Foodservice Equipment & Supplies

APR 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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densely populated areas. And then when you do have a new composting facility the two biggest hurdles are a potential for odor and trucks — many people don't want extra trucks going up and down their street." Other infrastructure barriers to composting come into play at the restaurant or foodservice operator level. "You need to have adequate space in or outside the restaurant for all of the composting containers, and then you need to train the work staff and then retrain when there is turnover," Miller says. "Simply getting a hauler to pick up the compost- ing or finding a place to take it can be an issue." Change won't happen overnight, Miller says, but the number of composting facilities continues to grow nation- wide as interest grows. ©2018 InSinkErator InSinkErator is a business unit of Emerson Electric Co. The PowerRinse® Waste Collection System improves kitchen eff iciency by increasing pre-rinse and scrapping speed, and reducing bulk waste without grinding. All while using only 1 gpm of fresh water – that's 50% less fresh water per hour than competitive units. Available in a scalable trough model for added scrapping volume. To learn more, call 800-845-8345 or visit Use 50% less fresh water, rinse and repeat. Use 50% less fresh water, rinse and repeat. Trough model for multiple operators Operates on less than 1 gpm fresh water Pump safeguarding features 65 % Cardboard or paper 64 % Fats, oils and grease 29 % Aluminum or metal cans 29 % Rigid plastics, such as containers and cups 26 % Glass 22 % Flexible plastics, such as cling wrap or bags Source: National Restaurant Association, Restaurant Sustainability Survey 2017 Restaurant Recycling Breakdown More than half of restaurants recycle cardboard or paper, along with fats, oils and grease.

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