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 THE FOLLOWING TIPS
WILL HELP YOU REDUCE WASTE AND USAGE OF YOUR MATERIALS
 Quebec has made outstanding
progress toward reducing unnecessary disposal and has learned several important
lessons along the way. Perhaps the most compelling lesson for business is the
savings to be realized through waste prevention. While waste reduction and
recycling will lessen disposal costs, the largest economic benefits come from
resource efficiency. Smart purchasing and effective use of supplies will save
businesses the most money of all waste management practices. It is simply good
business. Coupling the concept of resource efficiency with practices that
recover and recycle usable goods makes a winning combination for your business
and your community.
As you read these tips, keep in mind that prevention of waste can be translated
into profit for your business. The information contained herein can help you get
started on the way to a better bottom line through reduced waste.
We offer suggestions and ideas on
how restaurants can reduce the volume of their wastes through recycling and
waste reduction activities. These ideas are not new. They originate from tried
and true programs dealing with reducing restaurant operating costs. In many
instances your restaurant has already utilized one or more of these ideas. This
section reintroduces these ideas with the added perspective that reducing your
waste can and should go hand-in-hand with reducing your restaurant's operating
costs. Don't feel as if you have to do everything at once.
We suggest that you pick areas
from within this guide that are most applicable to your business and then expand
from there.
To better help your search, the
tips and ideas in this section have been divided into four general impact areas,
including purchasing, product handling and storage, food preparation, production
and service areas. Please click on the section that interests you on the right.
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