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Beef industry / Fishery processing / Food industry and trade / Restaurants

Alphabetical Listing of Reference Documents by Title
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A Fact Sheet for Restaurant Oil and Grease Rendering [PDF]
Abstract: Improperly managed oil and grease from restaurants has become a significant problem for wastewater collection and treatment systems.
Source: North Carolina Department of Environment and Natural Resources

A Fact Sheet for Restaurant Waste Reduction [PDF]
Abstract: This fact sheet is intended to provide tips on how food service providers can reduce, reuse, and recycle these wastes.
Source: North Carolina Department of Environment and Natural Resources

Best Reference - Food Service (Restaurants)
Abstract: Restaurants, fast food establishments, and cafeterias face many challenges in managing their increasingly expensive waste streams. Owners and managers can do a lot to minimize or reduce potential cost increases by incorporating simple waste prevention and recycling programs. This section provides core reference material to help owners and managers of food service establishments reduce waste generation, conserve water and energy, achieve compliance, and promote a "green" public image. (photo courtesy of Fearrington Inn, Chatham Co., N.C.)

Case Study: Harvey Mansion Restaurant and Lounge [PDF]
Abstract: Reuse, recycling, and food donations.
Source: P2 Pays

Food Donation: A Restaurateur's Guide [PDF]
Abstract: Identifies several ways to salvage edible food that is destined for landfills.
Source: National Restaurant Association

Food for Thought: A Restaurant Guide to Waste Reduction and Recycling [PDF]
Abstract: Developed for food service establishments, this guide presents a variety of suggestions that restaurants can use to reduce the amount of garbage they throw away.
Source: California Integrated Waste Management Board

Guidelines for Design, Installation, and Construction of North Carolina Food Establishments
Abstract: Guidelines for food establishments and restaurants in North Carolina. This site contains links to individual sections on specific topics.
Source: North Carolina Division of Pollution Prevention and Environmental Assistance

Pollution - The CFC Challenge
Abstract: Discusses the environmental and economic factors behind the phase-out of CFCs.
Source: Hotels and Restaurants Network Vol.VI Issue 4

Recycling and Waste Reduction in the Restaurant Industry [PDF]
Abstract: Describes Wisconsin's Waste Reduction and Recycling Law for the restaurant industry.
Source: Winsconsin Dept. of Natural Resources

Recycling Guidebook for the Hospitality and Restaurant Industry [PDF]
Abstract: This guidebook provides the steps that restaurants and hotels can follow to implement a waste reduction and recycling program. It profiles ten business programs in the Washington metropolitan area that have successfully established these programs.
Source: Metropolitan Washington Council of Governments

Restaurant Profile: Eat Your Vegetables
Abstract: This fact sheet describes waste reduction activities the restaurant engaged in which may be helpful to other businesses or organizations
Source: California Integrated Waste Management Board

Sanitary Sewer Overflows [PDF]
Abstract: Quick sheet featuring the Grease Goblin. Can be printed off for use in restaurant clean-up areas.
Source: NC DPPEA

Town of Cary - Fats, Oils, and Greases Control Ordinance
Abstract: Cary, NC Fats, Oils, and Greases Control Ordinance PowerPoint presentation.
Source: NC DPPEA


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Hub Last Updated: 3/18/2009