Green Restaurant Association Dishes 5 Tips for Improved Recycling

Photo by Gary Chan/Unsplash
Photo by Gary Chan/Unsplash

Eighty-two percent of foodservice operators put sustainability initiatives on hold in 2020, according to research firm Technomic. That statistic, though staggering, may not be so surprising given the swift and plentiful changes the industry incurred amid the coronavirus pandemic.

Now, as operators trudge into the new year, the Green Restaurant Association offered some advice for operators who are looking to improve recycling practices in restaurants. The association’s video (below) highlights “five simple steps with a big impact.”

From front-of-house considerations such as bilingual messaging and the ideal placement of recycling signage to back-of-house measures like comparing products and packaging the restaurant regularly utilizes with those their recycler accepts, the video provides plenty of food for thought that can go a long way toward ensuring a greener 2021.

 

RELATED CONTENT

Hanu Korean BBQ 1200x800

Hanu Korean BBQ Leverages Serving Robots

Serving robots have become common sightings coming through the dining room at the Los Angeles restaurant, bringing guests side dishes, hot soups and fresh cuts of meat.

Anthonys Coal Fired Pizza and Wings 1200x800

Anthony’s Gets AI on the Phone

Anthony's Coal Fired Pizza and Wings is rolling out artificial intelligence phone answering systems in all 60 corporate-owned locations

- Advertisement -

- Advertisement -

- Advertisement -

TRENDING NOW

- Advertisement -

- Advertisement -

- Advertisement -