WASTE ORIGIN: General Operations
WASTE TYPES: Papers, Plastics, and Food Products

WASTE REDUCTION AND RECYCLING METHODS:

• Implement a source reduction program; key features to include:
  • Management must support the program by allocating staff time and supporting ideas generated by employees;
  • Select a lead person to manage the program; duties could include program planning, implementing, and monitoring;
  • Involve the employees by encouraging ideas for waste and energy reduction measures, support use of e-mail and suggestion boxes for ongoing communication;
  • Keep employees involved;
  • Publicize attained goals, reward these efforts with promotions and incentives.
• Office and break rooms provide many waste reduction opportunities:
  • Encourage use of washable mugs, plates, and utensils;
  • Reuse scrap paper for note pads; recycle office paper, store ads, cardboard, cans, and glass;
  • Make double-sided copies; consider using electronic mail or routing memos rather than making copies of them;
  • Re-ink printer ribbons for reuse;
  • Refill laser printer and personal copier toner cartridges;
  • Purchase post-consumer recycled products, like office paper, store ads, and receipt rolls;
  • Use electric hand dryers or cloth towel dispensers in rest rooms.
• Avoid stocking products that are excessively packaged; work with store managers and buyers to be aware of this goal.
• Close the recycling loop by stocking products packaged in or made of recycled materials; work with store managers and buyers to be aware of this goal.
• Food wastes can be handled in creative ways:
  • Donate older, hard-to-sell but edible bakery goods to food banks or other charities;
  • Give non-edible, perishable food to pig farmers (consult county offices and public health officials for help in complying with all regulations).
• Provide consumer initiatives for waste reduction:
  • Educate consumers about waste reduction through signage, brochures, ads, etc.;
  • Sell canvas or other reusable bags or boxes. Give credit to customers who reuse them;
  • Sell returnables and bulk food;
  • Provide collection of recyclables at the store for plastic bags and aluminum cans;
  • Let customers know the good things the store is doing for the environment;
  • Contact public agencies working with solid waste management for information on consumer education programs.
• Energy reduction reduces energy bills and power plant emissions, and conserves fuel resources by:
  • Replacing incandescent light bulbs with fluorescent bulbs (exit sign lights, too);
  • Installing low-flow nozzles on faucets;
  • Maintaining refrigerators and freezers;
  • Purchasing new, energy-efficient equipment;
  • Lowering water heater temperature;
  • Insulating effectively.
• Work with city or county solid waste officials to get contacts and ideas for reuse and recycling programs; use the phone book, and network with other businesses to
• learn about their programs.

Sources