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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
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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®
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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
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