Skip to: site menu | section menu | main content

Currently viewing: HELP » Food Waste Handling Guide

Food Waste Handling Guide

Food Services Waste Handling Guide

Ontarians produce 13 million tonnes or one tonne of solid waste per person annually.  Much of this waste is potentially useful as it contains metals, paper, glass, plastics, organic waste and other materials that could be reused and or recycled. Ontario’s 1994 3Rs Regulations require designated facilities/activities of a certain size, including schools, hospitals, restaurants, retail complexes and restaurants to conduct waste audits, develop work plans and recycle designated materials.  With proper purchasing and handling and careful preparation and storage, food service establishments can reduce and divert waste and save money! Try a few new suggestions and build on your successes.

                                                

                                                                                          

Getting Started….

 

Step 1: Ensure Management is on board. Create a Green Team. Adopt the 5Rs. Commit to a goal of Zero Waste which uses Nature as a model where the waste of one species is another’s food or resource.

 

Step 2: Do an audit to determine what kind of solid and hazardous waste is produced and how much is generated each week, or month etc.

 

Step 3:  The emphasis should always be on reducing and eliminating waste. Develop and implement a Green Procurement Policy to reduce packaging and increase use of eco-friendly materials.

 

Step 4: Start an education campaign to encourage the reduction of the amount of waste that is being produced, and decide what type of materials can be re-used, repaired and recycled. 

 

Step 4: Choose what kind of containers to use, where they will be, as well as who will collect the recyclables and take them to the storage area. The storage area must conform to fire regulations. If a private firm is responsible for collecting waste within the building, the tender must specify that they are to separate recyclables into appropriate containers and take to the recycling storage area.  Recycling pick-ups for the facility will have to be arranged.

 

Step 5:  Pick a kick-off date for the 5Rs Program and plan a celebration. Ensure everyone is educated in waste reduction and why and how they will be recycling. Invite special guests, publicize the event and let ZWAT know, so we can promote your initiative on our website www.zwat.org.  Provide ongoing education to ensure that everyone is familiar with the program and monitor the results.

 

 

 

 

                                                   

Zero Waste Suggestions

 

  • Purchase locally, provincially and Canadian made and grown food, supplies and equipment 
  • Arrange and properly rotate refrigerated and dry storage to minimize waste due to spills, breakage and spoilage
  • Evaluate and adjust meal portions as required: offer half-order portions at a reduced cost
  • Look into composting foods rather than throwing them away; grow your own produce
  • Donate leftover food to shelters, food banks where possible
  • Provide discounts for customers and staff who use reusable mugs or cups
  • Use reusable coasters, table linen, towels, dishes, cutlery
  • Ask suppliers to reuse or recycle shipping boxes, pallets, bins etc.
  • Use environmentally friendly cleaning products such as enzyme drain cleaners
  • Provide incentives for suppliers to provide eco-friendly products with minimal packaging
  • Purchase products made from recycled materials, for example anti-fatigue mats from recycled tires and paper products from post consumer recycled paper
  • Fill reusable containers from bulk supplies; use foil/saran wrap reusable dispensers and refills
  • Avoid unnecessary double wrapping, use biodegradable containers for take-out food
  • Eliminate Styrofoam; minimize use of  plastic bags
  • Have cooking oils, fats and grease picked up by a certified hauler
  • Place rubber mats around bus and dishwashing station to reduce breakage and prevent injury
  • Invest in and purchase renewable energy
  • Initiate a water conservation program; use solar power to heat your water
  • Purchase energy efficient lighting, computers and equipment; turn off when not in use
  • Recover and sell scrap metal
  • Make your excess inventory available to others; have a yard sale
  • Continuously evaluate systems to achieve improvements and efficiencies

 

 

 

 

 

Green Directory

 

BFI Canada     939-2000

Boreal Solutions   Biodegradable Plastic Bags

City Landfill and Recycling   625-3851

EcoSuperior Environmental Programs    624-2140

Enviroshred Canada   473-5009

Habitat for Humanity Restore   346-4884

MGM Electric Fluorescent Light & Battery Recycling   345-7767

Pack Pros Plus Electronic Waste, Light Ballast & Tire Collection Depot   344-8789

Recool Canada   577-0411

Rothsay (used cooking oils) 204-233-7347 or Winnipeg@rothsay.ca 

 

The ZWATeam’s goals are to eliminate waste, manage resources and promote local jobs and economic self-sufficiency. For assistance in setting up waste reduction/diversion programs contact Janice at zwatcentral@yahoo.com. More information about the ZWATeam is available at www.zwat.org  

Back to top