The restaurant and food service industry is among the highest generators of food waste and paper trash. Here are some tips to help you get started on waste reduction and recycling. For more, go to the New York City Wa$tele$$ website. If you really want to be sure you’ve at least considered all the possibilities, download the comprehensive list from the City of San Francisco.

Tips:

• Donate as much good quality unused food as possible to organizations like City Harvest which “rescue” food for food pantries and meal programs.
• Recycle fats and grease; look for rendering companies and biodiesel companies.
• Consider an in-vessel composting system, especially if your business is fortunate enough to have garden space, to compost on-site. There are specially-designed in-vessel systems for indoor use, as well. Using an in-vessel system for heavy wet wastes can result in savings in carting costs.
• Look for local commercial composters such as Chamber member Action Carting Environmental

Resources:

• City of San Francisco Guidelines for Waste Reduction
  
  An extensive list, by categories. Likely to provide you with at least a couple of ideas you haven’t previously considered.

• New York City Wastele$$
  
  Waste prevention tips for restaurants.

• New York State Association for Reduction, Reuse and Recycling