So you want to start recycling, but you don’t have a clue how to start.
Earlier, we suggested recycling your back-of-the-house cardboard as an easy first step. If you’re ready to take it further, consider the five steps outlined in a new Foodservice Packaging Recovery Toolkit from the Foodservice Packaging Institute and the National Restaurant Association.
Tune into our free April 21 webinar for more details on these steps:
- Do a waste audit. You can’t manage what you don’t measure, so know your trash! Download a free self-audit form from the toolkit or hire an expert to do an audit for you.
- Make changes with waste service providers. Here is where the savings come in! Get your recycling picked up and you’ll be able to downsize your trash service.
- Install a new bin system. Your customers and staff need the right bins for their recyclable and compostable packaging.
As a restaurateur, you either give your customers what they want or you could go out of business.
Where sustainability is concerned, you can leverage your customers’ opinions and attitudes to better understand what environmental efforts you should undertake, which could generate more sales.
A short case study from our neighbors to the North is helpful here.
Tips from a Canadian success story
In Canada, selling root beer and burgers is good business. With 845 locations, A&W Food Services of Canada, Inc. has a successful business model and is committed to reducing its environmental footprint. When they wondered where to begin their eco-efforts, they asked their customers.
The company crafted an environmental strategy focused on waste diversion, based on consumer market analysis and feedback.
“The majority of our sustainability initiatives are guest-led,” said Tyler Pronyk, director of distribution, equipment and packaging.
Hal Hamilton founded and now is co-director of the Sustainable Food Lab in Hartland, Vt., which helps companies adopt sustainability practices, gathers data on sustainability efforts and shares that information to promote the sustainability movement. He talks with SmartBlogs about how the lab works and the future of sustainable agriculture.
How did the Sustainable Food Lab get started and what are the priorities?
The Food Lab first convened in June 2004 as a two-year leadership journey. Over the past 10 years it has expanded to include more than 60 member and partner organizations, including brand manufacturers like Unilever, Mars and Stonyfield; food service companies like Sysco, Sodexo and Aramark; retailers like Costco and Marks & Spencer; and NGOs like The Nature Conservancy, Rainforest Alliance and Oxfam.
The reason the Food Lab has grown is that businesses are integrating sustainability into their value chains and need to learn from one another about how to do this more effectively. (read more…)
To make products stand out on the grocery store shelf, food- and beverage-makers are investing in sustainable packaging that consumers can feel good about purchasing, both for its lower environmental impact and for its attractive, fashion-forward designs. And as packaging becomes almost as important as the product it holds, packaging design has been elevated to an art form. In fact, the visual appeal of a product’s packaging design has been found to influence a consumer’s purchasing decision as much as original preference for a product, according to a study published in the journal Proceedings for the National Academy of Sciences, which used eye-tracking technology to measure visual interaction with four products.
Enter Project Carton, the Fashion Institute of Technology‘s exhibit of gable-top cartons created by students in the school’s packaging design program for a competition sponsored by Evergreen Packaging at FIT in fall 2012. The exhibition, which is on display until Jan. (read more…)