HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY

 
HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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.
HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
00
Appendix
           Table of Contents                                                                                           !

02          Executive Summary

04          Background

06          Implementation & Results

10          Conclusion

13          Appendix A

14          Appendix B

	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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.

	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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.

	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
 

                                                   •                             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
                      	
  
	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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
	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
                                                                                                                                                                                                                                                                                                         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.
HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
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.

	
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HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   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.
HOW RESTAURANTS CAN LOWER WASTE & INCREASE PROFIT: MIDCITY RESTAURANTS CASE STUDY
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  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

	
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                                                                                                                          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
	
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                                                                                                                          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

	
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                                                                                                                                        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

	
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                                                                                                                   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%	
  

	
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