WASTE
An average restaurant can produce 150,000
pounds of garbage each year. The
goal of this section is to encourage foodservice facilities to move toward the
goal of becoming zero-waste, through reducing waste output, increasing stock of
reusable items, and recycling and composting what is left.
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STEPS |
POINTS |
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RECYCLING & COMPOSTING |
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All Items in This Box are
Required for Certification If an item is not available for recycling/composting in a
restaurantÕs area, then it is not required to divert that material. |
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Plastics,
glass, and aluminum |
10 |
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Cardboard |
8 |
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Paper |
2 |
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Grease to
biodiesel or energy |
2.5 |
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Composting
– preconsumer |
17.5 |
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Composting
– post-consumer (food and packaging) |
7.5 |
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CONSTRUCTION RECYCLING |
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New
construction |
2.5 |
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Renovation |
1.25 |
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HAZARDOUS WASTE |
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Fluorescent
lamps |
0.5 |
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Batteries |
0.5 |
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Paints
and chemicals |
0.5 |
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Electronics |
0.5 |
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WASTE REDUCTION- OFFICE
PRODUCTS |
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Online,
paperless fax |
0.25 |
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Reuse or
recycle ink cartridges |
0.25 |
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Paperless
billing for all vendors |
0.25 |
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Junk mail
reduction |
0.25 |
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Double-sided
printer |
1 |
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WASTE REDUCTION- DISPOSABLE
PRODUCTS |
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Bulk
Packaging (i.e no individual packets) |
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Condiments
for in-house use |
1 |
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Coffee
station items |
1 |
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At least
2 vendors make deliveries with returnable packaging at least twice per month |
1 |
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More than
2 vendors make deliveries with returnable packaging at least twice per month |
2.25 |
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Reusable
coffee filter |
1 |
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Reusable
mug program: Signage + Monetary incentive to encourage customers to re-use
mugs (i.e. ÒSave 5 cents every time you use a reusable mugÓ.) |
2.25 |
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Reusable
bag program: Signage + Monetary incentive to encourage customers to re-use
bags (i.e. ÒSave 5 cents every time you use a reusable bagÓ.) |
2.25 |
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Reusable
container program: Signage + Monetary incentive to encourage customers to
re-use containers (i.e. ÒSave 5 cents every time you use a reusable
containerÓ.) |
2.25 |
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No
bottled water served on-site |
3.5 |
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No paper
towels in restrooms |
2 |
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100%
reusable tableware used for staff meals |
3.5 |
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NOTE: The
following two initiatives apply only to cafeteria-style restaurants |
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Reusable
trays |
1 |
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No trays |
3 |
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NOTE: The
following four initiatives only apply to fine dining restaurants |
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No table
covering for tables in a fine dining restaurant |
4.5 |
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Reusable
sustainable linens (organic cotton, hemp, etc.) |
3.5 |
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Reusable
conventional linens |
2.25 |
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Recycled
kraft paper table covering |
1 |
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WASTE REDUCTION- FOOD |
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Weekly
(at least) donations to food bank or material exchange |
5 |
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NOTE:
For those restaurants that donate left-over food on
a regular basis and compost post-consumer waste, the total points possible is
7.5. |
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Offer
smaller portions, at least 25% smaller, for 50% of entrees at a reduced price
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2.25 |
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