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www.sustainLA.com. Leslie VanKeuren Campbell, LEED GA. gingergrass Case Study. Vietnamese restaurant in Silver Lake Initial motivation – bring personal Zero Waste efforts to the workplace Owner reluctance – “Green” = Expensive. No more Styrofoam!. Ph ó served in Styrofoam

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sustainLA

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  1. www.sustainLA.com Leslie VanKeuren Campbell, LEED GA

  2. gingergrass Case Study • Vietnamese restaurant in Silver Lake • Initial motivation – bring personal Zero Waste efforts to the workplace • Owner reluctance – “Green” = Expensive

  3. No more Styrofoam! • Phó served in Styrofoam • Calculated use per month • Calculated increase in cost for compostable containers • Implemented 3% surcharge on to-go orders • Transparency with customers • Sign at to-go counter • Promote efforts • Line item in P&L

  4. Food Waste Recycling • Largest volume of waste in restaurants = food waste • Internal campaign • Staff meetings • Signage (3 languages!) • Sensitive to complaints • Remove barriers

  5. Recycling Beyond Bottles & Cans • Current System • Collecting bottles and cans • Friend of employee emptied bin when full • New System • Continued bottles and cans as is • All other recyclables (plastic containers, aluminum, metal cans, etc) collected in different bin • Took home to blue bin • Worked with neighbors to place in blue bin on night before pick up

  6. Ordering and Purchasing • Implemented New Systems • Organized Storage Rooms • FIFO! • Par Levels • Monthly Inventories • Purchasing plan to include recycled products • Went directly to source with shortages • Discontinued increasing order to compensate

  7. Waste Reduction • Instituted “NO DISPOSABLES” policy for employees • Full load dishmachine = $.26 • Required staff to BYO Bag and Containers • Installed “Bring your own cup” shelf • Created draft paper and scrap paper • Servers cut scrap paper during slow times and created server books • Encouraged staff to think of additional ways to reduce waste

  8. Waste Reduction • Used dirty linens for “first run” spill clean up • Logo bags are not garbage bags • Reusable containers in kitchen whenever possible • “Remove from mailing” folder • Worked with customers who wanted to BYOContainer • Reusables to neighbors • Order for “here” and transfer • Gave $.05 to customers who BYOBag

  9. Additional Suggestions • Use reusable containers whenever possible for food storage • Serve straws “On Request” • Look for used vs. new • Promote from within • TELL VENDORS and MANUFACTURERS WHAT YOU WANT! • Be specific • Less packaging, less plastic • Reusable containers? • Note what you like and what you would prefer change • Community communication

  10. Benefits! • Bottom Line: Waste = Expense • Environmental Responsibility • Increased customer count • Increased customer loyalty • Improved employee morale • Marketing • Complimentary press • Sense of being a part of something larger

  11. Resources • Earth Resource Foundation www.earthresource.org • California Integrated Waste Management Board www.ciwmb.ca.gov • Algalita Marine Research Foundation www.algalita.org • Freecycle www.freecycle.org • Craigslist www.craigslist.org • Take Back the Tap www.takebackthetap.org • Sustain LA www.sustainLA.com Leslie VanKeuren, LEED GA o: 323-638-0318 e: leslie@sustainLA.com www.sustainLA.com

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