Page 508 - Solid Waste Analysis and Minimization a Systems Approach

486 ACCOMMODATIONS AND FOOD SERVICE APPLICATIONS

businesses you will be able to learn from their experiences. These organizations can
also provide assistance in finding haulers and end users in your area.
■ Anticipate barriers to a successful program and how you will overcome them. Learn
from others. Ask employees what potential problems they see. They, after all, will
be responsible for running the program.
■ Train food-service workers well and well ahead of program implementation.
■ Educate suppliers and customers on recycling processes.
■ Monitor and periodically reevaluate your program.
■ Use composting diversion to reduce your waste hauling and tipping costs.

38.6 Case Study

In 2000 The University of Toledo Solid Waste Minimization Team conducted a walk-
through survey of a large restaurant in Toledo, Ohio. The objective was to gain an
overall understanding of the facility, identify major solid waste streams by application,
and then to suggest some areas for reducing, reusing, and recycling material in the
waste stream.
The restaurant is an upscale lunch and dinner provider specializing in wood-grilled
steaks. As one of Toledo’s most popular restaurants, the facility was in the process of
creating a formal recycling program. The facility had no formal recycling program. In
late 1999 the company discontinued cardboard recycling due to the need of an addi-
tional waste container, which management felt was not visually appealing and dis-
tracted from the dining experience. There were approximately 100 employees and the
facility operates 363 days per year. The restaurant used about 30 reams of paper per
month, which includes order sheets for the wait staff and cash register paper. The
annual solid waste hauling cost was $8400 and the waste hauler collected cardboard
at no cost, but this service was discontinued. The restaurant currently utilizes a 30-yd 3
compactor for all waste. Table 38.2 lists the solid waste minimization recommenda-
tions that were presented to the restaurant management team.

38.7 Exemplary Performers—

LEED Certification

The Hilton Vancouver, Washington, one of America’s first sustainably designed hotels,
made history in 2008 as the first hotel in the world to earn both Leadership in Energy
and Environmental Design (LEED) and Green Seal certifications. Green Seal, an inde-
pendent nonprofit organization providing science-based environmental certification
accolade, comes 3 years after the hotel became the first major U.S. hotel—and the first
Hilton Hotel—to earn LEED certification.
“The Hilton Vancouver, Washington is the only hotel in the world to achieve envi-
ronmental sustainability certification from two top universally accepted and independent