The Las Vegas hotel and restaurant industries generate 27% of the total waste for Clark County, Nevada. In an effort to study and increase recycling participation in the hospitality industry, Las Vegas hotels and restaurants were contacted to participate in a collaborative project between UNLV's Department of Environmental Studies and the Clark County Health District's Environmental Health Division. The project involved interviewing establishments with recycling programs currently in place. Information gathered from interviews and program tours was used to develop programs for hotels and restaurants who were not yet recycling.

This thesis contains case studies of restaurants and hotels who were not recycling prior to their participation in this study. Waste assessments were performed and a recycling program was designed based on the needs of the specific business. Other case studies included are from hotels and restaurants whose programs were used as models for many of the newly implemented programs. Recycling program details, including costs and savings are included for each participant.

Because of the difficulty in obtaining information from Silver State Disposal regarding specific waste volumes generated, some of the hotels were unable to provide certain details about their programs. However, all available information shared during the interviews and tours at the hotels and restaurants is included in each case study.

ACKNOWLEDGEMENTS

Clint Combs, RC Farms/Waste Management Inc., for your kindness and expertise. Thank you for taking time out of your busy day to answer questions, and for allowing me to spend the afternoon with you touring hotel and restaurant recycling programs. I wish you and your family continued success in Las Vegas.

Dr. Jim Deacon, Director of the UNLV Environmental Studies Department, for your words of encouragement and support.

Shane Martin and staff at the Clark County Health District, for your assistance with letters, and interviews.

Dr. Helen Neill, UNLV Economics Professor, for your kindness, suggestions, guidance and encouragement.

Tara Pike, UNLV Rebel Recycling Program Coordinator, and friend. You taught me more about tenacity, dedication, perseverance and garbage than I ever thought I could learn. I am grateful for your willingness to help whenever the need arose. I hope that we have the opportunity to work together again someday, as this project has been one of the best experiences of my life.

Brad Roberts, friend, for your help and understanding.

Krystyna Stave, UNLV Environmental Studies Department Professor, for your advice, editing and writing expertise, and patience.

Suzanne Sturtevant, State Recycling Coordinator, Nevada Division of Environmental Protection, for your faith in me and this project.

Ken Teeters, Professor in the UNLV Hotel College, for your wealth of information and willingness to share it. Your assistance enabled me to develop the tools necessary make this project a success.

Dr. Kathleen Truman, UNLV Environmental Studies Department Professor, for your wisdom and guidance.

To the members of the Nevada Recycler's Association for inviting me to take place in the monthly meetings. The dedication of the members is apparent, and I wish all of you well.

INTRODUCTION

Clark County, Nevada, home to more than one million residents, is the most populated county in Nevada and the one of the fastest growing regions in the United States. In the last ten years, Clark County has experienced a substantial increase in both population and construction growth, with the majority of that growth concentrated in the Las Vegas valley. The Clark County Health District estimates if the current growth trend continues, waste volumes for the county will increase from 3,630,000 tons per year in 1995 to more than 4,200,000 tons per year by the year 2000.1

In 1996, 1,878,533 tons of municipal solid waste 2 and 1,502,650 tons of construction and demolition debris were generated in Clark County. The waste was disposed at local landfills (an additional 382,589 tons of materials were recovered for recycling). Harding Lawson Associates Engineering and Environmental Services, a Las Vegas consulting firm, estimates the local hospitality industry contributes 26.85% of the municipal waste stream generated in Clark County. This means more than half-a million tons of the solid waste disposed in 1996 was generated by Las Vegas hotels and restaurants. As shown in Figure 1, 33% of Clark County's solid waste was cardboard, 9.8% food waste, 7.3 % grease, 6.4% glass, and .75% aluminum (by weight), all of which are recyclable materials.

1 Disposal rates are reported annually to the Clark County Health District.

2 Materials for disposal. This includes durable and non-durable goods, containers, packaging, food scraps, yard and landscaping trimmings, and other inorganic wastes. It does not include construction debris.

In addition to waste generated by Las Vegas residents, considerable waste is produced by the millions of tourists and visitors drawn to the city by the casino and convention industries. Currently Las Vegas attracts million visitors every year, and this number is expected to exceed 42 million per year within the the next three years (Harding Lawson Associates 1995).

According to the American Hotel and Motel Association, each hotel guest generates an average of 1.0-2.5 pounds of waste every day (Saunders 1993). This represents 14,500 to 36,250 tons of waste per year generated by Las Vegas' 29 million hotel guests. With visitors staying an average of four days in Las Vegas, tourists represent a significant population of waste generators.

Las Vegas' eighty largest hotels range in size from 200 to more than 5500 rooms; together they contain a total of 84,460 guest rooms, and are typically at or near occupancy capacity throughout the year. With an 80% occupancy rate, approximately 67,000 rooms are occupied each day. If each room has one only person and generates 1.0 lb of waste, that would mean 67,000 total lbs or 34 tons of waste were generated in one day by hotel guests. At 100% occupancy with two people per room, each generating 2.5 lbs of waste, hotel guests would contribute 420,000 lbs or 210 tons for each day they visited.

In addition to waste generated by guests, hotels themselves produce large quantities of waste in their daily operations. Each has a casino, retail shop, and numerous bars and restaurants. Each of these areas generates waste.

STUDYING HOTEL AND RESTAURANT WASTE IN LAS VEGAS

Because Silver State Disposal, the only municipal waste hauler in the county (and owner of the local landfill), is a private company, all information regarding quantities of waste generated and recycled by hotels is considered proprietary and is not shared voluntarily. Hotels themselves have had difficulty in obtaining information from Silver State Disposal about the quantities and composition of the waste they generate. For that reason, comparing specific quantities of waste reduced or recycled in Las Vegas hotels to hotels that operate in states with mandatory recycling and reporting is difficult. Hotels in Las Vegas can only compare their efforts to those of other hotels in the community.

In December 1995, I submitted a proposal to The Nevada Division of Environmental Protection (NDEP) to study the waste streams of Las Vegas hotels and restaurants. The study, called The Clark County Solid Waste Management Study, was a collaborative project between the UNLV Department of Environmental Studies and the Clark County Health District (CCHD). In May 1996, with assistance from Shane Martin of CCHD's Environmental Health Division, the year long project began. Our goal was to examine opportunities for waste reduction, and to increase recycling participation in Las Vegas hotels and restaurants.

I gathered information about hotel and restaurant recycling programs in the U.S. from journals and books, industry publications, and interviews with hotel management staff and recycling professionals in other states. In order to compare programs in Las Vegas hotels to other areas in the country, I interviewed management staff at twelve local hotels. Clint Combs from Waste Management Inc./RC Farms and Peter Miller from Silver State Disposal provided tours of several hotel recycling programs, and general information about how the hotel recycling programs are operated.

I contacted restaurants by mail to invite their participation in the UNLV/CCHD project. I sent out letters to 205 restaurants and 15 of these participated in the project. For each participating restaurant, I interviewed the restaurant's owner or a member of the management staff to gather information to develop a business-specific waste reduction and recycling program. I conducted a visual waste assessment at each participating restaurant to estimate the composition of the solid waste stream, to determine cost feasibility, and to establish an area of focus for each program. I calculated recycling program costs and savings and provided each restaurant with flyers for staff training and education. After program implementation, I maintained follow-up contact to ensure that programs were running smoothly and that no additional education was needed. Because of the often high staff turn-over and management changes in restaurants, it is important that recycling programs be designed to operate successfully without the need for long-term assistance. This report summarizes and sets in context data gathered in the course of the project.

WHAT I FOUND IN LAS VEGAS HOTEL AND RESTAURANT WASTE

While food in the waste streams of most U.S. hotels accounts for about 25% of the hotel's total waste, food waste in Las Vegas accounts for up to 75% of the total waste stream. This is due largely to the buffet style dining offered in Las Vegas hotels. Buffets offer unlimited food for a relatively low price. Because hotels must prepare large amounts of food for this type of dining, and customers tend to take more than they can eat, a considerable amount of uneaten food must be discarded.

Although Las Vegas hotel waste was somewhat different from other hotels in the United States, the waste in Las Vegas restaurants has approximately the same composition as restaurants nationwide. Differences in waste composition in quick-service restaurants versus sit-down restaurants were similar in Las Vegas to other areas.

HOTEL AND RESTAURANT WASTE STREAMS

Hotels

The American Hotel and Motel Association (AHMA) estimates 25-30% of the total waste stream generated by the hotel industry is food waste (Calta 1995). Food waste typically consists of preparation waste, food trimmings, grease, off-the-plate discards, and surplus waste (food that cannot be sold to customers). Other waste materials include cardboard, which makes up approximately 25% of the waste, glass (4-6%), and aluminum and plastics (11-13% each). Factors that affect the amount of waste generated by a hotel include size of the hotel, number of guest rooms, rate of occupancy, and purchasing practices of the hotel. Larger hotels, in order to accommodate more guests, typically have more restaurants and guest rooms than smaller hotels; and as a result, generate more total waste per hotel.

Restaurants

The quantity and composition of waste generated by restaurants depend on the size of the restaurant, the type of restaurant (quick-service "fast food" or sit-down dining), the number of meals served, and whether or not it has a bar (Textile Rental 1993). Although both types of restaurants will generate cardboard, plastic, glass and food waste, waste composition from full service restaurants differs significantly from that of quick-food establishments [Figures 2 and 3].

As shown in Figures 2 and 3, quick-service ("fast food") restaurants tend to have higher proportions of paper and plastics in their waste streams than sit-down restaurants. This is due to the packaging used to serve most food at quick-service establishments. Food items are typically packaged in plastic containers or paper. Beverages are often served in paper cups with plastic lids; napkins and silverware are usually disposable paper and plastics. At quick-service restaurants, there is minimal food waste because most patrons do not eat at the restaurant. The majority of the food served in quick-service establishments is already prepared and ready for cooking or serving, so there is also little or no waste from food preparation (Rabasca 1993).

In contrast, restaurants with sit-down style dining, have nearly twice the proportion of food waste in their waste stream. Sit-down restaurants tend to prepare most menu items fresh and therefore have more preparation waste. Lettuce ends, egg shells, melon rinds, and garnishes are often found in the waste stream of these types of restaurants because the items are not already cleaned and prepared prior to being shipped to the restaurant.

The amount of glass also differs in sit-down and quick-service restaurants. While glass makes up only 1.1% of the waste in quick-service restaurants, this heavy material accounts for 10% of the waste in full-service restaurants with bars. Another difference in waste composition of sit-down style restaurants is in the proportions of plastic and paper. Because the majority of restaurants in this category use linen napkins and reusable dishes and silverware, they have significantly lower amounts of plastics and paper in their waste streams.

Sit-down restaurants tend to have relatively well structured waste generation systems (shipping, receiving, produce preparation areas, and dishwashing areas). Therefore, the restaurant sector is a logical place to phase in food waste collection programs (Newell and Markstahler 1993).

According to BioCycle magazine, only a small amount of the food waste generated in U.S. restaurants nationwide is being utilized as a resource. Most surplus and preparation waste is discarded in a garbage disposal or sewer system, or landfilled with other waste (Biocycle, October 1991).

WASTE REDUCTION AND RECYCLING IN U.S. HOTELS AND RESTAURANTS

Waste reduction and recycling programs, which were once attractive only to manufacturing businesses, have begun to appeal to other types of industries. Hotels and restaurants across the United States have begun to look at their waste as a controllable expense and are developing methods to reduce that expense by employing integrated waste management strategies.

Integrated waste management uses a combination of methods tailored for an individual business' waste management needs. Waste reduction (not using something or minimizing its use), and reuse (using the same material more than once) are preferred waste management methods because they eliminate a significant amount of waste from being generated. Recycling is the next preferred method for managing waste. Recycling takes products that would otherwise become waste, and turns them into other useful products. Although waste reduction and reuse are methods for preventing useful materials from entering the waste stream, reduction and reuse are often difficult to measure and difficult to implement on a large scale. As a result, hotels are more likely to use recycling to minimize waste than source reduction or reuse (McClain 1995).

The cost of recycling as a part of an integrated waste management plan is a function of the total amount of waste generated. Recycling reduces pressure on traditional waste management methods such as landfilling (solid waste dumped in a designated site and covered with layers of soil) and incineration. However, proponents argue that by relieving industry from the need to pay for the full cost of disposing of their solid waste (by government subsidized waste collection, landfills and even recycling programs), industries lack incentives to find alternative methods to reduce the amount of waste they generate--the more cost effective and efficient approach (Jenkins 1993).

Although business and the environment have long been considered at odds, economic decisions motivated by a demand for higher productivity, lower costs, and bigger profit margins, can also benefit the environment (Winter 1996). This is evident in the hospitality industry. The increasing cost of waste disposal has created a financial incentive nationwide for hotels and restaurants to find new or alternative methods to manage their solid waste, or reduce the amount of waste generated.

INCENTIVES AND STRATEGIES FOR REDUCING WASTE

Hotels

There are solid business reasons for adopting an environmental approach in hotels, not the least of which is the fact that environmental considerations are becoming increasingly important for guests. In addition to other energy efficient conservation efforts such as lighting improvements and water savings measures, hotels are responding to guest demands to reduce and recycle (Cornell Hotel and Restaurant Quarterly 1993). Some of the current waste reduction strategies include:

Dispenser amenities in place of single-use disposable bottles of hair products and individual bars of soap in guest rooms.
Newspaper on request only.
Reusable laundry baskets. Many hotels with laundry and dry cleaning services are placing guest items in decorated baskets rather than hanging them on wire hangers and covering them with plastic. Guests simply leave the basket in the room to be returned to the hotel laundry.
Elimination of plastic or paper wrapping on drinking glasses in guest rooms.
Elimination of paper doilies in guest rooms.
Optional linen programs that allow the guest to opt not to have their bed linens and towels changed daily.

Restaurants

The National Restaurant Association, formed in 1990, is exploring options for reducing restaurant waste. With local and state governments pressuring restaurants to comply with often stringent recycling regulations, restaurateurs now face the double challenge of creating favorable customer perceptions by addressing environmental concerns, and following management's direction to avoid increased costs (Textile Rental 1993). Despite some concern about how to pay for waste reduction programs, "green is in" says Margot Ross, chairperson for the National Restaurant Association. "It's a more powerful slogan today than 'Made in the USA', even though it is now more than six years since the 20th anniversary of Earth Day" (Textile Rental 1993).

Simple reduction measures can often have substantial impact on waste quantities. Some examples of waste reduction efforts in national restaurant chains include:

Red Lobster is now requiring all of its locations to use linen napkins and placemats in place of paper. This is saving 40,000 tress and removing 47 million pounds of paper from the restuarant's waste stream annually (Nations Restaurant News 1995).
Wendy's took the ink out of its napkins and now saves 56,000 pounds of waste every year. Changes in packaging of pickles, mustard and mayonnaise removed an additional one-million pounds of waste. Switching from Kid's meal boxes to bags, eliminated another 1.4 million pounds of waste. Ketchup dispensers in restaurants reduced individual packaging waste (Wendy's corporate pamphlet 1996).
Since some of the nation's largest beverage companies are now restaurant owners, one of the best things their industry can do for recycling is set an example. At PepsiCo's Pizza Hut, Taco Bell, and KFC restaurants, aggressive packaging recycling, source reduction and "buy recycled" programsare underway. Recently all three restaurants cut paper usage by reducing the size of customer napkins and checks. Other strategies included dispensing beer from an on-tap stsyem rather than bottles, and replacing disposable coffee filters with reusable wire filters (Stack 1996).
McDonalds switched from bags to cartons for its hash browns. The change resulted in a 74% decrease in paper usage, and kept 3.4 million pounds of material from becoming waste. McDonalds also imlemented a nationwide program, which officials say will reduce its waste generated by one million pounds (500 tons). The reduction comes from changing the weight of thepaper used to wrap sandwhiches. Another project to reduce waste involved reducing the size of napkins by one inch (Egan 1996).

McDonald's restaurant has leaped, relatively unsung, into the source reduction arena as a way to cut costs. In the past 10 years, McDonald's has eliminated nearly 12 million pounds (6000 tons) of excess packaging from its business (Westerman 1991).

Nationally, more and more restaurants are turning to waste reduction and recycling to take the bulk out of their garbage. Largequantities of heavy items such as food waste, glass and cardboard account for the majority of their waste. Cardboard is a focus because generally everything that is delivered to a restaurant (both full-service and quick-service restaurants) is packaged in a cardboard box (Rabasca 1993).

Food waste is also attracting a lot of interest because it is one of the largest waste generation categories. Food waste once landfilled is now being recovered in some cities and used as a livestock feed product. Source-separated food waste is collected, processed and fed to pigs. Food waste is collected from kitchens in specially marked bins and is placed in an outside bin for pick up. Walt Disney World Resort in Florida for example, collects over 30 tons of food waste per day in the theme park and hotel restaurants and snack bars. The ability to recycle food waste has been instrumental in ensuring Disney maintains or exceeds its 30% waste reduction goal (Wagner 1995).

BENEFITS

According to Joel S. Hirschorn, the author of The Greening of American Business: Making Bottom Line Sense of Environmental Responsibility, one of the challenges facing the hospitality industry is "learning how to accurately and comprehensively understand-not only qualitatively, but also quantitatively--the whole range of direct and indirect, short and long term benefits from waste reduction".

In addition to reduced operating expenses there are indirect benefits associated with recycling programs in the hospitality industry. Some of the benefits include:

1. An improved view of the company's product or services. More and more customers are choosing to patronize those businesses that function in a socially and environmentally responsible manner.

2. An improved view of the company's social responsibility. Social responsibility and commitment can become a part of a business' image. That image reflects the needs, concerns and issues that are important to the customer. The Hard Rock Cafe and Hotel for example, have been known for their "Save the Planet" theme.

3. Free advertising and public relations publicity through positive newspaper, magazine, and other media coverage. Recycling is relatively new in the hotel industry. As a result, increasingly more attention is received from the media about hotel waste reduction and recycling programs. Positive publicity can do more for a business' image than a well planned advertising campaign.

4. Improved industry competitiveness and increased profits. Savings from avoided waste hauling fees are immediately realized and can be reinvested to make the hotel or restaurant more competitive.

5. Decreased operational and management costs. Money, time, and labor spent managing waste can be reduced when the waste generated is minimized.

6. Cost savings. Garbage disposal is a cost center, just like food and labor costs. Ken Teeters, former Harrah's of Las Vegas hotel executive and current professor in the UNLV Hotel College says about hotel recycling, "recycling cuts costs by reducing landfill charges. It's not a profit center: its a cost avoidance center".

The most attractive benefit and largest incentive for implementing a comprehensive waste reduction and recycling program is the cost avoidance that results from reducing the amount of trash for disposal. For restaurants and smaller hotel properties that do not generate a large amount of waste, recycling may not be economically efficient because costs of recycling are compared to costs of disposal. However, for hotels that generate large quantities of waste, the savings from recycling can be substantial. Large hotels have the highest quantities of waste, and consequently the highest waste hauling fees. The more materials removed from the waste and diverted for recycling the larger the costs savings, as recyclable materials are hauled for minimal or no fee.

TYPES OF WASTE SORTING PROGRAMS

Recycling begins with materials collection and separation, followed by sorting of the recyclables at a materials recover facility (MRF) for reprocessing or reuse. There are two basic methods of separation and collection of materials for recycling. Source separation involves specific containers provided in designated exterior areas of the restaurant or hotel. Each is marked with a description of the material to be placed in it (aluminum, cardboard, glass, or food waste). Similar containers are placed in work stations throughout the property. Staff members separate recyclable materials and place them in the appropriate containers in the work station. These containers are emptied by designated employees and transferred to the central collection point. Although this method has been successfully used by The Hard Rock Cafe in Las Vegas, it is the least preferred method of collection because of the space needed for in-house collection and its labor intensiveness. With frequent turn-over of personnel in the hospitality industry, constant staff training is necessary to make this method feasible.

In contract separation, waste materials and recyclables are separated at the end of the waste stream. Hotels (and occasionally restaurants) pay a private recycling company to sort waste and separate recyclable materials from waste to be discarded. Recyclables are placed in specific recycling containers during the sorting process, and are later removed for recycling.

RECYCLING IN LAS VEGAS HOTELS AND RESTAURANTS

Hotels

Waste hauling rates in Las Vegas (and Clark County) are not based on weight or volume as in many other communities, but are based on the size of the container and the frequency of container pick up. Hotels can significantly reduce their waste hauling fees by reducing the volume of waste for disposal.

Many hotels in other regions of the country have comprehensive internal recycling programs that involve both employee and guest participation (Saunders 1995). Recycling in Las Vegas hotels however, is done without most guests or employees ever even knowing. Because the majority of Las Vegas hotels have more than 1000 rooms, internal sorting of garbage and separation of recyclable materials is logistically impractical. Instead, all the recycling takes place at the-back-of-the-house, on the hotel receiving dock. Although a few Las Vegas hotels use their own staff to sort waste and recyclables, the majority pay an outside recycling company to perform this function (contract separation), because few want to invest the extra time, space, employee training and re-training to sort waste and recyclable materials. This allows hotels to focus on guests and hotel operations rather than on additional staff needed to manage waste.

Las Vegas hotels contract (typically with either Waste Management Inc./RC Farms or Silver State Disposal) to have from one to four employees sort garbage on-site. Sorting takes place from eight to twenty-four hours per day, depending on the volume of waste generated by the hotel. Cardboard is baled, and waste is sorted to remove glass, aluminum, and plastic for recycling.

Although fees for this service can run several thousand dollars per month, the cost is more than offset by the reduced waste hauling fees and the value of materials recovered in the sorting process. Harrah's of Las Vegas for example, pays $6,700 per month for a local recycling company to provide round-the-clock waste sorting at the hotel. Waste sorting employees reduce the volume of waste for disposal by removing materials that can be recycled. The reduced volume of waste saves Harrah's nearly $50,000 a year in avoided waste hauling fees.

The Monte Carlo Hotel, which opened in June 1996, has been recycling since before the hotel opened its doors to the public. The 3014 room hotel implemented recycling plans into the hotel's design and operational plan. The Monte Carlo estimates waste hauling costs would be approximately $28,000-$30,000 higher every year if the hotel were not recycling.

Monte Carlo Hotel

A Silver State Disposal employee sorts hotel waste. Glass is separated by color into 32-gallon containers. Container contents are dumped into separate 3-cubic yard dumpsters, one each for clear, brown and green glass. Waste is placed in the orange compactor at the end of the sorting table.

MGM Grand Hotel

Waste sorting table and 32-gallon containers for separating glass by color. Waste that cannot be recycled is placed in the orange compactor at the end of the sorting table.

MGM Grand Hotel

Four 3-cubic yard dumpsters to store glass by color for reecycling. Glass is sorted into 32-gallon containers at the waste sorting table. The containers are wheeled down the plank, and the glass is dumped into the appropriate dumpster for collection.

During the waste sorting process, hotels also reclaim silverware, plates, linens, salt and pepper shakers, and other valuable items that unintentionally end up in the hotel's garbage. The recovery of these assets (typically referred to as "unintended throw-aways") can save a hotel thousands of dollars every month; sometimes as much as the savings on waste hauling fees. Recovered items are inventoried, and returned to the hotel for cleaning and reuse.

MGM Grand Hotel

"Unintended throwaways" recovered from the hotel's waste during the sorting process. Shown are glasses, plates, bowls, and ashtrays. Recovered items are inventoried and returned to the hotel for cleaning and reuse.

One thing that makes recycling in Las Vegas different from other areas in the country is the ability to easily recycle food waste. Waste Management Inc./RC Farms a local pig farm and recycling company, offers an alternative way to deal with food no longer suitable for human consumption. The family business was started thirty years ago by Robert Combs (RC). According to Clint Combs, son and General Manager of Waste Management Inc., thirty tons of food waste is picked up from local hotels and restaurants in Las Vegas every day. Food waste is taken to the pig farm, processed, cooked and fed to the more than 6000 pigs at the farm. Since composting can be difficult in Las Vegas' dry desert climate, the pig farm offers a viable alternative to landfilling a useful resource.

Hotels that contract with Waste Management Inc./RC Farms for their waste sorting and recycling service, have food waste recycling as part of their waste sorting program. This enables them to reduce the volume of waste for disposal further than if only traditional materials such as cardboard, aluminum, glass and plastic were recycled. Hotels that recycle food waste also tend to have the highest recovery of silverware, glasses, plates and other unintended throwaways, as the majority of these items are recovered from the food waste.

Bally's

A Waste Managment Inc./RC Farms employee sorts food waste. Straw wrappers and condiment packets will be removed when the food waste is processed at the pig farm.

Bally's

Close up view of food waste before sorting. A salt/pepper shaker is visible. It is recovered, inventoried, and returned to the hotel for cleaning and reuse.

Bally's

Silverware and plates recovered from the food waste.

The unique nature of recycling in Las Vegas makes it difficult to compare results to hotels in other areas in the United States. With the exception of a few hotels such as Harrah's and the Maxim, most hotels did not begin recycling until recently. Recycling became widely available in the Las Vegas community at large in 1993 when Silver State Disposal began their curb-side residential recycling service. Prior to that time, few local recycling companies had the capital necessary to operate large scale recycling service for the hotels.

Restaurants

Like hotels, many Las Vegas restaurants are also implementing comprehensive recycling programs. In addition to increasing awareness about diminishing landfill space nationwide, restaurants are also finding recycling can mean substantially lower waste hauling fees, as well as savings from the recovery of lost materials. Although the majority of Las Vegas restaurants are able to recycle only cardboard, (due to the limited recycling services available to smaller businesses) many are still able to reduce their waste hauling fees significantly.

Some restaurants, such as Planet Hollywood, and The Country Star, generate such large volumes of waste it is cost effective to operate a full scale waste sorting program like those in place in many of the Las Vegas hotels. Because these restaurants serve several thousand customers on a daily basis, they also generate large volumes of waste. Costs incurred for the waste sorting contracts are more than offset by the savings on waste hauling fees and the value of recovered materials.

COUNTRY STAR RESTAURANT

The Country Star Restaurant is a country themed sit-down restaurant located on the Las Vegas strip. Country Star has had a comprehensive recycling program in place since the restaurant opened in July 1996. The Country Star pays Waste Management Inc./RC Farms to provide sixteen hours of waste sorting at the restaurant every day. Cardboard, plastics, aluminum, and food waste are sorted and separated for recycling.

The Country Star Restaurant has two 3-cubic yard garbage dumpsters, one 3-cubic yard cardboard dumpster, and two 3-cubic yard food waste dumpsters which are picked up seven days per week.Other recyclable materials such as plastic, aluminum, and glass are placed in large plastic bags and are picked up several times per week for recycling.

Although Country Star currently pays an annual cost of $10,247.56 to Silver State Disposal for waste hauling, and pays a fee to Waste Management Inc./RC Farms for waste sorting service; the costs are significantly lower than they would be if no recycling were taking place. In addition to the savings on waste hauling fees (as a result of recycling), County Star also reclaims silverware, plates and other valuable materials in the sorting process that are unintentionally thrown away by restaurant staff.

Country Star Restaurant

A Waste Management Inc./RC Farms employee sorts waste at the Country Star Restaurant. Food waste is placed in the light dumpster. Garbage is placed in the dark green dumpster on the right.

THE HARD ROCK CAFE

The Hard Rock Cafe's recycling program is somewhat unique in that the restaurant employees perform sorting for recycling throughout the course of their work day. Unlike Country Star and Planet Hollywood who pay an outside service to sort their waste, the Hard Rock Cafe has recycling containers located throughout the restaurant and kitchen for separation of materials at the source they are generated from.

Glass, aluminum and plastic are placed in the recycling containers by restaurant staff as tables are cleared and food is prepared. A mixed (color) glass dumpster is provided by Silver State Disposal for the hundreds of beer, wine, and other beverage bottles the cafe generates every day. The 900-1200 pounds of cardboard generated every day by the restaurant and retail shop is taken to the receiving dock where it is baled and held for pick-up by Silver State Disposal for recycling. As part of their agreement with Silver State Disposal (who provides waste sorting service for the Hard Rock Hotel), plastic and aluminum from the cafe are brought to the hotel receiving dock, and are picked up with the hotel's recyclable materials.

Executive Chef Patrick Loughry says the Las Vegas Hard Rock Cafe's recycling program is a success because the materials are sorted throughout the day. "This is much more effective (for us) than trying to sort through all the waste at the end of the day. This way the waste only has to be handled once, saving time and man-hours. It also makes the employees part of the process, and makes them feel like they have a direct impact on the success of our recycling program." Participation in the recycling program is expected of all Hard Rock Cafe employees. The corporate commitment to recycling is evident in the company's "Save the Planet" slogan and logo.

Because The Hard Rock Cafe diverts nearly 75% of their waste for recycling, the restaurant has been able to reduce the number of weekly garbage pick-ups from seven to three days per week. Patrick Loughry estimates this saves The Hard Rock Cafe approximately $18,000.00 every year in waste hauling fees.

The Hard Rock Cafe continues to look for ways to reduce waste and improve their recycling program. Although the restaurant is currently unable to recycle food waste due to space constraints, future plans to remodel the receiving dock will allow for additional space for a food waste dumpster. Patrick Loughry is also considering changing to an on-tap beverage dispensing system for beer to reduce the amount of glass the restaurant generates.

PLANET HOLLYWOOD

Planet Hollywood, located in the Forum Shops at Caesar's Palace, has one of the most comprehensive restaurant recycling programs in Las Vegas. In August 1994, Executive Chef Rick Giffen decided to implement a recycling program at the themed restaurant.

When the Forum Shops were built, they were not designed with recycling in mind. Two central compactors were to be used by the more than one hundred shops located in the Forum. For Planet Hollywood to begin recycling, the first step was to have a separate garbage compactor installed on the restaurant's receiving dock. The ability to separately control and monitor its own garbage has been integral to the success of Planet Hollywood's recycling program.

Planet Hollywood serves more than 27,000 meals every week. Every meal prepared and served produces some waste. Because of the tremendous volume of meals the restaurant serves, they generate a significant amount of waste. Rick Giffen estimates approximately 84% of the restaurant's waste is food, so food is one waste source targeted in the recycling program.

Planet Hollywood's recycling program operates in the same fashion as the Las Vegas hotel recycling programs. Waste Management Inc./RC Farms employees, hired by Planet Hollywood, sort through the restaurant's waste, and separate the recyclable materials and food waste from the regular garbage.

Planet Hollywood

A Waste Management Inc./RC Farms employee sorts waste on the restaurant's receiving dock. Clint Combs (left) from Waste Management Inc./RC Farms visits the restaurant to monitor his employees.

During the waste sorting process, silverware, dishes, and other materials (unintentionally thrown away) are recovered and inventoried for the restaurant. The recovery of those goods is valued at $18,000-$24,000 a year. Rick Giffen estimates a 99% return on all items unintentionally thrown in the trash. This recovery would not be possible without the comprehensive sorting that takes place at the restaurant.

In addition to the 16 bales (12,800-14,400 pounds) of cardboard generated by the restaurant and retail store each week, Planet Hollywood also recycles all their, plastic, aluminum and food waste. Since recycling is not logistically possible for other businesses in the Forum Shops due to design constraints, Planet Hollywood welcomes other businesses in the Forum to bring their cardboard to the restaurant receiving dock to be baled and picked up for recycling.

Planet Hollywood Las Vegas

Recyclable materials sorted and ready for pick-up.

Since Planet Hollywood implemented their recycling program in August 1994, they have become a model for other Las Vegas restaurants. The restaurant recycles more than 65% of their total waste. The waste generated at the restaurant has been reduced from 60 tons per week to 20 tons per week. This has enabled Planet Hollywood to reduce the number of times their 17-cubic yard compactor is picked up, from eight times per week to two. This reduction saves the restaurant $40,488 in waste hauling fees every year.

Planet Hollywood Las Vegas

Nearby businesses in the Forum are able to recycle their cardboard by bringing it to Planet Hollywood's receiving dock. There, a Waste Management Inc./RC Farms employee bales it for recycling.

BARRIERS TO RECYCLING IN LAS VEGAS HOTELS AND RESTAURANTS

Although many hotels and restaurants in Las Vegas are enjoying the benefits of waste reduction and recycling programs, others are faced with barriers that make recycling either cost prohibitive or of minimal benefit. Some of the issues include:

1. Inadequate space. Although waste reduction and recycling have become an intergral part of many hotel and restaurant management plans, space constraints often make recycling prohibitive for some establishment. Hotel receiving docks are typically designed for trash receptacles and compactors, not for additional space need for sorting (separation of recyclable materials from the waste) and storage of materials for recycling. Newer hotels such as the Monte Carlo and Treasure Island planned for the necassary space needed to implement recycling at the hotels. Because several other hotels owned by the same corporations had successfulrecycling programs in place, both the Monte Carlo and Treasure Island programs were developed prior to their opening.

2. Lack of control. Many smaller restaurants are located in malls or mini shopping centers and must share the containers provided for garbage with other businesses. Because developers design these buildings with common garbage areas, restaurants are unable to recycle their waste without passing on some of the cost to other mall or shopping center businesses.

3. Perception of small dollar return relative to the effort. Hotels and restaurants that generate the largest quanity of waste, see the largest dollar return. If waste generation is minimal, recycling will mean very little additional savings.

4. Quantity of materials that can be recycled is small. This is true primarily of quick-service restaurants. The waste stream of these types of establishments typically have very little recyclable material. Plastics and paper are usually beverage cups, and disposable silverware and napkins, which are not recyclable. Although cardboard is recyclable, single restaurant volumes are often too small for a professional hauler/recycler to collect cost effectively.

5. Only select materials are suitable for collection. In Las Vegas, glass is collected for recycling only In residential areas, and from large quantity generators such as hotels. Restaurants with bars generate a considerable amount of glass, but are unable to recycle it because no market exists in Las Vegas for recycled glass. It must be transported to California for processing and sale. The weight and volume of the glass, the inability to process it in Southern Nevada for sale in other states, as well as the Bottle Bill in California, all make glass recycling in Las Vegas cost prohibitive. For that reason, local recycling companies will not collect it. This makes it difficult to effectively recycle what would in other regions be a valuable commodity.

6. Language barriers. Many restaurants and hotels have staff that speak little or no English. This makes training and communication about recycling especially challenging. However, posters or flyers with pictures can be helpful in communicating instructions on where to place materials for recycling.

7. Staff training and high turnover. Service industry jobs typically experience high staff turn over. Recycling requires additional staff training time.

8. Restaurants do not know how to start a recycling program. Little is available in Las Vegas to assist restaurants with their informational needs. Because hotels typically pay an outside service for recycling, educational needs have not affected the number or effectiveness of hotel recycling programs.

9. Lack of cooperation from the municipal waste hauler. Because waste hauling information Is considered proprietary, hotels and restaurants are unable to solicit feedback from Silver State Disposal. Hotels and restaurants must take the initiative to monitor their own recycling programs to determine new areas of focus, or to determine recycling and diversion rates.

ASSESSING WASTE AND RECYCLING NEEDS

In order for a hotel or restaurant to determine the most efficient and cost effective method for managing the large quantities of waste they generate, they must determine both the volume and composition of the waste. The most effective way to determine this is to conduct a waste stream assessment. A waste stream assessment quantifies the amount and proportions of materials being disposed of. Solid waste should be separated into material types such as cardboard, paper, plastic, glass, aluminum, and food waste (if appropriate). Determining the proportions of each category of material, allows the establishment to better tailor a recycling program to their waste needs.

An assessment can be physical or visual. A physical assessment entails hands-on sorting of waste to determine the composition. This type of assessment should only be done if the goal is to reduce a specific category of waste. For example, if an establishment conducts a waste assessment on the assumption that they are generating mostly cardboard, and want to determine if it would be feasible for their produce to be delivered in reusable containers, a physical waste assessment would be warranted.

Physical assessments are the most accurate, but are labor intensive, and must be done over a period of several weeks to ensure accurate representation of the waste. This type of assessment is practical only for restaurants or small hotels that do not generate large quantities of waste. For a hotel that generates ten tons of garbage every day, a physical assessment would be highly impractical.

Visual waste assessments involve monitoring of the waste stream to estimate the quantity and categories if materials in the waste. As with physical assessments, a visual assessment should be conducted for a period of several weeks to ensure that the establishment accurately estimates waste composition. Unlike physical assessments however, visual assessments are minimal in labor, and can typically be conducted by one person. Reviewing purchasing records of the hotel or restaurant will also help account for materials that may not be obvious in the visual monitoring. Visual assessments are most practical for establishments that generate large quantities of waste.

Since waste hauling rates in Las Vegas are not based on volume or weight, a visual assessment and review of purchasing records is often sufficient to estimate the proportions of cardboard, glass, aluminum, plastic, and food in the waste. This is the method I used to establish a baseline of information needed to develop programs for those hotels and restaurants that participated in the UNLV/CCHD Clark County Solid Waste Management Study.

Characterizing the specialized waste stream of hotels and restaurants can help with the development of plans to divert recyclable material from the current disposal method of landfilling. By determining the amount of materials that can be feasibly removed from the waste stream, hotels and restaurants can develop a recycling plan that will balance their individual waste hauling needs with their recycling needs. By calculating the amount of materials diverted, and the amount of waste disposed of, hotels and restaurants can adjust their waste hauling schedules to accommodate the reduction of material to be landfilled, thereby reducing costs.

CONCLUSION

Recycling has become an essential part of a restaurateur and hotelier's education. Aside from the compelling moral component, there is a compelling financial one as well. According to the 1991 National Restaurant Association Recycling Survey, trash disposal has been one of the fastest growing costs in the food business. In the nationwide survey of restaurants, 60% of the establishments surveyed reported increased waste collection or disposal costs (Associated Press, New York Times 1994).

Hotels and restaurants are taking to heart Nevada Governor Bob Miller's words from an August 1995 conference on Sustainable Growth, "Protecting the environment is a priority of my administration. Recycling works to achieve this goal and to protect future finite resources. For much of Nevada and much of the nation, recycling is a major economic development opportunity. Businesses which reduce waste are more efficient and competitive."

Most recycling programs in Las Vegas were implemented as a means for hotels and restaurants to reduce their waste disposal costs, improve their efficiency, and remain competitive in the constantly changing hospitality industry. Recycling helps restaurants and hotels control rising waste hauling and disposal costs, by reducing the need for waste hauling. Restaurants in the UNLV/CCHD study reduced their waste hauling fees an average of $3,740.30 per year. Individual restaurant savings ranged from $0 (recycling program costs were equal to savings) to $20,647.52 every year--just by recycling!

In addition to the savings on waste hauling fees, one of the largest incentives for recycling in Las vegas hotels will continue to be the recovery of unintended throwaways. The recovery of silverware, dishes, linens, and other hotel property can amount to tens of thousands of dollars saved every year. Many hotels save more money on the recovery of these materials than on the reduced waste hauling fees as a result of recycling.

Like many other resort communities, Las Vegas must deal with the waste from the industry that supports the local economy. Although most guests are unaware of the effort of the local hospitality industry to operate in an environmentally and socially responsible manner, hotels and restaurants in Las Vegas are increasingly making the commitment to find ways to reduce the amount of waste they generate and recycle all possible materials.

The largest challenge at this time is overcoming the lack of available resources in Clark County to assist restaurants with recycling program development and implementation. Hotels have the benefit of two capable recycling companies, Waste Management Inc./RC Farms and Silver State Disposal to meet their recycling and waste hauling needs. Restaurants, though smaller in volume, have similar specialized waste streams that need to be targeted for increased recycling participation.

Since the county-wide elimination of Silver State Disposal's office paper recycling program in October 1996, overall recycling participation by businesses in Las Vegas has decreased. Restaurants, all of whom generate a significant amount of recyclable materials, would be ideal candidates to target in a county-wide recycling education program. This will take a commitment on behalf of the Clark County Health District, and cooperation between Silver State Disposal and local recyclers--neither of which is evident at this time.

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Appendix A: Hotel Recycling Case Studies

BALLY'S

Number of Hotel Rooms: 2832

Recycling and Sorting Service Provider: Waste Management Inc.

Number of Hours of Waste Sorting: sorting takes place 24 hours per day

Number of Employees: two employees per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, food waste

Materials Not Recovered: Currently glass is not being recovered at the hotel, due to the poor market for recycled glass.

Other Program Features:

Bally's is the only hotel in Las Vegas that has a specially designed area for storage and sorting of food waste. The food waste storage area is located adjacent to the hotel receiving dock, and is refrigerated with cooling fans to minimize odor.

Waste Management Inc. has provided a drop-off container for Bally's employees to bring their recyclables (newspaper and aluminum) from home. Waste Management Inc. pays Bally's for the aluminum, and the proceeds are used for the employees "fun/emergency fund".

California Hotel and Casino

Number of Hotel Rooms: 781

Quantity of Solid Waste Generated: 11 tons per day/132 tons per month

Date of Program Implementation: 1992

Recycling and Waste Sorting Service Provider: Waste Management Inc.

Number of Hours of Waste Sorting: sorting takes place 24 hours per day

Number of Employees: one employee per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, food waste, glass

Average Per Month of Recovered Materials: 20 tons of recyclables are recovered monthly

Other Program Benefits: Although the dollar value is unknown, The California Hotel recovered 72,792 pieces last year of silverware, dishes, linens and other items of value that were unintentionally thrown away.

Comments:

According to Lane Conley, the Food and Beverage Director at the California Hotel, the primary reasons for implementing a recycling program were to retrieve materials such as linens, dishes and silverware unintentionally discarded in the trash, reduce waste hauling fees, and for the hotel to do their part to conserve natural resources and preserve the environment. The recycling program at the California Hotel has been an important part of the hotel's effort to increase efficiency and control expenses.

Harrah's of Las Vegas

Number of Hotel Rooms: 1713

Date of Program Implementation: November 1988

Recycling and Waste Sorting Service Provider: ARMS Recycling (solid waste);

Waste Management Inc./RC Farms (food waste)

Number of Hours of Waste Sorting: 24 hours per day

Number of Employees: three per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, food waste, glass

Recycling Program Costs: $6,700 per month/$80,400 per year

Recycling Program Total Savings: $4,000 per month/$48,000 per year in waste hauling fees; $5,000-$5,500 per month/$60,000-$66,000 per year in recovered materials

Other Program Features: Harrah's generates and recycles 2-3 tons of cardboard every day. Harrah's recycles approximately 28 tons of steel annually, which generates $560.00 in revenue for a material that would otherwise be thrown away.

Comments: Ken Teeters was a manager at Harrah's of Las Vegas for 18 years. He began the hotel recycling program in November 1988 as the result of an employee suggestion that was forwarded to him for review. A visual waste assessment and monitoring was conducted for 2 weeks to determine the composition of the waste, and to determine the feasibility of a recycling program.

Prior to implementing a recycling program, the hotel's 36-cubic yard compactor was picked up daily during the week, and twice per day on the weekends. Because the hotel has been able to recycle a significant portion of their waste, the hotel was able to reduce their garbage pick-ups from nine per week to seven. This saves Harrah's $48,000 per year in waste hauling fees.

Employee Program: Harrah's has a separate collection area for employees to recycle their own materials (aluminum, glass and paper), including those brought from home. All the proceeds from the employee recycling go to the "Sunshine Fund", a fund that loans money to employees for emergencies.

Las Vegas Hilton

Number of Hotel Rooms: 3700

Date of Program Implementation: January 1995

Recycling and Waste Sorting Service Provider: Silver State Disposal

Number of Hours of Waste Sorting: 16 hours per day

Number of Employees: one per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, glass

Materials Not Recovered: Food Waste

Other Program Features: The Engineering Department at the Las Vegas Hilton recycles all possible metals. Refrigerators and motors of example, are disassembled and the metals separated. The proceeds from the recycled metals ($600-800 each time) are used for pizza parties and other events for Engineering Department employees. Some items such as refrigerators and other appliances are donated to local apprenticeship programs so trade students can use them to learn repair techniques.

Comments: According to Tip Josza, DIrector of Property Operations at the Hilton, the primary reasons for implementing the recycling program were to prevent the unnecessary landfilling of materials, to recover materials unintentionally thrown away, and to improve public relations.

Maxim Hotel Casino

Number of Hotel Rooms: 800

Date of Recycling Program Implementation: 1983

Recycling and Waste Sorting Service Provider: Waste Management Inc.

Number of Hours of Waste Sorting: 16 hours per day

Number of Employees: one per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, food waste

Percent Composition (By Weight) of Recyclable Materials Generated: cardboard 26%, plastic 5%, aluminum 6%, tin 2%, food waste 71%

Materials Not Recovered For Recycling: glass

Amount of Waste Generated Prior to Recycling: 1,092 cubic yards per month/13,104 cubic yards per year

Amount of Waste Generated After Recycling Program Implementation: 624 cubic yards per month/7488 cubic yards per year

A 42.86% reduction in waste generation as a result of recycling

Waste Hauling Rates Prior to Recycling: $6,981.63 per month/$83,779.56 per year

Waste Hauling Rates After Recycling Program Implementation: $4,700.00 per month/$56,400.00 per year

A 32.68% reduction in waste hauling fees as a result of recycling

Recycling Program Total Savings: $2,281.63 per month/$27,379.56 per year in waste hauling fees; $1,800 per month/$21,600 per year in recovered materials.

Comments: The Maxim Hotel began recycling the hotel's waste long before recycling became popular in the Las Vegas hotel industry. The Maxim implemented a recycling program in an effort to reduce waste disposal costs, to retrieve materials, and to keep the hotel receiving dock clean.

MGM Grand

Number of Hotel Rooms: 5005

Date of Recycling Program Implementation: 1994

Recycling and Waste Sorting Service Provider: Silver State Disposal

Number of Hours of Waste Sorting: 24 hours per day

Number of Employees: three per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, glass

Food Waste is picked up by RC Farms

Amount of Waste Generated Prior to Recycling: 2,814 cubic yards per month/33,768 cubic yards per year.

Amount of Waste Generated After Recycling Program Implementation: 2,190 cubic yards per month/26,280 cubic yards per year

A 22.17 % reduction in waste generation as a result of recycling.

Waste Hauling Rates Prior to Recycling: $22,816.37 per month/$273,796.40 per year

Waste Hauling Rates After Recycling Program Implementation: $13,965.62 per month/$167,587.44 per year

A 38.79% reduction in waste hauling fees as a result of recycling.

Recycling Program Total Savings: $8,850.75 per month/$106,208.96 per year in waste hauling fees

Comments: The receiving dock at the MGM Grand was designed with waste sorting and recycling in mind. The old receiving dock was remodeled during the hotel's renovation, allowing additional space for a recycling compactor, two cardboard balers, and four 3 cu/yd dumpsters (to sort glass by color).

Prior to implementing a recycling program, the hotel's two 36 cubic yard compactors were picked up daily during the week, and twice per day on the weekends. Because the hotel has been able to recycle a significant portion of their waste, the hotel was able to reduce their garbage pick-ups from nine per week to seven. This saves the MGM $167,587.44 per year in waste hauling fees.

Monte Carlo

Number of Hotel Rooms: 3014

Date of Recycling Program Implementation: June 1996

Recycling and Waste Sorting Service Provider: Silver State Disposal

Number of Hours of Waste Sorting: 24 hours per day

Number of Employees: two per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, glass

Food Waste is picked up by RC Farms

Recycling Program Total Savings: The program at the Monte Carlo has been in place since the hotel opened in June 1996. Based on hotels of similar size and waste volume, the Monte Carlo is saving approximately $28,000-$30,000 per year in waste hauling fees.

Santa Fe

Number of Hotel Rooms: 250

Date of Recycling Program Implementation: not known

Recycling and Waste Sorting Service Provider: Silver State Disposal

Number of Hours of Waste Sorting: 16 hours per day

Number of Employees: one per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, glass

Materials Not Recovered For Recycling: Food waste

Recycling Program Total Savings: not known

Texas Station

Number of Hotel Rooms: 200

Date of Program Implementation: July 1995

Recycling and Waste Sorting Service Provider: Silver State Disposal

Number of Hours of Waste Sorting: 24 hours per day

Number of Employees: one per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, glass

Percent Composition (By Weight) of Recyclable Materials Generated: Cardboard 62.5%, aluminum 2%, glass 33%, plastic 1%

Materials Not Recovered For Recycling: Food Waste

Amount of Waste Generated Prior to Recycling: 2,190 cubic yards per month/26,280 cubic yards per year

Amount of Waste Generated After Recycling Program Implementation: 1,095 cubic yards per month/13,140 cubic yards per year

A 50% reduction in waste generation as a result of recycling.

Waste Hauling Rates Prior to Recycling: $13,965.62 per month/$167,587.44 per year

Waste Hauling Rates After Recycling Program Implementation: $6,982.81 per month/$83,793.72 per year

A 50% reduction in waste hauling fees as a result of recycling.

Recycling Program Total Savings: $6,982.81 per month/$83,793.72 per year in waste hauling fees; $10,000 per month/$120,000 per year in recovered materials.

Comments: Texas Station opened in January 1995. Six to eight months after the hotel/casino opened, business began to slow significantly. In an effort to reduce expenses, the hotel began a recycling program. Prior to implementing a recycling program, waste at Texas Station was picked up twice daily. The recycling program has enable the hotel to reduce the pick-ups to once daily-a 50% reduction.

Although the hotel has a substantially smaller number of hotel rooms than most of the Las Vegas hotels, Texas Station generates a significant amount of waste. The large quantity of waste the generated is due in part to the number of buffet seats in the hotel. With the capacity to seat 7500 buffet customers at a time, the Texas Station has the largest buffet seating in Las Vegas. Although the the majority of the hotel's waste is food, the Texas Station has opted not to include food waste in their recycling program. Since the majority of materials (silverware, dishes, etc.) unintentionally thrown way tend to be found in food waste, it is likely that a significant number of these items are not being recovered.

Treasure Island

Number of Hotel Rooms: 2900

Date of Recycling Program Implementation: 1993

Recycling and Waste Sorting Service Provider: Waste Management Inc.

Number of Hours of Waste Sorting: 24 hours per day

Number of Employees: two per 8 hour shift

Materials Recovered For Recycling: Cardboard, aluminum, PET 1 & 2 plastics, food waste, glass

Percent Composition (By Weight) of Recyclable Materials Generated: cardboard 26%, plastic 5%, aluminum 6%, tin 2%, food waste 71%

Amount of Waste Generated Prior to Recycling: not known

Amount of Waste Generated After Recycling Program Implementation: 2,190 cubic yards per month/26,280 cubic yards per year

Waste Hauling Rates Prior to Recycling: $9,194.32 per month/$110,331.80 per year

Waste Hauling Rates After Recycling Program Implementation: $6,981.63 per month/$83,779.56 per year

A 24.07% reduction in waste hauling fees as a result of recycling.

Recycling Program Total Savings: $2,212.69 per month/$26,552.24 per year in waste hauling fees; $4,562.50 per month/$54,750 per year in recovered materials

APPENDIX B: Restaurant Recycling Case Studies

Applebees

Restaurant type: sit-down franchise restaurant with a bar

Number of employees: 62

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 6 days per week

$680.89

$8,170.68

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

Total Previous Costs

$715.89

$8,590.68

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 7 days per week

$428.93

$5,147.16

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50

$210.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$513.93

$6,167.16

Total Savings

$201.96

$2,423.50

Total Cost Reduction: 28.21%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

A monthly pull charge is assessed for the pick up of all cardboard recycling dumpsters owned by Silver State Disposal. The pull charge is a flat rate that does not change regardless of the frequency of pick up.

Carrows

Restaurant type: sit-down franchise restaurant

Number of employees: 30

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 7 days per week

$428.93

$5,147.16

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50

$210.00

Total Previous Costs

$446.43

$5,357.16

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

one 2 cu/yd dumpster

picked up 7 days per week

$298.92

$3,586.96

one 2 cu/yd dumpster

rental fee at $15.00 each

$15.00

$180.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$381.42

$4,576.96

Total Savings

$73.35

$880.20

Total Cost Reduction: 14.56%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Country Inn

Restaurant type: sit-down franchise restaurant

Number of employees: 35

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

one 4 cu/yd dumpster

picked up 7 days per week

$558.92

$6,707.00

one 4 cu/yd dumpster

rental fee at $19.50 each

$19.50

$234.00

Total Previous Costs

$578.42

$6,941.00

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 7 days per week

$428.93

$5,147.12

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50

$210.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$513.93

$6,167.16

Total Savings

$64.49

$773.88

Total Cost Reduction: 11.15%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Denny's

Restaurant type: sit-down franchise restaurant

Number of employees: 70

Previous Waste Hauling Costs

Recycling Program Costs/Savings

Total Cost Reduction: 14.56%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Ellis Island Restaurant and Casino

Business type: casino and restaurant

Number of employees: 120

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

four 3 cu/yd dumpsters

picked up 7 days per week

$1,599.04

$19,188.44

four 3 cu/yd dumpsters

rental fee at $17.50 each

$70.00

$840.00

Total Previous Costs

$1,669.04

$20,028.44

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

three 3 cu/yd dumpsters

picked up 7 days per week

$1,209.00

$14,508.00

three 3 cu/yd dumpsters

rental fee at $17.50 each

$52.50

$630.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$1,329.00

$15,948.00

Total Savings

$340.04

$4,080.44

Total Cost Reduction: 20.37%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Ellis Island Restaurant and Casino

Recycling Program With Addition of Food Waste

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$818.96

$9,827.56

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

one 3 cu/yd food dumpster

food waste recycling

No charge

No charge

Total Recycling Program Costs

$921.46

$11,057.56

Total Savings

$747.57

$8,970.88

Total Cost Reduction: 44.79%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Angel Park Golf Club

Business type: golf course, with club house and restaurant

Number of employees: 200 (100 during Nov-January)

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

three 3 cu/yd dumpsters

picked up 7 days per week

$1,209.00

$14,508.00

three 3 cu/yd dumpsters

rental fee at $17.50 each

$52.50

$630.00

Total Previous Costs

$1,261.50

$15,138.00

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$818.96

$9,827.56

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$921.46

$11,057.56

Total Savings

$340.04

$4,080.44

Total Cost Reduction: 27%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Las Vegas Country Club

Business type: golf course, clubhouse and restaurant

Number of employees: 235

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$818.96

$9,827.56

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

Total Previous Costs

$853.96

$10,247.56

Previous Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$680.89

$8,170.68

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$921.46

$11,057.56

Total Savings

$67.50

$809.96

Total Cost Increase: 7.33%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Las Vegas Country Club

Recycling Program With Addition of Food Waste

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 6 days per week

$680.89

$8,170.68

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 4 cu/yd cardboard dumpster

rental fee at $19.50 each

$19.50

$234.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

one 2 cu/yd dumpster

food waste recycling

No charge

No charge

Total Recycling Program Costs

$785.39

$9,424.68

Total Savings

$136.07

$1,632.84

Total Cost Reduction: 14.77%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Omelet House

Business type: sit-down restaurant

Number of employees: 24

Previous Waste Hauling Costs

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 7 days per week

$680.89

$8,170.68

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50

$210.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$643.92

$6,167.12

Total Savings

$201.96

$2,423.50

Total Cost Reduction: 28.21%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

A monthly pull charge is assessed for the pick up of all cardboard recycling dumpsters owned by Silver State Disposal. The pull charge is a flat rate that

does not change regardless of the frequency of pick up.

Straight From Philly Steakout

Business type: quick service restaurant-exterior seating only

Number of employees: 7

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 2 days per week

$195.00

$2,340.00

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50

$210.00

Total Previous Costs

$212.50

$2,550.00

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

one 2 cu/yd dumpster

picked up 2 days per week

$130.00

$1,560.00

one 2 cu/yd dumpster

rental fee at $15.00 each

$15.00

$180.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$212.50

$2,550.00

Total Savings

$0

$0

Total Cost Reduction: -0-%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

A monthly pull charge is assessed for the pick up of all cardboard recycling dumpsters owned by Silver State Disposal. The pull charge is a flat rate that

does not change regardless of the frequency of pick up.

Piero's

Business type: gourmet restaurant (open for dinner only)

Number of employees: 45

Previous Waste Hauling Costs

Recycling Program Costs/Savings

Total Cost Reduction: 39.8%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Ricardo's-Flamingo

Business type: sit-down, family-owned restaurant

Number of employees: 100

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

one 10 cu/yd compactor

picked up 3 days per week

$2,642.09

$31,705.08

Total Previous Costs

$2,649.09

$31,705.08

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$818.96

$9,827.56

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$921.46

$11,057.56

Total Savings

$1,720.63

$20,647.52

Total Cost Reduction: 65.13%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Ricardo's-Tropicana

Business type: sit-down, family-owned restaurant

Number of employees: 100

Previous Waste Hauling Costs

Recycling Program Costs/Savings

Total Cost Reduction: 39.8%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

Strawberry Patch Family Restaurant

Business type: sit-down restaurant

Number of employees: 25

Previous Waste Hauling Costs

Monthly Fees

Annual Fees

one 3 cu/yd dumpster

picked up 2 days per week

$195.00

$2,340.00

one 3 cu/yd dumpster

rental fee at $17.50 each

$17.50 $210.00

$420.00

Total Previous Costs

$212.50

$2,550.00

Recycling Program Costs/Savings

Total Cost Reduction: -0-%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

TPC at the Canyons

Business type: golf course, with club house and restaurant

Number of employees: 60

*Projected Waste Hauling Costs

Recycling Program Costs/Savings

Monthly Fees

Annual Fees

two 3 cu/yd dumpsters

picked up 7 days per week

$818.96

$9,827.56

two 3 cu/yd dumpsters

rental fee at $17.50 each

$35.00

$420.00

one 3 cu/yd cardboard dumpster

rental fee at $17.50 each

$17.50

$210.00

pull charge (flat fee)

cardboard dumpster

$50.00

$600.00

Total Recycling Program Costs

$921.46

$11,057.56

Total Savings

$340.04

$4,080.44

Total Cost Reduction: 27%

A rental fee is assessed for all dumpsters owned by Silver State Disposal. The cardboard recycling program did not result in any increase in rental fees.

*TPC at the Canyons opened in October 1996. The waste assessment and program design were performed prior to the opening of the new golf course. Projected costs were based on waste hauling schedules and fees of similar golf courses in the area.

APPENDIX C: Waste Sorting Photos

Monte Carlo Hotel

Waste is brought to the hotel receiving dock and is placed in a large hydraulic container. The container is lifted and waste is dumped onto a table for sorting. Plastics, paper and alunimum are commingled in the white compactor. Waste is placed in the orange compactor for disposal.

Monte Carlo Hotel

A Silver State Disposal employee sorts hotel waste. Glass is separated by color into 32-gallon containers. Containers are dumped into separate 3-cubic yard dumpsters, one each for clear, brown and green glass.

Sante Fe Hotel

White commingled recycling compactor containing plastic, cardboard and aluminum. White dumpsters (between truck and compactor) contain glass sorted by color.

Sante Fe Hotel

Can lifter and sorting table on the left. Commingled recycling compactors on the right. The Santa Fe's receiving dock is too small for a cardboard baler, so cardboard is placed in the recycling compactor along with other recyclable material.

Sante Fe Hotel

Commingled recycling compactor on the left. Three 3-cubic yard dumpsters for colored glass separation.

MGM Grand

Cardboard balers.

Maxim Hotel

Waste chute for hotel room trash. Unlike most other hotels where trash is brought to the sorting area by hotel employees, the Maxim uses a chute for hotel room waste. The chute empties into a large garbage container on the hotel dock, where waste is retrieved for sorting.

Maxim Hotel

Waste Management Inc./RC Farms Employee sorts hotel waste. Waste is placed in the orange compactor for disposal. Aluminum, glass, and plastic are recovered and placed in plastic bags and picked up for recycling. Cardboard is baled and picked up for recycling.

Maxim Hotel

Waste Management Inc./RC Farms employee takes bags of waste from the black garbage can and sorts it on the table. Waste is placed in the orange compactor for disposal. Aluminum and plastic is sorted into the 32 gallon containers behind him. Clint Combs from Waste Management Inc./RC Farms monitors the sorting.

Maxim Hotel

Sorted plastic and aluminum ready for pick-up.

Bally's Hotel

Refrigerated storage area for food waste containers. Recovered items are stored in the green cabinet. Items will be inventoried and returned to the hotel for cleaning and reuse.

Bally's Hotel

Food waste is placed in a specific container at the end of the sorting table. Green leafy lettuce waste is placed in top to help contain odor. The Food waste container will be picked up, and taken to the pig farm for further processing.

Planet Hollywood

Waste Management Inc./RC Farms employee sorts waste. Clint Combs monitors the waste sorting on a visit to the restaurant.

The Hacienda (now closed)

Blue food waste bins located on the Hacienda receiving dock.

RC Farms

Jill Combs from RC Farms.

RC Farms

Clint Combs from RC Farms.

APPENDIX D: Clark County Waste Hauling Rates

Cost of Service (Quarterly)

Urban Hotels, Places of Business and Public Works

Number and Size of Receptacles

Two Collections

Per Week

Six Collections

Per Week

Seven Collections

Per Week

One Cubic Yard Dumpster

One container

194.69

421.70

506.70

Two containers

390.04

745.53

896.74

Each additional containers

194.69

324.19

390.04

Two Cubic Yard Dumpster

One container

390.04

745.89

896.74

Two containers

780.08

1,394.28

1,676.28

Each additional containers

390.04

648.40

780.08

Three Cubic Yard Dumpster

One container

585.05

1,070.09

1,286.78

Two containers

1,170.11

2,042.67

2,456.89

Each additional containers

585.05

927.58

1,170.11

Four Cubic Yard Dumpster

One container

780.08

1,394.28

1,676.75

Two containers

1,560.16

2,691.05

3,236.92

Each additional containers

780.08

1,296.77

1,560.17

Six Cubic Yard Dumpster

One container

1,170.11

2,042.67

2,456.89

Two containers

2,340.21

4,085.34

4,913.79

Each additional containers

1,170.11

2,042.67

2,456.89

Eight Cubic Yard Dumpster

One container

1,560.16

2,691.05

3,236.92

Two containers

3,120.32

5,382.11

6,473.83

Each additional containers

1,560.16

2,691.05

3,236.92

Rates Effective June 1994

Source: Silver State Disposal Clark County Waste Hauling Contract

Manual and Compaction-Type Drop Box Rates

Urban Service Area

Solid Waste Compaction-Type Drop Box (Monthly Rate)

One Pull

Per Week

Two Pull

Per Week

Three Pull

Per Week

Four Pull

Per Week

Five Pull

Per Week

Six Pull

Per Week

Seven Pull

Per Week

Fourteen Pull

Per Week

Compactor Size

10 cubic yards

1,422.50

1,442.50

1,928.39

2,642.03

3,097.23

3,324.84

4,859.57

17 cubic yards

2,384.69

2,355.94

3,320.62

3,648.43

3,976.23

4,304.05

5,730.48

26 cubic yards

2,000.15

2,786.89

3,967.00

4,294.80

4,622.61

4,950.41

6,484.67

12,969.35

36 cubic yards

2,360.19

3,146.97

4,326.96

4,700.79

5,074.64

5,448.53

6,982.81

13,965.62

Regular

Weekend/

Holiday

Other

40 cubic yard compactor-on call

680.82

1,021.24

75 cubic yard compactor-on call

1,110.52

1,665.77

non-contractual compactor pick-up

552.67

829.01

non-scheduled compactor pick-up

354.06

532.70

Rates effective June 1994

Source: Silver State Disposal Clark County Waste Hauling Contract

APPENDIX E: Recycling Status in Las Vegas Hotels

��

RECYCLING IN LAS VEGAS HOTELS 200 ROOMS OR LARGER

��

�� HOTEL NAME ��	�� RECYCLING ��	�� FOOD WASTE ��	�� NO RECYCLING ��	�� # GUEST ROOMS ��
�� Alexis Park ��	�� ��	�� X ��	�� X ��	�� 500 ��
�� Alladin ��	�� X ��	�� ��	�� ��	�� 1100 ��
�� Arizona Charlie's ��	�� X ��	�� ��	�� ��	�� 257 ��
�� Bally's ��	�� X ��	�� X ��	�� ��	�� 2832 ��
�� Barbary Coast ��	�� ��	�� ��	�� X ��	�� 200 ��
�� Boomtown ��	�� ��	�� ��	�� X ��	�� 300 ��
�� Boulder Station ��	�� X ��	�� ��	�� ��	�� 300 ��
�� Bourbon Street ��	�� ��	�� ��	�� X ��	�� 166 ��
�� Caesar's Palace ��	�� X ��	�� X ��	�� ��	�� 1700 ��
�� California ��	�� X ��	�� X ��	�� ��	�� 781 ��
�� Circus Circus ��	�� X ��	�� ��	�� ��	�� 2798 ��
�� Continental ��	�� X ��	�� ��	�� ��	�� 400 ��
�� Debbie Reynolds ��	�� ��	�� ��	�� X ��	�� 200 ��
�� Desert Inn ��	�� X ��	�� ��	�� ��	�� 827 ��
�� El Cortez ��	�� ��	�� X ��	�� X ��	�� 300 ��
�� Excalibur ��	�� X ��	�� ��	�� ��	�� 4032 ��
�� Fiesta ��	�� X ��	�� ��	�� ��	�� 200 ��
�� Fitzgeralds ��	�� X ��	�� X ��	�� ��	�� 648 ��
�� Flamingo Hilton ��	�� X ��	�� ��	�� ��	�� 2250 ��
�� Four Queens ��	�� ��	�� ��	�� X ��	�� 690 ��
�� Fremont ��	�� ��	�� ��	�� X ��	�� 452 ��
�� Frontier ��	�� ��	�� ��	�� X ��	�� 986 ��
�� Gold Coast ��	�� ��	�� ��	�� X ��	�� 722 ��
�� Golden Gate ��	�� ��	�� ��	�� X ��	�� 106 ��
�� Golden Nugget ��	�� X ��	�� ��	�� ��	�� 1916 ��
�� Hacienda (closed) ��	�� X ��	�� X ��	�� ��	�� 1200 ��
�� Hard Rock Hotel ��	�� X ��	�� ��	�� ��	�� 340 ��
�� Harrah's ��	�� X ��	�� ��	�� ��	�� 1713 ��
�� Holiday Inn/Boardwalk ��	�� ��	�� ��	�� X ��	�� 580 ��
�� Horseshoe ��	�� X ��	�� ��	�� ��	�� 389 ��
�� Hotel San Remo ��	�� ��	�� ��	�� X ��	�� 711 ��
�� Imperial Palace ��	�� ��	�� ��	�� X ��	�� 2500 ��
�� Las Vegas Hilton ��	�� X ��	�� ��	�� ��	�� 3178 ��
�� Lady Luck ��	�� ��	�� ��	�� X ��	�� 796 ��
�� Las Vegas Club ��	�� ��	�� ��	�� X ��	�� 410 ��
�� Luxor ��	�� X ��	�� ��	�� ��	�� 2526 ��
�� Maxim ��	�� X ��	�� X ��	�� ��	�� 800 ��
�� MGM Grand ��	�� X ��	�� X ��	�� ��	�� 5005 ��
�� Mirage ��	�� X ��	�� X ��	�� ��	�� 3049 ��
�� Monte Carlo ��	�� X ��	�� ��	�� ��	�� 3014 ��
�� New York New York ��	�� X ��	�� X ��	�� ��	�� 2034 ��
�� The Orleans ��	�� X ��	�� X ��	�� ��	�� 830 ��
�� Palace Station ��	�� ��	�� ��	�� X ��	�� 1028 ��
�� Prima Donna ��	�� X ��	�� ��	�� ��	�� 661 ��
�� Rio Hotel ��	�� X ��	�� ��	�� ��	�� 2464 ��
�� Riviera ��	�� X ��	�� X ��	�� ��	�� 2070 ��
�� Sahara ��	�� X ��	�� X ��	�� ��	�� 2100 ��
�� Sam's Town ��	�� X ��	�� X ��	�� ��	�� 640 ��
�� Sands (closed) ��	�� X ��	�� ��	�� ��	�� 757 ��
�� Sante Fe ��	X ��	��	��	200 ��
�� Showboat ��	X ��	X ��	��	460 ��
�� Stardust ��	X ��	X ��	��	3400 ��
�� Stratosphere ��	X ��	��	��	1400 ��
�� Texas Station ��	X ��	��	��	200 ��
�� Treasure Island ��	X ��	X ��	��	2900 ��
�� Tropicana ��	X ��	��	��	1910 ��
�� Union Plaza ��	��	��	X ��	1029 ��
�� Vacation Village ��	X ��	��	��	315 ��
�� Westward Ho ��	��	��	X ��	799 ��

APPENDIX F: Commonly Used Terms

bale - a large bundle of compressed recyclable material. Cardboard and aluminum are typically baled prior to transporting the materials for reprocessing or recycling.

commingled materials - recyclable materials that are collected in one central container and are not separated at the waste source. Commingled materials require additional sorting at the Materials Recovery Facility (MRF) after collection.

end user - an industrial plant or other facility where recyclable materials are used as feedstock for the manufacture of new products.

landfill/sanitary landfill - an area where solid waste is dumped after collection, and buried under a layer of earth. The term "sanitary" applies to landfills equipped with impermeable liners to reduce the likelihood of ground water contamination from leaching landfill materials.

Materials Recovery Facility (MRF) - the location where recyclable materials are sorted by type and prepared or shipment to reprocessors or end-users.

municipal solid waste - combined residential and commercial waste material in a given municipal area. This includes durable and non-durable goods, containers, packaging, food scraps, yard and landscaping trimmings, and other inorganic waste from homes and businesses. This does not include construction debris, sludge, or fly ash.

sorting - separation of recyclable materials from waste at the source where materials are generated.

waste stream - total waste material output of a community, region, facility, or private residence.

	Monthly Fees	Annual Fees
two 3 cu/yd dumpsters picked up 6 days per week	$680.89	$8,170.68
two 3 cu/yd dumpsters rental fee at $17.50 each	$35.00	$420.00
Total Previous Costs	$715.89	$8,590.68

	Monthly Fees	Annual Fees
one 3 cu/yd dumpster picked up 7 days per week	$428.93	$5,147.16
one 3 cu/yd dumpster rental fee at $17.50 each	$17.50	$210.00
one 3 cu/yd cardboard dumpster rental fee at $17.50 each	$17.50	$210.00
pull charge (flat fee) cardboard dumpster	$50.00	$600.00
Total Recycling Program Costs	$513.93	$6,167.16
Total Savings	$201.96	$2,423.50

	Monthly Fees	Annual Fees
one 2 cu/yd dumpster picked up 7 days per week	$298.92	$3,586.96
one 2 cu/yd dumpster rental fee at $15.00 each	$15.00	$180.00
one 3 cu/yd cardboard dumpster rental fee at $17.50 each	$17.50	$210.00
pull charge (flat fee) cardboard dumpster	$50.00	$600.00
Total Recycling Program Costs	$381.42	$4,576.96
Total Savings	$73.35	$880.20

	Monthly Fees	Annual Fees
one 4 cu/yd dumpster picked up 7 days per week	$558.92	$6,707.00
one 4 cu/yd dumpster rental fee at $19.50 each	$19.50	$234.00
Total Previous Costs	$578.42	$6,941.00

	Monthly Fees	Annual Fees
four 3 cu/yd dumpsters picked up 7 days per week	$1,599.04	$19,188.44
four 3 cu/yd dumpsters rental fee at $17.50 each	$70.00	$840.00
Total Previous Costs	$1,669.04	$20,028.44

	Monthly Fees	Annual Fees
three 3 cu/yd dumpsters picked up 7 days per week	$1,209.00	$14,508.00
three 3 cu/yd dumpsters rental fee at $17.50 each	$52.50	$630.00
one 3 cu/yd cardboard dumpster rental fee at $17.50 each	$17.50	$210.00
pull charge (flat fee) cardboard dumpster	$50.00	$600.00
Total Recycling Program Costs	$1,329.00	$15,948.00
Total Savings	$340.04	$4,080.44

	Monthly Fees	Annual Fees
two 3 cu/yd dumpsters picked up 7 days per week	$818.96	$9,827.56
two 3 cu/yd dumpsters rental fee at $17.50 each	$35.00	$420.00
one 3 cu/yd cardboard dumpster rental fee at $17.50 each	$17.50	$210.00
pull charge (flat fee) cardboard dumpster	$50.00	$600.00
one 3 cu/yd food dumpster food waste recycling	No charge	No charge
Total Recycling Program Costs	$921.46	$11,057.56
Total Savings	$747.57	$8,970.88

	Monthly Fees	Annual Fees
one 3 cu/yd dumpster picked up 2 days per week	$195.00	$2,340.00
one 3 cu/yd dumpster rental fee at $17.50 each	$17.50	$210.00
Total Previous Costs	$212.50	$2,550.00

	Monthly Fees	Annual Fees
one 2 cu/yd dumpster picked up 2 days per week	$130.00	$1,560.00
one 2 cu/yd dumpster rental fee at $15.00 each	$15.00	$180.00
one 3 cu/yd cardboard dumpster rental fee at $17.50 each	$17.50	$210.00
pull charge (flat fee) cardboard dumpster	$50.00	$600.00
Total Recycling Program Costs	$212.50	$2,550.00
Total Savings	$0	$0

Number and Size of Receptacles	Two Collections Per Week	Six Collections Per Week	Seven Collections Per Week
One Cubic Yard Dumpster
One container	194.69	421.70	506.70
Two containers	390.04	745.53	896.74
Each additional containers	194.69	324.19	390.04

Two Cubic Yard Dumpster
One container	390.04	745.89	896.74
Two containers	780.08	1,394.28	1,676.28
Each additional containers	390.04	648.40	780.08

Three Cubic Yard Dumpster
One container	585.05	1,070.09	1,286.78
Two containers	1,170.11	2,042.67	2,456.89
Each additional containers	585.05	927.58	1,170.11

Four Cubic Yard Dumpster
One container	780.08	1,394.28	1,676.75
Two containers	1,560.16	2,691.05	3,236.92
Each additional containers	780.08	1,296.77	1,560.17

Six Cubic Yard Dumpster
One container	1,170.11	2,042.67	2,456.89
Two containers	2,340.21	4,085.34	4,913.79
Each additional containers	1,170.11	2,042.67	2,456.89

Eight Cubic Yard Dumpster
One container	1,560.16	2,691.05	3,236.92
Two containers	3,120.32	5,382.11	6,473.83
Each additional containers	1,560.16	2,691.05	3,236.92

	One Pull Per Week	Two Pull Per Week	Three Pull Per Week	Four Pull Per Week	Five Pull Per Week	Six Pull Per Week	Seven Pull Per Week	Fourteen Pull Per Week
Compactor Size
10 cubic yards	1,422.50	1,442.50	1,928.39	2,642.03	3,097.23	3,324.84	4,859.57
17 cubic yards	2,384.69	2,355.94	3,320.62	3,648.43	3,976.23	4,304.05	5,730.48
26 cubic yards	2,000.15	2,786.89	3,967.00	4,294.80	4,622.61	4,950.41	6,484.67	12,969.35
36 cubic yards	2,360.19	3,146.97	4,326.96	4,700.79	5,074.64	5,448.53	6,982.81	13,965.62

			Regular		Weekend/ Holiday
Other
40 cubic yard compactor-on call			680.82		1,021.24
75 cubic yard compactor-on call			1,110.52		1,665.77
non-contractual compactor pick-up			552.67		829.01
non-scheduled compactor pick-up			354.06		532.70

TABLE OF CONTENTS

ABSTRACT

ACKNOWLEDGEMENTS

INTRODUCTION

STUDYING HOTEL AND RESTAURANT WASTE IN LAS VEGAS

WHAT I FOUND IN LAS VEGAS HOTEL AND RESTAURANT WASTE

WASTE REDUCTION AND RECYCLING IN U.S. HOTELS AND RESTAURANTS

INCENTIVES AND STRATEGIES FOR REDUCING WASTE

BENEFITS

TYPES OF WASTE SORTING PROGRAMS

RECYCLING IN LAS VEGAS HOTELS AND RESTAURANTS

BARRIERS TO RECYCLING IN LAS VEGAS HOTELS AND RESTAURANTS

ASSESSING WASTE AND RECYCLING NEEDS

CONCLUSION

BIBLIOGRAPHY

Appendix A: Hotel Recycling Case Studies

APPENDIX B: Restaurant Recycling Case Studies

APPENDIX C: Waste Sorting Photos

APPENDIX D: Clark County Waste Hauling Rates

APPENDIX E: Recycling Status in Las Vegas Hotels

APPENDIX F: Commonly Used Terms