|GRN Recycle Talk FAQ
Date: Tue, 1 Sep 98 12:14 EDT From: FRIEDMAN.FRED@EPAMAIL.EPA.GOV (Fred Friedman) Subject: Re: Company Recycling (Heather Stine)
Sept. 1, 1998
Dear Heather Stine:
There is quite a literature about restaurant, food service, and fast food recycling, particularly of packaging, and by arranging with farms and composters to haul away organics for composting. Plus a literatyure on the use of various techniques such as bulk purchasing and cooperative purchasing to reduce waste.
1. Amos Tuck School of Business Administration, Managerial Economics Consulting Project for WasteCap of NH, by Robert P. Petrie et. al. (the Tuck School is at Dartmouth College). Their study was about the economic viability of a composting program for restaurants in Concord, NH demonstrating a cost savings of about $25,000 for a cooperative project of 5 restaurants.
2. I wrote a memo called Restaurant waste prevention activities in August, 1994 which I will send you a copy of if you provide me directly with a postal mailing address.
3. The California Integrated Waste Management Baordhas at its website a Waste Compositions Sorted by Percent for each type of retail business including restaurants showing that the large fractions of restaurant waste that are recyclable are food (43%), Paper (11%), Cardboard (11%), Glass (4%).
4. Articles in Biocycle magazine such as Mixed Waste Sorting in Las Vegas, Jan, 1997.
5. Occasional articles in the restaurant trade press such as the 7/1/97 issue of Restaurants Institutions or the 6/10/95 issue of Restaurant Business .
6. Article about recycling cooking oil What Happens When Restaurants Need an Oil Change? in The Washington Post , Sept 17, 1997, P. E 1.
There is also a very well known study conducted by MacDonald's Corp in partnership with the Environmental Defense Fund, which looked at many environmental alternatives to their current practices, including but not limited to recycling and buying recycled.
- Research Library for RCRA