Over the past several years, there has been a greater focus on foodservice sustainability. Many foodservice operations and consultants are interested in waste management because it is simple to implement and makes an economic difference, rather than requiring greater economic resources.
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When feeding large groups of people in a cafeteria, unloading and cleaning dishes and trays can require a significant amount of time and money. Additionally, if each dish and each tray has to be individually scraped and loaded, a great deal of manpower is utilized to clean the dishes. A simple solution to reducing the amount of time involved in cleaning the dishes is to implement a self-busing system.
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In today’s environment, properly disposing of waste requires more than just bagging up trash. Common waste-disposal solutions include recycling, composting and pulpers, all of which are resolutions to reducing waste.
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There can be several different components to a waste-management program, but Andre LaRiviere, executive director of the Green Table Network, emphasizes foodservice operations must take a holistic approach to be successful.
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Eliminating waste might not be a reality for many foodservice operations, but there are several ways they can significantly reduce solid waste and waste costs.
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