Maximizing Food Waste Composting through Front of House Collections: Developing Best Practices for Customer-Facing Bins
High diversion rates are possible in every restaurant sector:
The amount of food scraps available for composting was not prolific.
At least half the food waste was already being collected in every sector.
Restaurants were generally using high amounts of recyclable or compostable packaging already.
Contamination rates were very low in three sectors
Changes to collection systems were likely to increase capture rates and diversion.
Targeted outreach to specific restaurant types might be more effective than working with all food businesses.
The full report will be available soon. Please contact Kate Bailey to be emailed the full report upon completion.
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