Waste Avoidance in the Restaurant Industry – 1991

Rising waste disposal fees and public awareness of environmental issues have led to recent changes in waste disposal practices in the restaurant industry. Some restaurant owners and chains always have been concerned with the volumes and materials they discard, for pragmatic financial reasons, or because of traditional thrift (i.e. reprocessing food waste until it has no further value). Such attitudes have spread to restaurant owners who previously had few worries about the content of their dumpsters, as the nation-wide trends of closed landfills, rising tipping fees, and interest in recycling and appropriate disposal of wastes have spread.