Although nearly three-quarters of restaurant operators report using “back-of-house” recycling programs, only 43 percent have consumer-facing recycling efforts, according to a survey by the
Have you ever noticed those carpet tiles at a restaurant or at your office? Over the last few years, Darden has been using this emerging product innovation to reduce waste and increase the use of recycled materials. Since we serve over one million meals a day, there are a lot of feet on our floors. This means we have to replace the carpet in our restaurants every three to five years. Carpet may seem like a small detail to many, but we view it as a huge opportunity in our quest toward sending zero waste to landfills.
Three long-time employees from Caesars Entertainment knew they had won the trip of a lifetime in January, when they boarded a plane to the Philippines with partners from Children International and the Clean the World Foundation. Over the next week, Socorro Garcia, Housekeeping Supervisor at Bally’s, Bill Knowles, Slot Tech at Harrah’s Laughlin, Lance Elliott, Dealer at Harrah’s Iowa, along with Jessica Rosman, Director of Supplier Dive
The classic waste minimization hierarchy revolves around “the three Rs”—Reduce, Reuse, Recycle.
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We fully embrace the concept of waste minimization across the supply chain—from the way we design our products and run our operations to the end of life of products and packaging materials that we deliver to our customers.
Fashion-giant H&M is bringing new meaning to its clothing collection and recycling efforts through its newest line of clothing hitting stores in February.
