Waste in the United States
Solid Waste
According to the EPA, the United States generated about 262 million tons of solid waste (4.48 pounds per person per day) in 2015. Out of the 262 million tons, 68 million tons were recycled and only 23 millions tons were composted. In the 25 years leading up to 2015, the amount of solid waste generated has increased by over 50 million tons, and that number is only increasing with population growth. Two years ago, the Los Angeles Times published an article that stated that by 2100, the world will be producing 4 BILLION tons of trash every year. There are many ways in which we can reduce food waste, but first we need to understand why so much is wasted. For restaurants, the key is understanding where the waste is coming from and acting quickly to solve the issue.
Water Waste
According to the Southwest Florida Water Management District site, a commercial kitchen uses over 2 million gallons of water a year at a cost of around $1.50 per 1000 gallons. While the cost for water usage is only $3000 annually, the amount of water is where the concern is focused. As a country we use over 250 billion gallons of water a year. Lower fresh water supply and greater human demand put the environment and human heal at risk. When there is less water the concentration of pollutants in the environment becomes higher. This affects the health of all living creatures on earth. There are many simple fixes to reduce water usage. First, repair leaks. Second, limit running water and make sure your staff is trained to be conscious of how much water they are using. You can also upgrade to Energy Star equipment which includes dishwashers, refrigerators, ice machines, and freezers, among other appliances. Serving water upon request has become popular in many establishments. These practices have the potential to save tens of thousands of gallons of water in each business. Quick fixes and employee training are the first steps toward conserving water.
Energy Waste
Energy waste is massive in the restaurant industry. In an average year, restaurants use $2.90 per square foot on electricity and $.85 per square foot on natural gas. This makes up a small percentage of a restaurants annual operating costs yet these costs can be large and can easily be reduced. For example, if your restaurant seats 100 people, then your restaurant should be around 2,500 square feet which includes the dining room and the kitchen. Therefore, $9,375 is spent just on electricity and natural gas usage. For new restaurants with an average startup cost of $275,000, every dollar matters and any way to reduce costs can be crucial to success. We have a variety of methods and technology to employ in the kitchen to reduce cost including; switching to LED lighting, Energy Star appliances, motion sensors, and upgrades to heating, ventilation, and air conditioning systems. Using an online energy management system (OEMS) can bring to light areas of energy saving that would otherwise remain in the dark.