research shows consumers prefer to visit restaurants that recycle
Roughly two-thirds of the nation’s restaurateurs
have recycling programs as part of their sustainability efforts,
according to a new study conducted by the National Restaurant
Association in partnership with Georgia-Pacific Professional.
The research, which will be released at the 2011 National Restaurant
Association Restaurant, Hotel-Motel Show, also shows that three
out of five consumers prefer to visit restaurants that have recycling
practices in place.
The study provides a comprehensive overview of restaurant recycling
practices that will help operators meet consumer needs, enhance
their environmental programs and be more profitable.
Highlights of the restaurant recycling study include:
- Sixty-five percent of restaurateurs currently have a recycling
program in place, and 13 percent participate in composting programs.
- Seventy-four percent of restaurateurs who recycle do so
in the kitchen and office areas, while 43 percent have a program
in the dining room and other customer-facing areas.
- Nearly three out of four (72 percent) restaurant operators
use products made from recycled materials; the most common of
these items were bags, paper products and food containers.
- Sixty percent of consumers say they prefer to visit a restaurant
- A strong majority of consumers (85 percent) say they sort
recyclables in quickservice restaurants if receptacles are provided.
- About half of consumers (51 percent) say they are willing
to pay a little more at a restaurant that recycles.
The research supports the development of best practices for restaurant
operators by the National Restaurant Association through its
Conserve: Solutions for Sustainability initiative. The Conserve
website provides free tips, tools and resources for restaurant
operators to continue to develop their environmental sustainability
programs, including waste reduction and recycling.