Sustainability
Education
PAPER & CARDBOARD
CORKS
WASTE REDUCTION & RECYCLING
KEY FACTS
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An average restaurant produces 100,000 pounds of garbage per year.
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By implementing a comprehensive recycling and composting program, restaurants can divert about 90% of their waste from the landfill.
ITEMS THAT ARE TYPICALLY RECYCLABLE*
PLASTICS
(#1, 2 are most often accepted)
GLASS
ALUMINUM
Know Your Plastics (1:59 minutes)
ITEMS THAT ARE TYPICALLY COMPOSTABLE*
KEY TERMS:
*What is recyclable and compostable varies across the country. Visit your city's waste pickup website to find out what is recyclable and compostable.
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Pre-consumer compost: All food waste and compostable products that are composted during food prep and cooking.
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Post-consumer compost: All food waste and compostable products that are left over after the customer eats their meal.
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Commercial composting: Large-scale composting which is designed to handle a high volume of organic waste. Usually, compostable containers, straws, utensils, etc can only be composted in commercial composting facilities.
OTHER ITEMS THAT CAN BE RECYCLED
FLUORESCENT LAMPS
BATTERIES
GREASE
WHAT RESTAURANTS CAN DO
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Implement a comprehensive recycling and composting program
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Don't serve bottled water
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Implement reusable incentive programs (reusable mugs, take out containers, bags)
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Use bulk condiment and coffee station items
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Check out our Waste Reduction & Recycling Standards section to learn more
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Become a Certified Green Restaurant®
WHAT CONSUMERS CAN DO
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Dine at a Certified Green Restaurant®
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Encourage your favorite restaurant to become a Certified Green Restaurant®
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Don't use disposables straws
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Bring your own mug, take out containers, and bags to restaurants
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Order smaller portions to cut down on food waste
