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If you’re interested in making your restaurant greener, you should look into improving your waste management, recycling, and waste disposal in Atlanta. A comprehensive and effective waste management program is key to ensuring that you save money and protect the environment. Here are some ways that you can improve the waste management strategies at your restaurant.

Sustainability and Zero Waste Initiatives

The best and most sustainable waste management program is one that minimizes your environmental impact while reducing your waste management and waste disposal costs. Your waste management company should focus on reducing, reusing, and recycling whenever possible. You can not only reduce the cost of your waste disposal, but also reduce the amount of waste that is generated in the first place. One of the ways that you can do this is by implementing a zero waste initiative. A zero waste initiative is a commitment to reduce the amount of waste that is sent to a landfill for waste disposal. This is achieved by investing in single-stream recycling and organics recycling.

Single-Stream Recycling

Recycling centers that offer single-stream recycling do not require companies to sort their recyclables into separate recycling bins or dumpsters before pickup. Instead, all recyclables can be put into the same recycling bin or dumpster, and they are then picked up by your waste management company and sorted at the recycling center. This makes it easier for employees and guests to participate in your restaurant’s recycling program, and it also saves the company money and labor trash removal, junk removal, and waste disposal.

Organics Recycling

One of the most voluminous types of waste that restaurants produce is organic waste, or food waste. Rather than throwing food and food byproducts away to be sent to a landfill, you can participate in your recycling center’s organics recycling program. Organic waste will be composted and then used as fertilizer and soil nutrients. Food waste that can be composted includes fruits, vegetables, meat, poultry, seafood, animal bones, shells, bakery items, eggs, paper egg cartons, milk, juice, paper juice cartons, plants, cut flowers, coffee grounds, coffee filters, tea bags, paper products, ice cream, yogurt, and cottage cheese.