Restaurant & Bar

This award-winning brasserie and bar with a staff of 25 prides itself on its high quality food, wine and service. Prior to a waste audit and development of a cleaner production plan, the operation was separating and recycling most of its cardboard and separating and recycling cooking fats and oils. All other waste streams were collected in a nine cubic metre skip, emptied twice weekly. Waste to landfill at this time averaged 36 tonnes per month (432 tonnes/year) at a cost of nearly $4,000 annually.

Waste minimisation steps …

• Placement of bins for the collection of paper, bottles, and food scraps throughout the kitchen and bar.
• Recycling of all paper and cardboard.
• Separation and collection of food scraps for pick up by a pig farmer (500 litres/week).
• Continued recycling of cooking oils and fats.
• Separation and recycling of all glass, tins and aluminium cans, plastic milk bottles, detergent and cleaning bottles, and food grade #1 and #2 plastics.

Results

• Reduced waste to landfill by 288 tonnes per year – down from 36 to 12 tonnes per month.
• Approximate annually cost savings of $3,000.