When working with us you can rest assured that your recycling and waste will be handled efficiently and responsibly.
Restaurant food waste disposal regulations.
Californians throw away nearly 6 million tons of food scraps or food waste each year.
Our composting and organics recycling programs can save you valuable dumpster space while benefiting the environment and helping you adhere to local regulations.
Adsw brings fresh ideas and solutions to the business of a clean environment.
The food waste reduction alliance which represents the food industry and restaurant trade associations recently worked with harvard law school s food law and policy clinic to simplify and.
Key obligations for businesses.
Food chains are composting.
As we collect more than 100 million tons of waste and recycling annually we ll help you create a safe and clean environment for.
Article 3 of the waste management food waste regulations 2009.
When large volumes of food waste are removed from the business general waste there is an opportunity to reduce disposal costs by reducing the number of dumpsters and or the pickup frequency.
If your site has a cafe or restaurant on it.
Although they incur an additional cost to separately collect the food waste that cost is counterbalanced by a reduction in their waste disposal costs.
California has a goal of diverting 75 of solid waste from landfills by 2020 through a combination of recycling composting and reduction.
This represents about 18 percent of all the material that goes to landfills.
Increasingly restaurants are realizing being eco conscious is not just a trend to wow customers but a way to save money and step up to tightening diversion regulations.
The restaurant and grocery business can be complex.
Food industry waste and recycling solutions.
In order for california to reach its goal of 75 source reduction recycling and composting food waste must be addressed.
Hansen said california restaurants should expect to see more regulations impacting waste and packaging next year on both the state and local level.
In addition a local authority can ask for proof that a premises is generating less than 50 kgs of food waste per week by requiring a competent person to prepare a food waste management implementation report.
