How to Introduce Biodegradables and Composting into a Foodservice Operation
By Amelia Levin, Sr. Associate Editor -- Foodservice Equipment & Supplies, 1/29/2009 1:03:00 PM
Dominique Gómez, an associate with Cascadia Consulting Group Inc., a business consulting firm in Seattle focusing on sustainability and “green” issues offers answers to pressing questions about how to successfully and cost effectively introduce biodegradable products and composting into a foodservice operation.
1. How do you choose the right biodegradable product for your operation?
First and foremost, it’s important to check which products are approved by the composting facility in your area. In some cities, there may only be one outsourcing composting company, so that significantly narrows the list of vendors from which to choose, says Gómez. “If they’re not approved by whoever’s running the compost program, then they won’t accept the materials and they’ll go into the trash instead,” she says.
In addition, think about what types of food and beverages will go along with the biodegradable products. Many vendors make all-paper products that can easily be composted; however, these are not always suitable for hot foods and beverages.
2. How do you keep costs associated with these products down?
Minimizing costs of waste in other areas will help reduce the extra costs for purchasing biodegradable disposables vs. traditional plastic forks, spoons, bowls and cups, Gómez says. “Often, we find that operators waste a lot of disposables in general,” she says. “Some will double-cup drinks that don’t need to be double-cupped. Or, if people are eating in-house, the operator should use permanentware instead, to cut down on waste.”
Also, lowering food waste inthe kitchen will reduce costs. “When you produce less waste, you can have fewer pick-ups or a smaller dumpster, services that can add up quite a bit.”
Saving on water costs also helps offset costs of disposables and composting. And, of course, then there’s turning off all the lights when the kitchen is closed, fixing leaky faucets, zero-cost steps operators can take to save a few more bucks here and there (link to conserve.restaurant.org).
3. What if you don’t have a composting facility in your area?
“I would say if you don’t have composting, then moving to biodegradable containers may make less sense,” Gómez says. But, “restaurants have a lot of leverage and can push city officials for composting.”
Also, Gómez says, many smaller restaurants have begun working more with their farmers other than just buying their produce or foods. Some collect food scraps and provide that to the farmers who will compost the waste for them, using it as fertilizer for the produce they’ll eventually sell back to the restaurant.
4. How do you implement a training program for composting?
“It’s imperative to get the initial staff onboard and aware of changes in the kitchen,” Gómez says. “The new system also needs to be incorporated into existing orientation programs, especially given that kitchens have such high turnover rates.”
Staying consistent here is key. Operators should color-code bins in the same colors to specifically designate composting from recycling from trash. Believe it or not, Gómez says, some restaurants she’s seen “have cobbled together dumpsters over the years and in some cases the blue bin is recycling, and then in the same kitchen, there’s another blue bin with a different bag that’s trash.”
It’s important to maintain one system throughout the back and front of the house, where the recycling bin is always green, etc., she says. Also, make sure the composting and recycling bins are directly next to the trash, so both kitchen staff and customers aren’t tempted to throw waste in the trash in a hurry. “Even if it’s only five feet away, things that are supposed to go into recycling are going to go in the trash,” Gómez says.
5. How do you explain the changes to others?
“Signs that are clear and consistent and put everywhere so it’s clear where things are supposed to go is really important, both for employees and customers,” Gómez says.
Signage can also introduce a marketing benefit for the operator. If customers are aware of the “green” steps the operator’s taking, that’s positive marketing.
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