www.sustainLA.com
Leslie VanKeuren Campbell, LEED GA
gingergrass Case Study
•
•
•
Vietnamese restaurant in Silver Lake
Initial motivation – bring personal Zero Waste
efforts to the workplace
Owner reluctance – “Green” = Expensive
No more Styrofoam!
• Phó served in Styrofoam
• Calculated use per month
• Calculated increase in
cost for compostable
containers
• Implemented 3%
surcharge on to-go orders
–
–
–
–
Transparency with customers
Sign at to-go counter
Promote efforts
Line item in P&L
Food Waste Recycling
•
Largest volume of
waste in restaurants =
food waste
Internal campaign
•
•
•
•
•
Staff meetings
Signage (3 languages!)
Sensitive to complaints
Remove barriers
Recycling Beyond Bottles & Cans
•
Current System
•
•
•
Collecting bottles and cans
Friend of employee emptied bin when full
New System
•
•
Continued bottles and cans as is
All other recyclables (plastic containers, aluminum, metal
cans, etc) collected in different bin
•
•
Took home to blue bin
Worked with neighbors to place in blue bin on night before pick
up
Ordering and Purchasing
•
Implemented New Systems
–
–
–
–
–
–
Organized Storage Rooms
FIFO!
Par Levels
Monthly Inventories
Purchasing plan to include recycled products
Went directly to source with shortages
•
Discontinued increasing order to compensate
Waste Reduction
• Instituted “NO DISPOSABLES” policy for
employees
– Full load dishmachine = $.26
• Required staff to BYO Bag and Containers
• Installed “Bring your own cup” shelf
• Created draft paper and scrap paper
– Servers cut scrap paper during slow times and created
server books
• Encouraged staff to think of additional ways to
reduce waste
Waste Reduction
•
•
•
•
•
Used dirty linens for “first run” spill clean up
Logo bags are not garbage bags
Reusable containers in kitchen whenever possible
“Remove from mailing” folder
Worked with customers who wanted to
BYOContainer
– Reusables to neighbors
– Order for “here” and transfer
• Gave $.05 to customers who BYOBag
Additional Suggestions
• Use reusable containers whenever possible for food
storage
• Serve straws “On Request”
• Look for used vs. new
• Promote from within
• TELL VENDORS and MANUFACTURERS WHAT
YOU WANT!
– Be specific
• Less packaging, less plastic
– Reusable containers?
– Note what you like and what you would prefer change
– Community communication
Benefits!
•
•
•
•
•
•
Bottom Line: Waste = Expense
Environmental Responsibility
Increased customer count
Increased customer loyalty
Improved employee morale
Marketing
– Complimentary press
• Sense of being a part of something larger
Resources
• Earth Resource Foundation www.earthresource.org
• California Integrated Waste Management Board
www.ciwmb.ca.gov
• Algalita Marine Research Foundation www.algalita.org
• Freecycle www.freecycle.org
• Craigslist www.craigslist.org
• Take Back the Tap www.takebackthetap.org
• Sustain LA www.sustainLA.com
Leslie VanKeuren, LEED GA
o: 323-638-0318
e: [email protected]
www.sustainLA.com
Descargar

Slide 1