How to Start Composting in Restaurants

November 8, 2018


Composting is a great way to reduce waste at a restaurant. By turning organic materials into compost, waste is diverted away from landfills. This helps cut down on overflowing from landfills and creates nutrient-rich soil, which is great for the environment as a whole. It also doesn't have to be a daunting task either.


Consider the tips below to get started on composting today.


How to Compost in Your Restaurant

Find the right employee to champion - Be sure to find a champion for the composting team. This employee should be a major influence on the rest of the staff members in the restaurant. They should also have a passion for the environment. If the right employee is found, it'll ensure you're not the only one taking responsibility for the task.


Build a team - This team should have at least one member who can speak with passion about the environment. More employee engagement and healthier finances will ensue.


Explain why composting is important - Share why composting is worth the extra effort. Let them know what they're doing is meaningful and how it helps in the long run. This will help the team to stay motivated to do well on this project.


Find mentors for the team - Figure out who has knowledge on the subject and use them as a resource. Those who are involved tend to happily share their knowledge with those who are interested in knowing more.


Stay organized with clear signage - When posting signage or using labels, make sure that they are clear and concise in order to avoid confusion among the team members.


Put health and safety concerns FIRST - Be sure to follow the basic rules of composting. For example, never add things such as bone scraps, cheese, meat, fatty foods, or whole eggs to the compost pile. This can cause a bad smell that will attract flies and other unwanted pests.


Make composting easy for employees - Setting up a composting program that "suits" the needs of the facility. Make sure containers are the proper size for the compost and that the rules on composting are clear. Don't forget to follow the flow of the kitchen to increase the use of composting by employees.


Keep nutrient imbalances under control - Be in the know of what it takes to create nutrient balanced compost. If an incorrect mixture is created, it will be carried on to the soil. This can have rather bad results.


These tips will offer you a great start to composting in your restaurant. Now, for ways to become more energy-efficient and maximize your profits, contact us at GWT2Energy. We're happy to work with you in saving on your energy costs to increase profit margins for your business.



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