Solid Separator Helps Minimize Food Waste Concerns
When a commercial kitchen focuses on minimizing their food waste concerns, that doesn’t just mean keeping their food costs down by implementing portion control.
The food waste that is generated by operating your commercial kitchen is another important issue to consider. Your food waste must be disposed of properly and in recent years, stricter regulations have been established to monitor and control the disposal of food waste in commercial kitchens, primarily due to environmental concerns and pest control issues.
The days of all your food waste either going down the drains or into the dumpster are behind us. More and more states are opting for greener policies when it comes to organic waste. Policies are shifting to encourage composting to avoid overcrowding dumps and landfills.
There are several steps your commercial kitchen can take to ensure proper disposal of any food waste.
Composing versus Disposing
Local health departments and environmental agencies have established stringent guidelines to ensure that food waste from commercial kitchen is managed effectively without harming the environment.
In some areas, there are regulations on the volume of organic waste that can be sent to the landfill. These restrictions aim to reduce the environmental impact and encourage businesses to look for sustainable methods of waste disposal.
Composting has emerged as an efficient solution for many commercial kitchens. This method involves converting food scraps into nutrient-rich compost, which can then be used to enrich soil.
To implement composting in a commercial setting, it’s crucial to first identify the types of food waste produced. While items like fruit and vegetable peels, coffee grounds, and eggshells are compostable, meats, dairy, and oils often aren’t suitable for standard composting methods.
Once the types of waste are identified, they can be segregated and stored in dedicated bins. Collaborating with local composting facilities can be beneficial, as they can provide guidance and even collect the compostable waste.
Composting involves pretty much the same practices as one would find in a commercial waste dumpster. The key difference is the need to separate organic food waste from non-food waste. Designate a specific container for different types of waste, specifically compostable and non-compostable items. These items will go in their own separate dumpster to head to a composting facility.
Trash unable to be processed by composters will go in a regular dumpster. These include plastic scraps, grease soaked materials, and broken utensils.
Be sure to train staff on proper disposal of things like knives and glass. Knives should either be taken to a recycling center, or layered with cardboard as a sheath before disposal. Glass shards should be sealed properly in a container before disposal as well to avoid employee injury.
Simple Tactics to Cut Down on Excess Food Waste
While you can implement steps to dispose of food waste more responsibly, what if you could cut down on it? One of the pillars of any commercial kitchen is the First-In, First-Out system. Rotating stock to always use the oldest ingredients first helps cut down on spoilage.
This means less time sifting through your kitchen’s pantry and walk-in to throw out rotting items. Emphasize the importance of this inventory management method when training new employees. It also helps reduce food costs from over-purchasing.
Another way to get rid of excess food is through donations. Many charities take food that is nearly out of date to give to the less fortunate. This both ensures freshness in your pantry, and helps out those who are down on their luck.
Pests are another major concern. Improper disposal of food waste can attract rodents, insects, and other pests, which pose a threat not only to the cleanliness and hygiene of the kitchen but also to the health of patrons and staff.
To prevent such infestations, it’s essential to store waste in tightly sealed containers and ensure regular and timely pickups. Cleaning the bins regularly and placing them at a distance from the kitchen can further reduce the risk of attracting pests.
Dumpsters need to be secured to prevent infestations. Make sure the container is leak proof, has a heavy lid, and is sturdy enough to survive in the elements. To keep trash separated from the building, invest in a dumpster enclosure. Different materials offer different benefits.
You don’t want your dumpster to be excessively far away from the kitchen, but more distance makes it easier to the pests out. This helps stop any rodents from taking up residence in your commercial kitchen, and separates waste from your kitchen.
Insects like to feed in unseen places. Make sure to remove trash bags each night before closing. This prevents any flies and gnats from finding a home overnight.
Keeping Food Waste Out Of Your Drains
Another big place insects like to spawn are actually within your restaurant drains. By keeping your plumbing clean, you avoid an infestation right under your nose.
It’s a common misconception that food scraps can be washed down the sink without consequences. In reality, allowing solid food particles to enter the drainage system can lead to blockages and expensive repairs.
Moreover, food particles can accumulate in the grease trap, which not only disrupts its function but can also lead to foul odors and further pest issues.
To avoid these problems, kitchen staff should be trained to scrape off plates and pots into trash or compost bins before washing them. Installing a solid separator under your 3-compartment sink can also catch residual food particles.
Minimize Food Waste Concerns With Our Solid Separator
Proper food waste management in commercial kitchens is a multifaceted challenge that requires careful planning and consistent effort.
By understanding the local regulations, being proactive about pest prevention, embracing sustainable disposal methods like composting, and taking care of the plumbing infrastructure by installing a solid separator, commercial kitchens can ensure a smooth operation while making a positive impact on the environment.
The Drain Strainer™ can help you avoid issues with what gets put down your 3 compartment sinks. No matter how much you focus on employee training, short cuts are always going to be taken and items are going to be put down your foodservice disposer that can harm it.
If you want to avoid issues with clogged grease traps or garbage grinders that are leaking or have burned out motors, The Drain Strainer™ is an effective and affordable solid separator that doesn’t require the use of water or electricity.
Invented by a former restaurant owner, The Drain Strainer™ can eliminate issues with mangled silverware or dangers from employees putting their hands down the commercial garbage disposal trying to clear out a clog.
Click here to find out more about how our product can keep your restaurant floor drains free from clogs.
Let The Drain Strainer™ keep your 3 compartment sinks running smoothly by capturing food solids and avoiding any drain problems.