R E S T A U R A N T

WASTE REDUCTION MANUALA Step-by-Step Approach to Developing

a Waste Reduction Campaign

Bridging The GapP.O. Box 10220

Kansas City, MO 64171(816)561-1087

Full Circle Resources is a project of

funded by theMissouri Department of Natural Resources.

with matching fundsfrom the City of Kansas City, Missouri.

Any opinions, findings, conclusions. or recommendations expressed herein are those of the author(s)and do not necessarily reflect the views of the funders.

PRINTED ON RECYCLED PAPER

MANUAL Overview

Free waste reduction consultation is available through Full Circle Resources, a business paper waste reduc-tion project for 1995! Full Circle Resources is designed to assist you in waste prevention, recycling, andbuying recycled products. Many restaurants have been very successful with waste reduction, and so can you.Some benefits include:

0 cutting costs or generating revenue0 enhancing your corporate image0 increasing your employee morale0 making a positive impact on the environment

This Full Circle Resources manual provides all the information needed to develop a waste reduction campaignwhich is summarized below. In general, this process can be used by any size restaurant. Choose the parts thathelp you address your unique situation, and always remember to contact us at 561-1087 any time you havequestions or need support - we’re on call for you!

The first steps in preparing for a successful waste reduction campaign are:

0 establishing firm, visible management supporto designating a capable and enthusiastic waste reduction coordinator0 selecting an effective team

A waste assessment should be conducted to help you understand how much waste your restaurant generates andthe amount that can be reduced through reduction practices, recycling, and reuse. The waste assessment mayinclude:

o an employee survey (see page 8)o completion of a Waste Assessment Questionnaire (see page 10)o a facility walkthrough0 employee interviewso a waste sort (to identify the relative quantities of different waste types - see page 19)o a Waste Assessment Report (provided by Full Circle Resources consultants - see page 20)

From the baseline information, realistic, measurable goals can be set for waste reduction.

Designing a waste reduction campaign begins with compiling a list of potential options for waste prevention,recycling, and purchasing recycled products. Each option should be thoroughly reviewed for significantwaste prevention potential, cost-effectiveness, visibility, and other considerations.

Waste prevention strategies include:

0 use of minimal and reusable packaging0 maintenance of durable equipment and supplies0 reuse of products0 efficient use of materials0 elimination of unnecessary items

Recycling program design includes:

o determining which materials to recycle0 making arrangements for pickupo determining the collection strategy0 obtaining containers

Purchasing policies and practices should also be addressed. These may include:

0 ensuring that items purchased contain recycled materials, are reusable and/or recyclable, and useminimal packaging

0 reviewing existing specifications and standards to eliminate prohibitions or limitations againstrecycled products

0 establishing preferential purchasing mechanismso gradually changing purchasing strategies and tracking them

A successful waste reduction campaign relies on everyone’s participation. This can be accomplished bythorough staff education and a strong promotional program, including:

a kick-off memo from upper managementorientation sessionscontinued promotion through updates and remindersposters, signs, and public information

media publicityspecial events

Once the campaign is underway, the team will need to evaluate its effectiveness to see if the goals are being met.This involves checking to see what improvements are needed, by:

o soliciting employee feedback0 reviewing waste prevention measures to see if they have been effectively implemented0 evaluating progress in the purchase of recycled products0 monitoring participation in recycling and reviewing logistics0 tracking paper recovery rates, campaign costs, and revenues

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Table Of CONTENTSIntroduction ...................................................................................................................................... I

Reducing Waste Makes Good Business Sense ............................................................................ 2Industry Success Stories ............................................................................................................. 4

Getting Started.................................................................................................................................. 5Step I: Establish Firm Management Support.. .................................................... . . . . . . . . . . . . . . . . . 5Step 2: Designate an Enthusiastic Waste Reduction Coordinator ............................................ 6Step 3: Select an Effective Team ................................................................................................ 6Step 4: Conduct a Waste Assessment ........................................................................................ 7

Waste Assessment, Part I: .................................................................................................... 8Sample Employee Survey. ............................................................................................... 8

Waste Assessment, Part 2:. ................................................................................................... 9Waste Assessment Questionnaire and Records Review.. ...................................................... IOWaste Assessment, Part 3: .................................................................................................... I2

Facility Walk-Through Instructions ............................................................................... 13Facility Walk-Through Form.......................................................................................... 14Facility Walk-Through Questions .................................................................................. I 6

Waste Assessment, Part 4: .................................................................................................... I 7Waste Sort Instructions ................................................................................................... 18Waste Sort Form ............................................................................................................. I 9

Waste Assessment, Part 5...................................................................................................... 20Step 5: Develop Focused Objectives .......................................................................................... 20

Designing The Waste Reduction Campaign ..................................................................................... 21Step 1: Develop Waste Prevention Strategies ........................................................................... 21

Front of the House & Back of the House Strategies.. ........................................................... 24Step 2: Design the Recycling Program ...................................................................................... 25

Recycling Program, Part 1: Determine which materials to recycle ................................... 25Recycling Program, Part 2: Establish hauling arrangements ............................................ 26Recycling Program, Part 3.; Determine the collection strategy .......................................... 26Recycling Program, Part 4: Obtain containers ................................................................... 27

Step 3: Determine Purchasing Policies and Practices.. ............................................................ 28Education And Promotion - Making It Happen! .............................................................................. 30

Step 1: Notify Personnel.. .......................................................................................................... 30Sample Kick-off Memo.. ........................................................................................................ 31

Step 2: Orientation Sessions ...................................................................................................... 32

Step 3: Continued Promotion .................................................................................................... 32Step 4: Publicizing Waste Reduction Success ........................................................................... 33

Monitoring Campaign Success ......................................................................................................... 34Recycling Reminder Notices ....................................................................................................... 35

References and Resources ................................................................................................................ 36Appendix A: Other Programs .......................................................................................................... 37Appendix B: Waste Reduction Strategies ........................................................................................ 39Appendix C: Glossary ....................................................................................................................... 42Appendix D: Cost Analysis ............................................................................................................... 44

To maximize the bottom line, business today requires wasting less of everything. Recycling and waste reduc-tion have never been more timely for both potential savings and public image. In the fast-paced world ofbusiness competition, however, it can seem difficult to start a waste reduction campaign. You may have alreadytried and found that your effort lacked one important ingredient -- success. Perhaps you didn’t know whom tocontact, which changes would be the most effective, or how to make your campaign really successful. In short,you didn’t have the information you needed to begin!

The good news is that Full Circle Resources,* a hospitality waste reduction project for I995, has consultantsready to help your restaurant design and implement a waste reduction campaign at no cost to you. FullCircle Resources is designed to help you prevent waste, recycle, and buy recycled products. Your wastereduction campaign may focus on one simple step such as cardboard recycling, or you may be interested in avariety of innovative waste reduction techniques. Whatever your goals, Full Circle Resources will helpensure that they are met.

As a participant, you have the option of a full circle of support services, including:

conducting an assessment of waste generated at your restaurantidentifying and implementing waste reduction techniquesdesigning and implementing a recycling programworking with recycling haulersdesigning guest and employee educational and promotional materialsreviewing buying procedures - locating recycled product supplierspromoting your efforts through award nominations, media exposure, etc.tracking the success and effectiveness of the campaign

FCR TIP:Duplex copying really saves paper, This manual is an example.

In addition, participation in Full Circle Resources makes you eligible for membership in other programsand, in some cases, you can earn awards and recognition for your efforts. Details on these other programs arepresented in Appendix A. Some of them are:

o The Environmental Excellence Campaigno Kansas City Buy Recycled Business Allianceo EPA’s WasteWi$e Programo National Office Paper Recycling Projecto Missouri Buy Recycled Initiativeo Missouri Recycling Association

This Full Circle Resources manual highlights the benefits of waste reduction and provides information todesign a waste reduction campaign. In general, the process can be used by any size restaurant. Choose theparts that help you address your unique situation. And always remember that you have access to consultantsand resources to assist you throughout the process. Be sure to contact us at 561-1087 any time you havequestions or need support. We’re on call for you!

Reducing Waste Makes Good Business Sense

Hotels and Restaurants across the country are reporting significant success with waste reduction campaigns,and many have saved thousands of dollars a year by implementing a few simple measures. By cutting downon the amount of waste your business generates, you too can save money, increase productivity, attractcustomers, and help protect the environment.

Economic advantages

o Waste reduction results in savings of material and supply costs, and savings from more efficientwork practices.

o Landfill disposal costs are slashed when you reduce waste volume - every ton of paper takes 3cubic yards of valuable landfill space.

o You can earn revenues from the sale of high-grade paper. cardboard, aluminum cans, and otherrecyclables.

The Totem Pole Restaurant in Minneapolis reduced its waste by 40%.

Enhanced corporate image

o Environmentally conscious companies attract customers. An increasing number of consumersconsider your environmental record.

The Boston Park Plaza Hotel reports they have received one million dollars in new group bookingsfrom companies who wish to align with a business that has taken a strong environmental stance.

o Full Circle Resources participants will receive publicity and media exposure. Some of thispublicity will be provided through the Environmental Excellence Campaign.

Increased employee morale

o Employees appreciate their restaurant’s efforts to reduce waste and become more environmen-tally conscious.

o Employees also appreciate the information and training they receive as part of the waste reduc-tion campaign.

o Your employees will feel like a valuable part of the effort as each is encouraged to contribute andparticipate, especially if they are rewarded for their participation through incentive programs.

Positive environmental effects

o Paper recycling can help stimulate a growing market for recycled products by providing aconstant supply of high quality fiber to the paper industry. Remember, each ton of paper re-cycled saves about 17 trees.

o Recycling at work can have far-reaching effects, since employees may begin to recycle at homeand may pass on the message to family and friends. A list of area drop-off recycling centers isincluded in Appendix A.

o Recycling conserves forests and other valuable resources and decreases environmental pollution.The recycling process produces less air, water, and land pollution than manufacturing usingvirgin materials.

Industry Success Stories

The Ritz Carlton Kansas City has been recycling newspaper, office paper, cardboard, and glass for severalyears. The glass is separated and crushed to make more space and a cardboard compactor is leased, making itpossible for the 30-yard container to hold 15-18 tons of cardboard. Last year alone, the hotel generated 8 1tons of recyclables, producing a small profit. Before the recycling program was started, the trash was col-lected every 3-4 days, at a cost of $300-$400 per collection. Now it is only hauled once a week, resulting in asubstantial decrease in trash collection and tipping fees. At a minimum, the hotel saves $500 a month byrecycling.

The Minneapolis Hilton is truly a “green” hotel. In addition to all generally recyclable items such as paper,glass, and plastic, they recycle food waste through a local food waste recycler. The Hilton also distributes toiletpaper, amenities, and soap to employees and local charities. They have installed several energy saving features,including: low-flow showerheads; timers on closets and faucets; automatic shutters on doors; an EMS system tocontrol building temperature; computerized lock systems; a non-disposable filtering system; moisture sensorson dryers; and floors are shut down when there is low occupancy. Finally, the Hilton has developed an educa-tional and promotional campaign to promote their efforts. They routinely send out press releases announcingnew waste reduction efforts, include an environmental section in the employee newsletter and place tent cards inall guest rooms to inform guests of the hotel’s recycling procedures.

The Totem Pole Restaurant in Minneapolis has a very successful waste reduction program. Their food wasterecycling project alone saves $5 per barrel of food waste, and cardboard recycling has resulted in a 20% wastereduction. The result? The frequency of trash collection has been reduced by 50%, a change that saves moneyfor the restaurant and reduces the waste stream significantly.

The Boston Park Plaza Hotel restructured its established practices to create a new system that has proven tobe more profitable and undeniably more beneficial for the environment. The hotel’s environmental policystates, “With the implementation of this sweeping environmental program we are setting an example not onlyfor the hotel industry, but also for diverse businesses and for individuals themselves. We have scrutinizedour hotel operation and identified every area where we can reduce waste, recycle materials and conserveenergy and water. Through this ambitious environmental program we hope to educate both our guests andourselves, to foster an environmental conscience and to effect positive change that will extend far beyond theBoston Park Plaza Hotel and Towers.”

Fluky’s, a popular hot dog chain in Chicago, began a comprehensive recycling program in 199 1 and hasmade substantial progress in using products that are recyclable, recycled, and reusable. The restaurants haveused heat exchangers as part of their refrigeration coolant systems since 1987 and have used compact fluores-cent spotlights in the dining rooms since 1989. The energy programs have paid for themselves, and therecycling costs and difficulties have been minimal since most of the sorting is done at a processing center.

Lahaina Louie’s set up a recycling and waste reduction program in 1991 in the hope of cutting its climbinggarbage rates. Today, the Washington eatery saves $300 - $400 a month by recycling. The employees nowrecycle out of habit and their orientation even includes a class on recycling. Savings for the restaurant comefrom fewer garbage pick-ups. This has decreased from four times per week to one or two every week.

Five key steps to prepare for a successful waste reduction campaign are:

1. Establish firm, visible management support2. Designate a capable and enthusiastic campaign coordinator3. Select an effective team (even two people make a team)4. Conduct a waste assessment (FULL CIRCLE RESOURCES can help!)5. Develop focused objectives (the best way to ensure success!)

Step 1: Establish Firm Management Support

The first step in waste reduction is to actively involve the owner or top management who has committed yourrestaurant to the campaign and authorize changes in operations. Waste reduction should be established withformal policy and considered the standard of your restaurant. This is important no matter what the size ofyour hotel or restaurant. Any program directives should come from hotel management to minimize resis-tance at the departmental level.

A memo from the owner or general manager is theperfect way to announce your campaign kick-ofJ:

Be sure to keep all management informed and involved as you develop your waste reduction campaign.Encourage your managers by sharing information on the range of benefits that come from waste reduction,such as cost savings and enhanced company image.

Throughout the campaign, management can demonstrate support by:

0 endorsing campaign goals0 communicating the importance of reducing waste within the restaurant0 authorizing the time necessary to work on the project0 making periodic announcements regarding campaign status0 encouraging and rewarding employee commitment and participation

The management at Anheuser-Busch distributed this environmental policy statement to all employees.“Every choice we make regarding the Earth, air and water around us is made with the

objective of preserving it for all the generations to come. ”

Step 2: Designate an Enthusiastic Waste Reduction Coordinator

A successful waste reduction campaign requires an enthusiastic and motivated coordinator who can foster asense of teamwork and enlist the support of all employees. The coordinator will be responsible for adminis-tering your campaign and will act as a liaison between management, employees, and the waste reductionteam. The coordinator will also be the contact for the recycler and the building’s owner or agent.

Qualities sought in the campaign coordinator include:

o planning and organizational talent0 enthusiasm about waste reductiono ability to direct team effortso good communication skills

Likely candidates may be:

0 an employee who has championed waste reduction0 an assistant managero a kitchen manager / sous chef0 a public relations manager0 an operations manager0 an enthusiastic person at the administrative level

Depending on the size of the restaurant and the type of campaign being implemented, the position of coordi-nator can require a significant amount of time. If possible, waste reduction coordination should be incorpo-rated into the person’s job description. As such, it should be an official function, not a volunteer duty.

Step 3: Select an Effective Team

Your employee waste reduction team is responsible for planning, designing, implementing, and maintainingthe campaign. A team approach allows these tasks to be distributed among several employees and enablesemployees from all over the restaurant to contribute directly to the effort. The team size is determined byyour restaurant size. A small restaurant might have a three person team - the assistant manager, a waitperson, and a cook/chef - whereas a large hotel might have a dozen employees on its team.

Typically, members of the waste reduction team are responsible for:

setting the preliminary and long-term goals of the campaignassessing restaurant waste streams and waste managementcontributing department-specific ideas and suggestionsdesigning the waste reduction campaignpromoting the campaign to fellow employeesproviding educational informationtracking campaign successreporting to management about campaign status

To encourage all employees to take ownership of the program, team members should represent variousdepartments . Good team candidates include:

chef or kitchen employeesbeverage or bar managersbanquet manager or wait staffmaintenance staffpurchasing staffadministrative stafftechnical or operational staffemployees interested or experienced in waste reduction

Team members can be volunteers or appointed members. It is important, however, that they be enthusiasticand able to commit time to the effort. You might try making membership a basis of special recognitionwithin the restaurant to increase their motivation.

Step 4: Conduct a Waste Assessment

A waste assessment tells you what’s in your trash. It consists of a careful review of your restaurant wastegeneration, waste stream content, waste management arrangements, and purchasing policies. This informa-tion is important because it will bring to light opportunities for waste prevention, recycling, and purchasingrecycled products.

The basic steps of a waste assessment are:

1. Survey employees regarding waste generation and opportunities for waste reduction2. Examine your restaurant records and complete the Waste Assessment Questionnaire3. Conduct a facility walk-through and interview employees4. Perform a waste sort (optional)5. Receive a Waste Assessment Report

Your waste assessment can be as simple-or as involved as you want. Remember, the Full Circle Resourcesconsultants are available to help ensure that your waste assessment targets your needs. The scope of thewaste assessment will be based on:

o the type and size of your restauranto the complexity of the waste streamo the resources (money for capital improvements, time, labor, equipment) available for the waste

reduction campaign (remember, there is no charge for FULL CIRCLE RESOURCES technicalservices)

For example, if your restaurant generates only a few types of waste materials, your team might reviewcompany records and conduct a brief walk-through and interviews. On the other hand, if your restaurantgenerates diverse types of waste and has established a goal to cut waste disposal by 50%, the team will needto thoroughly examine and quantify the waste generated by performing a full waste assessment with a wastesort. Each type of waste assessment activity is described in the following pages.

Waste Assessment, Part 1:Survey Employees

As a first step in the waste assessment, ask each employee to complete a brief survey. The survey shouldsolicit information regarding:

o types and amounts of waste generated0 willingness to participate in recycling0 waste prevention suggestions

Employee input is important! For example, you may find that the employees most willing to recycle arethose in the departments generating the most waste. These departments are an ideal place to begin yourrecycling efforts.

The survey can be distributed (printed double-sided or on the back of used paper), or posted on electronicmail. A sample survey is included below. You might include an explanation that a waste reduction cam-paign is being planned, and that input from each employee is valuable to ensure a workable campaign strat-egy. The Full Circle Resources consultants can help you design your survey and interpret the results.

Department:

SAMPLE EMPLOYEE SURVEY

What types and amounts of waste do you generate? (please estimate the daily amount)

cardboard: aluminum: glass:

plastic: pallets: newspaper:

office paper: computer paper: laser cartridges:

food: other (please specify):

What materials do you currently recycle? (check all that apply)

aluminum laser cartridges p l a s t i c glass

office paper computer paper newspaper cardboard

food other (please specify):

Which best describes your feelings about recycling at the restaurant?Glad to do it ____Willing to do it ___Don’t care about it

___Don’t want to do it ____ Won’t do it

Is it convenient for you to recycle in the restaurant?

yes sometimes no

Describe how recycling in the restaurant could be made convenient for you:

What ideas do you have to reduce waste around the restaurant?

Would you like to help design our waste reduction campaign?

Waste Assessment, Part 2:Waste Assessment Questionnaire and Records Review

Company records can provide insight into your restaurant’s waste generation and handling patterns. Use theWaste Assessment Questionnaire that follows to help you gather important information from your records.Your Full Circle Resources consultants are also available to help you in this process.

The types of records you might find useful include:

0 waste collection and removal records and contractso contracts with recyclers and records of revenues from recycling0 equipment service contracts, maintenance logs, and repair invoices0 inventory, invoices, and purchasing logs

Waste handling information is useful to see how waste is removed from your restaurant and to estimate theamount paid for these services. Look at both on-site waste collection (gathering trash from individualdepartments/offices) and off-site waste removal (shipping the waste off-site for disposal). This informationcan be found in waste hauling contracts, maintenance and operating logs, and waste removal records. It maybe helpful to include a review of any existing recycling or donation efforts.

Equipment service contracts, maintenance logs, and repair invoices can provide useful information on wastebeing generated through equipment malfunctions. For instance, frequent printer and copier breakdowns mayresult in wasted paper.

Purchasing records can give the team a better handle on the resources coming into the facility so the use andultimate fate of these resources can be tracked. Opportunities for waste reduction purchasing practices (e.g.,buying in bulk) or purchase of recycled products may be identified.

W A S T E A S S E S S M E N T Q U E S T I O N N A I R E

Please complete this questionnaire prior to the actual waste assessment/walk-through. This will help the Full CircleResources team to identify and better serve your specific needs. We are available to clarify any of these questions andwill discuss your questionnaire with you at the assessment.

Restaurant DataRestaurant NameContact NameAddress

DateTitlePhoneFax

Business DescriptionSquare FootageDining OutletsNumber of CopiersLoading Dock

Number of Floors Number of RoomsNumber of Kitchens Banquet RoomsNumber of Printers Number of Employees

Waste Handling - InternalWhich staff/department(s) collects waste inside your facility?Do you have a maintenance contractor? If yes, what is the name and phone number?Do you have a cleaning contractor? If yes, what is the name and phone number?Is the service part of your lease agreement?

Waste Handling - ExternalThis section may require reference to a recent bill from your waste hauler. If possible, please include bill with question-naire to review with assessment team to analyze cost of waste disposal.Name of your hauler: Contact: Phone:Collection frequency: daysiwk Normal collection time:Collection days: Mon Tue Wed Thu Fri Sat Sun# of Containers: Container size(s):Waste cost basis: flat rate flexible rate: by weight by pullCost of dumpster rental $ per week $ per month $ per yearCost of hauling per week $ per month $ per yearCost of disposal per week $ per month $ per yearOther Costs (i.e. other equipment, etc.)Is dumpster full at the time it is emptied? No Yes: 1/2 3/4 OtherHow often is it overflowing? If so why?

Describe any seasonal fluctuations in your waste generation:

Please select the five items that represent the bulk of your waste stream and prioritize them l-5 with one indicating thelargest percentage item.

white paper (computer, copier, ledger, stationery, etc.)mixed paper (glossy inserts, advertising mail, color, etc.)miscellaneous plastic (stretch wrap, strapping, etc.)corrugated cardboard newspaper polystyrene foam

glass containers/bottles other glass metal cansplastic containers food waste y a r d w a s t ep a l l e t s magazines

other

Waste Assessment, Part 3:Facility Walk-Through and Employee Interviews

A facility walk-through is a relatively quick way to examine your restaurant’s waste generation practices.During the walk-through, the team will want to take note of:

o the types and amounts of waste produced0 waste generation and handling practices0 waste-producing or inefficient activities and equipmento disposable materials that could be replaced by reusable or recyclable products0 existing space and equipment available for storage of recyclables0 current waste reduction efforts0 information provided by employees

The walk-through should cover all areas where waste is generated, handled, or stored. Be sure to contact eachdepartment to schedule the walk-through visit and to request that the supervisor and employees be availableto answer questions or describe operations. These interviews can offer important details on waste generationand removal practices. Employees also are a valuable source of ideas for reducing waste.

Use the walk-through to network on item reuse. For example, you

Use the worksheets provided to document your walk-through. Your Full Circle Resources consultants canhelp you make the most of this important step.

FACILITY WALK-THROUGH INSTRUCTIONS

Use the facility walk-through form to identify and record the different waste-generating activities and equip-ment in your facility, the types of waste produced and any current waste reduction efforts. In addition,identify all materials that could be targeted by your waste reduction campaign and brainstorm ways to reduce,reuse or recycle these materials.

1.

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Obtain necessary information by conducting a walk-through of targeted functional areas.The walk-through entails carefully observing waste-generating activities and equipment,examining the contents of waste containers, and interviewing supervisors and employees.

Pay close attention to areas and operations that generate the largest amounts of waste. Watchclosely for activities and equipment that generate waste unnecessarily, as well as existingwaste reduction efforts.

Contact department managers to inform them of the visit and the possibility of short inter-views with staff. Suggested questions to ask during the walk-through are listed following thewalk-through forms. Be sure to interview the custodial workers and operations staff.

If possible, schedule the walk-through just before trash pickups to allow a sufficient amountof waste to accumulate. Avoid scheduling it on a day when non-typical wastes are produced.

Ask questions about variations in daily waste generation. For example, periodic deliveriesmay result in more discards on the delivery day.

Ask about any recent or upcoming changes within the department, such as new equipment orprocedures, that could alter the types or amounts of waste generated.

Larger companies may want to record information gathered on the walk-through by depart-ment, copying the forms as needed.

FACILITY WALK-THROUGH FORM

Company: Recycling Coordinator: PhonefExt:Department: Department Manager: PhonefExt:

Team Members Conducting Walk-Through

Employees Interiewed:

Waste Producing Area,Activity or Equipment

Waste MaterialProduced

Estimated Amount of WasteI

Current WasteProduced per year Reduction Activity

FACILITY WALK-THROUGH FORM

Waste Material Estimated Amount of Waste

I

Current WasteProduced per year Reduction Activity

FACILITY WALK-THROUGH QUESTIONS

Questions such as those listed below should be posed to department employees during thefacility walk-through. Your questions should be phrased to encourage workers to shareinformation with the team. Employees should feel they are doing something positive. Byinterviewing the staff while they are working at their departmental tasks, you will be able tofoster better departmental-specific answers.

These interviews should be kept brief so as not to disrupt the working schedule. If needed,more involved interviews should be scheduled separately.

Are there recent or upcoming changes in equipment or procedures thatcould alter the types or amounts of waste generated?

Where can we be more efficient?

Are there alternative products we can reuse over and over?

Are there other products we could purchase that are more repairable,refillable, or durable than ones we are currently using?

Are there products that come with too much packaging?

Are there any restaurant policies that are barriers to waste prevention?

What wasteful activities have you noticed?

Waste Assessment, Part 4:Waste Sort

If you need more data than company records and a facility walk-through can provide, a waste sort canbe conducted. A waste sort involves collecting and sorting a sample of your restaurant waste toprovide a “snapshot” of the total waste composition. Determining the baseline waste composition canbe important for:

o prioritizing waste prevention and recycling effortso demonstrating to employees the quantities and types of waste being generatedo tracking changes in the waste stream

You have the option to select which departments or waste streams you want to consider in the wastesort. For some smaller restaurants and hotels, it will be feasible to assemble and sort one day’s waste.If this is not practical for your restaurant, a representative sample of approximately 50 pounds can beused. However, it will be important to estimate the relative size of the waste stream represented byeach sample.

If there are significant day-to-day or periodic variations in the types and amounts of waste generated,the team might want to conduct waste sorts on more than one day. It is important to use a truly typicalsample of your restaurant waste, otherwise calculations on waste generation, waste composition, andwaste removal costs can be skewed significantly.

You may need to plan for your waste sort by asking employees to refrain from disposing of certainitems on that day. For example, separate containers may need to be used for food waste. Neitherhazardous materials nor bathroom trash should be included in the waste streams that will be sorted.

It is a good idea to photograph and/or videotape the waste sortfor future educational purposes.

The waste sample can be sorted on a large plastic sheet, and work gloves should be worn for safety.The different waste types can be weighed to determine quantitatively the waste stream composition.Another option is to estimate relative percentages of individual waste types. Record your informationon the following Waste Sort Form.

* Full Circle Resources will not address hazardous waste issues. Contact the Department of Natural Resources for helpand information on state requirements: 800/334-6946.

WASTE SORT INSTRUCTIONS

1. Assemble your waste sample in a location that is convenient, large enough for this activity, andavailable for the duration of the sample. Your sample may be one day’s worth of waste or a represen-tative sample from each department. A multi-day sampling is suggested if there is a large potential fordaily variations.

2. Weigh the empty containers in which the sorted materials will be placed and note the weight on boththe container and waste sort form.

3. Sort the waste by the components your restaurant has chosen to quantify.

4. Your restaurant may want to separate the major components into subcategories (i.e. sorting glass intothe subcategories of clear, green and brown).

5. Place the sorted materials (that were weighed in step 2) into the empty containers .

1. Weigh each of the filled containers (partial and/or full) and note in “Full Container Weight” columnon form.

2. Record the empty weight of containers in “Empty Container Weight” column on form (from #2above).

3. Subtract “Empty Container Weight” from “Full Container Weight” to get “Net Waste ComponentWeight”. Record weight in "Net Waste Component Weight” column.

4. Add all the net component weights to get the “Total Waste Weight”. Record this total figure in therespective “Totals” column and also in the “Total Waste Generated” column.

5. Divide Net Component Weight by the Total Waste Generated and multiply by 100 to compute theComponent Percentage.

Waste Assessment, Part 5:Waste Assessment Report

When you submit copies of your waste assessment forms to Full Circle Resources, a customized Waste As-sessment Report will be prepared for you. Although you will have developed a well-rounded understanding ofyour waste stream during the waste assessment, the report will illustrate the results of the assessment in moredetail. The report will include:

0 a graphic summary of waste stream component percentages0 a concise summary of your current waste management systems0 estimates of monthly and annual waste generation, per employee0 a graphic comparison of your waste generation compared to industry averages0 an evaluation of current waste prevention and recycling efforts0 site-specific waste reduction recommendations

Step 5: Develop Focused Objectives

From this baseline information, realistic and measurable goals can be set for waste reduction in your restaurant.These goals might address issues such as:

0 reducing the waste stream by a significant percentage0 improving the efficiency of existing efforts0 increasing operational efficiency in a specific area0 decreasing waste disposal expenses by a given amount0 recycling all paper and cardboard waste (2nd largest waste stream component for hospitality)0 reducing food waste (hospitality industry’s largest waste stream component)0 increasing use of recycled products to a certain level0 equipment changes that will result in energy and water savings0 examining environmental health, air, and water quality standards0 enhancing the company’s image in the industry or in the community

Goals adopted by Anheuser Busch in 1992:I) Reduce solid waste by 40% by the end of 1993.

2) Reduce water used to brew beer by IO%, per-unit wastewaterflow by 15%, and per-unit organic strength by 10%.

3) Cut energy use by 20% over the remainder of the decade.

The aggressiveness of the goals will be determined by the level of effort that your restaurant is willing todedicate to waste reduction. The Full Circle Resources consultants are available to assist in the develop-ment of realistic and attainable goals.

There are three steps to take in planning your waste reduction campaign:

o Develop waste prevention strategieso Design the recycling programo Determine purchasing policies and practices

In planning your waste reduction campaign, it is important toset dates by which you plan to accomplish each specific objective.

This will help set a pace for accomplishing success.

The cost-effectiveness of your campaign will depend on these primary factors:

potential equipment, repair, and retraining costsavoided waste disposal costsavoided purchasing and operating costspotential recycling costspromotion and training costsbaler/shredder rental or purchaserevenue generated from recyclingpotential higher costs of some recycled productsavoided cost of tableware, linens, etc. lost in trash

The Hyatt Regency Chicago recovers tableware, linens,

and other items valued at $5,000 to $10,000 per month

by separating their trash.

Appendix D includes worksheets for evaluating the cost-effectiveness of waste reduction options.

Step 1: Develop Waste Prevention Strategies

Developing your waste prevention strategy begins with compiling a list of options based on your overallgoals. For example, if your restaurant hopes to reduce waste removal costs as much as possible, and ischarged for waste removal based on volume, the list of options should focus on high-volume waste materials.The benefits and drawbacks of each option under consideration should be summarized.

The strongest considerations will be:

1. potential for significant waste prevention2. potential savings compared to costs3. visibility for promotional purposes

The waste reduction team should also consider:

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whether waste volume or weight will be reducedcapital, start-up, and operating costseffects on product or service qualitycompatibility with existing operationsequipment requirementsspace and storage requirementsoperation and maintenance requirementsstaffing, training, and education requirementsimplementation timeeffects on employee morale and community relationslong-term economic feasibility

Some capital expenditures, such as a baler, can yield impressivesavings over the long term. Many collection services will place a baler at

your properry in return for a percentage of recycling revenue.

The team should clearly understand which criteria are most important. The Full Circle Resources consult-ants will help you evaluate your options. Many will not require extensive analysis. For example, if yourrestaurant already has a copy machine with the ability to make two-sided copies efficiently, then a policymandating double-sided copying usually can be implemented easily. For more complex options, the teamwill want to work with Full Circle Resources consultants to contact suppliers, product refurbishers, packag-ing designers, and other individuals who can help determine if the option is feasible.

Team members should focus first on waste prevention measures that will enable your restaurant to reducesigniftcantiy the amount of waste produced. Basic waste prevention strategies are listed below:

SpecifV use of minimal and reusable packaging:Containers and packaging account for about one-third of municipal solid waste. Solutions includeworking with suppliers to obtain products with reduced or minimal packaging, buying in bulk, andbuying in returnable or reusable packaging. The same solutions can be applied to packaging for yourown products.

Use and maintain durable equipment and supplies:Not only price, but quality and durability are important when purchasing items. Consider the costs ofmaintenance, disposal, and replacement.

Reuse products and supplies:Reuse reduces both purchasing and disposal costs, and is one of the simplest waste preventionstrategies to implement. For instance, cardboard boxes can be reused, and draft documents can beprinted on the backs of single-sided waste paper.

Eliminate the use of unnecessary items:Routine use of many materials and supplies may actually contribute little to your product service.

22 Don’t overlook the obvious opportunities for waste reduction.

After studying your restaurant’s waste generation and management practices, you will likely have compiled anumber of waste prevention options. Some suggested prevention strategies are listed below. Appendix Bpresents more extensive list.

Evaluate these measures according to the criteria presented at the beginning of this section. Keep in mindthat one waste prevention option may result in savings in several different areas, including avoided purchas-ing, storage, materials handling, and removal costs. Some measures, such as circulating memos, may notrequire any additional equipment or training, but may simply be a matter of implementing specific practicesas company policy.

Front of the House Strategies

o Dining Rooms - reusable glassware, flatware, tableware & linens, bulk dispensers, no Styrofoam,soda gun to serve beverages

o Public Areas/Restrooms - outside lighting on solar or clock timer, recycling containers conve-niently located for customer use, fluorescent lighting used with reflectors, automatic faucetsensors, recycled paper products

o Of&es/Purchasing - duplex copies, on-screen editing, voice mail, centralized posting ofmemos, shared reports, central filing system, plain paper fax, update mailing lists, reuse paper fornotes/memos, white paper instead of colored, use of postcards when possible, buy in bulk orconcentrate, use refillable containers, avoid purchasing disposable items as much as possible

Double-sided copying saves paper, saves storage space, reduces employeehandling time, and reduces packaging removal costs.

Back of the House Strategies

o Kitchen - energy efficient appliances, refrigerator door sensors, timers on hood fans & light andexhaust systems, air-cooled ice machines, equipment preventative maintenance & cleaning, bulkdispensing, cloth uniforms, hats & aprons

o Cleaning Service - bulk dispense cleaning supplies, switch to nontoxic cleaning products, clothtowels for cleaning, use supplies “as needed” rather than “as recommended”, clean fryers andfilter oil daily, develop monthly cleaning and maintenance program for all equipment, placerubber mats around bus and dishwashing area to reduce china and glass breakage

The team should now begin to implement selected waste reduction measures. Consider building slowly, afew steps at a time, so employees are not overwhelmed by changes in procedure. This is particularly impor-tant for more complex waste reduction programs and provides an opportunity to solve any operationalproblems in the early stages. If your program involves only a few simple measures, it is possible to imple-ment all options at once.

A computer training seminar on waste reduction techniques is available free of charge for Full Circle Re-sources participants. This seminar demonstrates methods of minimizing paper use and waste in the office bymaximizing the latest computer technology, networks, and on-line services. This service is offered by NewHorizons Computer Learning Centers, the largest computer training company in the world, which offersaround-the-clock phone support. Contact the Full Circle Resources consultants for more information.

Step 2: Design the Recycling Program

It is evident that in the near future, all lodging facilities and restaurants, no matter what their size, will beforced to recover major portions of their waste products. New legislation, lack of landfill space and publicdemand will require it. Full Circle Resources can help guide your efforts.

Components in designing the recycling program include:

1. determining which materials will be recycled2. establishing hauler arrangements3. determining the collection strategy4. acquiring containers

Recycling Program, Part I:Determine which materials to recycle

Your team should now evaluate all recycling options to determine which materials you are interested inrecycling and how to better manage waste that cannot be prevented. The team should consider the market-ability of the materials to be collected. Full Circle Resources will keep you abreast of current values in theKansas City area.

The following materials are currently recyclable in Kansas City:

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Paper - virtually all is recyclable; high grade white paper is the most valuableCorrugated Cardboard - largest single source of waste paper in hospitality waste streamsNewspaper - second largest source of waste paper in hotel industryPlastic - #l PETE (polyethylene terephthalate) and #2 HDPE (high density polyethylene)Metal - bi-metal food cans and aluminum beverage cansGlass - color separated: clear, brown, and green glass bottles and jarsFood Waste - some food waste can be composted, other options are being exploredYard Waste - grass clippings and leaves can be composted, and under Missouri state law cannotenter the waste stream -Telephone Books - both yellow and white pages are recyclable

Donations are another form of recycling. Local charitable organizations will benefit from your used items orsurplus goods. Examples are: food, personal care items, mattresses, linens, blanket, towels and tableware.

Recycling Program, Part 2:Establish hauling arrangements

The next step is to contact a recycling hauler. Most restaurant participants in Full Circle Resources shouldnot have to pay for recycling. This depends upon your location and the amount of waste you generate. Insome instances, you may even earn revenues for your recycled materials.

If the volume of recyclables generated by your restaurant does not meet hauler minimum quantity require-ments, there are other options to consider.

1. Enter into a cooperative recycling arrangement with other small businesses and a hauler. Ahauler can service several businesses near each other. If you share a space with or are adjacent toother businesses, you can share a common recycling area and any cost or revenues.

2. Take the materials to a recycler. You may be able to earn revenues on even small quantities ofmaterials if you deliver them to the recycler.

The Ritz Carlton Kansas City’s waste hauling company takes theirrecyclables to a local recycler and deducts the profits from the hotel’s hauling bill.

3. Take the materials to a drop-off recycling center. You won’t earn revenue, but this may be themost convenient arrangement, depending upon your size and location. A listing of drop-offrecycling centers managed by Bridging The Gap is included in Appendix A.

The Full Circle Resources consultants will help you arrange the best recycling strategy for your needs.

It may be necessary to adjust collection frequencies, container locations, and collection routes. Open com-munication between the campaign coordinator and your recycling hauler is the key to success in this area.The waste reduction team should also work closely with shipping and receiving personnel to schedule recy-cling pickups and ensure that the recyclables are properly organized for pickup.

Recycling Program, Part 3:Determine the collection strategy

You can now determine the location of recycling collection containers and who will be responsible fortransporting and emptying them. A guiding principle is to make it as convenient as possible. The systemmust be both simple and reliable to ensure long-term success.

Glass, metal, plastic and food wastes should be separated in the kitchen and bar areas. Different coloredcontainers can be effective to help the staff separate the materials by type. Keeping garbage and recyclingcontainers separated avoids confusion and is a good way to improve the efficiency of your recycling efforts.Separating also helps the chef and management to be aware of what is in the trash (i.e. good food wasted,silverware in trash, amount of glass breakage, etc.).

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Office paper recycling, including front desk, hostess station and cashier, increases significantly when collec-tion begins at each desk. Employees sort recyclable paper into special containers beside or on their desks andthen empty them into central collection containers located throughout the building. Multiple containers maybe provided to sort multiple grades of paper.

Central collection containers should be placed in convenient locations, close to areas where materials aregenerated, Key locations include: all kitchen areas, bars, offices, copy room and store room. At least onecentral container for every working area is recommended. The size of container must be appropriate for thenumber of guests and employees served, amount of recyclables generated and collection frequency. Recy-cling containers should be clearly labeled to avoid any confusion. Trash cans should also be available atthose sites in order to minimize unwanted trash (contamination) in recycling containers.

ests can use them.

A designated storage area is required to store the materials to be recycled. This area should be easily acces-sible to both your recycling service and to those responsible for transferring recyclables from the centralcollection bins. Do not overlook available outdoor locations. Containers should have tight fitting lids orcovers and may need to be in an enclosed area if outdoors.

Recycling dealers require that corrugated cardboard cartons be broken down or baled. Balers may be pro-vided by the recycler, purchased or rented, depending upon circumstances. Balers are available in varioussizes and may be placed either indoors or outside in a covered area. Use of a baler significantly reduces theamount of space required to store cardboard and paper waste and saves time by eliminating the need foremployees to break down cardboard boxes.

Recycling Program, Part 4:Obtain containers

Storage containers may be provided by your hauler or available for lease as part of their service. Containersare also available through a variety of other sources. Information can be obtained from the Full CircleResources consultants. A wide variety of recycling container styles are available. Any container, such as a55 gallon drum, may be affixed with the recycling logo for use as a recycling container. Your hauler willinform you of any special requirements.

Step 3: Determine Purchasing Policies and Practices

The final waste reduction strategy is to purchase wisely. The purchasing director and the team should reviewpurchasing policies and practices to ensure that, when possible, items purchased:

contain recycled materialso are reusable and/or recyclableo use minimum packaging

Recycled products do not always cost more than other products. While paper made from recycled fibers hastraditionally been more expensive than virgin paper, now it is competitively priced. With recent improve-ments, there’s no need to sacrifice quality when buying recycled products.

Many opportunities exist to use the restaurant’s buying power to reduce waste and encourage the growth ofrecycling markets. The team might contact current and new suppliers to discuss alternative products thatmeet your new purchasing criteria.

You may wish to establish preferential purchasing policies, including:

o Telling all suppliers that your restaurant is committed to the environment and encouraging themto participate in waste prevention and recycling

o Reviewing existing purchasing policies to be certain they do not exclude the use of recycledmaterials and/or products designed to be reused or recycled

o Modifying policies to promote procurement of products that: 1) are designed for long life (e.g.have long warranties and available repair services), 2) can be reused or recycled, 3) are madefrom recycled materials, and 4) have minimal packaging, if any

o Providing a policy statement to your purchasing manager

Allowing price preferences for durable, reusable, repairable and recycled products, even if moreexpensive than comparable virgin items

Setting specific percentage goals for the amount of recycled products to be purchased. Goals areoften met by purchasing recycled content paper and cardboard

Requiring that certain items have a minimum percentage of recycled content

o Allowing dual track bids from vendors offering recycled products and those offering virginproducts, so each department has a choice in meeting their needs

o Placing smaller orders to avoid shutting out manufacturers of recycled products who may be ableto fill only part of an order

o Purchasing recycled products in bulk beyond the needs of specific jobs? to decrease price

When close product comparison is required to make purchasing decisions, technical assistance is availablethrough Full Circle Resources. Consider these factors in the evaluation process:

0 product lifespan0 warranty0 purchase price0 repairability0 reusability0 annual cost0 safety0 toxicity0 labor requirements0 weight and volume of waste0 recyclability0 recycled content

Find out more about recycled products through the Buy Recycled Business Alliance. This organizationeducates about the value, reliability, and performance of recycled content products - at no cost to members,More information is available through Full Circle Resources.

Phase in your purchasing efforts. Many recycled content products are widely available and can be ordered involume to suit your needs right away. Other items may vary in supply, but don’t be discouraged! Maintain aregular dialogue with your suppliers so you can purchase recycled products as they become available.

Keep accurate records of recycled product purchases to identify successes and failures. Stay abreast ofmarket developments and conduct annual reviews of your recycled product purchases, including informationon purchases by grade, volume, price, and availability.

Once you have designed your waste reduction campaign and made the necessary arrangements, it’s time tomake it happen! A successful waste reduction campaign relies not only on all the careful planning, but also oneveryone’s participation. To achieve a high level of participation, everyone must believe in the campaign, knowexactly what to do, and be reminded often. It is environmental awareness that will help your campaign catch onamong your diverse employee groups. A variety of educational materials and programs is available throughFull Circle Resources.

Step 1: Notify Personnel

It is essential that all employees are informed about the campaign and the importance of their involvement.To emphasize the campaign’s high priority, begin with an announcement and endorsement from the owner orgeneral manager. This will demonstrate that the campaign has full management support and is a high priorityfor the restaurant. It will also capture employee interest and generate momentum for the campaign.

The announcement should:

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introduce employees to waste reductionexplain how waste reduction can benefit both the restaurant and the environmentdescribe the goals of the campaignoutline the design and implementation stages of the campaignexplain the potential for revenues and savings and where they will gocourteously ask for participationprovide dates and times of orientation sessions and who should attend each onelist team member names and numbers to contact with questions, ideas, needs, or commentsask for suggestions and volunteers to help with implementationclearly but briefly explain each component of the campaign, what is expected of them, and theease with which the procedures can be incorporated into daily routineslist what is and is not acceptable for recyclinginclude a reminder list and ask each employee to post the list in their area

The announcement should include information, such as phone numbers and instructions, to keep on file.Encourage staff to report overflows, ask questions, or request special assistance when they anticipate generat-ing large amounts of recyclables. To reduce paper, the announcement should be double-sided or printed onthe back of used paper. Employees who use electronic mail can be notified in this format rather than hard

copy.

SAMPLE KICK-OFF MEMO

TO: All Employees

FROM: The General Manager

SUBJECT: Waste Reduction Campaign

Our restaurant will soon begin a waste reduction campaign. Our goal is to reduce the amount ofwaste generated and to recycle everything possible. This program presents a rare opportunity foreveryone to contribute to a significant environmental improvement effort.

By reducing our waste and recycling, we can eliminate over half of all the waste that we currentlysend to the landfill. Sale of our recyclables will net revenues of approximately $XX per ton. This isin addition to the fact that recycling conserves energy and natural resources and protects our over-flowing landfill space. 50% of the revenues generated will be used for an employee appreciationevent and 50% for restaurant improvements.

The waste reduction and recycling program will be simple; only small changes in our work habitswill be required. Each of you will be asked to incorporate a few waste reduction measures into yourdaily routine. These measures are listed on the attached reminder sheet.

A series of orientation sessions will be given to acquaint each of you with the campaign. A scheduleof these is attached to this memo. Please plan to attend one of these sessions. Within the next week,program coordinators will set up the recycling stations. The attached list specifies what we will berecycling. Please familiarize yourself with this information.

The success of this program depends on your cooperation. If you have any questions, ideas, needs,or comments regarding the waste reduction campaign, please contact one of the waste reductionteam members listed below.

Step 2: Orientation Sessions

Depending upon the size of your restaurant and the complexity of your waste reduction campaign, you maybe able to effectively educate all employees by circulating memos or holding informal meetings. Largerrestaurants or more complex campaigns might require a full-scale training program. You may want to holdsessions for management first. Orientation sessions should be as convenient as possible for all employees,and should be mandatory. Avoid scheduling orientation sessions when staff may not be available. Reminderposters are helpful to advertise the orientation sessions. It may be necessary to provide bilingualinformation.

Orientation sessions should last no more than one-half hour, unless the waste reduction campaign is complex orthere are many questions. Be sure employees are aware of exactly what is expected of them, the options beingimplemented, acceptable materials, changes in work patterns or equipment, and expected benefits. They mustbe well informed about any changes in system or equipment functions. Finally, waste reduction training shouldbe incorporated into your new employee orientation program.

Step 3: Continued Promotion

Ongoing education and visibility is important since the employee turnover rate is so high in the restaurantindustry. Keep employees apprised of the campaign’s status and actively encourage their participation byregularly circulating and/or posting updates and reminders. Employees will feel a greater stake in the cam-paign if they receive frequent updates on the quantity of waste being reduced, reused, or recycled; the re-cycled products being purchased; and the cost savings that have resulted. These reports also might impressmanagement, increasing their commitment to the campaign. Be sure to respond quickly to employees’questions and suggestions.

A great way to accomplish this is to designate a bulletin board in a prominent place where each employeewill see it every day. More than one such area may be required in larger restaurants. You will want to usethis space in an eye-catching manner and post information in a format that can be quickly digested. Addi-tional ways to get your message across include presentations or discussions at staff meetings, articles inemployee newsletters, and notices on electronic mail.

Topics to address might include:

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reminders of proper proceduresnotices of changes in operationhighlights of new recycled productsparticipation ratesquantities of recyclables that are collectedrevenues earneddisposal cost savingsproblems/solutionsrequests for input (including suggestion sheets on bulletin boards)quotes of support from upper managementdepartmental waste reduction success stories

Another method of promoting your campaign is visibility. Strategically placed posters and signs will servemultiple purposes by creating interest as well as reminding and informing. Managers or supervisors couldsign the posters to endorse the campaign. Poster examples are:

lists of acceptables/not acceptables posted above all central recycling containersa sign posted over each central container showing the number of trees saved (and other savings)every time the container is filled (one tree for every 120 pounds of paper)posters over copiers reminding about double-sided copying and about making only as manycopies as necessary

0 signs at printers and in computer rooms, encouraging on-screen editing0 notices in the mail room and receiving, reminding to reuse and recycle packaging0 invitations to special “open” waste reduction team meetings, where employees can participate

and offer inputbefore and after photographs of trash and recycling areas

You might also consider holding special events, such as:

0 slogan or logo contests0 incentive awards to employees most committed to waste reduction0 offering rewards for suggestions that are implemented0 special seminars on environmental topics

Promotional materials are available from your Full Circle Resources consultants.

Step 4: Publicizing Waste Reduction Success

Spread the good news! Publicize your waste reduction success internally throughout the restaurantant.Publicize your waste reduction success to your clients and customers by highlighting it in brochures, presen-tations, advertisements, press releases, signs, or other promotional materials. Publicize your success to thecommunity through business associations, community meetings and newsletters. Remember that “beinggreen” is good for your bottom line - more and more people consider environmental responsibility to be animportant quality in a business.

Your restaurant can encourage group lunches/dinners by offering to present your waste reduction campaignas a meeting topic or program. You can even offer a tour of your successful operation. The ability to con-duct a recycling seminar is a great selling tool!

Be sure to apply for an Environmental Excellence Award through the Environmental Excellence Campaign.Each year Environmental Excellence Awards are given to organizations that make outstanding efforts for theenvironment. Hotel and Restaurant categories have been added for the 1995 Environmental ExcellenceCampaign. Award winners receive publicity for their efforts.

The hospitality industry’s waste reduction efforts are receiving great coverage in the media, both locally andnationally. Reports have appeared on CNN, “NBC Nightly News”, “CBS This Morning”, Monitor TV, theNew York Times, USA Today, Business Week, Good Housekeeping, Metropolitan Home, and numeroushospitality, environmental, business and consumer trade publications.

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Waste reduction is a dynamic process. Once the campaign is underway, the team should evaluate its effec-tiveness to ensure that goals are being met. Monitoring the success of your waste reduction campaigninvolves determining necessary adjustments by:

0 reviewing campaign goals to see if they are being metsoliciting employee feedbackanalyzing waste prevention measures to see if they have been effectively implemented

0 evaluating progress in the purchase of recycled products0 monitoring participation in recycling0 reviewing collection procedures

Campaign monitoring is an ongoing effort of the waste reduction team. Team members should:

express appreciation for waste reduction effortsaddress wasteful activitiesroutinely screen wastebaskets for the presence of recyclablesensure that recycling container locations are kept neat and orderlyensure that central containers are emptied regularlyscreen containers for excess contaminantsdistribute reminders to those not participating in the campaignadjust recycling collection frequencies, container locations, and collection routes as necessary

Feedback from employees at all levels should be formally solicited at staff meetings and through a feedbackform. The form should be simple but comprehensive, so that each employee will provide a full evaluation ofthe waste reduction campaign.

In addition to ongoing campaign monitoring, full reviews should be conducted on a semi-annual or quarterlybasis. Conduct your first review one month after the campaign has started. These reviews will evaluate yourrestaurant’s progress toward meeting your waste reduction goals. You may want to refine or expand them atthis time. Consider establishing some long-term goals based on your experience. In addition, you will needto develop a plan of action to address needs that became evident during the review.

The campaign coordinator should track the progress and effectiveness of the recycling efforts by recording:

0 recovery and participation rates0 campaign operation costso revenues from the sale of recyclables0 amount spent on products with recycled content0 campaign problems, solutions, and successes

These records may provide information for ongoing publicity memos for guests and employees, progressreports for management, and help determine the average quantity of recyclables recovered per employee. Allthese data help portray the success of the campaign and generate additional interest and involvement. Appen-dix D presents a method for evaluating the cost-effectiveness of the waste reduction campaign.

SAMPLE RECYCLING REMINDER NOTICES

striving to recycle all office paper, corrugated cardboard, aluminum cans, bottles and newspaper.Recycling saves energy, conserves natural resources, extends the life of landfills and reduces airand water pollution.

Please help promote our commitment to recycling by placing all recyclables (listed on reverse) ina designated container for recycling. If your work area/department does not have a recyclingcontainer, or needs additional containers, please contact a member of the waste reduction team,listed below.

Thank you for your cooperation.

Congratulations! You are doing a great job recycling in your area!!

Your recycling efforts save energy, conserve natural resources, extend the life of landfills andreduce air and water pollution. Please continue your good work by encouraging co-workers tofollow your excellent example.

Please contact a member of the waste reduction team, listed below, if you need additional contain-ers or have any questions or suggestions.

Thank you again for your participation. Together we all make a great team!

The following materials were consulted in the preparation of this manual, and are available through FullCircle Resources:

Business Guide for Reducing Solid Waste. U.S. Environmental Protection Agency, Office of Solid Waste andEmergency Response, November 1993. EPA/530-K-92-004.

Eat, Drink, and Recycle. Greater Chicago Recycling Industry Council, June 1994.

50 Simple Things Your Business Can Do to Save the Earth. Tlte Earth Works Group. Earth Works Press,Inc., Berkeley, California, 1991.

The Green Business Letter, The Hands-On Journal for Environmentally Conscious Companies. Tilden Press,Inc.

Office Paper Recycling, An Implementation Manual. U.S. Environmental Protection Agency, Office of SolidWaste and Emergency Response, January 1990. EPAl530-SW-90-001.

Office Paper Recycling Guide. National Office Paper Recycling Project, The United States Conference ofMayors, 1991.

Recyclingfor Profit: The New Green Business Frontier. David Biddle. Harvard Business Review, Novem-ber-December 1993. Reprint Number 93601.

Source Reduction Now, How to Implement a Source Reduction Program. Kenneth Brown, Minnesota Officeof Waste Management, St. Paul, Minnesota, February 1993.

Waste Prevention - It Makes Good Business Sense! U. S. Environmental Protection Agency, Office of SolidWaste and Emergency Response, September 1993. EPA/530-F-93-008.

Waste Prevention Pays 08 Companies Cut Waste in the Workplace. U.S. Environmental Protection Agency,Office of Solid Waste and Emergency Response, November 1993. EPA/530-K-92-005.

Waste Prevention Tools at Work. Jean Bonhota!, Cornell Waste Management Institute, Sherri Conway,Recourse Systems for the Environment, and Lynn Leopold, Tompkins County Solid Waste ManagementDivision. Come!! University Media Services Resource Center, May 1994.

Waste Reduction and Recycling Manual. Greater Kansas City Chamber of Commerce, Transportation,Energy & Environment Department.

Waste Wise, EPA ‘s Voluntary Program for Reducing Business Solid Waste. U. S. Environmental ProtectionAgency, Office of Solid Waste and Emergency Response, October 1993. EPA/530-F-93-0 18.

The Environmental Excellence CampaignThe Environmental Excellence Campaign is another grant-funded project of Bridging The Gap, the organiza-tion conducting the Full Circle Resources project. The purpose of The Environmental Excellence Campaignis to encourage, recognize, and reward environmental improvements. The goals of The EnvironmentalExcellence Campaign are the same as those of Full Circle Resources - to reduce waste, recycle, and pur-chase recycled products. As a Full Circle Resources participant, you are automatically an EnvironmentalExcellence Campaign participant as we!!. You will be contacted by and will receive some information fromThe Environmental Excellence Campaign. As a participant in this project, you can apply for awards for yourenvironmental improvements. The Environmental Excellence Campaign and its participants regularlyreceive publicity and promotion.

WasteWi$e is the EPA’s voluntary program for reducing business waste. It is a free technical assistanceprogram similar to Full Circle Resources. Bridging The Gap, the organization conducting the Full CircleResources project, is also the local contact for WasteWi$e. By your participation in Full Circle Resources,you are meeting a!! the requirements of WasteWi$e membership.

The EPA developed WasteWi$e to help businesses take cost-effective steps to reduce solid waste.WasteWi$e challenges businesses to prevent waste, recycle, and buy or manufacture recycled products.WasteWi$e also provides an opportunity for your firm to be viewed by peers and customers as a leader inenvironmental initiatives. The benefits of WasteWi$e membership are:

EPA will provide technical assistance via a hotline and electronic bulletin board, “how to”publications, lessons from other companies, and regular program updates.Successful waste reduction efforts will be highlighted in EPA documents, business magazines,environmental journals, and trade publications.

o Participating companies may use the WasteWi$e logo in their advertising.

To participate in WasteWi$e, you should obtain the necessary information from Full Circle Resources, andsign up. The EPA will provide information similar to that contained in this manual, as we!! as targetedtechnical assistance. They will ask you to inform them of your waste reduction efforts and results.

Buy Recycled Business Alliance (BRBA)Among the services provided are large workshops and development of industry-specific guidebooks that willfocus on different materials. BRBA was founded with 25 companies and three trade associations; two yearslater there are more than 900. Office supply company sales of recycled content products are now between I4and 20 percent. It is possible in today’s marketplace to buy recycled, stay within a budget and buy productsthat offer equal or superior performance and reliability. For businesses needing assistance to implement acost-effective program and to locate recycled content products, the BRBA can save time and trouble.

Missouri Market Development ProgramThe Missouri Market Development Program is a statewide business resource program administered by theEnvironmental Improvement and Energy Resources Authority (EIERA), an arm of Missouri’s Department ofNatural Resources and Department of Energy. Its aim is to coordinate with other resources to provide financialassistance and information to businesses in the area of environmental concerns. Its latest program is the Mis-souri Buy Recycled Initiative, a campaign to encourage businesses to buy products with recycled contentby providing information on product availability and cost.

Missouri Recycling Association (MORA)The Missouri Recycling Association is a broadly based network of people and organizations that providesinformation and technical support to help consumers, businesses and governments reduce waste, recycle, andbuy recycled products. MORA provides a statewide forum for sharing information through workshops, meet-ings, and a quarterly newsletter. It is also an affiliate of the National Recycling Coalition (NRC), the nation’slargest membership organization representing diverse interests in the recycling and environmental fields.

RECYCLING CENTERSManaged by Bridging The Gap

Weekend Cent- Once a MonthHours: 8:00 AM - 4:00 PM Hours: 8:00 AM - 4:00 PM

For more information on the weekend Recycling Centers, please call 561-1090.

Full Time Center

Hours:Monday - Friday IO:00 AM - 6:00 PM

Saturday & Sunday 8:00 AM - 4:00 PM

Kansas City Community Recycling CenterChouteau & Deramus

2 block north of Front StreetPhone: 483-6554 FRONT STREET

Energy EfficiencyElectricity0

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Energy efficient appliancesOccupancy sensors to control light, a/c, heat.Key switches to control power supply to a/c and heatUse shades and other window treatments to keep heat outUse fluorescent lighting with reflectors in lobby and hallwaysExit signs - retrofit with fluorescent, replace with LEDInstall open-door buzzers on walk-in refrigerator doorsInstall plastic air curtains and air blowers over walk-in refrigerator doorsDisconnect lights or remove bulbs in dessert and salad refrigerators in kitchenUse convection ovens instead of conventional ovens when possibleExterior lighting - high-pressure sodium (yellow light) - parking lot; metal halide (natural light) -parking lot, walkways; mercury vapor (soft blue-white, moonlight) - parking lot, walkways; allare 50- 1500 wattsParking lots, walks, on a solar timerInstall timers on hood fans, exhaust systems and hood lightsCeiling fans, reversibleInstall electronic ballasts and new bulbs when you put in reflectorsIce machines and soft-drink machines in shaded areasMotion sensors to turn lights on and off where appropriate

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Use a booster heater for dishwashersInsulate hot water holding tanks and hot and cold water pipesAssign responsibility for turning off lights and equipmentConduct a water audit and find out which faucets are leaking and/or need low-flow aeratorsInstall low-flow sink aeratorsConsider automatic sensors to shut faucets off automaticallyConduct toilet audit, then-install water-saving diaphragms, toilet dams, or low-flush model toilets

(1.6 gpm)Manual, pre-wash dishwashers use between .8 and 2.5 gallons per minute (gpm), while automaticunits ordinarily use between 3 and 6 gpmConsider heat recovery equipment on large air conditioning units to preheat waterCommercial, conveyor-type dishwashers should have an electric eye, so that water only flowswhen dishes are in conveyorMost modem dishwashers recirculate the final rinsewater to the first rinse or wash or the nextcycleReplace water-cooled ice machines with air-cooled ice machinesOlder water-cooled ice machines can be connected to your building’s recirculating cooling watersystem if your system has the capacity

o Sprinkler system - on a timer, monitored for leakso Gray water (not drinkable) used for watering landscapeo Water during the cooler parts of the day (before 10 a.m. and after 5 p.m.) to minimize evapora-

tiono Direct rainwater from downspouts into gardenso Native landscaping plants or “xeriscaping”

Alternatives for Disposables0 Limit amount of paper informationo For foods being taken out of restaurant, use paper bags and covers only when requested, and then

use bags made of unbleached recycled paper with the highest amount of post consumer recycledcontent available

o No paper doilies0 Water glasses, no paper cups or coverso Reduce the price of beverages for consumers who supply their own reusable cupso Eliminate the use of lids on disposable cups for beverages consumed in restauranto Use cloth napkins instead of papero Serve milk from self-service machines into reusable cups instead of individual cartonso Use reusable towels for cleaningo Plastic or linen tablecloths instead of paper placematso Require food preparation staff to wear cloth uniforms, hats and apronso Soda fountains instead of individual containers

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No individual packets of sugar, butter, jam, etc.; use refillable condiment dispensersReuse ice for plant and landscape wateringIf you serve carbonated beverages from a beverage gun or dispenser, ask for reusable syrupcanisters rather than the bag in the box alternativeUse reusable coasters (or nothing at all) instead of paper napkins when serving beveragesUse bulk straw dispensers instead of individually wrapped strawsRecycling - Aluminum, bi-metal cans, glass, paper, plastic, cardboard, food scraps and greaseCompost or recycle food wasteDonate excess food to sheltersMenu printed on placematsAdvertise without paper, when possibleIf menu changes frequently or daily specials are offered, use a chalk board or dry erase boardCharge a deposit for bottles and cans removed from the areaConsider half-portionsRecycled, biodegradable, unbleached paper productsShare cost of baler with neighboring businessesUse grease trapsNote on menu: “If you’d like a glass of water, just ask.”Avoid using battery-operated appliancesMinimize use of supplies, rather than use “as recommended”

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Purchase local products (cuts down on overall cost to environment from transportation, shipping,etc.)Buy precycled - quality, local, bulk, simplicity, energy-efftcient, minimal packagingSelect vendors who have made environmental considerationsBuy recycled paper productsRepair equipment rather than buy new and rent equipment that will be rarely usedDevelop a questionnaire for prospective vendorsRequire vendors to offer products with minimal packagingRequire vendors to pick up packaging the day after deliveryEvaluate all packaging coming in to determine parts that could be eliminated or reducedRequire all packaging to be made with highest amount of post-consumer recycled contentavailableReturn containers to suppliersExchange chemical drumsContact Buy Recycled Business Alliance for a listing of recycled productsReuse packaging materialsMake packaging materials or use shredded paper, popcorn, etc.Ask suppliers to investigate use on non-toxic inks for printing on packagingGood planning for ordering, shipping/handling, storage, portion and inventory controlRequest unwaxed, unlined corrugated cardboard containers (totally recyclable)When moisture barrier is needed, request a plastic liner which can be removed, or a recyclablealternativeBuy in concentrate or bulk form

Maintenance and Cleaningo Complete caulking and weatherstripping - installed and maintainedo White ceilings with least texture reflect the lighto Service gas boilers and water heaters twice a yearo Ensure that all refrigeration units are sealed properly in order to contain environmentally-harmful

coolantso Clean furnace filters and tune furnace regularlyo Service all gas-cooking equipment at least twice a yearo Use 100% natural, biodegradable pest control and fertilizerso Compost or sell clippings as mulcho Clean grills and grease filters daily for greater heat transfero Use cleaning products that are non-toxic, phosphate-free and biodegradableo Use non-hazardous all-purpose and concentrated cleanerso Provide staff with instructions on how to use cleanerso Use newspapers with vinegar and water to clean windows

Baler - Compactor used to compress recyclables into bundles, reducing the volume.

Biodegradable - Able to be broken down into basic elements and compounds by micro-organisms.

Brokers - Purchasers who arrange sales of waste materials or processed waste to processors or inanufactur-ers.

Chlorofluorocarbons (CFCs) - Chlorine-based compounds used in aerosols, coolants in refrigerators and airconditioning, in fire extinguishers, and as solvents; contribute to ozone-layer depletion.

Cornposting - Controlled decomposition of organic matter to produce a fertilizer or soil amendment.

Contaminant - Any non-acceptable material mixed in with recyclables, even if it is recyclable on its own.

Corrugated - Cardboard. In recycling language, these boxes are known as Old Corrugated Containers(OCC).

Disposal - Handling of solid waste for which no further use will be made.

Environmentally Friendly - An ambiguous term that refers to goods and services that have less negativeimpact on the environment than others; should include consideration of production, packaging, use anddisposal.

Front-end Hauling - Smaller bins picked up by waste haulers; one price charged for pick-up and disposal.

Incineration - High-temperature combustion that produces gases and energy as a by-product of burningwaste.

Landfill - A system of waste disposal in which the waste is buried between protective lining material such asplastic and compacted clay (formerly known as a garbage dump).

Market - A factory or distributor that buys materials recovered by a recycling program.

Package - A material or item to protect, contain, or transport a product or attached to a product for marketingor information purposes.

Polystyrene - A type of plastic foam used in disposable food containers such as coffee cups, plates, quick-service and egg cartons.

Post-Consumer - Recycled content that comes from materials that have actually been used by consumers.Many recycled products are made from factory scrap, which is good since it keeps that material out of thelandfills.

Pull - Removing a load of waste or recyclables from your shipping dock.

Recyclable - A material intended for the recycling process. On a packaging label, recyclable only means thata technology exists to recycle this material. It doesn’t mean local haulers have a market for it.

Recycle - Any process by which materials that would otherwise be disposed of are collected, separated orprocessed, and then returned to the economic mainstream in the form of raw materials or products.

Recycled - Manufactured with recycled instead of virgin materials. Might or might not be post-consumer.

Recycled Content - The proportion of the package’s weight made from recycled material.

Recycled Material - Reprocessed post-use and scrap material.

Reduce - To practice source reduction.

Reuse - Using a product more than once, whether for its original purpose or for another purpose.

Roll-cart - A wheeled container such as a dumpster or smaller container.

Roll-off - A large box designed to “roll-off’ and “roll-on” to a truck. It can hold 20-40 yards of material andcan be subdivided into 3 or 4 compartments so that several materials can be collected simultaneously withoutcommingling.

Solid Waste - Waste materials disposed of in essentially their original form by landfill or incineration.

Source Reduction - Reducing the amount of waste that must eventually be discarded. This includes mini-mizing the volume of products, minimizing the toxic substances in products, and extending a product’s usefullife. Also referred to as waste prevention.

Source Separation - Keeping different materials apart from the start, rather than trying to sort them afterthey’ve been mixed up.

Tip Fee - The cost to dispose of waste at a disposal facility such as a landfill.

Waste Audit - A process that examines a waste stream, identifies its components, and makes recommenda-tions on how to reduce, reuse, recycle, and better manage the waste stream.

Waste Disposal Facility - A facility for handling solid waste for which no further use is to be made. Optionsare landfill and incineration.

Waste Generation - The act or process of producing solid waste.

Waste Minimization - Any action to divert material from waste disposal facilities.

Waste Prevention - Minimizing the amount of waste generated by taking preventive measures.

Waste Reduction - Minimizing the amount of waste sent to the landfill, by implementing both waste preven-tion and alternative disposal (e.g. recycling).

Waste Stream - All the trash you and your establishment generate.

Yard - A cubic yard is the basic unit of measurement in the waste business.