Waste Services For Cafes: How Two Cafes Can Pay Very Different Costs (Infographic)
Waste services for cafes: many of our new customers operate in the cafe and restaurant sector and as a new business starting out or small business, costs can be a major concern – as well as staying ethical by emphasising environmental awareness.
We produced the infographic below to show some of what can be achieved by implementing a simple recycling and waste management plan.
In an industry as competitive as the cafe and food service sector – especially in big Australian cities – where there is so much competition; having a differentiator like being green is vital. Of course – saving money is also a great benefit I am sure you will agree!
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<a href="https://waster.com.au"><img style="width:100%;" src="https://waster.com.au/wp-content/uploads/2016/10/Two-cafes-1.jpg"></a><br>Infographic provided by <a href="https://waster.com.au/">Waster</a>
Waste Services For Cafes: How Two Cafes Can Pay Very Different Costs! Infographic Transcription
Comparing two identical cafes
Cafe A is based in Manly, North Sydney and has had the same waste provider for almost 10 years. They put all their garbage in general waste (which goes to landfill) and hence are not performing any recycling.
Waste stats for Cafe A – 12 cubic metres of rubbish per month. 100% dumped in landfill. Cost is $497+GST per month.
Cafe B is identical in every way to Cafe A – except they want to reduce costs and help the environment – and do both if they can. They call Waster – who performs an estimate of their rubbish.
50% recyclables and 50% other waste.
Cafe A continues to throw all rubbish out in general waste bins as it is easy – however costs costs are higher and every year the levy on landfill increases. Continuing increase in costs year after year.
By looking at their waste streams with a critical eye, Cafe B is able to take advantage of lower costs for recycling and help protect their business against future landfill levy increases.
The business can thus help the planet and hopefully use that for marketing their business.
Simple changes deliver real benefits.
Decreasing waste going to landfill helps reduce costs, helps the environment through reduced greenhouse emissions and increases recycling.
Cafe A continues to dispose of all waste in landfill – meaning they can not take advantage of environmental credentials for marketing their business.
They have 100% of waste to landfill.
Cafe B – increase recycling by implementing cardboard recycling and commingled (mixed) recycling for bottles and cans. This reduces waste going to landfill.
Optimise collection schedule and reduce truck visits – helping safety and reducing emissions.
They have 49% of waste to landfill, 24% is cardboard collections and 27% mixed recycling.
Outcomes – Cafe A has 0% recycling. If you continue doing the same things you will keep getting the same results. And losing money at the same time.
Monthly cost for Cafe A remains at $497.24+GST per month.
Cafe B hits 51% recycling rate. Cafe B benefits from putting a lot of effort in and now uses its environmental performance as marketing collateral to customers.
Monthly cost for Cafe B reduces to $402.50+GST per month. This is a 19% cost reduction.
These results are only the beginning for Cafe B – with a bit more effort, recycling can be increased more and costs minimised further.
A great source of information for cafe and restaurant operators seeking to reduce their waste spend whilst boosting recycling is the NSW EPA industry fact sheet on cafes and restaurants which you can find here.
The fact sheet has some interesting pieces of info including the following:
“Restaurants and cafés typically produce between 1.7 to 7.3kg of waste for each full-time employee a day. Yet more than half of what is tossed out as rubbish could be recycled.”
“Around one third of a typical restaurant or café waste bin is filled with paper and cardboard, while another 28 per cent is food . In NSW, food waste formed the second largest identifiable portion of commercial and industrial waste. Sydney businesses alone disposed of over 300,000 tonnes of food waste in 2008” .
“Between June and August 2008, a Department study found that 74 per cent of total food wasted in Sydney was thrown away before it even got to the consumer . This means that your staff could literally be throwing money in the bin. You can recycle everything from coffee grounds, which can be composted, to cooking oils, which can be converted into products like biofuels.
Paper, cardboard and plastic can all be recycled instead of going to landfill. By putting these materials in the correct bins your business could save money through a reduced waste collection charge, plus you will be helping our environment.”
Waste services for cafes – simple ways to reduce cost
As show in the infographic above – by simply putting a little effort into recycling, one cafe was able to significantly reduce costs and increase recycling significantly. Check out how Waster can help you whilst reducing your costs and offering flexible 30 day agreements (if you run a shop see our blog on retail waste management). Visit our waste shop and arrange your waste services for cafes by pressing the big blue button below:
Cafes are a business we all know a little bit about – or at least think we do!
It is one of the largest discretionary spends of many Australians – getting their morning latte of long black is something they could not imagine living without!
See our longer blog on are coffee cups recyclable?
Many cafes are taking the lead in reducing waste in the first place – rather than seeking to recycle it – and many other business types could learn from them in this regard. They are also looking at innovative food waste solutions from composting to maggots!
Check out the video below on how to have true zero waste coffee.