Tagsattracted restaurant customers with green bagasse problems baseball and servingware carry out containers clean and green restaurant commercial compost compost compostable compostable definitions compostable regulations consumer marketing consumer packaging consumer trends containers earth friendly eco-friendly packaging foam ban foam bans Foodservice food trucks food waste fresh food grab and go greasy pizza box green super bowl green washing holidays millennials and carry out packaging no styrofoam nyc foam ban organic packaging packaging leadership Real Certificate Recyclable recycling reduce landfill responsible foodservice packaging responsible packaging restaurant management restaurant sustainability sports and compostable sustainability sustainable restaurants uses for compost
Tag Archives: restaurant sustainability
The National Restaurant Association today unveiled new research that shows a substantial number of operators are implementing sustainability best practices into their businesses.
The survey of 1,000 full-service and quick-service operators found that nearly three quarters of operators recycled used fryer oil, fats, and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.
“More operators are looking at ways to increase efficiency, environmentally and fiscally,” says Scott DeFife, executive vice president, policy and government affairs, National Restaurant Association. “Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability.”
Key findings determined that:
- 74 percent recycled their used fryer oil, fats, and grease
- 66 percent recycled cardboard and paper
- 63 percent used compact fluorescent lighting
- 61 percent purchased products made of recycled materials
- 48 percent installed low-flush toilets or waterless urinals 41 percent purchased products that can be composted
- 29 percent installed aerators on faucets
- 22 percent donated leftover food to food banks or similar organizations
- 17 percent composted food waste