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Waste

This translation was created from the original text using AI (DeepL).

Relevance to the Restaurant Industry

Waste generates costs and harms the environment and climate. By preventing waste, sorting it carefully, and disposing of it properly, food service businesses can conserve resources, reduce disposal costs, and improve their operational efficiency.

Targeted waste prevention measures—such as planning based on actual needs, the mindful use of ingredients, and the repurposing of surplus food—also make it possible to develop new, creative dishes and conserve valuable resources. You can also help your guests reduce food and packaging waste and adopt more sustainable practices.

Advantages

  • Reducing Waste and Disposal Costs
  • More efficient use of food and materials
  • Potential for creative and innovative menu offerings
  • Support in complying with legal requirements
  • Enhancement of image and reputation
  • Contribution to a clean and livable region
  • Reduction of environmental and climate impacts
  • Conservation of natural resources

Did you know that...

... electronic products, such as batteries or light bulbs, that are subject to WEEE (Waste Electrical and Electronic Equipment) regulations must not be disposed of with regular trash?

...used cooking oil should never be poured down the drain, as it causes serious clogs in the surrounding area? METRO offers a service that allows you to dispose of used cooking fats and oils at the store in an environmentally responsible manner and to document their recycling in accordance with the law.

... used coffee grounds can be used as compost in the garden?

Tips

Here's how you can start organizing your trash better.

  1. Sort your waste and try to separate it by type (food, plastic, cardboard, etc.) 
  2. Identify the sources of waste and talk to your employees about their ideas for reducing waste 
  3. Make sure your existing waste management system is being used properly
  4. Contact your local authorities to find out what solutions are available
  5. Here are some tips for disposing of food waste

In-Depth Study

Good to Know

Waste is more valuable when it is sorted properly for further use and processing. Below are some categories to help you sort and dispose of waste correctly.

The level of support provided by local authorities, volunteer organizations, and suppliers varies by region.

Food

Depending on their condition and whether they have been cooked or not, food items can be reused, composted, sold, or donated.

Used Coffee Grounds

Used coffee grounds are excellent for garden compost. In some cities, used coffee grounds are even actively collected or offered to guests who would like to take them home.

Electronic Devices

Electronic devices should never be disposed of in the trash, especially those subject to WEEE (Waste Electrical and Electronic Equipment) regulations, such as batteries, light bulbs, etc.

Used cooking oil

Oil should never be poured down the drain, as this causes serious clogs in the surrounding area.

Pay attention to these materials and sort them properly

Cardboard, paper, plastic, polystyrene (EPS or Styrofoam), plastic bottles, aluminum cans, glass, and bottle caps.

Advanced tips

When your waste is sorted, it’s easier to identify, which allows you to manage your waste more efficiently.
Here are some tips for optimizing this process:

Recycle

01

Place trash cans in all areas where waste is generated.

Lockable Trash Cans

02

Make sure the lids of the trash cans are easy to open, for example, with a foot pedal, to avoid hand contact.

Washable Trash Cans

03

All trash cans should be easy to wash.

Easy Access to the Trash Can

04

Areas where waste is stored must be easily accessible for cleaning and disinfection and must be designed to keep pests and rodents out. Ideally, store waste outside of areas where food is received and processed.

Cardboard boxes and outer packaging

05

Removing cardboard boxes before storing food in the restaurant is an important hygiene measure. This also helps to organize food more effectively and makes it easier to check its condition.

Progress

06

Review the changes in your waste management once you’ve implemented some of the measures mentioned. Implement solutions that don’t require too much effort on your part. For example, ask your local waste management company about services you can use.

Your Checklist
  • Analyze Your Waste
  • Take steps to reduce your waste
  • Implement measures for the proper sorting of residual waste
  • Inform and involve your employees
  • Inform your guests about your progress
  • Place visible signs in the restaurant
  • Review and evaluate the waste reduction you’ve achieved
Water
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