www.sustainLA.com

Leslie VanKeuren Campbell, LEED GA

gingergrass Case Study

• Vietnamese restaurant in Silver Lake• Initial motivation – bring personal Zero Waste

efforts to the workplace• Owner reluctance – “Green” = Expensive

No more Styrofoam!• Phó served in Styrofoam• Calculated use per month• Calculated increase in

cost for compostable containers

• Implemented 3% surcharge on to-go orders– Transparency with customers– Sign at to-go counter– Promote efforts– Line item in P&L

Food Waste Recycling

• Largest volume of waste in restaurants = food waste

• Internal campaign• Staff meetings

• Signage (3 languages!)

• Sensitive to complaints

• Remove barriers

Recycling Beyond Bottles & Cans

• Current System • Collecting bottles and cans

• Friend of employee emptied bin when full

• New System• Continued bottles and cans as is

• All other recyclables (plastic containers, aluminum, metal cans, etc) collected in different bin

• Took home to blue bin

• Worked with neighbors to place in blue bin on night before pick up

Ordering and Purchasing

• Implemented New Systems– Organized Storage Rooms– FIFO!– Par Levels– Monthly Inventories– Purchasing plan to include recycled products– Went directly to source with shortages

• Discontinued increasing order to compensate

Waste Reduction

• Instituted “NO DISPOSABLES” policy for employees– Full load dishmachine = $.26

• Required staff to BYO Bag and Containers• Installed “Bring your own cup” shelf• Created draft paper and scrap paper

– Servers cut scrap paper during slow times and created server books

• Encouraged staff to think of additional ways to reduce waste

Waste Reduction

• Used dirty linens for “first run” spill clean up• Logo bags are not garbage bags• Reusable containers in kitchen whenever possible• “Remove from mailing” folder• Worked with customers who wanted to

BYOContainer– Reusables to neighbors

– Order for “here” and transfer

• Gave $.05 to customers who BYOBag

Additional Suggestions

• Use reusable containers whenever possible for food storage

• Serve straws “On Request”• Look for used vs. new• Promote from within• TELL VENDORS and MANUFACTURERS WHAT

YOU WANT! – Be specific

• Less packaging, less plastic– Reusable containers?– Note what you like and what you would prefer change– Community communication

Benefits!

• Bottom Line: Waste = Expense• Environmental Responsibility• Increased customer count• Increased customer loyalty• Improved employee morale• Marketing

– Complimentary press

• Sense of being a part of something larger

Resources• Earth Resource Foundation www.earthresource.org

• California Integrated Waste Management Board www.ciwmb.ca.gov

• Algalita Marine Research Foundation www.algalita.org

• Freecycle www.freecycle.org

• Craigslist www.craigslist.org

• Take Back the Tap www.takebackthetap.org

• Sustain LA www.sustainLA.com

www.sustainLA.com

Leslie VanKeuren, LEED GA

o: 323-638-0318

e: leslie@sustainLA.com