In a recent Foodservice Equipment & Supplies article, Andrew Shakman, president and CEO of LeanPath, a technology company that provides food waste tracking systems, offered several concepts foodservice operations should master if they want to make waste management a real priority.

Apply sustainability standards to waste.

According to Shakman, there are several third-party sustainability rating systems that identify waste-management best practices. Even if foodservice operators have no interest in getting certified, they can use these standards to identify opportunities and goals. These rating systems include Green Seal GS-46 Environmental Standard for Restaurants and Foodservices, Green Guide for Healthcare, the AASHE STARS system for colleges and universities, and the APEX standards for catering and convention centers.

Track food waste.

Foodservice operations can’t fully understand waste-reduction efforts unless they track waste to set a baseline for comparison. In the past, chefs used log books to track waste, but today there are more effective automated methods. Shakman says by continuously measuring waste, foodservice operations can measure progress over time. This data also enables operators to set more realistic goals targeting specific areas and items.

Choose reusable serviceware over disposables.

Compostable disposables have a prominent place in the current discussion about waste management. However, source reduction of disposable waste is still a much better solution than compostables if foodservice operations have on-site warewashing capabilities. By making every effort to encourage customers to consider reusables, operators reduce waste and its impact on the environment.

Take a fresh look at garbage disposers.

Grinding food waste in a garbage disposer and sending it to a municipal waste-water treatment plant is another landfill diversion strategy. Since food is comprised of 70 percent water, this method is often feasible and offers the benefit of avoiding hauling costs and emissions.

However, this solution may not be available or appropriate for all operators. Garbage disposers are not allowed in some jurisdictions. Critics argue that some disposers use too much water and that post-digestion bio-solids may include contaminants. Still others worry about fats, oils and greases (FOG) in the sewer system, though research shows food waste rarely causes FOG buildups. Garbage disposers may be greener than people expect, but it depends on municipal regulations and infrastructure.

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