Implementing a Paper Recycling Scheme in a Restaurant

Running Head: Commercial Cookery Cert IV
Commercial Cookery Cert IV
Institution
Name
Date

Commercial Cookery Cert IV
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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Commercial Cookery Cert IV
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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