TITLE

Talking Trash

AUTHOR(S)
Reill, Howard
PUB. DATE
April 2005
SOURCE
FoodService Director;4/15/2005, Vol. 18 Issue 4, p50
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses ways to reduce waste-related costs in the food service industry. Standard business practice that can be applied to waste management; Approach suggested for operators to take for trash removal planning in any kitchen; Challenges that can be faced by many operators when it comes to managing recycling program efficiently. INSET: Prevent Waste and Reduce Trash-related Costs.
ACCESSION #
16876422

 

Related Articles

  • WASTE DISPOSAL.  // Caterer & Hotelkeeper;11/11/2004, Vol. 193 Issue 4349, p71 

    Looks at several issues related to waste disposal in the food service industry. Practical means of holding waste not destined for recycling; Ways to prevent blocked kitchen drain; Technique to reduce the amount of food waste that goes into wheelie bins.

  • Kitchen waste management done right.  // Qualified Remodeler;Oct2008, Vol. 34 Issue 10, p74 

    The article focuses on waste management in the kitchen. It is inferred that waste management planning starts through understanding the different types of waste that are generated in the kitchen and the different disposal methods for each. Moreover, waste from kitchen activities can be grouped as...

  • Industry waits for news of Government decision on EU recycling directive.  // Caterer & Hotelkeeper;6/10/2004, Vol. 193 Issue 4327, p39 

    Reports that the British government will make a decision on mandatory recycling of old kitchen equipment and it could mean up to £200 per item for every commercial kitchen when equipment reaches the end of its life. Information on the waste management directive of the European Union; Reason...

  • Waste Is a Terrible Thing to Mind. Buzalka, Mike // Food Management;Jun2004, Vol. 39 Issue 7, p12 

    Focuses on waste management in onsite food service operations in the U.S. Recycling strategies; Composting programs.

  • QUICK SERVICE FOOD CHAIN PUSHES THE SUSTAINABILITY ENVELOPE. Goldstein, Nora // BioCycle;Dec2007, Vol. 48 Issue 12, p20 

    The article focuses on the effort of the Burgerville restaurant chain owned by The Holland Inc. to adopt green initiatives in the U.S. Currently, the restaurant chain is using wind-powered electricity and is producing biodiesel from used cooking oil. As part of its green initiative, it plans to...

  • Atlanta operators reduce waste.  // Nation's Restaurant News;10/24/2011, Vol. 45 Issue 22, p15 

    The article discusses the move of the restaurateurs in Atlanta, Georgia to send a message to other operators in the restaurant industry regarding the importance of teaching staff to eliminate waste. It states that the restaurateurs are teaching other operators to prepare more containers on hand...

  • the disposable dilemma. Padro, Josie // Alive: Canada's Natural Health & Wellness Magazine;Sep2010, Issue 335, p82 

    The article offers information about problems associated with disposing of paper cups. It discusses how Styrofoam cups contribute chlorofluorocarbons (CFC) to the atmosphere, which are difficult to recycle and accumulate in the landfills, ultimately getting into the food chain. It also suggests...

  • Scrappy In Seattle. Fickes, Michael // Waste Age;Jan2013, Vol. 44 Issue 1, p30 

    The article discusses efforts by the City of Seattle, Washington, to reach a 60% recycling rate. The city's food scrap collection and composting programs covers single-family homes, multifamily buildings and developments as well as food service businesses. Waste Management, a contract hauler,...

  • HHW collection: rising to the challenge Ali, D. F. // World Wastes;Jan1996, Vol. 39 Issue 1, p35 

    No abstract available.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics