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Roughly two-thirds of the nation’s restaurateurs have recycling programs as part of their sustainability efforts, according to a new study conducted by the National Restaurant Association in partnership with Georgia-Pacific Professional. The research, a survey of 500 restaurant operators released at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, also shows that three out of five consumers prefer to visit restaurants that have recycling practices in place.
“Sustainability is more than a fad, it’s the new way of doing business in the restaurant industry,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the NRA. “Our research found that a majority of consumers prefer to patronize restaurants with recycling programs, and restaurants are following suit to ensure they meet their customers’ expectations.”
Highlights of the restaurant recycling study include:
The research supports the development of best practices for restaurant operators by the NRA through its Conserve: Solutions for Sustainability initiative. The Conserve website provides free tips, tools and resources for restaurant operators to continue to develop their environmental sustainability programs, including waste reduction and recycling.
The full recycling research report can be downloaded at www.restaurantsrecycle.com.
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