WASTE REDUCTION AND RECYCLING RECOMMENDATIONS
FOR LAS VEGAS RESTAURANTS 

RECOMMENDATIONS FOR FAST FOOD RESTAURANTS

RECOMMENDATIONS FOR SIT DOWN RESTAURANTS

RECOMMENDATIONS FOR RESTAURANTS INSIDE HOTELS

The waste streams of fast-food and sit-down restaurants differ significantly. Fast food restaurants tend to have a large amount of non-recyclable plastic and paper products in their waste, while having very little food waste. Sit-down style restaurants on the other hand have more food waste and less plastic and paper. This difference in waste stream composition is for several reasons:

Because the waste streams of these two types of restaurants differ, the methods to reduce and recycle the waste also differ. The recommendations for reducing waste and recycling are therefore based on the restaurant type, and the types of materials collected locally for recycling. Unlike cardboard, waste such as glass, plastic, aluminum and food waste are collected for recycling from only a few sit-down restaurants--most do not generate enough of these materials to warrant the cost of collection.

FAST FOOD RESTAURANT RECOMMENDATIONS

Waste Reduction

• Use refillable condiment dispensers instead of individual condiment packets for dine-in customers. If dispensers are not possible, dispense condiment packets from behind the counter, rather than offering self-service. Customers tend to take more than they need, and often throw away unopened packets.
• Serve drinking straws in covered dispensers rather than individually paper-wrapped straws.
• Use the minimal amount of packaging needed for take out items. Whenever possible packaging should be made of recycled materials. Avoid styrofoam products as they are not recyclable in Las Vegas.
• Purchase food, cleaning products, and other restaurant supplies in bulk.
• Consider buying shelled eggs if your restaurant uses more than three cases of eggs per week. This will reduce the amount of cardboard packaging that must be disposed. Shelled eggs are also often packaged in 5-gallon buckets than can be used in-house for cleaning or maintenance, donated to community organizations, or recycled.
• Offer customers a reduced price on beverages if they bring their own mug.
• Use cloth towels for cleaning rather than paper towels.
• Donate edible food to local food banks or shelters. Large quantities of food no longer suitable for human consumption can be recycled with RC Farms (a local, family-owned pig farm).
• Use reusable hats for restaurant employees rather than disposable ones.
• Use reusable serveware for employee meals rather than disposable items.
• Ask vendors about shipping goods in reusable packaging or crates rather than disposable containers. Remember, all packaging waste that enters your restaurant must also leave your restaurant.
• Reduce waste by remanufacturing toner cartridges from laser printers, copy and fax machines; and ribbon cartridges from cash register printers and adding machines. Companies that buy, sell and service remanufactured goods such as these are readily available in Las Vegas.

Recycling

• Set up a recycling program for cardboard and food grease. Keep in mind wax-coated cardboard cannot be recycled. Currently, plastic, glass, and aluminum are collected only from a few number restaurants due to the large quantity of the materials they generate. Recycling service for these materials is not currently available for fast food restaurants.

Purchasing

• Purchase supplies made from recycled materials. A demand for goods made from recycled materials is critical to closing the recycling loop, and keeping the cost of recycled goods competitive. Look for items that contain post-consumer recycled content.
• Purchase remanufactured toner and printer ribbon cartridges.

SIT DOWN RESTAURANTS RECOMMENDATIONS

Waste Reduction

• Use refillable condiment dispensers instead of individual condiment packets for dine-in customers.
• Use the minimal amount of packaging needed for take out items. Whenever possible packaging should be made of recycled and recyclable materials. Avoid styrofoam products as they cannot be recycled in Las Vegas.
• Buy food items and supplies in bulk whenever possible.
• Consider buying shelled eggs if your restaurant uses more than three cases of eggs per week. This will reduce the amount of cardboard and other packaging that must be disposed or recycled. Shelled eggs are also often packaged in 5-gallon buckets that can later be reused in-house for cleaning or maintenance, donated to community organizations, or recycled.
• Donate edible food to local food banks or shelters. Food no longer suitable for human consumption can usually be recycled with RC Farms (a local, family-owned pig farm). If your restaurant regularly has a considerable amount of food waste (including grease and preparation waste) consider modifying serving portions, or setting up regular food recycling service with RC Farms.
• Purchase food, cleaning products, and other restaurant supplies in bulk.
• Use reusable hats for restaurant employees rather than disposable ones.
• Use reusable serveware for employee meals rather than disposable items.
• Use cloth towels for cleaning rather than paper towels.
• Ask your vendors about shipping your goods in reusable packaging or crates rather than disposable containers. Remember, packaging waste that enters your restaurant must also leave your restaurant.
• Use linen napkins, tablecloths, and placemats rather than disposable paper items. The cost of linen service is typically cheaper than the cost of purchasing disposable items.
• Reduce waste by remanufacturing toner cartridges from laser printers, copy and fax machines; and ribbon cartridges from cash register printers and adding machines. Companies that buy, sell and service remanufactured goods such as these are readily available in Las Vegas.

Recycling

• Set up a recycling program for cardboard and food grease. Keep in mind wax-coated cardboard cannot be recycled. Currently, plastic, glass, and aluminum are collected only from a few number restaurants due to the large quantity of the materials they generate. Check with your recycling service provider to see if pick-up service is available at your restaurant for these additional materials.

Purchasing

• Purchase supplies made from recycled materials. A demand for goods made from recycled materials is critical to closing the recycling loop, and keeping the cost of recycled goods competitive. Look for items that contain post-consumer recycled content.
• Purchase remanufactured toner and printer ribbon cartridges.

RESTAURANTS INSIDE LAS VEGAS HOTELS

The waste reduction and recycling recommendations for hotels are based on the unique nature of hotel business in Las Vegas, Nevada. Las Vegas hotels range in size from 200-5500 rooms, so the logistical challenges associated with recycling in hotels that size require that waste be handled in an equally-unique fashion.

A significant number of Las Vegas hotels have comprehensive waste sorting and recycling programs in place. For that reason, the emphasis is on waste reduction through procurement policy development, and reuse; with recycling as the final step in the hotel's waste management process.

Hotel recommendations include only items unique to hotels. Restaurants within hotels, should follow restaurant recommendations to complement the hotel recycling program.

Restaurants housed in hotels that are not currently recycling, will not be able to implement an independent recycling program. Those restaurants should focus on waste reduction recommendations.

Reposted with permission of Tara Pike/UNLV.