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38.5 Implementation and Approach
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Following are tips for implementing solid waste reduction in the hospitality industry:
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Conduct a waste audit to determine the amounts, compositions, and quality of waste
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items generated. Consult with local and state recycling coordinators. These solid waste planners may help locate a market for food discards or provide technical advice. Some agencies award grant money for innovative projects. Ask the solid waste planners to provide you with contacts and information about businesses with successful food-recovery programs. By networking with other
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businesses you will be able to learn from their experiences. These organizations can also provide assistance in nding haulers and end users in your area. Anticipate barriers to a successful program and how you will overcome them. Learn from others. Ask employees what potential problems they see. They, after all, will be responsible for running the program. Train food-service workers well and well ahead of program implementation. Educate suppliers and customers on recycling processes. Monitor and periodically reevaluate your program. Use composting diversion to reduce your waste hauling and tipping costs.
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38.6 Case Study
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In 2000 The University of Toledo Solid Waste Minimization Team conducted a walkthrough survey of a large restaurant in Toledo, Ohio. The objective was to gain an overall understanding of the facility, identify major solid waste streams by application, and then to suggest some areas for reducing, reusing, and recycling material in the waste stream. The restaurant is an upscale lunch and dinner provider specializing in wood-grilled steaks. As one of Toledo s most popular restaurants, the facility was in the process of creating a formal recycling program. The facility had no formal recycling program. In late 1999 the company discontinued cardboard recycling due to the need of an additional waste container, which management felt was not visually appealing and distracted from the dining experience. There were approximately 100 employees and the facility operates 363 days per year. The restaurant used about 30 reams of paper per month, which includes order sheets for the wait staff and cash register paper. The annual solid waste hauling cost was $8400 and the waste hauler collected cardboard at no cost, but this service was discontinued. The restaurant currently utilizes a 30-yd3 compactor for all waste. Table 38.2 lists the solid waste minimization recommendations that were presented to the restaurant management team.
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The Hilton Vancouver, Washington, one of America s rst sustainably designed hotels, made history in 2008 as the rst hotel in the world to earn both Leadership in Energy and Environmental Design (LEED) and Green Seal certi cations. Green Seal, an independent nonpro t organization providing science-based environmental certi cation accolade, comes 3 years after the hotel became the rst major U.S. hotel and the rst Hilton Hotel to earn LEED certi cation. The Hilton Vancouver, Washington is the only hotel in the world to achieve environmental sustainability certi cation from two top universally accepted and independent
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TABLE 38.2
RESTAURANT WASTE MINIMIZATION RECOMMENDATIONS (EXAMPLE) COMMENTS
RECOMMENDATIONS
Implement a facility recycling program for paper, plastic, and aluminum cans (Annual savings of $80)
Instituting a facility-wide recycling program would eliminate the disposal of nearly 1800 lb of solid waste The annual revenue generated from the sale of the recyclables (paper, plastic, and aluminum cans) is approximately $80 at current market prices, but greater savings will be realized by the reduction of the solid waste-hauling bill (please see next recommendation) Signi cant savings are possible by reducing the frequency of times the solid waste at the facility is collected. Currently the waste hauler removes waste 3 times per week. By removing recyclables from the waste stream and more ef ciently scheduling waste hauling frequency, the waste hauling bill will reduce by about 20%. This will incur estimated annual savings of $1500 Since a large amount of food arrives in cardboard packages, a large amount a waste could be removed from the waste stream. Contact the waste hauler and discuss installing a visually appealing container. In most cases, the waste hauler will collect the cardboard free of charge Some farmers in the Midwest process food waste and transform it into high-nutrition, low-cost animal feed. Some farmers may be interested is some types of food wastes generated Depending on how much of these materials are generated, a portion of the waste stream could be reduced (reducing waste hauling bill) and revenue could be generated from the sale of these materials
Reduce the frequency of waste hauling (Annual savings of $1500)
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