Reducing waste production!
It is estimated that an average restaurant produces 45,000 kgs of waste materials per year. Now that's a lot of waste to have to deal with! In order to reduce this waste consumption, the following are some simple steps that food & restaurant services can take to reduce their waste consumption
1. Waste Study
Approximately 95% of the waste generated at restaurants is recyclable or compostable. The most common recyclables include cardboard boxes, paper bags, aluminum and steel cans, plastic and glass beverage containers, and food waste. Analyzing this waste produced would result in providing an accurate picture of what waste generation looks like at your business, and help identify opportunities to recycle more and reduce the volume of waste produced.
Composting should be a no-brainer for restaurants and food service as it diverts large volumes of organic waste from landfill. It also creates healthier soil, reduces greenhouse gas emissions and positively impacts the environment. Composting also leads to reduced hauling costs as food waste is heavy and your waste haulers take advantage of that. Common compostable materials include: food scraps, fruits & vegetables, coffee grinds, compostable silverware and plates, etc.
3. Collection of recyclable/reusable material
Establishing a standardized collection system will make it easier for your staff and guests to recycle while also ensuring your landfill waste & recyclables end up in the appropriate containers. Staging your receptacles in high-traffic areas like the kitchen, storage space, or in the main restaurant would ensure efficient recycling. Sorting your materials using separate containers to capture each stream of recyclables (commingled, paper, cardboard & compost) would ensure reduced loss of recyclable material due to contamination.
4. Optimum Stocking & Purchase decisions
Excess waste can come from over-stock, spoiled foods, leftovers, packaging, and much more which can be reduced or cut off depending on the results of your waste study. Many restaurants and food services are able to reduce waste by purchasing items with a long shelf-life in bulk, using refillable condiment dispensers and reusable take-out containers instead of single-use ones. Controlling what is coming into your food establishment will support your goals to improve landfill diversion and reduce costs.
5.Environment Friendly Packaging
Packaging and containers account for 43% of the total manufactured plastic, most of which are single use. Whether your food service designs packaging or purchases it, do so with the environment in mind. Environmentally-friendly packaging and buying in bulk can reduce unnecessary waste and negative environmental impacts. Also, simply asking customers if they need carry-out bags before providing them one can go a long way in reducing waste.
We at InfinityBox are striving to reduce this waste resulting from the growing use of single use containers in our economy. Plastic pollution in India is expected to reach 22 MMTPA in 2020. Approximately 3,000 tonnes of plastic is filling up our landfills every month due to the use of single use containers that we mostly receive through the online food delivery industry. We aim to reduce this pollution by using 100+ times reusable and recyclable containers. For knowing more about us, you can go through our website, and we would be glad to answer any questions that you might come across.