Recycling

Group 3D

Recycling Terms

Recycling: converting (waste) into

reusable material
Things that are traditionally recycled

plastic bottles, utensils and cups

Food waste that can be turned into

compost
Paper products that can be reused

Involves altering physical form of an

object or material and making a new
object from the altered material

Recycling Terms continued...

Landfill: disposal sites for nonhazardous solid wastes spread in

layers, compacted to the smallest
practical volume

also secure disposable sites for

hazardous waste, selected and
designed to minimize the change of
release of hazardous substances into
the environment

Recycling Terms continued...

Zero Waste: goal to help guide

people to emulate sustainable
natural cycles so that discarded
materials can be used as
resources for others to use

designing and managing produces

and processes to reduce the volume
and toxicity of waste and materials -help eliminate all discharges to land,
water or air that may be a threat

Recyclable Food Service Items

Aluminum
Food waste:

70% of all restaurant waste is food waste

Can be composted

Cardboard
Glass
Paper
Plastic
Used Fryer Oil

UC Davis System Policy

Sustainability and Nutrition Office

Main goal is Zero Waste
Waste Reduction and Recycling
In 2009-2010, 67 percent of Davis campus waste was diverted away from landfills
and instead was recycled, composted or otherwise reused
Cool School in 2012
recycling reduces the amount of campus waste sent to the landfill (SNO)
http://sustainability.ucdavis.edu/action/zero_waste/recycle.html- list fom A-Z on
containers that can be recycled, adn that are recycled here in UC Davis

Sustainable 2nd Century

Reduce
it eliminates the problem of waste disposal and conserves natural resources.
prioritize, as reusing still requires original items resources to make something new
Reuse
is preferable to recycling because it forestalls the environmental and economic
costs of remanufacturing
Recycling remains an important part of resource and waste management

UC Davis
Recycling
Resources

UC Davis
Recycling
Resources

Recycling Strategies in Food Service

Strategies to reduce waste in Food Service

Buy products in containers other than plastic pails or

buckets --many foods are available in cry-o-vac or plastic
lined cardboard
Buy in bulk and cut to size to reduce packaging
Paper products: buy recycled paper, switch to
paper/cardboard packaging instead of styrofoam, use
health department straw dispensers rather than prewrapped straws
Coffee- Provide discounts to customers who use their
own mug to avoid the use of paper cups.
Janitorial/Restaurant supplies: Reusable table linens and
dinnerware, hot air hand dryers in bathrooms, reusable
sanitizer rags/cloths, buy cleaning supplies by concentrate

Strategies to reduce waste in Food Service

Back of House: -minimize excess use of trash bags by filling trashcans as

full and compacted as possible, and only emptying when full
Front of House: minimize extra packaging for take out foods, distribute
cutlery and condiments from behind the counter instead of self-serve

Additional Recycling Strategies

Recycling Services:
-Rendering service for grease, fat, and unused cooking oil waste
-Cardboard and/or glass recycling program with local collectors
-Have a washing service for linens and employee uniforms

Compost- problematic wastes are converted into a beneficial product that can be
sold as fertilizer to help finance the composting operations.

Training:
-Recycling may not come naturally to employees
-Have a larger recycling and larger composting bin than trash bin

Additional Recycling Strategies

Replace plastic or disposable

goods with durable or compostable
options
Buy from vendors that reuse their
packaging
All food service operations should
recycle: frying oil, toxic materials
like fluorescent lights, old batteries,
unused chemicals, etc.

Food Service Waste Ordinance - San

Francisco

Requires food vendors and

restaurants in San Francisco to use
compostable or recyclable to-go
containers

not allowed to use styrofoam

All establishments that serve food

are required to follow law -- no
exceptions

Food Service Waste Ordinance - San

Fransisco

Approved Products for Use:

Paper and other plant fiber

Polyethlene film coating
Corn, soy potato or other plant starch based bio-plastics
Aluminum foil or trays
Plastic Containers and lids

Food Service Waste Ordinance - San

Francisco

Tips for Success:

Choose reusable service-ware instead

of disposable ones for eat in customers

Incentivize customer to bring their own

mugs or reusable to-go containers

Charge customers a fee to cover any

additional costs for disposable take-out
containers

Pros of Recycling
1.
2.
3.
4.
5.
6.
7.

Helps to conserve limited resources

Energy efficient
Reduces the amount of waste put in
landfills
Helps to provide more employment
opportunities
Environmentally friendly
Monetary benefits
Brings the community together

Cons of Recycling
1. Not always cost effective
2. Recycled Products May
not Last for Long
3. Difficulty Implementing on
Large Scale

Discussion Questions

Group Discussion Questions

1.
2.
3.
4.

How does the economy benefit by recycling?

How much energy does recycling save?
How does recycling help the environment?
Often one of the cons of recycling is that it is not cost efficient, what are
some strategies that could be implemented to make it more cost
effective?