top of page

Home   |   Waste   |   Disposables   |   Building   |   Energy   |   Water   |   Chemicals   |   Food

WASTE REDUCTION & RECYCLING

KEY FACTS

  • An average restaurant produces 100,000 pounds of garbage per year.

  • 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-Group_SSR-transparent-2.png

PLASTICS

(#1, 2 are most often accepted)

GlassJarsBottles.jpg

GLASS

alum,-tin-&-aerosol-can.png

ALUMINUM

Paper_group_TriCo_final_transparent.png

PAPER & CARDBOARD

Know Your Plastics (1:59 minutes)

ITEMS THAT ARE TYPICALLY COMPOSTABLE*

Compost-valley-new-york-guide.jpg

*What is recyclable and compostable varies across the country. Visit your city's waste pickup website to find out what is recyclable and compostable.

KEY TERMS:

  • Pre-consumer compost: All food waste and compostable products that are composted during food prep and cooking.

 

  • Post-consumer compost: All food waste and compostable products that are left over after the customer eats their meal.

 

  • 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

Untitled design-42.png

BATTERIES

GREASE

CORKS

WHAT RESTAURANTS CAN DO
WHAT CONSUMERS CAN DO

  • Dine at a Certified Green Restaurant®

  • Encourage your favorite restaurant to become a Certified Green Restaurant®

  • Don't use disposables straws

  • Bring your own mug, take out containers, and bags to restaurants

  • Order smaller portions to cut down on food waste

bottom of page