Restaurants used to be responsible for a huge amount of waste that was disposed of improperly when it could have been recycled. Today, though, food chains and individual restaurants have become front runners in leading their communities toward a more sustainable lifestyle, even when it comes to disposing of trash.
From dedicated recycling programs becoming commonplace in the industry to mission statements that call for sustainability in their practices, bars, food courts, restaurants, and dining halls are growing ever more green with their waste disposal methods.
Revamping and Rethinking Recycling
Until the last few years, recycling was pretty much limited to glass and plastic goods. Most restaurants disposed of their other waste such as paper, food, etc., in trash cans headed for landfills.
Many eateries didn’t recycle at all until environmentally friendly “Go Green” movements took hold among the general public. The National Restaurant Association reports that its members are increasingly finding ways to join the general trend.
As it describes, nearly three quarters of restaurant owners and managers have reported that they employ back-of-house recycling programs in their business. Additional surveys conducted by the association show a marked reduction in food waste coming from restaurants as well.
Restaurants and bars have expanded their attempts at recycling beyond their walls. This especially surfaces in discussion of waste disposal at public venues.
Large community events such as street fairs and carnivals are seeing venue retailers and food-and-beverage sponsors taking on increasingly active roles to help maintain a clean and environmentally friendly disposal system.
Outside Partnerships and Sponsorships
Because there are often fees and funding issues for restaurants and larger venues such as food courts if they have to maintain a recycling or compost program, restaurant owners have been teaming up more and more with outside companies in the effort to establish and maintain sustainable practices.
Many high-traffic public restaurants and outdoor food vendors will feature trash cans and recycling bins that carry the logos of insurance companies, websites, retail stores, and many other outside firms that want to play a prominent role in supporting these programs in collaboration with the companies that make and serve food.
With partnerships like these, the restaurant industry sets an example for community efforts that create a sustainable economy.
While most of the U.S. has not enacted a regulated or mandated composting system, individual restaurant owners are innovating a way for such initiatives to become a common practice. Due to open and publicly accessible information, and ongoing public dialogue about how to go about creating a sustainable system of composting, there are fewer excuses for businesses — particularly food service businesses — to postpone the steps to “go green” in often simple ways.
Restaurants have always been a great gathering place for communities. They’ve hosted weddings, sports celebrations, community awards dinners, and many other public events.
Now, with the types of socially responsible initiatives we’ve seen from them, food service establishments are also becoming a way that communities can rally and learn about how to improve themselves as individuals in an environmentally sensitive network at large. Get more information visit here bins that carry the logos.