Did you know that up to 80% of the waste produced in schools could actually be recycled? A majority of the waste produced in schools isn’t disposed of properly leading to excessive trash and large disposal costs. In many cases, large amounts of paper, food packaging products, commercial cleaning supplies, and other waste that is generated are simply thrown out instead of being recycled or composted. One way to reduce the amount of waste your facility produces is to implement a recycling program.
Everything you need to know to build a comprehensive hard floor care program that will keep your resilient flooring protected and looking its best.
In 2021, many foodservice businesses were focused on offering take-out meals as they remained affected by the reality of the pandemic. As the year ended, new trends that were centered around the way food is packaged emerged.
As an establishment that purchases compostable food packaging, you may have noticed that some of your items are labeled as commercially compostable.
Takeout and delivery services have been a lifeline for many foodservice operations as we continue to deal with the effects of the Coronavirus pandemic. There seems to be no end in sight for the increasing popularity even as the economy begins to reopen in many areas. We can assume takeout and delivery will remain the norm for the foreseeable future. As a result, it will be imperative that you’re providing your guests with the same experience at home as they would receive in-house. When your guests sit down to eat, they want their meal to look and taste great. They’ll also want it to be at the right temperature. However, sometimes as hard you try, it is just not possible to control whether your food products will be delivered on time and at the right temperature, or if your guests will choose to enjoy it as soon as they pick it up.
Reducing the spread of pathogens in your facility has likely never been more front-of-mind given the current Coronavirus situation. One of the best and most effective ways to reduce the spread of pathogens is with handwashing, according to the CDC. Frequent hand washing is often considered the first line of defense in preventing the spread of illness. It may seem obvious that frequent handwashing is important to staying healthy, but a 2018 study reveals that only about 67% of people always wash their hands after using a public restroom.
Consumers today are constantly on the move, and carry-out, delivery and third party delivery services have become the norm for many restaurants and other foodservice establishments. As a result, disposable take-out packaging has become an essential component of operation.
When it comes to product disposal, understanding what foodservice packaging products are recyclable can play a big role in satisfying your customers and lowering your environmental footprint. It is important to understand the disposal options of the materials you are purchasing so your business can meet your sustainability goals and exceed customer demands. For many, recycling begins with looking for a product’s recycling symbol and ends with putting the product in the recycling bin. But, just because a plastic or paper product can be recycled doesn’t mean it is widely accepted by your commercial hauler.
Popular in most cafeterias, breakrooms, office kitchens, and other eateries, bins or dispensers are filled with disposable cutlery for guests to take and use with their meal or snack. Often not considered as a large part of your foodservice operation, disposable cutlery can be costing your business more than you think. When disposable cutlery is placed in a bin, it can encourage visitors to take more than they need, and even allow guests to touch multiple pieces, increasing the likelihood of cross-contamination.
Single-use plastic bags have been the target of state bans and legislation as their impact becomes more and more realized. The amount of plastic bags in the environment has become a huge problem because Americans alone use approximately 100 billion plastic bags a year, but only an estimated 1% get returned for recycling each year. Plastic takes years to decompose and even when they break down, they do not fully degrade. Plastic breaks down into microplastics or tiny pieces of plastics. Microplastics contaminate the environment and the food sources of humans and animals. More and more businesses in the affected states that provide patrons with single-use, lightweight plastic bags to take merchandise home, such as grocery stores, department stores, liquor stores, restaurants, convenience stores, and other retail stores will need to find alternatives to single-use plastic bags.
In recent years, the demand for more sustainable packaging has been growing steadily. As a result, many companies have adopted the use of molded fiber and bagasse food packaging. Molded fiber and bagasse are considered some of the most environmentally friendly food packaging options because they “close the loop”. Molded fiber is constructed from post-consumer content, and bagasse is made from renewable resources like sugarcane or wheatgrass. When they are discarded, the majority of these products can be commercially composted, breaking down and leaving a smaller footprint on the earth. Molded fiber and bagasse became a signal to consumers that a food establishment cares about the environment. Many health-conscious establishments like healthcare facilities, fast-casual dining, and farm-to-table restaurants use this as their food packaging of choice. But a recent article by the New Food Economy has alerted consumers and foodservice operators of the use of PFAS in molded fiber and bagasse food packaging.
