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Pollution Prevention (P2) for Restaurants 5812
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Opportunities may exist to save a significant amount of money for your
business and simultaneously protect the environment through P2.
What is P2? P2 is the use of materials, processes, or practices that
eliminate or reduce the creation of pollutants or waste at the source. P2
consists of a variety of strategies and techniques that strive to avoid the
production of waste and the subsequent costly and sometimes dangerous waste
management activities. Waste avoidance or reduction may result in increased
facility efficiencies as well as significant savings from lowered waste
management costs, raw materials costs, reduced insurance and worker safety
costs. There is, therefore, the opportunity to simultaneously improve your
bottom line - and protect the environment.
Where can I obtain information? The Business & Environmental Service
Centers have compiled a library of P2 reference materials that may help you
identify and adopt P2 measures appropriate to your business. For local P2
information, call 1-800-GOV-1-STOP. The following publications may be requested
online:
What are the benefits of P2?
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Business Cost Savings: You may realize -
reduced energy costs, operational costs, production costs,
raw materials costs, transportation costs, treatment and
disposal costs, compliance permits, monitoring and
enforcement costs.
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Environmental Protection: Your employees and
patrons will appreciate your leadership in the
implementation of business practices that are economically
viable, sustain natural resources and diversity, and
enhance the quality of life for present and future
generations.
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Regulatory Relief: It is easier to achieve and
maintain compliance once P2 measures have been
implemented.
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Reduced Liability, Exposure, and Health Risk:
Less waste means less liability for environmental problems
at both on-site and off-site treatment, storage and
disposal facilities. Reducing waste also means less
potential risk to human health and safety and reduced
worker exposure to toxic chemicals.
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Reduced Energy Consumption: Energy conservation
and energy use efficiency will reduce costs and the risk
of power outages.
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What waste minimization methods reduce costs and promote P2?
- Purchase bulk and reusable products1
to save money and reduce waste. Serve carbonated beverages from a
beverage dispenser rather than by the bottle or can. Use reusable
syrup canisters rather than the bag-in-the-box alternative because
this way the boxes are not discarded. Use health department-approved,
refillable condiment bottles and refill them from condiments purchased
in bulk containers. Purchase locally grown food to reduce the
pollution associated with transportation.
- Effective product handling and storage:1
prevents spoilage and unnecessary wastes. Rotate perishable stocks at
every delivery to minimize waste due to spoilage. Use the
back-to-front system where new products are placed on the back of the
shelf, while the older products are rotated to the front. Clean the
coolers and freezers regularly to ensure that food has not fallen
behind the shelving and spoiled. Arrange and rotate storage areas to
facilitate easy product access and minimize waste due to spills,
breakage, and spoilage. Avoid over packing take-out orders.
- Recycle:1 to save money and reduce
waste. Set up a cardboard, glass, or aluminum recycling program with
one of your local collectors. Place a recycling bin in the bus station
for empty beverage containers, if you have to serve beverages in cans
and bottles.
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Grease:2 overflows are costly to
cleanup, may expose customers or employees to health risks, or
threaten wildlife by entering local streams and rivers untreated. If
your restaurant produces grease wastes, make sure you have a properly
sized grease removal device. Never dispose of grease wastes directly
to the sewer or in the trash dumpster. Contract with a grease disposal
company for waste grease pick-up.
- Hazardous Materials: are contained in many commercial
cleaning products. Never pour hazardous wastes down the drain. Never
mix different wastes. Use alternative materials that are less toxic.
Look for “non-toxic,” “non-petroleum based,” “free of
ammonia, phosphates, dye, or perfume,” or “readily biodegradable”
on the label. Avoid chlorinated compounds, petroleum distillates,
phenols, and formaldehyde. Ask your supplier about many
phosphate-free, biodegradable detergents on the market.
- Pests: can be reduced with good housekeeping techniques.
Keep doors shut when not in use; place weather stripping on doors;
caulk and seal openings in walls; install or repair screens; keep
vegetation and shrubs at least one foot away from structures; and
store food and wastes in tightly sealed containers. This will reduce
the need for chemical controls.
Why is P2 a good idea for businesses? Here are
annual savings by a restaurant from reducing disposal costs and purchasing
bulk products:
| Annual Savings |
Disposal Costs |
From Purchasing Bulk Items |
Annual Disposal cost without waste reduction
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$4,200
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Bulk Items
Butter
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$500
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Current cost of garbage pickup
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$300
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Sugar
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$50
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Compost pickup
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$200
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Cream
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$180
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Recycling pickup
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$0
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Artificial sweetener
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$100
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(revenue from glass recycling)
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$-100
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Honey
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$50
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Annual net disposal cost with
waste reduction
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$400
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Toothpicks
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$25
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Straws
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$100
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Annual cost savings in disposal
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$3,800
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Annual savings from bulk purchases
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$1,005
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| Total Annual
Savings From Waste Reduction: $4,805 |
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