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!

• 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

Food Waste Recycling

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

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

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

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

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

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

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

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: [email protected]

www.sustainLA.com