| Cents and sensibility: How to save on trash disposal |
| Thinking about recycling or composting your restaurant’s waste, but you’re worried it’s too costly? Erik Makinson, director of waste solutions for Ecova, an energy and sustainability management company, explains how sustainable waste disposal can be fiscally rewarding, too.
Makinson suggests restaurateurs collaborate on solutions. It doesn’t matter if you’re competitors on the same block or franchisees elsewhere, he says. Leverage efficiencies of scale to drive costs down. Read more. |
