WASTE
An average restaurant can produce 150,000
pounds of garbage each year. The
goal of this section is to encourage foodservice facilities to move toward the
goal of becoming zero-waste, through reducing waste output, increasing stock of
reusable items, and recycling and composting what is left.
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STEPS |
POINTS |
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W1. RECYCLING & COMPOSTING |
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All Items in This Box are Required for Certification If an item is not available for recycling
or composting in a restaurantÕs area, then the restaurant is not required to
divert that materials. |
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Plastics,
glass, and aluminum |
10 |
|
Cardboard |
8 |
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Paper |
2 |
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Grease to
biodiesel or energy, exclusively – Required for restaurants in the
following areas: Asheville
NC, Baltimore-metro, Boston, Chicago, southern and central Connecticut,
Washington DC, Los Angeles, New York City, Philadelphia, Portland OR, San
Diego, San Francisco, Seattle, Spokane WA |
2.5 |
|
Composting
– pre-consumer (kitchen waste) – Required for restaurants in the following
areas: Baltimore, Boston, Chicago, Cleveland, Washington DC, New York City,
Philadelphia, Portland OR, San Diego, San Francisco, Seattle, St. Louis |
17.5 |
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Composting
– post-consumer (food and packaging) |
7.5 |
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W2. CONSTRUCTION
RECYCLING |
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New
construction |
2.5 |
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Renovation |
1.25 |
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W3. HAZARDOUS WASTE |
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Fluorescent
lamps |
0.5 |
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Batteries |
0.5 |
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Paints and
chemicals |
0.5 |
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Electronics |
0.5 |
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W4. WASTE
REDUCTION- OFFICE |
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Reuse or
recycle ink cartridges |
0.25 |
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Staple
–free stapler |
0.25 |
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Junk mail
reduction |
0.25 |
|
Double-sided
printer |
1 |
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Online,
paperless fax |
1 |
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Paperless
billing for all vendors |
3 |
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Paperless payroll
for all employees |
3 |
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Paperless
submission GR4.0 Assessment materials - electronically via email or online
file sharing |
3 |
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Paperless
submission of GR4.0 Assessment materials – CD or memory stick |
2 |
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W5. WASTE REDUCTION- DISPOSABLE PRODUCTS |
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Bulk Packaging
(i.e no individual packets) |
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Condiments
for in-house use |
1 |
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Coffee
station items |
1 |
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At least 2
vendors make deliveries with returnable packaging at least twice per month |
1 |
|
More than 2
vendors make deliveries with returnable packaging at least twice per month |
2.25 |
|
Reusable coffee
filter |
1 |
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Reusable
coasters |
1 |
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No bottled
water served on-site |
3.5 |
|
No paper towels
in restrooms |
2 |
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100% reusable
tableware used for staff meals |
3.5 |
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Reusable mug
program: Signage + Monetary incentive to encourage customers to re-use mugs
(i.e. ÒSave 5 cents every time you use a reusable mugÓ.) |
2.25 |
|
Reusable bag
program: Signage + Monetary incentive to encourage customers to re-use bags
(i.e. ÒSave 5 cents every time you use a reusable bagÓ.) |
2.25 |
|
Reusable
container program: Signage + Monetary incentive to encourage customers to
re-use containers (i.e. ÒSave 5 cents every time you use a reusable
containerÓ.) |
2.25 |
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For Cafeteria-Style Restaurants Only |
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Reusable trays |
1 |
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No trays |
3 |
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For Fine Dining Restaurants Only |
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No table
covering for tables in a fine dining restaurant |
4.5 |
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Reusable
sustainable linens (organic cotton, hemp, etc.) |
3.5 |
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Reusable
conventional linens |
2.25 |
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Recycled kraft paper table covering |
1 |
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W6. WASTE REDUCTION- FOOD |
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Weekly (at
least) donations to food bank or material exchange |
5 |
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NOTE: For those restaurants that donate left-over food on a regular basis and compost
post-consumer waste, the total points possible is 7.5. |
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Offer smaller
portions, at least 25% smaller, for 50% of entrees at a reduced price |
2.25 |