Reducing Waste in Food Courts

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Poor waste management presents more than just food waste in food courts located in mass or offices. The waste of time, money, and energy plague most of these food operations. In yet another example of how being more efficient with waste saves more than the planet, the CBC took a look at how some food courts in Canada are dealing with waste. There are easy solutions like better signage and reducing what restaurants need to hand out with every meal and there are more complex solutions like dehydrating the food waste. Of course, the best way to reduce waste in food courts is to bring your own lunch from home.

The food court at Yorkdale Shopping Centre in Toronto used to generate 120 bags of garbage a day. Now it produces just three — despite the fact that it serves noodles, fried chicken, burgers and other fast foods to 24,000 customers a day.

The good news is that far more food court waste is recyclable than you might think. Cromie and his team went through a load of garbage collected at a local food court by CBC News and found 86 per cent of the items in the “garbage” stream could actually have been recycled.

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