Quick service restaurants target organics

A Canadian project indicates the diversion and cost savings potential for fast food establishments, whose waste streams are more than 70% compostable. In terms of composition, 39% of the wastes generated are organic.

Saved in:
Bibliographic Details
Published in:Biocycle 1995-06, Vol.36 (6), p.80-82
Main Author: Gies, G
Format: Magazinearticle
Language:English
Subjects:
Agriculture, rearing and food industries wastes
Applied sciences
Composting
Corporate objectives
Cost control
Customer services
DECHET
DECHET ALIMENTAIRE
DESECHOS
DESECHOS ALIMENTARIOS
Environmental protection
Exact sciences and technology
Fast food industry
Food service
FOOD SERVICE INDUSTRY
FOOD WASTES
INDUSTRIA DE LA RESTAURACION
INDUSTRIE DE LA RESTAURATION
Landfill
Manycompanies
PAPEL
PAPIER
Pilot projects
Plastics
Pollution
RECICLAJE
RECYCLAGE DES DECHETS
RECYCLING
Restaurants
Waste disposal
WASTES
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A Canadian project indicates the diversion and cost savings potential for fast food establishments, whose waste streams are more than 70% compostable. In terms of composition, 39% of the wastes generated are organic.
ISSN:0276-5055