What Do Plastic Recycling Symbols Mean?
Last updated on May 23, 2016Nora FulmerMany foodservice businesses are interested in recycling the plastic bags and containers they use to store, prepare, and keep their food fresh. However, it can be difficult to determine what can be recycled and how to properly recycle these materials. Check out the infographic below to learn how plastic recycling numbers and symbols can help you determine how to recycle your waste, potential risks of each plastic, and what these products are recycled into.
What Are the Seven Main Plastics?
The seven main types of plastic resins are polyethylene terephthalate (PETE), high-density polyethylene (HDPE), polyvinyl chloride (PVC), low-density polyethylene (LDPE), polypropylene (PP), and polystyrene (PS). The seventh category is designated as “other,” which can include polycarbonate resins, acrylic, polyactic fibers, nylon, and fiberglass, just to name a few.
Where Did Plastic Recycling Symbols and Numbers Come From?
To determine which type of plastic a container is made of, you should look for its Resin Identification Code (RIC), which is the number (between 1 and 7) within the triangular recycling symbol located on each plastic product. This plastic recycling code system was introduced by the Plastics Industry Trade Association (SPI) in 1988 to assist communities that were implementing recycling programs.
These recycling numbers will also help you determine if that type of plastic will be accepted by your local recycling programs. If you’re interested in learning more about recycling plastic, check out the infographic below.
PETE (Polyethylene Terephthalate)
Soda and water bottles, salad dressing containers, and peanut butter jars are typically made out of PETE plastic. It can be recycled into products such as tote bags, furniture, fibers, and pillow stuffing.
- How to Recycle: Curbside recycling
- Health and Environmental Risks: Can allow bacteria to accumulate
HDPE (High-Density Polyethylene)
HDPE plastic can be found in milk jugs, household cleaner containers, cereal box liners, and yogurt containers. It can be recycled into products such as pens, lumber, detergent bottles, and playground equipment.
- How to Recycle: Curbside recycling
- Health and Environmental Risks: One of three plastics considered safe due to a lower risk of leaching
PVC (Polyvinyl Chloride)
PVC plastic can be found in food wrap, plumbing pipes, window cleaner bottles, and detergent bottles. It can be recycled into paneling, flooring, speed bumps, and bubble packaging.
- How to Recycle: Difficult to recycle; requires mechanical or feedstock recycling
- Health and Environmental Risks: May contain DEHA, which has been cleared by the FDA for food-contact applications
LDPE (Low-Density Polyethylene)
LDPE plastic can be found in squeeze bottles, plastic shopping bags, carpets, and food wraps. It can be recycled into compost bins, trash can liners, floor tiles, and shipping envelopes.
- How to Recycle: Outside recycling facilities
- Health and Environmental Risks: One of three plastics considered safe due to a lower risk of leaching
PP (Polypropylene)
PP plastic can be found in products such as straws, ketchup bottles, syrup bottles, and medicine bottles. It can be recycled and made into products such as brooms, bins, pallets, and bicycle racks.
- How to Recycle: Curbside recycling
- Health and Environmental Risks: One of three plastics considered safe due to a lower risk of leaching
PS (Polystyrene/Styrofoam)
PS is found in compact disk cases, egg cartons, meat trays, and disposable dinnerware. It can be recycled into vents, foam packaging, insulation, and egg cartons.
- How to Recycle: Difficult to recycle; check with your local recycling site for drop-off options or use a mail-in service
- Health and Environmental Risks: Polystyrene may pose a health risk when heated
Miscellaneous Plastics
Miscellaneous plastics refers to nylon, styrene, and fiberglass to name a few. It can be found in items such as sunglasses, computer cases, baby bottles, and bulletproof materials. These miscellaneous plastics can be recycled and made into products such as plastic lumber and outdoor signs.
- How to Recycle: Difficult to recycle
- Health and Environmental Risks: Polycarbonates may contain BPA, which may be unsafe when consumed in excess
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Biodegradable, Compostable, & Zero Waste Explained
One of the fastest-growing foodservice trends is switching from traditional disposables and foodservice products to eco-friendly options. When searching for eco-friendly products for your restaurant, you may come across the terms "biodegradable", "degradable", and "compostable". We explain the differences between biodegradable, degradable, and compostable products, and how your restaurant can go zero waste with eco-friendly disposables. Biodegradable, Compostable, and Degradable: What's the Difference? Biodegradable, compostable, and degradable products are made from different materials and deteriorate under distinct circumstances. We break down what each material is to help you make an informed decision when buying green disposable dinnerware for your business. What Does Biodegradable Mean? Biodegradable refers to a product breaking down into natural elements, carbon dioxide, and water vapor by organisms like bacteria and fungi. Technically, just about everything is biodegradable, although it will take hundreds of thousands of years for most things to biodegrade. To earn a biodegradable label, products and materials must quickly decompose into natural materials. Third-party certifiers typically restrict acceptable breakdown times between six and nine months. Why Biodegradable Products Shouldn't Go to Landfills While biodegradable products are an eco-friendly option for restaurants, there are some downsides as well. When biodegradable products are dumped into landfills, which happens when they're thrown into the trash, they often get buried. Beneficial bacteria cannot survive buried underneath trash because there is very little oxygen. As a result, the biodegradable products break down anaerobically, meaning without oxygen, which creates methane, a greenhouse gas that is bad for the environment. Some landfills collect the methane produced in their landfills and use it to create electricity, but most do not. How to Dispose of Biodegradable Products Because biodegradable products in landfills can create harmful methane, it is better to dispose of them in a commercial compost heap or to send them to a recycling plant. You can also check if there is a biogas plant in your area, which uses biodegradable products to create methane which they then use to generate electricity. What Is Compostable? Compostable means that a product will break down into natural elements, but only in a compost setting. Compostable materials are typically made from plants and other organic materials, such as cornstarch, bagasse, or PLA plastic. Compostable products have two added benefits over biodegradable options: they break down much faster, many in roughly 90 days, and they also break down into nutrient-rich products, which generate healthy soil for the planet. How to Dispose of Compostable Products For compostable products to break down correctly, they need to be thrown away in a compost heap. Compost heaps are rich in microorganisms and reach high temperatures, which allow products to break down quickly. These types of products do not break down easily in traditional landfills, so compostable products should not be thrown in the trash. While many compostable products mimic the look of plastic, they should not be recycled. Why You Shouldn't Recycle Compostable Products Compostable products are not recyclable, and if a compostable item enters your restaurant's recycling process, it will contaminate and ruin the rest of your batch. If you're using compostable products at your fast food establishment or food truck, you should alert your customers so they can dispose of the products properly. What Does Degradable Mean? Degradable products are mostly oil-based and they break down through chemical reactions rather than organically by microorganisms. Unlike biodegradable products, degradable plastic items can break down in anaerobic environments like landfills. However, degradable products do not break down completely and turn into organic material. Instead, they break apart into microscopic pieces which can still affect the environment. For example, some plastic can degrade and turn into small pieces, which animals ingest, causing major issues in the food chain. It typically takes much longer for products to degrade than it does to take biodegradable or compostable items to break down. What Is Oxo-Degradable Plastic? Oxo-degradable plastic is composed of petroleum-based polymers and additives such as metal salts that expedite their degrading process. In airy, hot, and bright environments, oxo-degradable products break down into small, microplastic pieces in a short amount of time. However, oxo-degradable products are not biodegradable or compostable, and they will not break down to the molecular level. Oxo-Degradable vs Oxo-Biodegradable Oxo-degradable and oxo-biodegradable products are extremely similar, but some oxo-biodegradable products have the potential to break down into natural substances in composting environments and oxo-degradable products do not. We've clearly outlined the similarities and differences between oxo-degradable and oxo-biodegradable products below. Oxo-Degradable and Oxo-Biodegradable Similarities: Both have metal additives that allow them to break down into microplastic pieces without the aid of microorganisms. Both require microorganisms to degrade the microplastic pieces they break down into. Both require UV light and oxygen to disintegrate and won’t break down in landfills where trash items pile up. Oxo-Degradable and Oxo-Biodegradable Differences: Some oxo-biodegradable products have the potential to biodegrade in composting environments and traditional oxo-degradable products do not. What Is Zero Waste? Zero waste is a philosophy that aims to follow sustainable natural cycles where all discarded materials are used for other purposes, resulting in no trash going to landfills or incinerators. The goal of zero waste is not to send products to recycling plants and compost heaps instead of landfills but to use all the products and eliminate waste entirely. While many people across the country choose a zero-waste lifestyle at home, you can also implement some tactics in your restaurant to create a zero-waste kitchen. How to Go Zero Waste The first step in creating a zero-waste kitchen is determining how much food you're currently wasting and how much trash you're producing. From there, you can decide where to make adjustments to limit food waste. One of the best ways to calculate how much food you're wasting is to conduct a food waste audit. To conduct a food waste audit, have your employees track the amount of food that is coming into your restaurant and then how much is being thrown away. This can help you understand if you need to scale back your shipments, change how you're storing produce, or adjust your menu. Another major source of waste in kitchens is disposables like plastic cups, disposable plates, straws, napkins, and packaging. Zero Waste Tips If you're interested in turning your restaurant into a zero-waste kitchen, here are some helpful tips to reduce waste and re-purpose products. Find unique ways to use food scraps in your kitchen, such as using vegetable scraps and skins to make vegetable broth. Donate excess food to local food banks and food scraps to farms to use as animal feed. Use leftover meat and vegetables in soups and stews. Swap out your disposable plates and bowls for melamine or china options. Replace your paper napkins with reusable cloth versions. Eliminate plastic straws. Choose eco-friendly cleaning supplies and chemicals. Take any remaining waste to commercial compost heaps rather than throwing them away. While there are many similarities between biodegradable, compostable, and degradable items in terms of construction and look, they are vastly different and have very different impacts on the environment. If you're looking for disposables that can help you with transitioning your kitchen to zero waste, compostable items are a perfect choice because they're sustainable, they turn into safe organic material, and they break down quickly.
Ways Your Restaurant Can Go Green This Year
Customers are growing increasingly concerned with eco-friendliness, which makes it imperative for restaurants to make a change. Not only is going green appealing to your customers, but it can also help your business cut down on food costs and save on utilities. While going green in your business may seem like a monumental task, there are many quick and easy changes that your restaurant can make to reduce its environmental impact. What Does it Mean to Go Green? Going green means pursuing environmentally friendly practices that help your business reduce its impact on the Earth. In the foodservice industry, this can be through reducing energy usage, cutting down on the use of disposable products, minimizing food waste, or many other practices. 7 Ways Your Restaurant Can Go Green There are many quick and easy ways that your business can reduce its impact on the Earth and ensure that its natural resources will last for future generations. So, whether your restaurant's goal for the New Year is to be eco-conscious or you want to reduce waste for Earth Day, here are seven ways that your restaurant can go green. 1. Reduce Your Water Usage From dishwashing stations to bathrooms, just about every aspect of a foodservice establishment requires water. But, sources of fresh water are quickly depleting, making it important that restaurants do their best to conserve water. One of the best ways that you can reduce your water usage is to use low flow spray valves, which allow you to use less water when washing dishes. Another option would be to outfit all of your restrooms with water-saving toilets and urinals, which use less water per flush. Additionally, many restaurants give every customer a glass of water when they sit down. You can reduce your water usage by only serving customers water if they ask for it. 2. Invest in Energy-Efficient Appliances The foodservice industry uses a lot of electricity, mostly through the use of appliances. One of the best ways to cut down on your restaurant's energy usage is to switch from standard appliances and equipment to energy-efficient models, such as Energy Star Qualified appliances. Additionally, there are many small changes you can make to reduce energy consumption: Use energy-efficient light bulbs, such as LED, halogen, and CFL bulbs. Install motion sensor lights in your bathrooms instead of keeping the lights on throughout the day. Use spot air conditioners to cool your space rather than running the building's air conditioning. Clean the condenser coils on your refrigeration equipment. Dust accumulating on your refrigeration equipment causes it to work harder and waste electricity. 3. Restructure Your Food Shipments Getting regular or weekly food shipments delivered to your restaurant results in a higher carbon footprint, because the delivery truck has to drive to your establishment more frequently. There are two excellent ways that you can ensure that you always have fresh food on hand while reducing your establishment's impact: buying local produce and ordering food in bulk. Buy Local Produce One of the best ways to reduce your establishment's carbon footprint is to buy food from local sources. If your food comes from nearby farms, it has a shorter distance to travel, so it spends less time on a truck. Additionally, if you're serving your customers local food, you can market your business as a farm-to-table business and offer your menu items at a premium. Another option, if you have a lot of outdoor space, is to grow your own food and offer your customers hyper-local foods. Order Food in Bulk Shipments If you're in a city or don't have easy access to fresh and local foods, another option would be to restructure your food orders so you get food less frequently but in bulk quantities. And because you would be receiving orders less regularly, you'd be reducing your environmental impact. When re-structuring your food orders, consider what foods you need to use first and which items you can store in your freezer to prolong their shelf life. 4. Use Eco-Friendly Disposables Fortunately, there are many great eco-friendly alternatives to traditional plastic disposables. For example, instead of plastic utensils and dinnerware, you can use compostable options that are made out of renewable materials such as sugarcane, bamboo, or PLA plastic. Many restaurant owners are wary of eco-friendly disposables because they perceive them as being flimsy and low quality, but many new types of eco-friendly options are just as durable as their plastic counterparts. When choosing eco-friendly alternatives, look for disposables that are labeled “No PFAS Added” to protect your customers from potentially harmful chemicals. Additionally, many cities are now considering banning plastic straws, so it's an excellent time for your business to make the switch to eco-friendly alternatives. PLA plastic and paper straws are two great substitutes for traditional plastic straws. Some cities have also banned the use of plastic bags, so you should consider switching to eco-friendly bags as well. 5. Minimize Food Waste If your portions are too large, customers can end up throwing away large amounts of food. Additionally, if you don't carefully manage your inventory, your food may expire before you use it, resulting in food waste. To prevent food waste, you can implement the First In, First Out (FIFO) method, conduct a food waste audit, or use portion control tools. There are also some creative ways that you can use food scraps and overripe foods and prevent food waste. For example, you can use vegetable scraps to create a delicious homemade vegetable broth. Additionally, many overripe fruits have the perfect sweetness and texture for baked goods. 6. Optimize Your Front-of-House Air conditioning in the summer and heating in the winter can increase your restaurant's electricity consumption significantly. There are other ways that the products you use in your front-of-house affect the environment. For example, if you use cloth napkins and tablecloths, you'll need to increase your water consumption to wash them each night. Here are some tips you can use to make your restaurant's dining space eco-friendly: Install thick, insulated windows so your establishment retains temperature well. These insulated windows will keep hot air in during the winter and cool air in during the summer, so you won't need to use the air conditioning or heating as often. Buy furniture that's made of renewable materials like reclaimed wood or bamboo. Use metal utensils and melamine or china dinnerware rather than disposable options. Get rid of your tablecloths, so you don't have to clean them each night. Additionally, uncovered tables are popular now due to their rustic look and feel. 7. Choose Eco-Friendly Cleaning Products Keeping your restaurant clean is important, but many types of cleaning chemicals have harsh agents that can wreak havoc on the environment. Instead, opt for environmentally friendly chemicals which have the same cleaning power but without the harsh elements. Additionally, you can try steam cleaning your floors and carpets rather than using chemicals. What Does it Mean to Be a Zero Waste Restaurant? A zero-waste restaurant means that a restaurant does not produce any trash or food waste that must be taken to a landfill. Although the total number of zero-waste restaurants around the world is few, many businesses and restaurants are adapting to these eco-friendly practices in order to minimize their carbon footprint on the world and embrace a zero-waste ethos. Going green in your restaurant can be a challenge, but doing your part to use eco-friendly products and eco-conscious practices reduces your impact on the environment and helps you reduce food costs and utility bills. Fortunately, there are many quick and easy ways that your restaurant can go green, such as switching to eco-friendly disposables or installing energy-efficient appliances and light bulbs.
Top 10 Energy Conservation Tips for Restaurants
Reducing your restaurant's overall energy consumption not only lowers your utility costs, it's also better for the environment. Many food service professionals have been adopting energy conservation methods for the past decade and have drastically cut their energy use and expenses. Here, we've outlined energy conservation tips that will reduce your water and electricity use. 10 Energy Conservation Methods It can be easier than you think to reduce energy consumption in your kitchen with our energy-saving methods! Here are our top 10 tips for conserving energy in your business. Click any of the links below to read more about our energy-conservation tips: Energy Efficient Equipment Equipment Maintenance Reduce Water Consumption Efficient Lighting Decrease Heat Usage Reduce Ambient Temperature Shut Down Idle Equipment Efficient Kitchen Layout Train Your Staff Contact Your Utility Company 1. Use Energy Efficient Equipment Commercial equipment contributes a great deal to your restaurant's energy consumption, but your restaurant equipment doesn't have to guzzle resources. Many manufacturers offer equipment that uses a fraction of the energy of their other models, and switching to those designs could save your business thousands of dollars per year. High-Efficiency Fryers - Upgrading your deep fryer to an energy-efficient model will not only save you money on utilities, but it will save you money on fryer oil as well. New high-efficiency fryer models experience less scorching which extends the life of your oil. High-Efficiency Dish Machines - Using an Energy Star certified dish machine can save an average of $1,500 annually when compared to a standard model. Energy Star Rebates - Not only does Energy Star certified equipment use much less energy than standard equipment, but it might also qualify you for a rebate. Incentives and rebates vary depending on your location, so make sure to check the Energy Star website. 2. Perform Equipment Maintenance If you don't keep your equipment clean or service it regularly, it's probably working harder than it needs to be. There are a few simple preventative tasks you can perform on your own to increase your energy savings and extend the life of your equipment. Refrigerator Condenser Coils - The condenser coils on your refrigeration units become clogged with dust over time, which insulates the coils and prevents them from expelling heat. The result is that your unit has to work much harder to reach food-safe temperatures. Keeping your coils clean provides a major boost to the efficiency of your unit. Water Filters - Water filtration systems prevent calcification and mineral deposits in any equipment that connects to a water line. By replacing your water filters at the appropriate time, you ensure that scale buildup doesn't clog the internal components of your equipment and affect the efficiency of the unit. 3. Reduce Water Consumption Restaurants require large amounts of water to sustain operations. Thankfully, there are some simple ways to reduce water consumption in your restaurant and lower your water bill. Use Low-Flow Spray Valves - Replace your pre-rinse spray valves with newer models that have lower GPM (gallons per minute) ratings. These low-flow spray valves are easy to replace and use much less water than older spray valves. Install Low-Flow Aerators - Your hand-washing sinks don't need to have a high GPM flow rating. Consider using low-flow aerators or flow regulators that limit the amount of water flowing out of the faucet and lower the GPM to save you money. Repair Leaky Faucets - Over time, the drips from a single leaky faucet add up. Instead of wasting water and money, repair your faucets with new components. Many new faucet parts feature a cartridge design so you can swap them out quickly without calling a plumber. 4. Use Energy-Efficient Lighting By switching out incandescent light bulbs with energy-efficient lighting, you can drastically lower your lighting electricity costs. Not only will you save on your utility costs, but you'll also help the environment by conserving energy and lowering greenhouse emissions. LED Bulbs - LED bulbs use less electricity and last up to 10 times longer than a standard incandescent bulb. CFL Bulbs - Not quite as energy efficient as LEDs, CFL bulbs are still 4 times more efficient than standard incandescent bulbs. They produce more light than LEDs so they work well to light up large areas in your restaurant. 5. Decrease Heat Usage Look for little ways to decrease the heat usage in your restaurant like using less hot water or preventing your employees from making changes to the temperature settings on your thermostat. Invest in a Smart Thermostat - Smart thermostats can be programmed remotely to optimize energy use. Many are also tamper-resistant to prevent unauthorized adjustments. Lower Water Temps on Your Dish Machine - Mandatory dishwashing temperatures in the food service industry are around 140 degrees Fahrenheit, according to the NRA. Double-check the requirements for your area, then optimize your water temperature so you don't use water that's hotter than it needs to be. Unheated Hand Dryers - Energy-efficient hand dryers that rely on forced air instead of heated air can use up to 80% less energy than a standard hand dryer. Back to Top 6. Reduce Ambient Temperatures in Your Kitchen When the ambient temperatures in your kitchen are too high, your refrigeration equipment works extra hard to keep foods chilled. By keeping ambient heat to a minimum, you can ensure the most efficient operation of your reach-ins and coolers. Use Induction Equipment - Induction cooking equipment works without the use of a flame or burner. They transfer heat directly to your cookware while the surrounding air stays cool. Kitchen Exhaust Hoods - Use condensate hoods above your dish machines and steam equipment to help remove hot air from your kitchen. Use LEDs - Make sure to use LED lightbulbs in your kitchen and prep areas because they don't emit as much heat as incandescent bulbs. 7. Shut Down Idle Equipment Conserving energy can be as easy as turning off a light switch. This may sound simple, but countless restaurants waste hundreds of dollars a month because they leave idle equipment running. Use a Startup/Shutdown Schedule - Take the time to observe when your equipment units are being used the most and create a schedule for starting up and shutting down. During downtime, turn off the range or the fryer and begin preheating again when business picks up. Lighting Timers - Use timers for your outdoor lighting, or even try solar-powered outdoor lights that can charge themselves. Smart Controls - Investing in equipment with smart control technology allows you to start up your appliances remotely. 8. Make Your Kitchen Layout More Efficient The layout of your kitchen can directly affect the efficiency of your equipment. There are a couple of basic rules to keep in mind that will ensure your appliances are operating at peak performance. Breathing Space - Your refrigeration equipment needs room to breathe and expel hot air as part of the cooling process. Without proper ventilation space around the unit, it uses more energy to stay cool. Separate Heating and Cooling Equipment - If you place your oven next to your ice machine, the ambient air will be hotter and the ice machine won't operate efficiently. 9. Train Staff to Follow Energy-Efficient Protocols Besides buying energy-efficient equipment, cutting your costs rests on your shoulders and those of your staff members. To be successful with your new plan, your team must understand your guidelines. Outline Your Protocol - Make sure to highlight your energy-saving protocols in your employee handbook and all training sessions with new employees to get them started on the right foot. Post Reminders - Without a visual queue, it can be hard to remember every guideline. Post reminders above your sink, next to your light switches, and anywhere else in your kitchen that will help your employees follow your protocols. 10. Contact Your Utility Company If you've followed all of the previous steps and you're still not seeing any effect on your utility bills, try contacting your utility company directly. They can provide you with an assessment of how much energy you use, as well as how much it's costing you. Once you have that information, you can set realistic goals for your business and begin implementing a serious energy conservation plan. Back to Top While some restaurant owners may see energy conservation as an obstacle or a nuisance, the benefits of going green include lower expenses, a market for earth-loving customers, and a positive feeling about giving back to the environment. There are many things about owning a business that you probably can't control, like the cost of your location, your water and electricity provider, or your utility expenses. Nevertheless, you can control your usage of heat, lighting, and water to an extent. By using these tips, you'll start to see measurable benefits that will help your restaurant reduce waste and save money. Earth-conscious customers will appreciate your dedication to conserving energy, and the environment will, too!