:Waste Assessment Questionnaire and Records Review

Company records can provide insight into your restaurants waste generation and handling patterns. Use the

Waste Assessment Questionnaire that follows to help you gather important information from your records.

Your Full Circle Resources consultants are also available to help you in this process.

The types of records you might find useful include:

0 waste collection and removal records and contracts

o contracts with recyclers and records of revenues from recycling

0 equipment service contracts, maintenance logs, and repair invoices

0 inventory, invoices, and purchasing logs

Waste handling information is useful to see how waste is removed from your restaurant and to estimate the

amount paid for these services. Look at both on-site waste collection (gathering trash from individual

departments/offices) and off-site waste removal (shipping the waste off-site for disposal). This information

can be found in waste hauling contracts, maintenance and operating logs, and waste removal records. It may

be helpful to include a review of any existing recycling or donation efforts.

Equipment service contracts, maintenance logs, and repair invoices can provide useful information on waste

being generated through equipment malfunctions. For instance, frequent printer and copier breakdowns may

result in wasted paper.

Purchasing records can give the team a better handle on the resources coming into the facility so the use and

ultimate fate of these resources can be tracked. Opportunities for waste reduction purchasing practices (e.g.,

buying in bulk) or purchase of recycled products may be identified.


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W A S T E A S S E S S M E N T Q U E S T I O N N A I R E

Please complete this questionnaire prior to the actual waste assessment/walk-through. This will help the Full CircleResources team to identify and better serve your specific needs. We are available to clarify any of these questions andwill discuss your questionnaire with you at the assessment.

Restaurant Data

Restaurant NameContact NameAddress

DateTitlePhoneFax

Business DescriptionSquare FootageDining OutletsNumber of CopiersLoading Dock

Number of Floors Number of RoomsNumber of Kitchens Banquet RoomsNumber of Printers Number of Employees

Waste Handling - InternalWhich staff/department(s) collects waste inside your facility?Do you have a maintenance contractor? If yes, what is the name and phone number?Do you have a cleaning contractor? If yes, what is the name and phone number?Is the service part of your lease agreement?

Waste Handling - ExternalThis section may require reference to a recent bill from your waste hauler. If possible, please include bill with question-naire to review with assessment team to analyze cost of waste disposal.Name of your hauler: Contact: Phone:Collection frequency: daysiwk Normal collection time:Collection days: Mon Tue Wed Thu Fri Sat Sun

# of Containers: Container size(s):Waste cost basis: flat rate flexible rate: by weight by pull

Cost of dumpster rental $ per week $ per month $ per yearCost of hauling per week $ per month $ per yearCost of disposal per week $ per month $ per yearOther Costs (i.e. other equipment, etc.)Is dumpster full at the time it is emptied? No Yes: 1/2 3/4 OtherHow often is it overflowing? If so why?

Describe any seasonal fluctuations in your waste generation:

Please select the five items that represent the bulk of your waste stream and prioritize them l-5 with one indicating the

largest percentage item.white paper (computer, copier, ledger, stationery, etc.)mixed paper (glossy inserts, advertising mail, color, etc.)miscellaneous plastic (stretch wrap, strapping, etc.)corrugated cardboard newspaper polystyrene foam

glass containers/bottles other glass metal cansplastic containers food waste y a r d w a s t ep a l l e t s magazines

other


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Waste Assessment, Part 3:Facility Walk-Through and Employee Interviews

A facility walk-through is a relatively quick way to examine your restaurants waste generation practices.

During the walk-through, the team will want to take note of:

o the types and amounts of waste produced

0 waste generation and handling practices

0 waste-producing or inefficient activities and equipment

o disposable materials that could be replaced by reusable or recyclable products

0 existing space and equipment available for storage of recyclables

0 current waste reduction efforts

0 information provided by employees

The walk-through should cover all areas where waste is generated, handled, or stored. Be sure to contact each

department to schedule the walk-through visit and to request that the supervisor and employees be available

to answer questions or describe operations. These interviews can offer important details on waste generation

and removal practices. Employees also are a valuable source of ideas for reducing waste.

Use the walk-through to network on item reuse. For example, you

Use the worksheets provided to document your walk-through. Your Full Circle Resources consultants can

help you make the most of this important step.


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FACILITY WALK-THROUGH INSTRUCTIONS

Use the facility walk-through form to identify and record the different waste-generating activities and equip-

ment in your facility, the types of waste produced and any current waste reduction efforts. In addition,

identify all materials that could be targeted by your waste reduction campaign and brainstorm ways to reduce,

reuse or recycle these materials.

1.

2.

3.

4.

5.

6.

7.

Obtain necessary information by conducting a walk-through of targeted functional areas.

The walk-through entails carefully observing waste-generating activities and equipment,

examining the contents of waste containers, and interviewing supervisors and employees.

Pay close attention to areas and operations that generate the largest amounts of waste. Watch

closely for activities and equipment that generate waste unnecessarily, as well as existing

waste reduction efforts.

Contact department managers to inform them of the visit and the possibility of short inter-views with staff. Suggested questions to ask during the walk-through are listed following the

walk-through forms. Be sure to interview the custodial workers and operations staff.

If possible, schedule the walk-through just before trash pickups to allow a sufficient amount

of waste to accumulate. Avoid scheduling it on a day when non-typical wastes are produced.

Ask questions about variations in daily waste generation. For example, periodic deliveries

may result in more discards on the delivery day.

Ask about any recent or upcoming changes within the department, such as new equipment or

procedures, that could alter the types or amounts of waste generated.

Larger companies may want to record information gathered on the walk-through by depart-

ment, copying the forms as needed.


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FACILITY WALK-THROUGH FORM

Company: Recycling Coordinator: PhonefExt:

Department: Department Manager: PhonefExt:

Team Members Conducting Walk-Through

Employees Interiewed:

Waste Producing Area,Activity or Equipment

Waste MaterialProduced

Estimated Amount of WasteI

Current WasteProduced per year Reduction Activity


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FACILITY WALK-THROUGH FORM

Waste Material Estimated Amount of WasteI

Current WasteProduced per year Reduction Activity


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FACILITY WALK-THROUGH QUESTIONS

Questions such as those listed below should be posed to department employees during the

facility walk-through. Your questions should be phrased to encourage workers to share

information with the team. Employees should feel they are doing something positive. By

interviewing the staff while they are working at their departmental tasks, you will be able tofoster better departmental-specific answers.

These interviews should be kept brief so as not to disrupt the working schedule. If needed,

more involved interviews should be scheduled separately.

Are there recent or upcoming changes in equipment or procedures that

could alter the types or amounts of waste generated?

Where can we be more efficient?

Are there alternative products we can reuse over and over?

Are there other products we could purchase that are more repairable,

refillable, or durable than ones we are currently using?

Are there products that come with too much packaging?

Are there any restaurant policies that are barriers to waste prevention?

What wasteful activities have you noticed?


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Waste Assessment, Part 4:Waste Sort

If you need more data than company records and a facility walk-through can provide, a waste sort can

be conducted. A waste sort involves collecting and sorting a sample of your restaurant waste to

provide a snapshot of the total waste composition. Determining the baseline waste composition canbe important for:

o prioritizing waste prevention and recycling efforts

o demonstrating to employees the quantities and types of waste being generated

o tracking changes in the waste stream

You have the option to select which departments or waste streams you want to consider in the waste

sort. For some smaller restaurants and hotels, it will be feasible to assemble and sort one days waste.

If this is not practical for your restaurant, a representative sample of approximately 50 pounds can be

used. However, it will be important to estimate the relative size of the waste stream represented by

each sample.

If there are significant day-to-day or periodic variations in the types and amounts of waste generated,

the team might want to conduct waste sorts on more than one day. It is important to use a truly typical

sample of your restaurant waste, otherwise calculations on waste generation, waste composition, and

waste removal costs can be skewed significantly.

You may need to plan for your waste sort by asking employees to refrain from disposing of certain

items on that day. For example, separate containers may need to be used for food waste. Neither

hazardous materials nor bathroom trash should be included in the waste streams that will be sorted.

It is a good idea to photograph and/or videotape the waste sort

for future educational purposes.

The waste sample can be sorted on a large plastic sheet, and work gloves should be worn for safety.

The different waste types can be weighed to determine quantitatively the waste stream composition.

Another option is to estimate relative percentages of individual waste types. Record your information

on the following Waste Sort Form.

* Full Circle Resources will not address hazardous waste issues. Contact the Department of Natural Resources for helpand information on state requirements: 800/334-6946.


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WASTE SORT INSTRUCTIONS

1. Assemble your waste sample in a location that is convenient, large enough for this activity, andavailable for the duration of the sample. Your sample may be one days worth of waste or a represen-tative sample from each department. A multi-day sampling is suggested if there is a large potential fordaily variations.

2. Weigh the empty containers in which the sorted materials will be placed and note the weight on boththe container and waste sort form.

3. Sort the waste by the components your restaurant has chosen to quantify.

4. Your restaurant may want to separate the major components into subcategories (i.e. sorting glass into

the subcategories of clear, green and brown).

5. Place the sorted materials (that were weighed in step 2) into the empty containers .

1. Weigh each of the filled containers (partial and/or full) and note in Full Container Weight columnon form.

2.Record the empty weight of containers in Empty Container Weight column on form (from #2above).

3. Subtract Empty Container Weight from Full Container Weight to get Net Waste Component

Weight. Record weight in "Net Waste Component Weight column.

4. Add all the net component weights to get the Total Waste Weight. Record this total figure in therespective Totals column and also in the Total Waste Generated column.

5. Divide Net Component Weight by the Total Waste Generated and multiply by 100 to compute the

Component Percentage.


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Waste Assessment, Part 5:Waste Assessment Report

When you submit copies of your waste assessment forms to Full Circle Resources, a customized Waste As-

sessment Report will be prepared for you. Although you will have developed a well-rounded understanding of

your waste stream during the waste assessment, the report will illustrate the results of the assessment in moredetail. The report will include:

0 a graphic summary of waste stream component percentages

0 a concise summary of your current waste management systems

0 estimates of monthly and annual waste generation, per employee

0 a graphic comparison of your waste generation compared to industry averages

0 an evaluation of current waste prevention and recycling efforts

0 site-specific waste reduction recommendations

Step 5: Develop Focused Objectives

From this baseline information, realistic and measurable goals can be set for waste reduction in your restaurant.

These goals might address issues such as:

0 reducing the waste stream by a significant percentage

0 improving the efficiency of existing efforts

0 increasing operational efficiency in a specific area

0 decreasing waste disposal expenses by a given amount

0 recycling all paper and cardboard waste (2nd largest waste stream component for hospitality)

0 reducing food waste (hospitality industrys largest waste stream component)

0 increasing use of recycled products to a certain level

0 equipment changes that will result in energy and water savings

0 examining environmental health, air, and water quality standards0 enhancing the companys image in the industry or in the community

Goals adopted by Anheuser Busch in 1992:

I) Reduce solid waste by 40% by the end of 1993.

2) Reduce water used to brew beer by IO%, per-unit wastewater

flow by 15%, and per-unit organic strength by 10%.

3) Cut energy use by 20% over the remainder of the decade.

The aggressiveness of the goals will be determined by the level of effort that your restaurant is willing to

dedicate to waste reduction. The Full Circle Resources consultants are available to assist in the develop-

ment of realistic and attainable goals.


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There are three steps to take in planning your waste reduction campaign:

o Develop waste prevention strategies

o Design the recycling program

o Determine purchasing policies and practices

In planning your waste reduction campaign, it is important to

set dates by which you plan to accomplish each specific objective.

This will help set a pace for accomplishing success.

The cost-effectiveness of your campaign will depend on these primary factors:

potential equipment, repair, and retraining costs

avoided waste disposal costs

avoided purchasing and operating costs

potential recycling costs

promotion and training costs

baler/shredder rental or purchase

revenue generated from recycling

potential higher costs of some recycled products

avoided cost of tableware, linens, etc. lost in trash

The Hyatt Regency Chicago recovers tableware, linens,

and other items valued at $5,000 to $10,000 per month

by separating their trash.

Appendix D includes worksheets for evaluating the cost-effectiveness of waste reduction options.

Step 1: Develop Waste Prevention Strategies

Developing your waste prevention strategy begins with compiling a list of options based on your overall

goals. For example, if your restaurant hopes to reduce waste removal costs as much as possible, and is

charged for waste removal based on volume, the list of options should focus on high-volume waste materials.

The benefits and drawbacks of each option under consideration should be summarized.

The strongest considerations will be:

1. potential for significant waste prevention

2. potential savings compared to costs

3. visibility for promotional purposes


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The waste reduction team should also consider:

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whether waste volume or weight will be reduced

capital, start-up, and operating costs

effects on product or service quality

compatibility with existing operations

equipment requirements

space and storage requirements

operation and maintenance requirements

staffing, training, and education requirements

implementation time

effects on employee morale and community relations

long-term economic feasibility

Some capital expenditures, such as a baler, can yield impressivesavings over the long term. Many collection services will place a baler at

your properry in return for a percentage of recycling revenue.

The team should clearly understand which criteria are most important. The Full Circle Resources consult-

ants will help you evaluate your options. Many will not require extensive analysis. For example, if your

restaurant already has a copy machine with the ability to make two-sided copies efficiently, then a policy

mandating double-sided copying usually can be implemented easily. For more complex options, the team

will want to work with Full Circle Resources consultants to contact suppliers, product refurbishers, packag-

ing designers, and other individuals who can help determine if the option is feasible.

Team members should focus first on waste prevention measures that will enable your restaurant to reduce

signiftcantiy the amount of waste produced. Basic waste prevention strategies are listed below:

SpecifV use ofminimal and reusable packaging:

Containers and packaging account for about one-third of municipal solid waste. Solutions include

working with suppliers to obtain products with reduced or minimal packaging, buying in bulk, and

buying in returnable or reusable packaging. The same solutions can be applied to packaging for your

own products.

Use and maintain durable equipment and supplies:

Not only price, but quality and durability are important when purchasing items. Consider the costs ofmaintenance, disposal, and replacement.

Reuse products and supplies:

Reuse reduces both purchasing and disposal costs, and is one of the simplest waste prevention

strategies to implement. For instance, cardboard boxes can be reused, and draft documents can be

printed on the backs of single-sided waste paper.

Eliminate the use of unnecessary items:

Routine use of many materials and supplies may actually contribute little to your product service.

22 Dont overlook the obvious opportunities for waste reduction.


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After studying your restaurants waste generation and management practices, you will likely have compiled a

number of waste prevention options. Some suggested prevention strategies are listed below. Appendix B

presents more extensive list.

Evaluate these measures according to the criteria presented at the beginning of this section. Keep in mind

that one waste prevention option may result in savings in several different areas, including avoided purchas-

ing, storage, materials handling, and removal costs. Some measures, such as circulating memos, may not

require any additional equipment or training, but may simply be a matter of implementing specific practices

as company policy.


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Front of the House Strategies

o Dining Rooms - reusable glassware, flatware, tableware & linens, bulk dispensers, no Styrofoam,

soda gun to serve beverages

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Public Areas/Restrooms - outside lighting on solar or clock timer, recycling containers conve-niently located for customer use, fluorescent lighting used with reflectors, automatic faucet

sensors, recycled paper products

o Of&es/Purchasing - duplex copies, on-screen editing, voice mail, centralized posting of

memos, shared reports, central filing system, plain paper fax, update mailing lists, reuse paper for

notes/memos, white paper instead of colored, use of postcards when possible, buy in bulk or

concentrate, use refillable containers, avoid purchasing disposable items as much as possible

Double-sided copying saves paper, saves storage space, reduces employee

handling time, and reduces packaging removal costs.

Back of the House Strategies

o Kitchen - energy efficient appliances, refrigerator door sensors, timers on hood fans & light and

exhaust systems, air-cooled ice machines, equipment preventative maintenance & cleaning, bulk

dispensing, cloth uniforms, hats & aprons

o Cleaning Service - bulk dispense cleaning supplies, switch to nontoxic cleaning products, cloth

towels for cleaning, use supplies as needed rather than as recommended, clean fryers and

filter oil daily, develop monthly cleaning and maintenance program for all equipment, place

rubber mats around bus and dishwashing area to reduce china and glass breakage

The team should now begin to implement selected waste reduction measures. Consider building slowly, a

few steps at a time, so employees are not overwhelmed by changes in procedure. This is particularly impor-

tant for more complex waste reduction programs and provides an opportunity to solve any operationalproblems in the early stages. If your program involves only a few simple measures, it is possible to imple-

ment all options at once.

A computer training seminar on waste reduction techniques is available free of charge for Full Circle Re-

sources participants. This seminar demonstrates methods of minimizing paper use and waste in the office by

maximizing the latest computer technology, networks, and on-line services. This service is offered by New

Horizons Computer Learning Centers, the largest computer training company in the world, which offers

around-the-clock phone support. Contact the Full Circle Resources consultants for more information.


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Step 2: Design the Recycling Program

It is evident that in the near future, all lodging facilities and restaurants, no matter what their size, will be

forced to recover major portions of their waste products. New legislation, lack of landfill space and public

demand will require it. Full Circle Resources can help guide your efforts.

Components in designing the recycling program include:

1. determining which materials will be recycled

2. establishing hauler arrangements

3. determining the collection strategy

4. acquiring containers

Recycling Program, Part I:Determine which materials to recycle

Your team should now evaluate all recycling options to determine which materials you are interested in

recycling and how to better manage waste that cannot be prevented. The team should consider the market-

ability of the materials to be collected. Full Circle Resources will keep you abreast of current values in the

Kansas City area.

The following materials are currently recyclable in Kansas City:

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Paper - virtually all is recyclable; high grade white paper is the most valuable

Corrugated Cardboard - largest single source of waste paper in hospitality waste streams

Newspaper - second largest source of waste paper in hotel industry

Plastic - #l PETE (polyethylene terephthalate) and #2 HDPE (high density polyethylene)

Metal - bi-metal food cans and aluminum beverage cansGlass - color separated: clear, brown, and green glass bottles and jars

Food Waste - some food waste can be composted, other options are being explored

Yard Waste - grass clippings and leaves can be composted, and under Missouri state law cannot

enter the waste stream -

Telephone Books - both yellow and white pages are recyclable

Donations are another form of recycling. Local charitable organizations will benefit from your used items or

surplus goods. Examples are: food, personal care items, mattresses, linens, blanket, towels and tableware.


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Recycling Program, Part 2: Establish hauling arrangements

The next step is to contact a recycling hauler. Most restaurant participants in Full Circle Resources should

not have to pay for recycling. This depends upon your location and the amount of waste you generate. In

some instances, you may even earn revenues for your recycled materials.

If the volume of recyclables generated by your restaurant does not meet hauler minimum quantity require-

ments, there are other options to consider.

1. Enter into a cooperative recycling arrangement with other small businesses and a hauler. A

hauler can service several businesses near each other. If you share a space with or are adjacent to

other businesses, you can share a common recycling area and any cost or revenues.

2. Take the materials to a recycler. You may be able to earn revenues on even small quantities of

materials if you deliver them to the recycler.

The Ritz Carlton Kansas Citys waste hauling company takes their

recyclables to a local recycler and deducts the profits from the hotels hauling bill.

3. Take the materials to a drop-off recycling center. You wont earn revenue, but this may be the

most convenient arrangement, depending upon your size and location. A listing of drop-off

recycling centers managed by Bridging The Gap is included in Appendix A.

The Full Circle Resources consultants will help you arrange the best recycling strategy for your needs.

It may be necessary to adjust collection frequencies, container locations, and collection routes. Open com-munication between the campaign coordinator and your recycling hauler is the key to success in this area.

The waste reduction team should also work closely with shipping and receiving personnel to schedule recy-

cling pickups and ensure that the recyclables are properly organized for pickup.

Recycling Program, Part 3:Determine the collection strategy

You can now determine the location of recycling collection containers and who will be responsible for

transporting and emptying them. A guiding principle is to make it as convenient as possible. The system

must be both simple and reliable to ensure long-term success.

Glass, metal, plastic and food wastes should be separated in the kitchen and bar areas. Different colored

containers can be effective to help the staff separate the materials by type. Keeping garbage and recycling

containers separated avoids confusion and is a good way to improve the efficiency of your recycling efforts.

Separating also helps the chef and management to be aware of what is in the trash (i.e. good food wasted,

silverware in trash, amount of glass breakage, etc.).

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Office paper recycling, including front desk, hostess station and cashier, increases significantly when collec-

tion begins at each desk. Employees sort recyclable paper into special containers beside or on their desks and

then empty them into central collection containers located throughout the building. Multiple containers may

be provided to sort multiple grades of paper.

Central collection containers should be placed in convenient locations, close to areas where materials aregenerated, Key locations include: all kitchen areas, bars, offices, copy room and store room. At least one

central container for every working area is recommended. The size of container must be appropriate for the

number of guests and employees served, amount of recyclables generated and collection frequency. Recy-

cling containers should be clearly labeled to avoid any confusion. Trash cans should also be available at

those sites in order to minimize unwanted trash (contamination) in recycling containers.

ests can use them.

A designated storage area is required to store the materials to be recycled. This area should be easily acces-

sible to both your recycling service and to those responsible for transferring recyclables from the central

collection bins. Do not overlook available outdoor locations. Containers should have tight fitting lids or

covers and may need to be in an enclosed area if outdoors.

Recycling dealers require that corrugated cardboard cartons be broken down or baled. Balers may be pro-

vided by the recycler, purchased or rented, depending upon circumstances. Balers are available in various

sizes and may be placed either indoors or outside in a covered area. Use of a baler significantly reduces the

amount of space required to store cardboard and paper waste and saves time by eliminating the need for

employees to break down cardboard boxes.

Recycling Program, Part 4:Obtain containers

Storage containers may be provided by your hauler or available for lease as part of their service. Containers

are also available through a variety of other sources. Information can be obtained from the Full Circle

Resources consultants. A wide variety of recycling container styles are available. Any container, such as a

55 gallon drum, may be affixed with the recycling logo for use as a recycling container. Your hauler will

inform you of any special requirements.


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Step 3: Determine Purchasing Policies and Practices

The final waste reduction strategy is to purchase wisely. The purchasing director and the team should review

purchasing policies and practices to ensure that, when possible, items purchased:

contain recycled materialso are reusable and/or recyclable

o use minimum packaging

Recycled products do not always cost more than other products. While paper made from recycled fibers has

traditionally been more expensive than virgin paper, now it is competitively priced. With recent improve-

ments, theres no need to sacrifice quality when buying recycled products.

Many opportunities exist to use the restaurants buying power to reduce waste and encourage the growth of

recycling markets. The team might contact current and new suppliers to discuss alternative products that

meet your new purchasing criteria.

You may wish to establish preferential purchasing policies, including:

o Telling all suppliers that your restaurant is committed to the environment and encouraging them

to participate in waste prevention and recycling

o Reviewing existing purchasing policies to be certain they do not exclude the use of recycled

materials and/or products designed to be reused or recycled

o Modifying policies to promote procurement of products that: 1) are designed for long life (e.g.

have long warranties and available repair services), 2) can be reused or recycled, 3) are made

from recycled materials, and 4) have minimal packaging, if any

o Providing a policy statement to your purchasing manager

Allowing price preferences for durable, reusable, repairable and recycled products, even if more

expensive than comparable virgin items

Setting specific percentage goals for the amount of recycled products to be purchased. Goals are

often met by purchasing recycled content paper and cardboard

Requiring that certain items have a minimum percentage of recycled content

o Allowing dual track bids from vendors offering recycled products and those offering virgin

products, so each department has a choice in meeting their needs

o Placing smaller orders to avoid shutting out manufacturers of recycled products who may be able

to fill only part of an order

o Purchasing recycled products in bulk beyond the needs of specific jobs? to decrease price


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When close product comparison is required to make purchasing decisions, technical assistance is available

through Full Circle Resources. Consider these factors in the evaluation process:

0 product lifespan

0 warranty

0 purchase price

0 repairability

0 reusability

0 annual cost

0 safety0 toxicity

0 labor requirements0 weight and volume of waste

0 recyclability

0 recycled content

Find out more about recycled products through the Buy Recycled Business Alliance. This organizationeducates about the value, reliability, and performance of recycled content products - at no cost to members,

More information is available through Full Circle Resources.

Phase in your purchasing efforts. Many recycled content products are widely available and can be ordered in

volume to suit your needs right away. Other items may vary in supply, but dont be discouraged! Maintain a

regular dialogue with your suppliers so you can purchase recycled products as they become available.

Keep accurate records of recycled product purchases to identify successes and failures. Stay abreast of

market developments and conduct annual reviews of your recycled product purchases, including information

on purchases by grade, volume, price, and availability.


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Once you have designed your waste reduction campaign and made the necessary arrangements, its time to

make it happen! A successful waste reduction campaign relies not only on all the careful planning, but also on

everyones participation. To achieve a high level of participation, everyone must believe in the campaign, know

exactly what to do, and be reminded often. It is environmental awareness that will help your campaign catch onamong your diverse employee groups. A variety of educational materials and programs is available through

Full Circle Resources.

Step 1: Notify Personnel

It is essential that all employees are informed about the campaign and the importance of their involvement.

To emphasize the campaigns high priority, begin with an announcement and endorsement from the owner or

general manager. This will demonstrate that the campaign has full management support and is a high priority

for the restaurant. It will also capture employee interest and generate momentum for the campaign.

The announcement should:

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introduce employees to waste reduction

explain how waste reduction can benefit both the restaurant and the environment

describe the goals of the campaign

outline the design and implementation stages of the campaign

explain the potential for revenues and savings and where they will go

courteously ask for participation

provide dates and times of orientation sessions and who should attend each one

list team member names and numbers to contact with questions, ideas, needs, or comments

ask for suggestions and volunteers to help with implementation

clearly but briefly explain each component of the campaign, what is expected of them, and theease with which the procedures can be incorporated into daily routines

list what is and is not acceptable for recycling

include a reminder list and ask each employee to post the list in their area

The announcement should include information, such as phone numbers and instructions, to keep on file.

Encourage staff to report overflows, ask questions, or request special assistance when they anticipate generat-

ing large amounts of recyclables. To reduce paper, the announcement should be double-sided or printed on

the back of used paper. Employees who use electronic mail can be notified in this format rather than hard

copy.


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SAMPLE KICK-OFF MEMO

TO: All Employees

FROM: The General Manager

SUBJECT: Waste Reduction Campaign

Our restaurant will soon begin a waste reduction campaign. Our goal is to reduce the amount of

waste generated and to recycle everything possible. This program presents a rare opportunity for

everyone to contribute to a significant environmental improvement effort.

By reducing our waste and recycling, we can eliminate over half of all the waste that we currently

send to the landfill. Sale of our recyclables will net revenues of approximately $XX per ton. This is

in addition to the fact that recycling conserves energy and natural resources and protects our over-

flowing landfill space. 50% of the revenues generated will be used for an employee appreciationevent and 50% for restaurant improvements.

The waste reduction and recycling program will be simple; only small changes in our work habits

will be required. Each of you will be asked to incorporate a few waste reduction measures into your

daily routine. These measures are listed on the attached reminder sheet.

A series of orientation sessions will be given to acquaint each of you with the campaign. A schedule

of these is attached to this memo. Please plan to attend one of these sessions. Within the next week,

program coordinators will set up the recycling stations. The attached list specifies what we will be

recycling. Please familiarize yourself with this information.

The success of this program depends on your cooperation. If you have any questions, ideas, needs,

or comments regarding the waste reduction campaign, please contact one of the waste reduction

team members listed below.


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Step 2: Orientation Sessions

Depending upon the size of your restaurant and the complexity of your waste reduction campaign, you may

be able to effectively educate all employees by circulating memos or holding informal meetings. Larger

restaurants or more complex campaigns might require a full-scale training program. You may want to hold

sessions for management first. Orientation sessions should be as convenient as possible for all employees,and should be mandatory. Avoid scheduling orientation sessions when staff may not be available. Reminder

posters are helpful to advertise the orientation sessions. It may be necessary to provide bilingualinformation.

Orientation sessions should last no more than one-half hour, unless the waste reduction campaign is complex or

there are many questions. Be sure employees are aware of exactly what is expected of them, the options being

implemented, acceptable materials, changes in work patterns or equipment, and expected benefits. They must

be well informed about any changes in system or equipment functions. Finally, waste reduction training should

be incorporated into your new employee orientation program.

Step 3: Continued Promotion

Ongoing education and visibility is important since the employee turnover rate is so high in the restaurant

industry. Keep employees apprised of the campaigns status and actively encourage their participation by

regularly circulating and/or posting updates and reminders. Employees will feel a greater stake in the cam-

paign if they receive frequent updates on the quantity of waste being reduced, reused, or recycled; the re-

cycled products being purchased; and the cost savings that have resulted. These reports also might impress

management, increasing their commitment to the campaign. Be sure to respond quickly to employeesquestions and suggestions.

A great way to accomplish this is to designate a bulletin board in a prominent place where each employee

will see it every day. More than one such area may be required in larger restaurants. You will want to use

this space in an eye-catching manner and post information in a format that can be quickly digested. Addi-

tional ways to get your message across include presentations or discussions at staff meetings, articles in

employee newsletters, and notices on electronic mail.

Topics to address might include:

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reminders of proper procedures

notices of changes in operation

highlights of new recycled products

participation rates

quantities of recyclables that are collected

revenues earned

disposal cost savings

problems/solutions

requests for input (including suggestion sheets on bulletin boards)

quotes of support from upper management

departmental waste reduction success stories


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Another method of promoting your campaign is visibility. Strategically placed posters and signs will servemultiple purposes by creating interest as well as reminding and informing. Managers or supervisors could

sign the posters to endorse the campaign. Poster examples are:

lists of acceptables/not acceptables posted above all central recycling containers

a sign posted over each central container showing the number of trees saved (and other savings)every time the container is filled (one tree for every 120 pounds of paper)

posters over copiers reminding about double-sided copying and about making only as many

copies as necessary

0 signs at printers and in computer rooms, encouraging on-screen editing

0 notices in the mail room and receiving, reminding to reuse and recycle packaging

0 invitations to special open waste reduction team meetings, where employees can participate

and offer input

before and after photographs of trash and recycling areas

You might also consider holding special events, such as:

0 slogan or logo contests0 incentive awards to employees most committed to waste reduction

0 offering rewards for suggestions that are implemented

0 special seminars on environmental topics

Promotional materials are available from your Full Circle Resources consultants.

Step 4: Publicizing Waste Reduction Success

Spread the good news! Publicize your waste reduction success internally throughout the restaurantant.

Publicize your waste reduction success to your clients and customers by highlighting it in brochures, presen-

tations, advertisements, press releases, signs, or other promotional materials. Publicize your success to thecommunity through business associations, community meetings and newsletters. Remember that being

green is good for your bottom line - more and more people consider environmental responsibility to be an

important quality in a business.

Your restaurant can encourage group lunches/dinners by offering to present your waste reduction campaign

as a meeting topic or program. You can even offer a tour of your successful operation. The ability to con-

duct a recycling seminar is a great selling tool!

Be sure to apply for an Environmental Excellence Award through the Environmental Excellence Campaign.

Each year Environmental Excellence Awards are given to organizations that make outstanding efforts for the

environment. Hotel and Restaurant categories have been added for the 1995 Environmental Excellence

Campaign. Award winners receive publicity for their efforts.

The hospitality industrys waste reduction efforts are receiving great coverage in the media, both locally and

nationally. Reports have appeared on CNN, NBC Nightly News, CBS This Morning, Monitor TV, the

New York Times, USA Today, Business Week, Good Housekeeping, Metropolitan Home, and numerous

hospitality, environmental, business and consumer trade publications.:ic


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Waste reduction is a dynamic process. Once the campaign is underway, the team should evaluate its effec-

tiveness to ensure that goals are being met. Monitoring the success of your waste reduction campaigninvolves determining necessary adjustments by:

0 reviewing campaign goals to see if they are being met

soliciting employee feedback

analyzing waste prevention measures to see if they have been effectively implemented

0 evaluating progress in the purchase of recycled products

0 monitoring participation in recycling

0 reviewing collection procedures

Campaign monitoring is an ongoing effort of the waste reduction team. Team members should:

express appreciation for waste reduction efforts

address wasteful activitiesroutinely screen wastebaskets for the presence of recyclables

ensure that recycling container locations are kept neat and orderly

ensure that central containers are emptied regularly

screen containers for excess contaminants

distribute reminders to those not participating in the campaign

adjust recycling collection frequencies, container locations, and collection routes as necessary

Feedback from employees at all levels should be formally solicited at staff meetings and through a feedback

form. The form should be simple but comprehensive, so that each employee will provide a full evaluation of

the waste reduction campaign.

In addition to ongoing campaign monitoring, full reviews should be conducted on a semi-annual or quarterly

basis. Conduct your first review one month after the campaign has started. These reviews will evaluate your

restaurants progress toward meeting your waste reduction goals. You may want to refine or expand them at

this time. Consider establishing some long-term goals based on your experience. In addition, you will need

to develop a plan of action to address needs that became evident during the review.

The campaign coordinator should track the progress and effectiveness of the recycling efforts by recording:

0 recovery and participation rates

0 campaign operation costs

o revenues from the sale of recyclables

0 amount spent on products with recycled content0 campaign problems, solutions, and successes

These records may provide information for ongoing publicity memos for guests and employees, progress

reports for management, and help determine the average quantity of recyclables recovered per employee. All

these data help portray the success of the campaign and generate additional interest and involvement. Appen-

dix D presents a method for evaluating the cost-effectiveness of the waste reduction campaign.


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SAMPLE RECYCLING REMINDER NOTICES

striving to recycle all office paper, corrugated cardboard, aluminum cans, bottles and newspaper.

Recycling saves energy, conserves natural resources, extends the life of landfills and reduces airand water pollution.

Please help promote our commitment to recycling by placing all recyclables (listed on reverse) in

a designated container for recycling. If your work area/department does not have a recycling

container, or needs additional containers, please contact a member of the waste reduction team,

listed below.

Thank you for your cooperation.

Congratulations! You are doing a great job recycling in your area!!

Your recycling efforts save energy, conserve natural resources, extend the life of landfills and

reduce air and water pollution. Please continue your good work by encouraging co-workers to

follow your excellent example.

Please contact a member of the waste reduction team, listed below, if you need additional contain-

ers or have any questions or suggestions.

Thank you again for your participation. Together we all make a great team!


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The following materials were consulted in the preparation of this manual, and are available through Full

Circle Resources:

Business Guide for Reducing Solid Waste. U.S. Environmental Protection Agency, Office of Solid Waste and

Emergency Response, November 1993. EPA/530-K-92-004.

Eat, Drink, and Recycle. Greater Chicago Recycling Industry Council, June 1994.

50 Simple Things Your Business Can Do to Save the Earth. Tlte Earth Works Group. Earth Works Press,

Inc., Berkeley, California, 1991.

The Green Business Letter, The Hands-On Journal for Environmentally Conscious Companies. Tilden Press,

Inc.

Office Paper Recycling, An Implementation Manual. U.S. Environmental Protection Agency, Office of SolidWaste and Emergency Response, January 1990. EPAl530-SW-90-001.

Office Paper Recycling Guide. National Office Paper Recycling Project, The United States Conference of

Mayors, 1991.

Recyclingfor Profit: The New Green Business Frontier. David Biddle. Harvard Business Review, Novem-

ber-December 1993. Reprint Number 93601.

Source Reduction Now, How to Implement a Source Reduction Program. Kenneth Brown, Minnesota Office

of Waste Management, St. Paul, Minnesota, February 1993.

Waste Prevention - It Makes Good Business Sense! U. S. Environmental Protection Agency, Office of Solid

Waste and Emergency Response, September 1993. EPA/530-F-93-008.

Waste Prevention Pays 08 Companies Cut Waste in the Workplace. U.S. Environmental Protection Agency,

Office of Solid Waste and Emergency Response, November 1993. EPA/530-K-92-005.

Waste Prevention Tools at Work. Jean Bonhota!, Cornell Waste Management Institute, Sherri Conway,

Recourse Systems for the Environment, and Lynn Leopold, Tompkins County Solid Waste Management

Division. Come!! University Media Services Resource Center, May 1994.

Waste Reduction and Recycling Manual. Greater Kansas City Chamber of Commerce, Transportation,

Energy & Environment Department.

Waste Wise, EPA s Voluntary Program for Reducing Business Solid Waste. U. S. Environmental Protection

Agency, Office of Solid Waste and Emergency Response, October 1993. EPA/530-F-93-0 18.


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The Environmental Excellence Campaign

The Environmental Excellence Campaign is another grant-funded project ofBridging The Gap, the organiza-

tion conducting the Full Circle Resources project. The purpose of The Environmental Excellence Campaignis to encourage, recognize, and reward environmental improvements. The goals of The Environmental

Excellence Campaign are the same as those ofFull Circle Resources - to reduce waste, recycle, and pur-

chase recycled products. As a Full Circle Resources participant, you are automatically an Environmental

Excellence Campaign participant as we!!. You will be contacted by and will receive some information from

The Environmental Excellence Campaign. As a participant in this project, you can apply for awards for your

environmental improvements. The Environmental Excellence Campaign and its participants regularly

receive publicity and promotion.

WasteWi$e is the EPAs voluntary program for reducing business waste. It is a free technical assistance

program similar to Full Circle Resources. Bridging The Gap, the organization conducting the Full Circle

Resources project, is also the local contact for WasteWi$e. By your participation in Full Circle Resources,

you are meeting a!! the requirements of WasteWi$e membership.

The EPA developed WasteWi$e to help businesses take cost-effective steps to reduce solid waste.

WasteWi$e challenges businesses to prevent waste, recycle, and buy or manufacture recycled products.

WasteWi$e also provides an opportunity for your firm to be viewed by peers and customers as a leader in

environmental initiatives. The benefits of WasteWi$e membership are:

EPA will provide technical assistance via a hotline and electronic bulletin board, how to

publications, lessons from other companies, and regular program updates.

Successful waste reduction efforts will be highlighted in EPA documents, business magazines,

environmental journals, and trade publications.o Participating companies may use the WasteWi$e logo in their advertising.

To participate in WasteWi$e, you should obtain the necessary information from Full Circle Resources, and

sign up. The EPA will provide information similar to that contained in this manual, as we!! as targeted

technical assistance. They will ask you to inform them of your waste reduction efforts and results.

Buy Recycled Business Alliance (BRBA)

Among the services provided are large workshops and development of industry-specific guidebooks that will

focus on different materials. BRBA was founded with 25 companies and three trade associations; two years

later there are more than 900. Office supply company sales of recycled content products are now between I4

and 20 percent. It is possible in todays marketplace to buy recycled, stay within a budget and buy products

that offer equal or superior performance and reliability. For businesses needing assistance to implement a

cost-effective program and to locate recycled content products, the BRBA can save time and trouble.

Missouri Market Development Program

The Missouri Market Development Program is a statewide business resource program administered by the

Environmental Improvement and Energy Resources Authority (EIERA), an arm of Missouris Department of

Natural Resources and Department of Energy. Its aim is to coordinate with other resources to provide financial

assistance and information to businesses in the area of environmental concerns. Its latest program is the Mis-

souri Buy Recycled Initiative, a campaign to encourage businesses to buy products with recycled content

by providing information on product availability and cost.


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Missouri Recycling Association (MORA)

The Missouri Recycling Association is a broadly based network of people and organizations that provides

information and technical support to help consumers, businesses and governments reduce waste, recycle, and

buy recycled products. MORA provides a statewide forum for sharing information through workshops, meet-

ings, and a quarterly newsletter. It is also an affiliate of the National Recycling Coalition (NRC), the nations

largest membership organization representing diverse interests in the recycling and environmental fields.

RECYCLING CENTERS

Managed by Bridging The Gap

Weekend Cent- Once a Month

Hours: 8:00 AM - 4:00 PM Hours: 8:00 AM - 4:00 PM

For more information on the weekend Recycling Centers, please call 561-1090.

Full Time Center

Hours:

Monday - Friday IO:00 AM - 6:00 PM

Saturday & Sunday 8:00 AM - 4:00 PM

Kansas City Community Recycling Center

Chouteau & Deramus2 block north ofFront Street

Phone: 483-6554FRONT STREET


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Energy EfficiencyElectricity

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Energy efficient appliancesOccupancy sensors to control light, a/c, heat.

Key switches to control power supply to a/c and heat

Use shades and other window treatments to keep heat out

Use fluorescent lighting with reflectors in lobby and hallways

Exit signs - retrofit with fluorescent, replace with LED

Install open-door buzzers on walk-in refrigerator doors

Install plastic air curtains and air blowers over walk-in refrigerator doors

Disconnect lights or remove bulbs in dessert and salad refrigerators in kitchen

Use convection ovens instead of conventional ovens when possible

Exterior lighting - high-pressure sodium (yellow light) - parking lot; metal halide (natural light) -

parking lot, walkways; mercury vapor (soft blue-white, moonlight) - parking lot, walkways; all

are 50- 1500 wattsParking lots, walks, on a solar timer

Install timers on hood fans, exhaust systems and hood lights

Ceiling fans, reversible

Install electronic ballasts and new bulbs when you put in reflectors

Ice machines and soft-drink machines in shaded areas

Motion sensors to turn lights on and off where appropriate

Water

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Use a booster heater for dishwashers

Insulate hot water holding tanks and hot and cold water pipes

Assign responsibility for turning off lights and equipment

Conduct a water audit and find out which faucets are leaking and/or need low-flow aerators

Install low-flow sink aerators

Consider automatic sensors to shut faucets off automatically

Conduct toilet audit, then-install water-saving diaphragms, toilet dams, or low-flush model toilets

(1.6 gpm)Manual, pre-wash dishwashers use between .8 and 2.5 gallons per minute (gpm), while automatic

units ordinarily use between 3 and 6 gpm

Consider heat recovery equipment on large air conditioning units to preheat water

Commercial, conveyor-type dishwashers should have an electric eye, so that water only flows

when dishes are in conv

waste reduction manual

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