Restaurants can cut their disposal costs by reducing waste and recycling. Although many U.S. communities are not equipped to provide recycling services for commercial businesses, more restaurants are exploring voluntary recycling — including composting — and coming up with their own systems to lighten their loads. From "traditional" recycling of bottles, cans and plastics to more unusual recycling efforts, restaurants are capitalizing on multiple recycling opportunities.

• • Select a Recycle Champion. Choose an employee to champion and oversee your waste reduction/recycle program, track results and report progress on a regular basis.


• • Create a recycle environment. Train employees on the importance of recycling. Show them what to recycle and what to discard. Involve customers if applicable.

To access more tips, join the Conserve Sustainability Education Program.