It is important to note that Old glass carefully sorted by color - brown, green and white , and should be cleaned if necessary. This includes neither ceramic nor glass from broken drinking glasses. Cardboard can be shredded - that saves a lot of space! Disposing of used oils and fats and not pouring them down the drain also has a financial advantage - many disposal companies pay money . In general, larger residual waste bins cost more money for companies because Recyclable bins have been an obligation for restaurateurs since 2015 - if waste is carefully separated, this can reduce the costs of residual waste, the so-called waste fees. There should also be a possibility Dispose of textiles, wood and metal separately .

What advantages do I have as a restaurateur if I do without rubbish and pay more attention to proper disposal

First of all, it improves that image : Sustainability is not just a trend, it has become an important task for many and inevitable! The guests will have a good impression and will go to a restaurant with a clear conscience and therefore more often if they know that environmental protection plays a role here.

One can save money when you try to reduce or sort your garbage properly! As the following calculation example shows:

... to generally have less that has to be separated.

• Buy large containers instead of several small packages
• Replacing packaged products e.g. at the breakfast buffet or at the coffee table with bowls / dispensers can also result in less food residue, as guests can portion themselves)
• Replace plastic straws with glass straws
• Use reusable boxes and bags for shopping and / or return packaging to suppliers who can or must dispose of it
• Use coasters made of wood or glass
• Use reusable cloth napkins instead of paper