In early June, Earth911.com published Alison Lara's article Why Aren't Restaurants Recycling? in response to the NRA|Georgia Pacific restaurant recycling survey (see ZWZ Blog post, Recycling for all the Right Returns, for details on the survey). Eco-Warrior Chris Moyer, National Restaurant Association Conserve Program Director, gives the positive side to why restaurants may not participate in recycling programs. 
In his quotes, Chris emphasizes restaurants in general do choose to recycle yet there may be infrastructure challenges in their area. Education is key to strong recycling programs - the NRA Conserve program is working closely with Elemental Impact | Zero Waste Zones on recycling education tools that may be communicated through the state restaurant association network.ZWZ Director Holly Elmore is also quoted in the article on the potential cost-savings inherent in recycling the heavier materials, organics and glass.
Focusing on the positive and accomplishments to date is imperative to mobilizing an industry to change their basic operating practices, including disposal methods. The NRA|Ei|ZWZ Team is committed to creating an encouraging environment where new sustainable operating practices are easy to implement and cost-neutral to cost-savings.
Why Aren't Restaurants Recycling? They are, in the form of biodiesel, from yellow grease and grease traps. People will always recycle and go green, but only when it makes economic sense to do so.
ReplyDeleteJohn, the ZWZ are communicating the message that recycling in most instances results in at least a cost-neutral scenario. For larger operations, effective recycling programs producing clean streams may be profit centers. Generally, labor is increased yet the bottom line is improved. ZWZ is all about making solid, good business sense. Thank you for taking the time to read the post and I hope you choose to follow the ZWZ Blog and its sister blog, The IMPACT Blog.
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