By making sustainable resource and disposal choices, your business can cut costs on supplies and raw materials, enhance overall efficiency, lessen your impact on the environment, and convert waste into a valuable product.
Next, check out the following strategies below:
Top Actions:
- Conduct a Bin audit: Using Eco-Cycle’s Bin Audit Tool, walk through your business, inspect waste containers in different areas of operation, and document your observations. What types of materials are being discarded? Look for areas of high waste, areas such as break rooms and shipping and receiving areas. Are the containers properly labeled? Are they in a convenient location?
- Assess your Waste: Once you've completed your Bin Audit, you'll have the information you need to create your waste reduction plan and prioritize next steps. Contact SAGE to up a FREE waste consultation with Eco-Cycle to better understand and reduce your waste stream. Eco-Cycle offers staff and employee training and engagement programs and green team and sustainability coordinator support. You can also, reach out to a SAGE advisor to schedule a waste training or use the SAGE DIY Waste Assessment
- Create a green team: Learn how to form a green team, create a work plan, and watch this instructional video or presentation to get started!
- Set up a recycling service and learn about the City’s service offerings.
- Recycle a pickle jar, create a job: Learn how recycling can create jobs with the Erase the Waste program and access recycling best practices and resources at Recycle Colorado
- Dive deeper: Sign-up for an Eco-Cycle waste consultation and access the resources of the "Green Star Business Program" for FREE: expert resource conservation consulting, training and promotion. peer-to-peer support and best practices.
Waste Reduction:
Reduction of resources is the most effective way to make a difference in your waste stream and cut expenses. Implement the following actions for immediate wins:
- Use durable/reusable dishes, mugs and glassware
- Ensure printers are set to default to double-sided printing
- Drink tap water instead of bottled water
- Ask suppliers to reduce their packaging materials in shipments to your business
- Eliminate single use plastic products such as plastic utensils and straws
- Buy in bulk to eliminate packaging
- Buy reusable containers or bottles for condiments instead of single-use packets
- Consider purchasing “imperfect” produce, i.e., produce with bruises, bumps, discoloration
The EPA’s Waste Wise program provides resources and recognizes businesses for reducing waste, practicing environmental stewardship, and incorporating sustainable materials management into their waste-handling processes.
Reuse:
Repair, resell, rent, and repurpose are all reuse activities. Incorporating "reuse" has huge environmental benefits by extending the life of manufactured products:
- Use reusable dishware and hand towels in break rooms and kitchens
- Reuse incoming product packaging such as cardboard boxes and bubble wrap for outgoing shipments
- Buy durable goods and maintain/repair current products
- Reuse bags, containers and other items
- Borrow or rent items you use infrequently
- Sell or donate unwanted items instead of throwing them out
- Buy used items when possible to save money and waste
Food Waste:
Each year, about 40% of the food produced in the United States goes to waste. Food waste and food loss occurs at farms, manufacturers, consumer-facing businesses, and homes. Grocery retailers, restaurants, institutions, and food service providers account for 40% of food waste by weight. Whether it is food leftover on a plate or scraps from prepping for a menu item, there are many opportunities to make changes and cut back waste. This will save food from going to the landfill and will also save money and resources. There are a number of strategies consumer-facing businesses can implement to prevent food waste.
- Track and manage your food waste: use a log sheet to track which foods get tossed and the reasons why ( i.e. spoilage, over production, etc.) and adjust ordering and production planning to reduce waste
- Assess your food waste: the EPA’s Food Waste Assessment Tool offers both a Food Waste Assessment and Food Waste Tracking
- Food Recovery Challenge: participate in this voluntary incentive program to set data-driven goals, implement targeted strategies to reduce wasted food in your operations, and report results to compete for annual recognition from EPA.
- Donate food to the Denver Food Rescue which repurposes unused food from restaurants, grocery stores, etc. to underserved communities.
Compost services and best practices:
- Separate food scraps from the rest of your waste to identify opportunities to better track and prevent food waste.
- Diverting food scraps from the garbage decreases greenhouse gases from landfill waste while creating a marketable, organic soil remedy that improves the biological, chemical and physical properties of soil. Compost can be used in gardening, landscaping, and agriculture in lieu of using chemical fertilizers.
- Access signage and guidelines here
- List of compost service providers:
-
Hazardous Waste and Hard to Recycle Materials:
Businesses are legally responsible for knowing if any of their wastes are dangerous and how much they generate. Waste is dangerous when it poses a threat to human health or the environment. Dangerous waste has many forms but can be identified as showing characteristics of ignitability, reactability, explosiveness, corrosiveness and more. Common examples include electronics, batteries and fluorescent lights.
- General Protocols
- Label dangerous waste as dangerous waste,flammable, corrosive, toxic or reactive
- Keep containers closed and use secondarycontainment to prevent spills
- Know how much dangerous material is kept on siteand the timeframe of accumulation
- Look for GreenSeal-approved products that are evaluated and recognized for being lesstoxic
- Storing Hazardous Materials
- Have safety data sheets on file for every type of dangerous material on site
- Label everything properly
- Follow warning labels for preventing fires, spills or other hazards
- Be sure all employees are trained in proper handling, storage and disposal of dangerous materials
- Disposal:
- Hazardous Waste : hazardous and dangerous waste should be disposed of through a permitted waste management and recycling facility. It cannot be disposed of in the garbage or in curb-side recycling. Sign up for FREE pick-up here!
- Hard-to-Recycle Materials: Consult the City’s Hard to Recycle Guide and drop off unusual materials like electronics and plastic bags for recycling and reuse at CHARM Center for Hard to Recycle Materials in Boulder County
- Reduce hazardous materials: Everyone from manufacturers to retail centers can benefit from eliminating dangerous products. Here are some examples of how to reduce of eliminate your use of hazardous materials
- Improve efficiency to use a smaller amount of hazardous material
- Use the EPA’s Safer Choice program to find alternative green products
- Using technology to replace chemical use (i.e., UV lights in place of chlorine for water treatment)
- Replace mercury-containing lights with energy efficient LEDs
- Practice organic landscaping and pest control