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Sustainability Education

WASTE REDUCTION & RECYCLING

KEY FACTS

• An average restaurant produces 100,000 pounds of garbage per year.

• 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.

• Pre-consumer compost: All food waste and compostable products that are composted during food prep and cooking.

• Post-consumer compost: All food waste and compostable products that are left over after the customer eats their meal.

• 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

• Implement a comprehensive recycling and composting program

• Don't serve bottled water

• Implement reusable incentive programs (reusable mugs, take out containers, bags)

• Use bulk condiment and coffee station items

• Check out our Waste Reduction & Recycling Standards section to learn more

• Become a Certified Green Restaurant®

• Dine at a Certified Green Restaurant®

• Encourage your favorite restaurant to become a Certified Green Restaurant®

• Don't use disposables straws

• Bring your own mug, take out containers, and bags to restaurants

• Order smaller portions to cut down on food waste