5 Tips for Reducing Restaurant and Commercial Kitchen Waste

5 Tips for Reducing Restaurant and Commercial Kitchen Waste

Restaurants – especially larger ones – and commercial kitchens generate major amounts of waste. Commercial waste disposal can assist with proper sorting and discarding of this and all other types of commercial waste. However, not every business is set up to succeed in reducing waste and maximizing recycling efforts.

A large amount of commercial waste disposal is related to food waste. It is the result of what is left over after food preparation as well as what is left on customers’ plates after they have dined. Literally TONS of food waste is produced by the restaurant industry each year.

Awareness is the First Step

While many restaurants are getting better at reducing the amount of food waste that is discarded, a lot more can be done to reduce the amount of food waste that ends up in the garbage. Lakeshore Recycling Systems can assist with making your restaurant or commercial kitchen much more efficient and eco-friendly when it comes to food waste and commercial waste disposal.

The following are five steps you can take to optimize commercial waste disposal at your commercial kitchen or restaurant:

1. Create a Strategy

Start with a commitment to reducing your facility’s food waste. Hold a meeting with key management to brainstorm what you and your staff can do to in the short and long term to meet this goal. Contact Lakeshore Recycling Systems for advice and get an expert assessment of what you can do to reduce and address your waste output. Reduce, reuse and recycle as much as possible.

2. Monitor Produce Use Levels

The mismanagement of produce purchasing and inventory can lead to excess food waste as well as wasted revenues. If it wilts or spoils, it cannot be used and must be discarded. Make a concerted effort to monitor your produce levels and usage. Place orders accordingly so that you don’t order too much.

3. Manage Food Storage Temperatures

Another factor in excess food waste is when the food is not stored at the optimal temperature. Check the storage temperatures of your refrigerators and freezers to ensure that all food will retain its freshness for as long as possible.

4. Create a Recycling Program

In addition to minimizing food waste, be more mindful about recycling in all other aspects of your business. Bulk produce and other supplies often come in large cardboard boxes and containers. Are these being recycled properly? Cans and bottles should also be rinsed and recycled in the appropriate manner. Recycling instead of discarding as much as possible helps to reduce waste and improves your establishment’s carbon footprint.

5. Educate Your Employees

Once you have developed a plan for optimizing commercial waste disposal, set up a meeting to inform all of your employees about your recycling strategy. Once every member of your team is on board and aware of your plans, your strategies will be far easier to implement.

Food waste and other types of waste are a reality of doing business, but optimizing commercial waste disposal can make your establishment far more eco-friendly. Implement these five tips, and contact Lakeshore Recycling Systems for professional recycling and commercial waste disposal services.

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