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.

“It’s important that foodservice operations look at a snapshot of their entire operation to see where they can reduce waste,” says LaRiviere. “Recycling or composting the waste you have leaving your facility is great, but you should also investigate how you can reduce the waste coming into your operation as well.”

LaRiviere suggests the best way to get this view of an organization is to conduct a systematic waste-management audit to better understand how all the areas of an operation impact its waste stream. He recommends specifically assessing five key areas: solid waste, procurement, energy and water conservation, and pollution prevention.

The Green Table Network has online tools to help foodservice operations conduct their own audit, but the organization also has consultants who can conduct on-site assessments.

Once an operation identifies specific strategies to reduce waste in their operation, the Green Table Network can also provide guidance on how to implement the program in the most efficient manner.

“If an operation wants to incorporate a composting program, they may need assistance to better understand what can and can’t be composted, what equipment can be used, or where bins should be located,” adds LaRiviere.

For more information on how to conduct a waste-management audit or for more information on the Green Table Network or its mission, contact the organization at (604) 215-0303 or info@greentable.net.

More information on the role foodservice equipment can play in waste reduction is available here.

Click here if you have any questions concerning this story or need additional product support from the Hobart Consultant Services Group.