Implementing a Paper Recycling Scheme in a Restaurant

This article discusses the implementation of a paper recycling scheme in a restaurant, including the information needed, targets to set, costs, and communication strategies with stakeholders. It also provides examples of benchmarking environmental sustainability in the hospitality industry.

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Institution
Name
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1. What information would you need to have prior to implementing this type of recycling
scheme?
Before beginning the restaurant’s paper recycling program, I would find out what
materials our current waste management provider recycles and how they need to be
separated. I would consult some top firms of waste management like Remondis Australia,
Cleanaway Innisfail Recycling Centre and JJ Richards & Sons. Once I figure out what
can be recycled, I would then talk to both the front- and back-of-house staff so they
understand how to properly dispose of recyclables. Also, be sure to emphasize to other
employees the importance of properly sorting out the paper waste before throwing them
in their respective bins. Any food particles left behind on recycled items can contaminate
and ruin the recycling batch, so it’s best to have them cleaned up before they’re collected.
I would gather all the relevant information from our collector in regards to how much
paper waste is collected from the restaurant coupled with some input from the
management of the restaurant. Investigating whether or not there is the readily available
market for the recycled paper within the local area would be essential before
implementing the scheme. Another key aspect would be looking for information on the
most viable methods of sorting out the recycling batch, for instance, by texture, size or
color, considering that paper is easy to recycle (Virtanen & Nilsson, 2013). Other forms
like corrugated, wrapping, and packaging papers among other types of paper are usually
checked for recycling suitability before the process.
2. What targets would you set for this scheme?
Please provide specific detail e.g. progressive timelines and percentages/quantities.
Target Progressive Timelines Percentages/ Quantities
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To reduce hazardous environmental
effects associated with poor
disposal of paper in a new strategy
to address poor utilization of waste
paper. This objective will be
achieved through partnership with
the current waste collectors and
local businesses engaging in paper
recycling.
The first phase of the
recycling scheme
would be implemented
by 2020 from a 2017
base year. The
progress of the scheme
by 2020 will be traced
from 2017 paper
recycle levels.
Achieve 25%
Promoting efficiency of paper use,
reduce waste and increase its
subsequent recycling. This will be
done through improvements such as
paper efficient kitchen practices
and sustainable packaging.
Continuous evaluation
on a weekly basis to
identify the strengths
and weaknesses of the
scheme.
Achieve 40%
Elevating and supporting
sustainable kitchen practices with
respect to paper use. This will be
done in collaboration with all the
staff members by encouraging
restaurant recycling.
Adopting a continuous
assessment of the
sustainable kitchen
practices on a weekly
basis.
Achieve at least 70%
overall uptake.
Building on the momentum of
existing schemes on recycling
Having monthly
evaluations during the
Achieve at least 35%
efficiency.
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restaurant waste and efficiency by
identifying alternative practical
solutions.
first year and
subsequent quarterly
evaluations.
3. A) what would be the costs that you would expect to incur from implementing this scheme?
B) How would you justify these costs?
Activity Estimated Cost in US
dollars
Perceived Benefits
Purchase of recycling bins
and containers. This would
also involve placing them
strategically within the
restaurant premises to
facilitate easy collection of
the waste paper (White &
Duram, 2013).
20 recycling bins each
costing 5 dollars.
Improved and controlled
collection of waste paper
through the increased points
of collection.
Purchase of 1 set of small
waste paper recycling
machine.
At a discounted price of
8,000 dollars.
Using it in the production of
other products such as
simple tissue papers which
would be sold to earn the
restaurant some amount of
revenue. An estimated
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production of 100 set of
rolls would be made on a
daily basis.
Strengthening the efforts of
paper recycling by creating
awareness on its importance
and training the staff
members on the viable
practices. 5 employees will
be trained on the machine
operations and maintenance.
5,000 dollars
Total costs- 13,100
Proper understanding and
increased uptake of the
sustainable paper recycling
practices by employees.
I would justify these costs by carrying out a cost-benefit analysis. It is a process business use to
analyze decisions (Boardman, Greenberg, Vining, & Weimer, 2017). The business or analyst
sums the benefits of a situation or action and then subtracts the costs associated with taking that
action.
4. How would you communicate with the following stakeholders to consult, seek feedback from
and report on the success of the scheme?
Management
Participation by stakeholders leads to empowerment and to joint ownership of the project
(Munsaka, 2013). There would be a consultation process that moves to negotiations and ends
with joint decisions. Sessions to deliberate on the progress would allow for feedback from the
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management and provide monthly reports on the same. Weekly memos and reports will be
prepared for updating the management. Job descriptions and project manuals will be provided.
Colleagues
Participation by colleagues’ means sharing a common understanding and involvement in the
decision-making process of the project. There would be weekly meetings to consult and share
with them on a weekly basis. This will provide an avenue to get feedback about the project.
Reports on the success of the scheme would be issued to the respective restaurant departments.
Suppliers
Consultations with the suppliers would be done regarding the most viable papers with respect to
recycling. This is a key strategy for winning support to the project, to gain commitment and
ultimately increase the chances for sustainability after implementation.
Would these reports be presented in the same way?
The reports would not be presented in the same way.
If yes why, if no why not?
This is because the respective reports would be touching on specific aspects of each group of
stakeholders.
6. List and provide a brief explanation of the following that is relevant to a restaurant in the
ACT:
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Environmental codes of practice for the industry are usually prepared by industry bodies and
advise members on how to prevent or minimize environmental harm. For instance, the
Environmental Protection Act 1993. Environmental legislation is a collection of many laws and
regulations aimed at protecting the environment against harmful practices (Linde & Feris, 2010).
For example, the National Environment Protection Council Act, 1994. Environmental regulation
pertains rules and requirements that address pollution control by undesirable materials released
by facilities. For instance, Pollution Prevention Act 1990.
Where could you find the above information if it wasn’t available in the workplace?
I would look for the information from the ministry of environment and other relevant bodies
engaged in environmental matters in the country.
11. When would you seek input from stakeholders to assist in setting environmental targets for
improvements?
I would seek input from the stakeholders after the first quarter of implementing the project to
assist in setting environmental targets for improvements. This would allow for enough time to
assess which environmental targets work and which do not. It is important to note that
environmental targets define the overall objectives that a business sets itself to enhance
environmental performance in the long run. The stakeholders will also be able to observe and
make reasonably informed contributions when called upon. However, the exercise would be
done in a systematic and continuous manner in order to ensure sustainability.
12. Provide TWO examples of how you might benchmark environmental and resource
sustainability in the hospitality industry.
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Benchmarking is creating a standard by which something can be measured or judged (Legrand,
Sloan, & Chen, 2013). Carrying out the exercise across a range of companies is a more complex
process. For example, demonstrating environmental awareness and responsibility based on
previous customer experiences. Customers are likely to be concerned about social and
environmental issues and are probably recycling cans, bottles, and paper at home. The other
example is reporting on environmental costs and liabilities because they form an important part
of risk assessment and judging the long-term sustainability of a company. This could be done by
developing clear and comparable indicators of environmental performance.
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References
Boardman, A. E., Greenberg, D. H., Vining, A. R., & Weimer, D. L. (2017). Cost-Benefit Analysis: Concepts
and Practice. Cambridge University Press.
Legrand, W., Sloan, P., & Chen, J. S. (2013). Sustainability in the Hospitality Industry 2nd Ed: Principles of
Sustainable Operations. Routledge.
Linde, M. V., & Feris, L. (2010). Compendium of South African environmental legislation. Pretoria
University Law Press.
Munsaka, T. (2013). Organizational Theory: The importance of Stakeholders in Project Management.
GRIN Verlag.
Virtanen, Y., & Nilsson, S. (2013). Environmental Impacts of Waste Paper Recycling. Routledge.
White, K. K., & Duram, L. A. (2013). America goes green: an encyclopedia of eco-friendly culture in the
United States. Santa Barbara: ABC-CLIO.
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