Northern California Compactors, Inc

Green initiatives being good for the environment and for the business


Courtesy of Courtesy of Northern California Compactors, Inc

Recycling has basically been made a required activity by the government, especially for businesses, as the environmental hazards are reacting to all the human abuse over the past few centuries in more ways than one. It might appear to be a tedious activity, but a lot of restaurants that have adopted recycling claim to have reduced their operational costs in waste disposal.

Waste in Restaurants

Restaurants produce a lot of waste in the form of leftover or stale food, wastage at the time of preparation, packages, etc. Maintaining the hygiene standards is of paramount importance since these factors earn points and certifications. Dumping all the waste in the back alley will solve the problem of ridding the restaurant of unnecessary garbage; however, they may get penalized for that.

Advantages of Recycling for Restaurants

  • Treasure in the waste:
    • Often, we throw away things in restaurants in moments of frenzy, which could have been reused for some other purpose. For instance, a stained table cloth could be used as kitchen wipes. While sorting the garbage for recycling, these things could be stowed away for needs that may arise and cut the consequential additional expenses.
  • Reduced garbage collection costs:
    • Since the recyclable items will be segregated, the actual garbage to be collected will be reduced, which, in turn, will reduce the costs.
  • Government incentives:
    • In many cities, the government offers cash incentives and monetary assistance to restaurants adopting the green initiative.
  • Good advertising:
    • Green is ‘in’ and people love restaurants and stores that adopt recycling as a practice, making it a good way to build a fan base and earn customer novelty.
  • You can’t avoid it, so embrace it:
    • Recycling has become a rigorous practice and many landfills and dumping sites do not accept wastes such as cardboard, aluminum cans, or other recyclable materials. Often, an additional fee is charged for accepting waste of this nature.

How to Segregate Waste?

At the most basic level, the waste is segregated as dry waste and wet waste. The wet waste for restaurants will be a very high percentage of leftover or stale food, cooking waste, etc. These are best utilized for making compost, which can be used to grow the restaurant vegetables or sold for additional revenue.

Dry waste can be further broken down into and used as:

  • Aluminum:
    • This can be given for recycling and reuse.
  • Cardboard:
    • These can be donated to charities who have frequent use of the material or given for recycling and reuse.
  • Paper:
    • Waste paper can be used most innovatively for making doggy bags or given to newspapers for recycle and reuse.
  • Glass:
    • Glass can be reused to make decorative items and glass bottles can always be reused after cleaning.
  • Plastic:
    • The nuisance of our generation, plastic waste in restaurants can either be avoided or recycled.
  • Fryer Oil:
    • Biodiesel companies are paying restaurants for the fryer oil.
  • Steel:
    • This can be recycled for a multitude of purposes and can be reused.

Recycling is the only way we can cut down wastage and loss of energy; however, there are numerous ways an innovative individual or business can cut costs and even earn extra income through the process.

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