We're about to send out an RFP to get ideas on how to handle waste in Ferndale; here are my ideas
Imagine if we dedicated a small fraction of our sanitation budget to food waste composters serving the downtown restaurants? We could reduce our waste pickup fees AND prevent rat issues! Large commercial waste composters are about 10-20k.
๐๐๐ฌ๐ญ๐๐ฎ๐ซ๐๐ง๐ญ ๐ ๐จ๐จ๐ ๐๐๐ฌ๐ญ๐ ๐๐๐ญ๐ข๐จ๐ง ๐๐ฎ๐ข๐๐ With more than one million locations in the United States and many different menu concepts, there is no โone-size-fits-allโ fix for reducing food waste in restaurants. A limited-service restaurant โ where customers pay before they receive their food and often eat off premises โ can generate less food waste than a full-service restaurant, where chefs create specials and seasonal menus and where raw ingredients are often cut, trimmed and prepared onsite.
In addition, many restaurants lease rather than own their buildings, often giving a landlord decision-making power over waste reduction efforts like the amount of available space for food waste containers or choice of hauler.
Other factors, including the lack of available composting or anaerobic digestion infrastructure or staff turnover rates, can present challenges. Engagement and awareness at the corporate, restaurant, and franchise (if applicable) levels on the benefits of food waste reduction can help integrate best practices into the culture of the business, meet sustainability goals, and improve staff motivation and retention.12
-focus on donations & recovery partners to reduce food waste -focus on recycling solutions including centralized composting or anaerobic digestion
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