BEST PRACTICES

The following best practices for recycling in a college or university cafeteria setting are recommended:

1. Provide separate waste bins for separate waste streams. For example, place a waste bin for aluminum cans next to every regular trash bin.
2. It is very common for college students to read the newspaper in the cafeteria, especially while dining alone, so place a newspaper recycling bin near the exits; 34% of virgin material is saved by using recycled newspaper.
3. Have cafeteria staff use reusable trays, cups and silverware instead of disposable items, which end up in a landfill.
4. When it is necessary to use disposable goods, use paper plates and napkins in your cafeteria facilities made from recycled goods; producing recycled paper takes half the energy and creates half the air and water pollution that producing virgin paper directly from trees does.
5. Use paper bags instead of plastic/styrofoam sandwich containers.
6. Initiate a composting program for the food waste that is generated in the cafeterias on campus.
7. Advertise which waste is to be recycled. Some items to consider are: steel/tin cans; glass jars and containers; aluminum foil and cans; plastic utensils; paper lunch bags; plastic containers for bulk food supplies; corrugated cardboard boxes; and milk cartons.
8. Make the collection process as easy as possible for students, faculty and staff. The simpler it is to sort and recycle, the greater the participation rate will be. Place recycling containers in a convenient location near the non-recyclable bins. Make sure that large recycling containers are placed in the kitchen area of the cafeteria, so that the staff can recycle bulk-size containers.
9. Create signs to clearly identify recycling containers and their intended contents. Anticipate what people may do wrong (i.e. clearly mark that food scraps are not to be mixed with recyclable paper).
10. Reduce waste in the cafeteria by switching from serving food to offering food.
11. Encourage people to bring metal silverware and cloth napkins to use with their lunch. These items can be taken back to dorms or apartments to be washed and used again.
12. Encourage professors and other staff to use reusable coffee mugs by providing dishwashing materials in the lounges in buildings on campus.
13. Buy food products in bulk instead of individually packaged. For example, use large condiment containers, rather than individual packets.
14. Use bulk milk, juice and soda dispensers rather than individual cartons, bottle, or cans. Encourage people to use reusable plastic or glass bottles rather than using paper cups.