Maximizing Food Waste Composting through Front of House Collections: Developing Best Practices for Customer-Facing Bins
Key findings:
-
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.
>> Download a summary presentation of the report.
The full report will be available soon. Please contact Kate Bailey to be emailed the full report upon completion.
Interested in conducting a similar study in your city?
Contact us with questions and to access our full methodology.