Date Last Updated: 6/12/2008
Jump to:
Case Studies |
Fact Sheets |
Articles and Reports |
Manuals |
Web sites |
Case Studies |
Full Title: Case Studies - A compilation of successful waste reduction projects implemented by NC businesses
URL: /01/0056555.pdf
Length: 1 page
Date: August 1995
Full Work Author: NC Office of Waste Reduction
Full Title: Case Study - The Angus Barn Ltd.
URL: /23/22000.pdf
Length: 2 pages
Date: 8/02
Full Work Author: North Carolina Department of Environment and Natural Resources, Division of Pollution Prevention and Environmental Assistance
Abstract: This case study details the success of a North Carolina restaurant that significantly reduced water consumption, and solid and food waste disposal volumes. This food service establishment emphasizes employee involvement to maintain its environmental program.
Full Title: Case Study: SAS Institute
URL: /07/06161.pdf
Length: 2 pages
Full Work Author: NC DPPEA
Abstract: SAS Institute is an independent software company with a corporate philosophy of reduction. Activities include energy conservation through EPA's Green Lights program, replacing disposable dishes and utensils with reusable ones,reducing paper usage through on-line information services, recycling programs, an on-site transportation system, composting of all yard waste, and more.
Full Title: Chapter 99B. Products Liability
URL: /12/11843.htm
Full Work Author: North Carolina General Assembly
Full Title: Manufacture of Machinery and Equipment #8 - Eliminating Ozone Depleting Substances in the Production of Refrigerators
URL: /10/09250.htm
Date: 1993
Full Work Author: Bayram, Kenan
Abstract: Eliminating ozone depleting substances in the production of refrigerators.
Full Title: New York State Department of Correctional Services (DOCS), New York
URL: /04/03047.pdf
Length: 2 pages
Date: September 1998
Full Work Author: US EPA
Abstract: EPA Case study on composting at New York correctional facilities, where, in 1997, 47 of the 70 facilities composted at 30 sites. These participating facilities recovered 90% of their food and other organic discards while realizing a net savings of $564,200 per year in avoided disposal costs.
Full Title: Pollution Prevention Pays! - Sou'Wester Gift and Restaurant Ltd.: Energy Conservation/Hospitality & Hotels
URL: /22/21890.pdf
Length: 1 page
Full Work Author: Environment Canada
Abstract: Energy conservation restaurant environment.
Full Title: United States "Good Samaritan" Law
URL: /12/11822.htm
Full Work Author: Second Harvest
Abstract: On October 1, 1996, President Clinton signed the Bill Emerson Good Samaritan Food Donation Act to encourage the donation of food and grocery products to non-profit organizations for distribution to needy individuals. This new law makes it easier to donate.
Fact Sheets |
URL: /05/04281.pdf
Length: 2 pages
Date: August 2000
Full Work Author: NC Division of Pollution Prevention and Environmental Assistance
Abstract: A fact sheet for best management practices for fats, oils and greases
Full Title: A Fact Sheet for Considerations in Establishing a Municipal Oil and Grease Program
URL: /04/03041.pdf
Length: 5 pages
Date: November 1999
Full Work Author: North Carolina Department of Environment and Natural Resources - Division of Pollution Prevention and Environmental Assistance
Full Title: A Fact Sheet for Food Recovery and Donation
URL: /14/13915.pdf
Length: 2 pages
Date: 2001
Full Work Author: Murphy, Norma
Abstract: Information is provided to food donors on the benefits of donating food to reduce solid waste costs and feed the needy. NC food recipient organizations are provided.
Full Title: A Fact Sheet for Licensed Garbage Feeders
URL: /04/03991.pdf
Length: 3 pages
Date: February 2000
Full Work Author: North Carolina Division of Pollution Prevention
Abstract: Food waste management is becoming an increasingly difficult issue. According to the U.S. Department of Agriculture, (USDA), more than one- fourth of the food produced in the United States spoils, is tossed out, or goes uneaten on the plate.
Full Title: A Fact Sheet for Restaurant Oil and Grease Rendering
URL: /03/02791.pdf
Length: 2 pages
Date: October 1999
Full Work Author: North Carolina Department of Environment and Natural Resources - Division of Pollution Prevention
Abstract: A fact sheet for restaurant oil and grease rendering
Full Title: A Fact Sheet for Restaurant Waste Reduction
URL: /03/02790.pdf
Length: 2 pages
Date: October 1999
Full Work Author: North Carolina Division of Pollution Prevention and Environmental Assistance
Abstract: A fact sheet for restaurant waste reduction
Full Title: Food Processing Industries Target - Fact Sheet
URL: /28/27237.pdf
Length: 6 pages
Date: April 1996
Full Work Author: Food Technology Center - Electric Power Research Institute (EPRI)
Abstract: This fact sheet examines the Food Technology Center of the EPRI and it's two branches (Research and Development and Outreach and Implementation). The center's organization and communication tools are described along with it's member services, studies completed and potential projects. Available publications from the Food Technology Center are listed.
Full Title: Pollution Prevention Resource Sheet for Restaurants and Food Service
URL: /16/15001.pdf
Length: 4 pages
Date: 6/98
Full Work Author: Partners for A Clean Environment (PACE)
Full Title: Pollution Prevention Through Process Control - Workshop 3 - Environmental Training Workshop for Metal Finishers
URL: /02/01338.pdf
Length: 74 pages
Date: 04/22/98
Full Work Author: Tetra Tech EM, Inc.
Abstract: This publication was developed to assist businesses and institutions with food recovery and waste reduction
Full Title: Recycling Works Tip Sheet - Restaurants and Taverns
URL: /09/08248.htm
Full Work Author: Pennsylvania Department of Environmental Protection
Section Title: Residential Fact Sheet
Full Title: Residential Fact Sheet
URL: /14/13903.pdf
Length: 2 pages
Date: 7/01
Full Work Author: Murphy, Norma
Abstract: This utility bill insert summarizes the easy things homeowners and apartment dwellers can do to keep oil and grease out of their drains to prevent sanitary sewer overflows.
Full Title: Restaurant Pollution Prevention and Waste Reduction
URL: /12/11103.pdf
Date: October 1999
Full Work Author: Michigan Department of Environmental Quality
Abstract: A fact sheet listing ways that food service establishments can save money, protect the environment and improve their public image.
Full Title: Waste Issues Spotlight: Restaurants, Bars & Food Service Operations - Fats, Oils & Greases (FOG) & Other Solid Wastes
URL: /12/11824.pdf
Length: 45 pages
Date: 02/17/00
Full Work Author: University of Louisville
Full Title: Waste Reduction & Recycling Program Tips - Food Service & Beverage Industry
URL: /04/04993.pdf
Length: 9 pages
Full Work Author: Waste Management District - Jefferson County, KY
Abstract: Food service providers face several waste management issues. Solid waste disposal, energy consumption and wastewater make up the majority of environmental challenges that food service operations must address as part of a business. The checklist that follows this narrative provides tips as to how food service providers can reduce wastes, reuse and recycle.
Full Title: Waste Reduction and Recycling Opportunities for… Restaurants
URL: /12/11104.pdf
Full Work Author: Washtenaw County Department of Environment & Infastructure Services
Full Title: Waste Reduction Fact Sheets on… Restaurants
URL: /20/19855.htm
Full Work Author: Recycling Council of Ontario
Full Title: Water Conservation Bulletin 5 - Restaurants
URL: /01/00443.pdf
Length: 2 pages
Date: February 1990
Full Work Author: MA Water Resources Authority
Abstract: This bulletin presents water reduction tips about restaurants reducing and recycling water.
Full Title: Water Quality and Waste Management - Food Recovery & Waste Reduction - A Guide for Businesses and Institutions
URL: /02/01388.pdf
Length: 7 pages
Date: February 1998
Full Work Author: Sherman, Rhonda
Abstract: The bulk of this fact sheet discusses food recovery methods for commercial kitchens: giving food to donor programs or to livestock farmers, composting and vermicomposting. In food service, source reduction requires good meal planning and inventory control.
Articles and Reports |
URL: /05/04164.pdf
Length: 14 pages
Abstract: The ultimate objective of this study was to identify and develop future opportunities and initiatives for the reduction and recovery of wastes generated by the food processing and foodservice sectors in the state.
Section Title: Classifying the Food Waste Stream
Full Title: BioCycle
URL: /30/29108.pdf
Length: 2 pages
Date: October 1991
Section Author: Youde, Jeffrey; Prenguber, Bruce
Abstract: This article presents the results of a survey of food processors, restaurants, schools, and grocery stores in the State of Washington. The composting potential of their organic waste streams was examined.
Section Title: Commercial and Institutional Organics - Food Service Composting Projects on the Rise
Full Title: BioCycle
URL: /33/32508.pdf
Length: 8 pages
Date: April 1995
Section Author: Kunzler, Conni; Roe, Rebecca
Abstract: This article presents the results of a survey on composting projects that process organic wastes from the food service and grocery sectors. These projects are showing a healthy level of growth.
Section Title: Food Service Composting Update - A BioCycle/Food for the Earth Survey
Full Title: BioCycle
URL: /33/32546.pdf
Length: 8 pages
Date: May 1996
Section Author: Kunzler, Conni; Farrell, Molly
Abstract: This article presents the results of a national survey of composting programs that deal with commercial and institutional organic wastes. These projects were found to be thriving, particularly those which collect large amounts of food wastes.
Section Title: Restaurants Evaluate Composting Option
Full Title: BioCycle
URL: /33/32483.pdf
Length: 3 pages
Date: October 1992
Section Author: Goldstein, Nora
Abstract: This article presents the results of a composting pilot project conducted by McDonald's Corporation. The program demonstrates that when the full-scale logistics are worked out and appropriate sites are found, then the separation and composting of food waste and contaminated paper is feasible.
Full Title: Don't Throw Away That Food - Strategies for Record-Setting Waste Reduction
URL: /04/03040.pdf
Length: 24 pages
Date: 9/98
Full Work Author: UA EPA Office of Solid Waste and Emergency Response
Abstract: Overview of EPA's Waste Reduction Record Setters Project, focusing on commercial and institutional food discard generators, which fosters development of exceptional waste reduction programs by documenting successful ones. These programs, outlined in seven case studies, can be used as models for others implementing their own garbage reduction plans.
Full Title: Eco-Efficient Food! - Save Money While Saving the Environment: A self assessment guide for restaurants, cafes, hotels, clubs and fast food outlets
URL: /22/21982.pdf
Length: 20 pages
Full Work Author: UNEP Working Group for Cleaner Production
Abstract: Eco-efficiency for the restarurant industry is presented.
Full Title: Fats, Oils & Grease Management - Waste Services Spotlight: Restaurants, Bars & Food Services
URL: /12/11825.htm
Length: 35 slides
Date: February 2000
Full Work Author: MSD
Full Title: Food Donation - A Restaurateur's Guide
URL: /12/11907.pdf
Length: 51 pages
Date: November 1997
Full Work Author: Walsh-Featsent, Ann
Abstract: The United States is often described as the land of plenty. But all too often we hear about and see images of chronic hunger in our county. The problem of hunger is significant, but our resources and ability to solve the problem are significant as well. One of the best ways to solve the hunger problem is through vigorous participation in food-recovery and donation programs.
Full Title: Food for Thought - Waste Reduction in the Restaurant Industry
URL: /03/02905.pdf
Length: 11 pages
Date: 1995
Full Work Author: The Greater Vancouver Regional District
Abstract: This waste reduction guide for the food service industry covers all aspects of source reduction from purchasing to food preparation and storage.
Section Title: Recommendations for Designing Grease Interceptors
Full Title: MC Magazine
Full Work Author: National Precast Concrete Association
Section Author: Frankel, Michael; CIPE
Abstract: This article provides technical information for large precast concrete grease interceptors. Design criteria including size, baffle location, and retention time are discussed. Recommended plumbing configurations for the interceptor are described.
Full Title: Non-Domestic Water Audit Report - A Steak House in Massachusetts
URL: /03/02247.pdf
Length: 9 pages
Date: March 1990
Full Work Author: MA Water Resources Authority
Abstract: Identification of cost effective water saving measures for a steak house in Massachusetts. This audit report includes detailed calculation of savings and payback.
Full Title: RestaurantsUSA - Composting: Recycling Restaurant Waste Back to its Roots
URL: /39/38434.pdf
Length: 2 pages
Full Work Author: National Restaurant Association
Abstract: Presentation of recycling of organic waste by the food service industry. Composting options are discussed.
Manuals |
URL: /20/19917.pdf
Length: 14 pages
Full Work Author: WasteCap Wisconsin; et al.
Abstract: Waste reduction options for grocers, restaurants and food processors.
Full Title: Considerations for Management of the Discharge of Fats, Oils and Grease (FOG) to Sanitary Sewer Systems
URL: /20/19024.pdf
Length: 71 pages
Date: June 2002
Full Work Author: NC DENR/DPPEA
Abstract: This document offers information and guidance for identifying opportunities and options for FOG management. The info will be useful for FOG regulatory programs and generators in using Best Management Practices to properly manage FOG from food service operations.
Full Title: Environmentally Preferable Purchasing Guide - Greening Your Purchase of Food Serviceware
URL: /13/12198.pdf
Length: 6 pages
Date: 12/01
Full Work Author: US EPA, Pollution Prevention and Toxics
Abstract: Greening your purchase of food serviceware.
Full Title: Guidelines for Design, Installation, and Construction of North Carolina Food Establishments
URL: /03/02284.htm
Date: 1999
Full Work Author: North Carolina Department of Environment and Natural Resources
Abstract: Guidelines for design, installation and costruction of N.C. food establishments.
Full Title: Recipes To Prevent Waste In The Restaurant
URL: /20/19006.pdf
Length: 12 pages
Full Work Author: King County - Washington
Section Author: King County Solid Waste Division
Abstract: This guide was compiled to assist restaurateurs in fine-tuning their operations to eliminate waste and save money. It addresses a full range of activities and specific steps that restaurant owners and managers can initiate in the areas of purchasing, handling and storing products, preparing food, and serving customers.
Full Title: Recycling Guidebook for the Hospitality and Restaurant Industry
URL: /05/04032.pdf
Date: 04/00
Full Work Author: Snarr, John; Pezza, Kim
Abstract: Steps to developing a restaurant recycling program.
Section Title: 29
Full Title: Reduce, Reuse, and Recycle: A Step-by-Step Guide to Help Hotels and Motels Manage Waste
URL: /12/11212.pdf
Date: December 1996
Full Work Author: Sherman, Rhonda
Abstract: This guidebook explains an 8-step process to planning and implementing a waste reduction/recycling program. The 8 steps that are described in detail and make up a section of the book are: 1)Organizing a waste reduction team, 2)Conducting a waste assessment, 3)Establishing waste reduction goals, 4)Securing recycling markets, 5)Setting up a collection and storage system, 6)Buying recycled products, 7)Educating staff and promoting the program, and 8)Establishing an evaluation and monitoring procedure.
Full Title: Restaurant Waste Reduction Manual - A Step-by-Step Approach to Developing a Waste Reduction Campaign
URL: /03/02368.pdf
Length: 49 pages
Date: 1995
Full Work Author: Full Circle Resources
Abstract: This guide provides a step-by-step approach to developing a waste reduction campaign.
Section Title: Restaurants
Full Title: Water Efficiency Manual
URL: /01/0069202.pdf
Length: 5 pages
Date: August 1998
Full Work Author: NC Division of Pollution Prevention and Environmental Assistance
Abstract: A section of the North Carolina Division of Pollution Prevention and Environmental Assistance's Manual on Water Efficiency, which addresses the restaurant industry's water usage.
Full Title: Water Quality Protection Guidelines for Food Handling Facilities
URL: /03/02244.htm
Length: 8 pages
Date: 1997
Full Work Author: Delaware Department of Natural Resources and Environmental Control
Abstract: This manual of best management practices (BMP’s) for restaurants and cafeterias provides guidance for complying with protocols for discharging to sanitary sewer or storm water systems. The document also includes a checklist for water quality protection.
Web sites |
URL: http://wrrc.p2pays.org/p2rx/toc.cfm?hub=448&subsec=7&nav=7&
Full Work Author: P2Rx
Abstract: The Topic Hub™ for Food Service. This primer is intended as a quick guide to the essential P2 information on food service, as well as a compilation of pertinent on-line resources.
Full Title: The Green Plan for the Food Service Industry
URL: http://www.p2pays.org/food/index.htm
Date: Nov. 1999
Full Work Author: NC DPPEA
Abstract: This website and program were created to help food service providers reduce waste generation and decrease amounts of oil and grease discharged into drains. The site has links to fact sheets on managing oil and grease and food wastes, plus slide presentations, print-ready posters, and other related materials.
Not find anything you like? Search
P2 Infohouse
for other technical P2 documents.
To read .pdf files, you'll need Adobe Acrobat Reader 
Content provided by N.C.
Division of Pollution Prevention and Environmental Assistance and Waste Reduction Resource Center
through a grant from the EPA.