HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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How Restaurants Can Lower Waste & Increase Profit: MidCity Restaurants Case Study June 2012 | Washington D.C. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
00 Appendix Table of Contents ! 02 Executive Summary 04 Background 06 Implementation & Results 10 Conclusion 13 Appendix A 14 Appendix B © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
ABOUT Eco-Coach Eco-Coach, Inc. (www.eco-coach.com) is a leading sustainability advisory firm based in Washington DC and founded in 2006. Eco-Coach provides organizations with the tools and training for long-term organizational success and positive environmental and social impact. Eco-Coach is a woman-owned, certified business enterprise (CBE) that works with clients ranging from Fortune 500 companies to small businesses and start-ups. Knowledgeable individuals Eco-Coach has a team of over 70 sustainability professionals and partners who can be readily accessed to meet our clients’ needs. Project teams are hand-picked from this talent pool for the experience, knowledge, and efficiency the team members can bring to each project. A proven methodology Eco-Coach's business methodology is comprehensive, yet modular, enabling customized and dynamic approaches to fit the scale and scope of our clients’ priorities. Engagements can start small and focus progressively and incrementally on the issues that are most important to clients. Sector experience Eco-Coach recognizes the distinctive features of clients' businesses and avoids formulaic responses. Since 2006, Eco-Coach has served various sectors including: financial services, real estate, telecommunications, hospitality, training, higher education, food processing, and management consulting. We have worked with for-profit and non-profit organizations and associations; our clients range from Fortune 500 companies to start-ups. Seeing the forest and the trees Eco-Coach provides clients with short-term actionable guidance towards sustainable policies and practices as well as recommendations for promoting quality growth and creating and preserving value over the long-term. Eco-Coach works with clients to help analyze costs, benefits, and returns on sustainability investments, so that they can measure their results and align their dedication of resources for sustainability with their organizational mission and strategy. A focus on behavior as well as business operations Eco-Coach focuses on the human dimension of sustainability by: helping clients discern the alignment between their strategy and their operations; promoting engaged participation of stakeholders in evaluating, designing, and implementing sustainable policies and practices; and helping organizations to manage change in behaviors as well as modifications to business infrastructure and strategy. Often asked for answers by the media, Eco-Coach has been covered in the Washington Post, SmartCEO, in Style Chicago, Washington Business Journal, Washington Life Magazine, on CBS and the Weather Channel, among many others. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Executive Summary 2 Eco-Coach’s “How Restaurants can Numerous restaurants today still feel Lower Waste & Increase Profit: the larger financial constraints, MidCity Restaurants Case Study” whether in higher commodity costs, found that incorporating operational restrictions or reduced sustainability into daily operations earnings. often times results in an increase to the bottom line. Waste, in particular, • 83 percent of restaurants does not have to be a fixed cost, surveyed were fined for non- although it takes some effort and compliance with recycling laws. education to implement a recycling • Only 17 percent measure the and composting program. waste they generate. These findings are based on interviews and interactions with select Results from this study show that restaurants from a specific restaurant managers and chefs have Washington DC neighborhood, the much to gain by increasing their 14th & U St. corridor, also known as sustainability efforts and, specifically, MidCity, conducted in the summer of by improving their recycling and 2010. The responses speak to composting rates so that they are not regulations, and changing attitudes fined for not recycling but, rather, towards sustainability, including an benefit from better waste “I’m definitely increased interest in taking action, willing to give They are taking action for three main specifically as this relates to resource up some of my reasons: management. While this survey profits in order represents a small sample size, the 1. Financial: Savings from lower to do the right thing.” results are reflective of the Greater waste (including materials, energy Washington DC restaurant industry and water) comes straight off the and of the mindset then as well as bottom line. Unlike cutting staff, today. decreasing waste improves rather than detracts from restaurants’ In Washington DC, 2010 was a pivotal ability to deliver value to year for those managing restaurants. customers. The true cost of waste Customers were increasingly asking includes : for organic, local, and sustainable food and business practices. Some • Excess ordering (discrepancy restaurants struggled with ways to between amount ordered and offer competitive, value-added eco- amount used); friendly items on their menus while • Tipping and hauling fees; keeping costs in line. The solution was • Waste compliance fines; found in smart, sustainable • Labor costs for extra clean-up; procurement and cost reduction in and select areas, such as waste. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
• Lagging community relations • More motivated employees, due to: smell, rodents, messy and decreased turnover; containers, noisy haulers. • A decreased risk of prosecution, and fines; and 2. Compliance: Waste regulation • Less time wasted addressing costs are rising. In Washington DC, issues with state or federal fines were previously based on authorities. square footage but are now the same regardless of the size of the Successful restaurants continue to building. When a restaurant mixes invest in green capabilities, garbage with recycling, it faces a sustainable management, and green fine of $200 on the first offense vendor relationships. Evolving client and up to $1,500 on expectations require restaurants to 3 subsequent offenses. 1 provide elevated levels of strategic and operational competencies, 3. Competition The competition is including efforts to increase taking action. Eco-Coach found sustainability. that 70 percent of the restaurants surveyed had taken at least one practical step to improve their sustainability performance. Many of the surveyed restaurants see this as a serious part of maintaining a competitive advantage over their rivals. If a restaurant has a better “As an owner, environmental performance than to save money its competitors, it will enjoy: all we do is look • Lower operating costs and in the either a higher profit margin or trashcan.” a more competitive pricing structure; • Greater responsiveness to future change, new legislation, and customer demand; • Better PR and marketing opportunities; 1 “D.C. to enforce recycling laws” The GW Hatchet, 2009; http://media.www.gwhatchet.com/media/stora ge/ paper332/news/2011/01/18/News/D.c- To.Enforce.Recycling.Laws-3968926.shtml © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Background 4 Columbia Department of Public four days per week were spent with Works (DPW), Howard University, some of the other program partners the Walter E. Washington Convention on other projects throughout the city. Center, the Alice Ferguson Competition is a Foundation, Keep America Beautiful, The original purpose of the project strong motivator was to educate restaurants and help for the move and the Mid-City Business Association, supported a program to them raise their recycling rates and towards sustainability. help educate young adults about decrease fines. This was spurred by an recycling and waste management increased focus from the District of practices in the District of Columbia. Columbia government on compliance Six Howard University students with recycling laws, which resulted in participated in the program. The goals higher restaurant costs due to were as follows: noncompliance. • Equip young adults with relevant By law, recycling is required in all skills and understanding of commercial establishments in the resource management issues; District. Violations of the District’s • Work with local businesses and recycling laws are subject to tickets educational institutions to elevate and fines ranging from $200 to sustainable practices within the $1,500. Since 1989, the District of community; Columbia has regulated the recycling • Increase diversity of voices in resource management; of bottles, cans and paper in all • Develop skills to increase civic businesses within its borders. Glass, participation and community metal and paper products must be organizing; separated and containerized • Add capacity to local school independently of other solid waste; a recycling efforts; and bi-annual, official Recycling Plan • Use this as a pilot and, when must be submitted; and businesses successful, apply the model to other neighborhoods in the must pass a recycling inspection.2 District. Commercial recycling in the District Eco-Coach supported the students by has been on a steady increase in developing a project to help them recent years. The District Department educate restaurants in the 14th & U of the Environment’s (DEP) public Street area about recycling and report on recycling for fiscal year resource management. This included 2009 recorded an increase and all- creating training materials and time high of recycled material at 1,792 conducting the actual training of the tons. Commercial establishments During July and interns so they would have the August of 2010, knowledge to speak to restaurants. Eco-Coach, in Interns trained and worked on the partnership with 2District of Columbia Department of Public project in 14th and U Street area one Works; the District of day a week for six weeks. The other http://dpw.dc.gov/DC/DPW/Services+on+Your +Block/Recycling/Commercial+Recycling © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
5 reported collection of more than recycling and resource management 112,444 tons of recyclable materials. knowledge that existed within each However, compliance continues to be venue, identify current practices, and a challenge and is therefore a top begin educating staff about recycling priority at DEP. In 2009, DPW and composting. conducted 3,114 commercial inspections and issued 1,409 To address this new focus, Eco-Coach violations to ensure compliance with developed of a survey, with follow-up recycling laws.3 interviews at each restaurant. This was a first step to putting together a While recycling fines and the resulting restaurant resource management costs were a concern, Eco-Coach, in training program for both back of the working with the interns to support house (i.e. kitchen) and front of the the project, determined that the house (i.e. client-facing) staff. restaurants were not yet ready to focus on increasing their recycling The team met with nine local rates. Instead, the team found varying restaurant managers and conducted levels of education around recycling the survey and follow-up interviews. and resource management, and Below is the list of the restaurants determined that the program focus that were interviewed and surveyed as should shift to information-gathering. part of this outreach and education The new purpose of the project effort. Contact Restaurant Location Website Surveyed 1833 14th Street Bar Pilar www.barpilar.com Chef Northwest 1211 U Street Ben's Next Door www.bensnextdoor.com Owner Northwest 1847 14th Street Cafe Saint-Ex www.saint-ex.com Owner Northwest 2019 11th Street Chix www.chixdc.com Owner Northwest 1410 U Street DC Noodles www.dcnoodles.com Owner Northwest 1423 P Street Logan Tavern www.logantavern.com Owner Northwest Oohh’s and 1005 U Street www.oohhsnaahhs.com Owner Aahh’s Northwest 1904 14th Street Policy www.policydc.com Chef Northwest 1608 14th Street Rice www.ricerestaurant.com Owner Northwest became to determine the degree of © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Implementation & Results 6 Implementation Results The surveys were developed to The survey results provided identify the issues restaurants were substantial evidence showing that facing, to collect information on the managers and chefs have much to sustainability tools and services gain by improving the sustainability needed, and to determine what measures will work for each particular performance of their restaurants and venue. A total of nine restaurants in specifically, their recycling and the 14th & U Street area participated. composting efforts. The findings have The surveys were provided to the been summarized into ten points, owner or general manager as well as listed below. Detailed survey to the chef. Each survey had responses can be found in Appendix B. approximately 50 questions, including some questions with multiple parts. 1. Restaurants are wasting Sample questions included: money by not addressing waste. - What are your current waste Savings from cutting waste (including reduction efforts? - Have you been fined by the materials, energy and water) comes Waste is picked straight off the bottom line. If a up six days a District? If so, please describe an week for 25 incident and include waste type restaurant’s profit margin is 5 percent, percent of those and type of citation. What is the every $1 saved in this way is surveyed. impact of fines on staff time equivalent to $20 worth of new sales. annually? And unlike cutting staff, cutting waste - Are there any seasonal fluctuations in waste generation? improves rather than detracts from - Do you receive reports about the their ability to deliver value to their volume of waste your haulers customers. collect from you? - Are you purchasing recycled goods? 2. The true cost of waste can be - What incentives or practices do immense. Most restaurants you have in place to reduce loss of realize the high cost of waste china, glass and flatware? disposal, but the true cost is - What is your biggest waste actually higher. This is because management difficulty? waste disposal also includes: - Excess ordering (discrepancy Appendix B provides a list of the between amount ordered and questions and answers provided. amount used); - Tipping and hauling fees The managers and chefs were then - Waste compliance fines; interviewed for follow-up and - Labor costs for extra clean-up; - Lagging community relations due clarification purposes. Each interview to: smell, rodents, messy lasted approximately 30 minutes. containers, noisy dump trucks/haulers; and - Opportunity costs of not being able to sell extra food. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
7 7 3. Energy, waste and water costs same regardless of the size of the are rising. The cost of energy for building. If a restaurant mixes commercial businesses in the D.C. garbage with recycling, it faces a fine area rose over 75 percent from 2000 of $200 on the first offense and up to to 2009.4 Waste costs continue to rise $1,500 on subsequent offenses.6 as landfill costs escalate and the types of materials that can be landfilled 5. Prosecution risks increase become more restricted. Hauling with increased enforcement. costs also contribute to a restaurant’s Shifting incrementally to keep ahead carbon footprint. Clean water of the law is both expensive and time resources are becoming scarcer and consuming, whereas eradicating increasingly expensive. Groundwater potential problems ahead of time is resources, which provide half of the cheaper in the long run and keeps a country’s drinking water as well as restaurant ahead of the competition. A business irrigation for crops and water for Regulators are increasingly taking a that ignores industrial use, are diminishing, fine-and-risk-based approach to environmental according to the U.S. Geological enforcement. If a restaurant routinely performance is Survey’s (USGS) Groundwater stores its waste bins on public land, actually Resources Program. Due to these 5 stores hazardous materials or has moving frequent hauling, they face a much cost pressures, a business that ignores backward – higher risk of fines and penalties not standing its environmental performance is actually moving backward – not related to breaking the law. Additional still. standing still. consequences include potential prosecution and negative impacts on 4. Compliance costs are rising. In community relations. 2011, District officials began enforcing new recycling laws that require all D.C. 6. Restaurants are missing great residents, apartment buildings and PR opportunities. With increased companies to recycle their trash. The media attention on “green” issues, biggest changes to the recycling law sustainability provides a great regard amendments to the fine opportunity to promote positive news structure – previous fines were based stories in the media and with on square footage but are now the advertising. Positive green public relations will impress a wide range of audiences, including customers, the 4 Commercial Sector Energy Price and Expendit ure Estimates, 1970-2009, District of Columbia, government and the general public. U.S. Energy Information Administration; http://www.eia.gov/state/seds/hf.jsp?incfile=s ep_prices/com/pr_com_DC.html&mstate=Dist rict%20of%20Columbia 6 “D.C. to enforce recycling laws” The GW 5“America’s Water Supply: Scarcity Becoming Hatchet, 2009; Endemic”, Circle of Blue, October 12, 2009; http://media.www.gwhatchet.com/media/stora http://www.circleofblue.org/waternews/2009/ ge/ world/america%E2%80%99s-water-supply- paper332/news/2011/01/18/News/D.c- scarcity-becoming-endemic/ To.Enforce.Recycling.Laws-3968926.shtml © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
8 7. Pressure from community and 9. Staff members are demanding local environmental groups. A changes. Green initiatives are a high-profile restaurant can be at significant factor in staff retention direct risk from community, and new hires. In the United States, a environmental and human rights survey of over 4,400 MonsterTRAK groups if it does not take steps to members found that 80 percent of address sustainability and community recent graduates and young stewardship issues. professionals are interested in securing a job that has a positive 8. Customers are demanding impact on the environment. Over 90 changes. Restaurants sell to the percent of those surveyed claimed public and certain customers are they would prefer to work for an going solidly green. The proportion of environmentally-friendly employer8. Restaurants are local and organic food sold in the increasingly aware of the need United States is growing daily. If a 10. The competition is making to apply business demonstrates its green changes. The survey found that 70 sustainable initiatives, it will likely increase its percent of the restaurants had taken business practices to their customer base. According to a at least one practical step to improve operations. National Restaurant Association their sustainability performance. survey conducted in 20097, around 40 Many of the surveyed restaurants see percent of restaurant patrons said sustainability as a serious part of they are likely to make a restaurant maintaining a competitive advantage choice based on an operation’s over their rivals. If a restaurant’s practices in the areas of energy and environmental performance is better water conservation. Those numbers than its competitors’, it will enjoy: are continuing to rise. - Lower operating costs and either a If an establishment sells to other higher profit margin or a more businesses, then that establishment’s competitive pricing structure; - Greater responsiveness to future environmental performance also change, new legislation, and influences their customers’ customer demand; environmental footprint. Increasingly, - Better PR and marketing larger organizations are demanding opportunities; information on the performance of - More motivated employees and their suppliers. Additionally, the attract top talent; and public sector is using “green procurement” to meet sustainability goals. Not improving environmental performance could mean forfeiting 8 “MonsterTRAK Joins Forces with ecoAmerica business. to Launch GreenCareers by MonsterTRAK.” AllBusiness.com, 2007; http://www.allbusiness.com/labor- 7 “Restaurants Going Green” Wheaterville, 2009; employment/human-resources-personnel- http://www.wheaterville.com/ViewStory.aspx?g management/5284565-1.html =38986634-6b87-4031-a2b9-d67cc9f1df46 © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
9 - A decreased risk of prosecution, of attracting negative campaigns and encountering issues with state or federal authorities. Select Comments Notable comments from the survey included: • “As an owner, to save money all we do is look in the trashcan.” • “I didn’t know that many other options were available to me.” • “The biggest difficulty of waste management is the sheer volume of it – it’s bothersome.” Not improving environmental • “Why aren’t all of the other D.C. performance restaurants composting?” could mean • “All of our food is utilized, so that forfeiting none goes in the trash – that’s the business. chef’s job.” • “We try not to have much waste, and we prefer to run out of stuff.” • “Knowing how to discard it is the biggest barrier to composting.” • “It’s hard to change attitudes.” • “We try to be conscientious because it’s the right thing.” • “Ultimately, we’re all in this together.” • “Economics should help people do the right thing.” See Appendix A for additional quotes. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Conclusion 10 0 Conclusion Public and Private Partnerships Facilitate the Process Implementing sustainable business practices has become a top priority for Many restaurant owners would like to many restaurateurs. The conclusions see more government support in their drawn from this relatively small efforts to reduce garbage and increase sample of restaurants hold true for a recycling. majority of restaurants in the United States that are working to improve While a proportion of owners feel their resource management, some motivation to implement these efforts already, they believe that the Only 14 percent of the restaurants District can play a critical role by surveyed had trained their offering more incentives to entice employees on waste and recycling. more substantive changes. specifically to increase recycling and Only 20 percent of the restaurants composting and decrease waste to surveyed knew where their recycling landfill. went. The current enforcement based approach does not necessarily Education is Key encourage operators to do the right 83 percent of thing. Some telling comments include: the surveyed Based on these conversations with restaurants had restaurant owners and chefs, and “Enforcement leads to tension been fined for many other informal discussions, between the venue and government noncompliance there is a clear need for more officials.” and “Economics should help with the local education and training around people do the right thing.” In fact, recycling law. recycling and composting. some operators built the cost of fines into their business plans, because they While all agreed that training the staff felt the fines were inevitable. from the beginning of their employment is a good idea, few were Further, many restaurants stated they doing it. Many also stated that education cannot be a one-time effort, were blamed and fined for dumping but must be on-going. Some problems they are not responsible for. managers suggested that a training They felt that the District simply fined primer should be developed for the restaurants instead of working to restaurants to help with these efforts, find illegal dumping or violators. and that on-line tools, hand-outs and However, some restaurants information that can be read in short commented that their waste was not a time periods would be the best approach, given the limited time that significant problem because, “All of most back of house and front of house our food is utilized, so that none goes staff have to spend on training. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
11 in the trash – that’s the chef’s job.” 83 percent of the restaurants do not measure their waste. On the Another issue that emerged was the other hand, 40 percent of the need to work with neighborhood restaurants surveyed are groups. Unfortunately, public composting. relations around waste issues can goals (based on weight or number of become a problem and restaurants are bags/containers) enables the business sensitive to their neighbors: “We don’t to track and manage what is going out want to anger the neighbors.” of the building. Resource Management is a Team Metrics give timely feedback and Effort goals create successes, thus increasing Framing recycling, composting and the likelihood of employee buy-in. waste reduction as a team effort Learn from Others’ Experiences results in a higher recycling rate though, as one respondent stated: Restaurant owners can learn from “It’s hard to change attitudes.” each other when it comes to sustainability by sharing successes Integrating waste reduction and and lessons learned. recycling procedures into routine employee training is key to making All restaurants stated they were these practices into a team effort and willing to share innovative motivating employees to participate. successes with the community. However, before moving forward, it is important to begin with an Composting is Increasing in assessment of current practices and Popularity current attitudes. This is to ensure that the messaging and training is in Forty percent of the restaurants were line with the culture of the restaurant already composting. Another 20 and addresses the cultural language, percent stated they were composting personalities and learning styles of some materials. All were willing to try the staff. to overcome any barriers to composting. Metrics are a Must Working Together Can Create Conducting a waste audit and setting Economies of Scale waste reduction goals is another important step. Once the waste is There is also potential for combining quantified, it can be managed, tracked buying power for more costly items and decreased. like compostable tableware, or sharing waste costs: “Ultimately, Setting solid waste reduction goals and increased recycling/composting © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
12 we’re all in this together.” But: “The biggest hurdle is for people to realize that they want to get together.” 63 percent stated they would be willing or ‘possibly’ willing to get into a cooperative waste/recycling . Market without Greenwashing Restaurants can also take advantage of their new, greener practices by publicizing their progress and participation in recycling/composting programs. Sixty percent of those surveyed are already serving as industry leaders. Restaurants can take advantage of their new, greener practices by publicizing their progress and participation in recycling/composting programs. Many customers want to know that their favorite eateries are being less wasteful and more environmentally conscious. This may even prompt the customers to think more about improving their own food waste, recycling and composting practices at home or at work. © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Appendix A 13 Appendix A: Comments from • “People should do the right thing, Survey Respondents and we try to direct them.” • “I’m definitely willing to give up Waste management: some of my profits in order to do • “The trash company doesn’t collect the right thing.” on time.” Sustainability: • “The haulers aren’t always reliable.” • “I didn’t know that many other • “It’s hard to change attitudes.” options were available to me.” • “We try to be conscientious • “As an owner, to save money all we because it’s the right thing.” do is look in the trashcan.” • “We work with other people based • “The biggest difficulty of waste on their practices.” management is the sheer volume • “I don’t doubt that other of it – it’s bothersome.” businesses would like to save money.” Composting: • “Ultimately, we’re all in this • “Why aren’t all of the other D.C. together.” restaurants composting?” • “The biggest hurdle is for people to • “All of our food is utilized, so that realize that they want to get none goes in the trash – that’s the together.” chef’s job.” • “Economics should help people do • “We try not to have much waste, the right thing.” and we prefer to run out of stuff.” Management: • “Knowing how to discard it is the biggest barrier to composting.” • “It would be helpful to create manuals for property managers Regulation: and landlords.” • “The dumpster is never • “Specific checklists would be good overflowing, but it’s always full.” for owners, dishwashers, • “There isn’t any more space for bartenders, chefs, etc.” trash in the alley.” • “Provide training materials and • “The city needs to start thinking posted resources for staff, and about where the trash will go, and translate into other languages so they have to give us some options.” that good practices are better • “They have pictures of illegally integrated into everyday routine.” dumped trash – the fact is that it’s there.” Public relations: • “We don’t want to anger the neighbors.” © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Appendix B Appendix B: Survey Results Question 4: Do you have different hauling contractors for Question 1: Have you been fined different materials types? by the District? No 17% No 17% Yes Yes 83% 83% Question 5: Is the dumpster full Question 2: Have you filled out a at the time it is emptied by your DC recycling management plan? hauler? Some4m Yes es 33% 17% No Yes 67% 83% Question 3: Do you know if you Question 6: What is your general have dumpsters on public space? satisfaction with your haulers? Very Okay Not Good 20% Sure 20% 17% Yes 33% Good 60% No 50% 14 © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
15 Question 7: How often do your Question 10: How often do you dumpster or bin overflow? have track pick-ups? 4x/ 6x/ week week OCen Occasi 25% 25% 20% onally 40% Rarely 40% 1x/ 2x/ week week 25% 25% Question 11: How are waste pick- Question 8: On Mondays that are ups overseen by your holidays, do you regularly have organization? pick-ups? Not Busers overseen 25% No Some-‐ 25% 50% 4mes 50% General Staﬀ Owner 25% 25% Question 9: Does your hauler pick up before 7am? Question 12a: What equipment do you have to facilitate your Not recycling program? sure 20% No None 80% 25% Recyclin g Bins 75% © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
16 Question 12b: What types of Question 14: What is the bulk of waste do you15 generate? your waste stream? Napkins, glass/bottles, very little A lot of cardboard, some food aluminum waste Paper and plastic (i.e. paper cups, Food and food containers straws, napkins) Food waste, paper, glass, plastic Corrugated cardboard, paper bags, Glass food containers, compostable Cardboard organic waste, plastic gloves, batteries, stretch wrap Question 15: Are there any Corrugated cardboard, newsprint, seasonal fluctuations in your office paper, aluminum, glass, waste generation? food containers, compostable organic waste, soiled and non- recyclable paper (maybe a small amount), used fryer oil (recycled), grease (filtering system for drains) Yes Corrugated cardboard, a little 100% office paper, paper bags, tin, aluminum, wine bottles and broken glass, food containers, food waste, grease , some stretch wrap, Question 16: What do you light bulbs separate? Question 13: What materials do Cardboard you currently recycle? Recycling, grease Recycling, grease, food waste Cardboard (compost) Cardboard (composted), glass, Toxins, food waste, cardboard, plastic (some compostable), paper glass, plastic, and cans (composted), batteries, soda cans Toxins, grease, cleaner, food waste, Cardboard, glass, plastic cardboard, glass, plastic, and cans (sometimes), aluminum cans, it is single stream recycling Cardboard, glass, plastic (sometimes), aluminum cans, it is single stream recycling Cardboard, Styrofoam, glass, plastic, paper, aluminum cans, metal Glass, plastic, aluminum cans, halogen light bulbs © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Question 17: Do you donate food? Question 20: Have you surveyed your employees on waste and recycling? Yes Rarely Yes 33% 34% 14% Some4 mes 33% No 86% Question 18: Is the waste you Question 21: Do you have a generate measured? waste coordinator? Not formally Yes 14% 17% No 14% Yes No 72% 83% Question 19: Who collects waste Question 22: Do you have a in your restaurant? maintenance contractor? Busers/barbacks Whomever is there at the time— No restaurant staff perform multiple 33% functions Dishwashers, busers Yes 67% Dishwasher in the kitchen; waitstaff in the front 17 © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
18 Question 23: What are your daily Question 25: Do you use grease or weekly or monthly cleaning traps? and maintenance programs for equipment? Things are cleaned daily, and once a week filters for hood are changed. Outside contractors clean the Yes 100% rotisserie ovens once/month, big oven once/month, exhaust filters once/2 weeks. Clean every Monday Hood- 3 months, Fryer- weekly, Question 26: What company do you use for grease management? Stove- weekly, Refrigerators- weekly Tardie Hood- 3 months, Fryer- weekly, Biodie sel Valley Stove- weekly, Refrigerators- 40% Protei weekly n Hood – daily, Fryer - four 40% Free times/year, Stove- four times/year, with Refrigerators - four times/year; China 20% Have grease picked up Hood – 2 months Question 27: Do you get a check Question 24: Do you have a every month for your oil or cleaning contractor? grease? To At first the restaurant was paid for some their grease, then it was collected extent 33% Yes for free, now the restaurant pays 34% for pickup, but they do get small No rebate checks. 33% Sometimes checks from Valley Protein Sort of- sometimes get checks from Valley Protein Yes, small amount Yes, 2 or 3 months © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
19 Question 28: What type of Question 31: Do they clean up grease container do you use? spills? Procin Metal 25% receptac Unsure Yes le 25% 25% 25% Box No 50% 50% Question 29: Where do you store Question 32: How are goods your oil/grease containers? delivered to your site? Outside in the back- all In plastic bags on racks. Also restaurants share some things come in cardboard. Outside in the back- all Cardboard restaurants share By truck, in cardboard mostly, Outside others in Styrofoam for heat Front door Question 30: Does your hauling Truck to front or back company provide cleaning info By truck, bag, alley or front for spills? Question 33: Do you receive goods in permanent or reusable systems? No The racks are reused 100% No- containers get recycled or thrown away Not in reusable system We ask for recyclable containers and ask suppliers not to send Styrofoam Yes © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
Question 34: Are you purchasing Question 37: Do you have a recycled goods? vendor questionnaire? Some4 Yes, mes Informa 20% l Yes 25% 40% No No 40% 75% Question 35: Do you know where Question 38: What incentives do your recycling goes? you have in place to reduce loss of china, glass and flatware? No good system for silverware. Yes Glass is collected in plastic buckets. 20% Employees are fined if they break No glass- $2 a glass. 80% Don’t have breakable dishes, etc. because there is no space for washing. None Question 36: Do you advertise in There is not a lot of breakage, newspapers? some wine glasses, but not a major expense. They have separate tubs for glasses, for plates, and for Yes stemware. Yelling at them It is 20% illegal to deduct money out of employee paychecks for breakage, No 80% although they can be fired Punishment, maybe a bonus from baseline 20 © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
21 Question 39: What incentives do pushing that through repetition you have for employees to and consistency reduce waste? Kitchen design, knowledge of composting, worries about vermin, None (3 responses) cost, other challenges of Lose job – waste down composting Yell at them Question 42: What are your Question 40: Are you current waste reduction efforts? composting? Not really anything in place- nothing new, just common sense A liXle Training/working with staff to 20% Yes make sure they don’t waste 40% Clean up around to keep rats down. No Others don’t think it is important 40% to clean the alley every week; uncle cleans every week to keep down the rats. Nightclubs are a bigger Question 41: If not, what are issue because they pile up the your biggest barriers? trash Composting, recycling. In the near Not having much knowledge about future, will be replacing straws it, and concerns about the smell with compostable straws. We also Staying on top of the company for currently ask bartenders not to pickups. Also with compostable give them unless asked by products- they are much more customers expensive, and while some are We buy compostable to-go cheap, they are often of lower containers. Do not provide plastic quality bags or cutlery. We are also in the No space inside or outside. Can’t process of replacing regular plastic do it on public space. It’s too much straws with compostable ones. effort to gather in a clean in Bartenders/servers only give efficient manner. Not sure how straws out when requested much it would cost City enforces 5 cents for plastic In the beginning there was a “fear bags. Recycle. Recycle dirty of change” amongst the employees. aluminum foil We tried to go the parks & recreation route and partner with community gardens for compost, but it did not work out. Also, getting employees to do it, bumps up against a fear of change. Keeps © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
22 Question 43: What is your make Spanish tortillas, fish soup biggest waste management and smoked salmon is made from difficulty? leftover salmon. In dealing with getting employees to comply with The volume of waste that is the waste reduction program, generated on weekends and not repetition is key; and also, telling having pickups for it them as a group, rather than Working with smaller haulers singling out certain individuals. (especially composters) Glass recycling also took some City more trash opportunity to time to get bartenders to change recycle more spots business grows their habits, also getting bar – compactor - share deal with all patrons to recycle on the weekends different people too hard to deal Suppliers - packaging smaller with save money in longer run batches; bulk buying. Wholesaler How can regulate it how much should help does it call from outside – bar pilar owns it and then other pay Question 45: How do you deal them . let me know would it works with the public-community -- barrier to six days pick up relations of waste? willing to work with folks waste issue easier to deal with. Mine is Haven’t had any issues with the locked public/community regarding City and residents; illegal dumping. waste We call and report illegal dumping We once had problems with to the city, but we still get fined for pickup too early in the morning, it but that has been mitigated. One Biggest waste management issue that is still ongoing at times difficulty is people/staff. We talk is the noise associated with glass to employees in groups, rather disposal at night. than singling out people Deal directly with the neighbors individually, and gives 4-5 talks Question 46: Is there anything annually we can provide to assist you Ensuring that all the staff know in your waste reduction Question 44: Is there anything efforts? else that you can tell us about More information about bottle your waste management collection and composting, but (reduction, recycling, especially bottles. purchasing program)? A lot of dishes on the menu are made from “scraps”- 200 eggs leftover from brunch are used to © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
23 • More incentives for businesses to Work with DPW to manage fines – reduce waste. For example, D.C. some may not be our fault should have tax breaks for those Organize common area for odd that are sustainable/more waste like old pipe compressor or environmentally friendly steel recycling. Mid-City could • Would like to reduce carbon provide a public space to recycle footprint. City needs to give us these options - we would be happy to Provide facility first inside at little compost on public space but now cost near compost so it is easy to there are too many cans manage cater to operation don’t Would like help with incentives manage own trash and city programs Property managers / landlord Resources for wind, solar, provide a manual remodeling ‘green’ Specific check list for line-cook, Green marketing support dishwasher, bartender, waiter, Address ways to bridge the kitchen staff, manager, chef cultural language – training for Graphics for staff translate – Thai, different personalities Spanish, Chinese, Korean Train all employees from the Make easy lists with vetted beginning. Need ongoing providers; procurement lists education not just one-time. Training manual should highlight Question 47a: Would you be how people should do the right willing to serve as an industry thing and stress that is it their job leader? and the morally right thing to do, not provide any carrots/incentives Education - Examine what is No coming back to the kitchen food- 20% wise, and minimize that. Get away Maybe Yes from paper on tables and replace 20% 60% with table cloth. Change to-go products to compostable; do what we can eliminate Styrofoam Have farms provide their produce in biodegradable containers Green cleaning alternatives. Provide examples of alternative packaging for waste (trash liners, etc…) Neighborhood groups. Address public community issues in alley, such as mice and rats © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
24 Question 47b: Would you be willing to share innovative successes? Yes 100% Question 47c: Would you be willing to add your actions to a case study? Yes 100% Question 48: Would you be willing to get into a cooperative waste/recycling arrangement with other businesses? Already in one 17% Yes 33% Possibly 50% © 2012 Eco-Coach Inc All rights reserved. Reproduction is prohibited without written consent or citation.
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