Recycling in Restaurants

A study done by the EPA showed that 42% of the United States’ greenhouse gas (GHG) emissions come from materials management including extraction of natural resources, production, transport, and disposal of food and goods. Recycling reduces GHG emissions and also saves a significant amount of energy. For example, recycling aluminum used 5% of the total energy that producing aluminum from raw material would use (Aluminum Recycling, 1982). In addition, aluminum can be recycled an unlimited amount of times. Greenhouse gas emissions are the main cause of global climate change, leading to rapid extinction of species, increased severe weather events, and shortened farming seasons.

The purpose of this study, titled Restaurant Recycling, is to investigate whether bars and restaurants in the Oswegoland (Kendall County) area are not participating in recycling programs, whether due to infrastructure or lack of consideration, and to spread awareness as to the importance of recycling and the positive impact restaurants could have.

A total of 34 restaurants that contain a bar area in the Oswego Township were surveyed. When asked “Does this bar/restaurant recycle?” 27 out of 34 bars responded that they do partake in some form of recycling in the restaurant. If the restaurant responded that they do recycle, they only recycled kitchen oil. Of the 34 restaurants that do not have a recycling system behind the bar 4 responded “Never considered the idea”, 16 responded “Inconvenient”, 2 responded “Do not have space”, and 12 responded both “Inconvenient” and “Do not have space”.

When asked, almost all of the restaurant managers/owners said that they felt recycling was important. The solution is simple: a two bin waste system for bartenders and servers. One bin for trash and one for recyclable items including glass, aluminum, and cardboard. If you currently do not have recycling, you can contact your local waste management company to add it to your weekly pick-up.

Sources:

(1982). RECYCLING ALUMINUM. Environment, 24(5): p25