- 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 Â£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.