is any one out there related with waste management in restaurants?

Question

well, i have a project to do on waste management and require your help and knowledge.you can give details on:

-why restaurants are increasing rapidly?

-what changes occur in the food habits?

-types of waste generated either bio degradable or non-biodegradable or toxic waste

-methods for disposal

-methods to improve the condition


please could you also give me the details of who u r and from which source you could answer, i would be glad.

thank u for the answers.

Answer 1

1. America is getting lazier and busier. (Thus eating out more.)
2. Fat taste better and makes a restaurant popular, therefor Americans are getting fatter. Not to mention high fructose corn syrup that is in everything commercially we consum.
3. Restaurants are a huge source of waste that ALL ends up in a landfill. Most (99%) do not recycle, compost, or give food to shelters. Very sad country we live in.
4. The only seperate disposal currently happening at resurants is grease confindments, this does have a biodesol potential.
5. As I see it, it must be a grassroots network to incurrage restruants to do the right thing, but fines for improper trash disposal will probably be the only way to get that change :(.
6. Sustainable consultant, vast knowledge of how we are unsustainable and not leaving a very bright future for the next generations. (Just like lil W. hoping he will be able to leave the Iraq war mess for the next guy, and conservitives gambling with the future of this planet by telling everyone the science of climate change is not what Jesus would do.)
What the F*&K is N.G. talking about, the way I see it that was a lot of babble.

Answer 2

I do not no what geographical space you are referring to. It could be very important to know this to answer your querry with local references. Still I will give my views ( don't know whether this will be helpful).

1. People like to experiment with food and beverages. Secondly with many small and nuclear families staying away from traditional geographical areas and with both spouses working at odd hours, it is easier to visit a restaurant than cook day in day out at home, that to, repeating dishes. I strongly feel that this trend is adding to the increasing number of restaurants.
2. I really can't understand the scope of this question. Whether you mean to know that food habits change due to the restaurants? If yes, I feel yeh, people are trying out various dishes and adding to the regular fare whatever they like irrespective of whether the dish is local or not.
3. Most of the waste is bio-degradable and I have seen various people turning this waste in vermi-culture or reprocessing the same for farm inputs. A small part is non-biodegrable. In fact the processed food industry is adding vastly to the non-biodegradable waste due to extensive packaging et al.
4. Vermi composting seems most appropriate. Many time the waste is simply thrown in garbage bins. I am yet to see any other mentionalbe method of waste management.
5. On local level ( town or city) all waste food must be collected by an organisation. It could be easily vermi-processed, I feel.

Hope am providing some useful info to you. In case I get some more info I will definitely share with you. So far, these are the inputs based on my observations only.

Answer 3

First, you will need to make sure the mob does not control the waste management contracts in your area.
Fortunately here in new york city, Rudy Giuliani cleaned it all up and enacted recycle laws that actually worked to get materials recycled.
If left up to a mob syndicate, everything ends up in the dump besides greedy crooked union bosses also buried there.

Answer 4

hi, you will desire to consult with human beings interior the Hospitality industry; in specific discover out what that's which you will want to aim and touch those people who carry positions you will want to aspire too. Be respectful and chilly call or digital mail. point out you be attentive to they are busy, yet would want to debate how they have been given to the place that's that they are at interior the industry. A majority of them will point out that “confident” you do would desire to start up off on the backside, yet they could be waiting to grant you a concept of what it takes and the direction that they took. in specific be respectful of their time, additionally point out you at the instant are not inquiring for a activity/looking (as maximum inquires are) and merely see. what's the harm? i'm not interior the hospitality industry. yet, I too have buddy who're in it. i be attentive to that's long hours, long, so very, very long. besides the incontrovertible fact that they are useful and have worked their way up interior the corporate; it style of feels with an stronger point of fulfillment comes greater constraints on their time.