Recycling in The Restaurant Industry - Full - Survey - Results

Recycling foR All the Right RetuRns
Meeting Demands of Consumers, Nature and Restaurants Bottom Lines
full suRvey Results

Learn more at: www.restaurantsrecycle.com
2011, National Restaurant Association
table of contents / navigation

Introduction / Methodology .................................................. 1 Executive Summary .............................................................. 2
Restaurant Operator Recycling Survey: Summary of Results

Current Recycling Programs ................................................. 5 Plans to Start Recycling Program in the Next Year............. 5 Items that are Currently Recycled in Restaurants ............... 6 Front-of-the-House and Back-of-the-House Recycling Programs ................................................................................ 7 Separate Bins for Recycling Programs ................................ 7 Front-of-the-House Recycling Programs: Who Separates the Items? .................................................... 8 Customer Participation in Front-of-the-House Recycling Programs............................................................... 8 Revenues from Selling Recycled Materials ......................... 9 Staff Time Required to Maintain a Recycling Program ...... 9 Composting Programs ........................................................ 10 Recent Changes in the Solid Waste Area .......................... 11 Purchasing Products Made from Recycled Materials ............................................................................... 12 Purchasing Compostable Products .................................... 14 Acquisition of Recycled and Compostable Products ........ 15 Impact of Using Recycled Materials on Cost of Doing Business ............................................................................... 16 Impact of Recycling Effort on Restaurant Sales ................ 17 Restaurant Operators View of Customer Preferences ..... 17
Consumer Survey on Recycling in Restaurants: Summary of Results

Consumers View of Recycling in Restaurants ................... 19 Patronage of Restaurants With Active Recycling Programs .............................................................................. 20 Patronage of Restaurants That Use Recycled Products................................................................................ 21 Consumers View of Recycled Product Usage in Restaurants .......................................................................... 22 Consumers That Prefer to Patronize Restaurants With Recycling Programs.................................................... 23 Consumers Views on Paying More at Restaurants With Recycling Programs.................................................... 24 Customers Involvement in Recycling Efforts at Restaurants .......................................................................... 25 Consumers Use of Recycled Products .............................. 28 Consumers Expectations for the Cost of Recycled Products ............................................................... 29 Consumers Expectations for the Recycling Process........ 30 Consumers Familiarity With the Composting Process ................................................................................. 31 Consumers Expectations for the Composting Process ................................................................................. 32
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TOC
introduction & Methodology
he National Restaurant Association, with support from Georgia-Pacific Professional, recently conducted research to identify current recycling practices of restaurants as well as consumer demands and perceptions as they relate to restaurants recycling practices. The findings are intended to provide a clear, present-day view of recycling best practices in the restaurant industry and to better equip restaurant operators to meet the expectations of consumers, further enhance their innovative sustainability efforts, and be true to their bottom lines. Implementing sustainable business practices is a top priority for many restaurateurs. Operators who recycle waste products at their establishments know it not only attracts and engages the interest of customers, but also offers potential economic benefits and is good for the environment, too.
The National Restaurant Association, in its continuing effort to help members boost profitability and protect the environment, partnered with Georgia-Pacific Professional to produce an in-depth survey on the recycling practices of restaurant operators and the effects on consumer perceptions, traffic, and sales. The initiative, conducted with support from Georgia-Pacific Professional, surveyed consumer demand for recycling and restaurant operators current recycling efforts. The research provides the latest best-practices information on how you can implement and promote recycling programs that ultimately will save money, increase volume and revenues, and help all of us become even more environmentally savvy. We are honored to have Georgia-Pacific Professionals support and commitment to this recycling initiative and our Sustainability and Social Responsibility imperative. We are certain the results of this initiative will not only help the recycling efforts and bottom lines of our members, but also those of our restaurant and foodservice industry.
Dawn Sweeney, President & CEO, National Restaurant Association and National Restaurant Association Educational Foundation
Georgia-Pacific Professionals work with foodservice operators continues to show us just how important sustainability is in our industry. We view sustainability not only as improving environmental performance but providing consumers the products they need and want, balanced with the demands of good economic performance for companies. This survey, conducted by the Association and supported by Georgia-Pacific Professional, is just one of many steps that we can take to better understand and improve sustainability practices in the foodservice business.
Bill Donahue President Georgia-Pacific Professional
METHODOLOGY: This report presents the findings of a research initiative by the National Restaurant Association and Georgia-Pacific Professional to study consumer perceptions related to restaurant operator recycling practices as well as current recycling practices of restaurant operators. The research plan comprises the following two components. Telephone Survey of Restaurant Operators: A survey was fielded in March-April 2011 among a nationwide sample of restaurant owners and operators. The survey was fielded by Opinionology via telephone, and a total of 500 interviews were completed. Restaurant operators were asked questions on a variety of topics, including their business recycling activities, composting, the use of products made from recycled and compostable materials, and consumer perceptions of restaurants that have recycling programs. Telephone Survey of Consumers: A telephone survey was fielded in March 2011 among a nationally representative sample of 1,010 adults living in private households in the continental United States. Interviewing for this survey was completed by ORC International during March 10-13, 2011. Consumers were asked questions on a variety of topics, including their perceptions and patronage of restaurants that have recycling programs and use recycled products, their involvement in recycling efforts in restaurants and at home, and their expectations regarding the recycling and composting processes.
RestAuRAnt insights

NEW INDUSTRY SURVEY: The National Restaurant Association, with support from Georgia-Pacific Professional, recently conducted research to identify current recycling practices of restaurants as well as consumer demands and perceptions as they relate to restaurants recycling practices. The findings are intended to provide a clear, present-day view of recycling best practices in the restaurant industry and to better equip restaurant operators to meet the expectations of consumers, further enhance their innovative sustainability efforts, and be true to their bottom lines. Georgia-Pacific Professionals commitment to supporting our Sustainability & Social Responsibility imperative is instrumental in advancing the goals of the National Restaurant Association and the industry at large, said Dawn Sweeney, President and CEO of the National Restaurant Association and National Restaurant Association Educational Foundation. We are thrilled to have Georgia-Pacific Professionals participation and are honored to have their support in this initiative. Georgia-Pacific Professionals work with foodservice operators continues to show us just how important sustainability is in our industry, said Bill Donahue, President, Georgia-Pacific Professional. The National Restaurant Association and its members clearly understand that, too. We view sustainability not only as improving environmental performance but providing consumers the products they need and want, balanced with the demands of good economic performance for companies. For this report, the National Restaurant Association conducted surveys, in March and April of 2011, with a nationally representative sample of consumers and a nationwide sample of restaurant owners and operators. The information provided here represents the major highlights of the research.
Meeting Demands of Consumers, Nature and Restaurants Bottom Lines
executive suMMARy
MAJOR FINDINGS:
65% 60% 85%
The majority of restaurant operators embrace recycling. In fact, 65 percent of restaurateurs have recycling programs in place. Many consumers prefer to patronize restaurants with recycling programs. In fact, 60 percent of consumers indicate so. 85 percent of consumers are willing to sort quickservice recyclables into bins; 51 percent are willing to pay a little more at restaurants that recycle.
ADDITIONAL FINDINGS: Current Recycling Programs

Roughly two-thirds, or 65 percent, of restaurant operators said they currently have recycling programs. Seventy-four percent of restaurant operators who recycle said they use a recycling program in the back of the house, and 43 percent said they use a program in the front of the house. Thirteen percent of restaurant operators said their restaurants participate in composting programs.
Continued on reverse
Download the full report at: www.restaurantsrecycle.com

2011, National Restaurant Association Printed on 100% Post-Consumer Recycled Stock.
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RestAuRAnt insights

Continued from reverse
Items Most Commonly Recycled in Restaurants

Paper and cardboard are the most common items recycled in restaurants; among respondents who use recycling programs, 85 percent said they recycle those items.
Consumer Response to Paying More at Restaurants With Recycling Programs

Roughly one-half of adults, or 51 percent, said they are willing to pay a little more at a restaurant that has an active recycling program. Overall, consumers said they would be willing to pay a median of 10 percent more.
Purchasing Products Made From Recycled Materials

Nearly three out of four, or 72 percent, of restaurant operators said their business purchases included products made from recycled materials.
Purchasing Compostable Products

Thirty percent of restaurant operators said they purchase compostable products. Of the respondents who purchase compostable products, 44 percent said they separate out compostable products after usage.
Customers Involvement in Recycling Efforts at Restaurants

A strong majority of adults, or 85 percent, said that if a quickservice restaurant provides receptacles for sorting recyclables such as glass, plastic, and paper, they usually would sort their trash accordingly. Only 9 percent of adults said they would not do this.
Consumers Use of Recycled Products

A majority of adults, or 57 percent, said they expect recycled products to be less expensive to purchase than products that do not contain recycled materials.
Effect of Recycling Efforts on Cost of Doing Business

Eighteen percent of restaurant operators said their cost of doing business increased as a result of using recycled materials, four percent said their cost of doing business decreased, and 73 percent said it remained about the same.
Front-of-the-House Recycling Programs: Who Separates the Items?

Seventy-two percent of respondents who use front-ofthe-house recycling programs said their staff members alone separate the items, just 3 percent said customers alone are responsible for separating the items, and 22 percent said both staff and customers separate the items.
Consumers Prefer to Patronize Restaurants With Recycling Programs

Three out of five adults, or 60 percent, said they prefer to patronize a restaurant that has an active recycling program, and 18 percent said they do not prefer to patronize restaurants with recycling programs.
Restaurant Operators View of Customer Opinion

Fullservice operators (44 percent) and quickservice operators (45 percent) were similarly likely to say they think customers are more likely to prefer and be more loyal to restaurants that have a recycling program.
Consumers Expectations for the Composting Process

Of individuals who are familiar with the composting process, 50 percent said they thought compostable items thrown into the trash would compost in a landfill.
METHODOLOGY: This report presents the findings of a research initiative by the National Restaurant Association and Georgia-Pacific Professional to study consumer perceptions related to restaurant operator recycling practices as well as current recycling practices of restaurant operators. The research plan comprises the following two components. Telephone Survey of Restaurant Operators: A survey was fielded in March-April 2011 among a nationwide sample of restaurant owners and operators. The survey was fielded by Opinionology via telephone, and a total of 500 interviews were completed. Restaurant operators were asked questions on a variety of topics, including their business recycling activities, composting, the use of products made from recycled and compostable materials, and consumer perceptions of restaurants that have recycling programs. Telephone Survey of Consumers: A telephone survey was fielded in March 2011 among a nationally representative sample of 1,010 adults living in private households in the continental United States. Interviewing for this survey was completed by ORC International during March 10-13, 2011. Consumers were asked questions on a variety of topics, including their perceptions and patronage of restaurants that have recycling programs and use recycled products, their involvement in recycling efforts in restaurants and at home, and their expectations regarding the recycling and composting processes.
Download the full report at: www.restaurantsrecycle.com
Restaurant operator Recycling survey

summary of Results
RestAuRAnt opeRAtoR suRvey
current Recycling programs

Roughly two-thirds of restaurant operators (65 percent) said they currently have a recycling program. Fullservice operators (66 percent) and quickservice operators (64 percent) were similarly likely to indicate that they currently have a recycling program in their restaurant. Independent respondents (67 percent) were somewhat more likely than franchisee/chain respondents (59 percent) to say that they have a recycling program in their restaurant. On a regional level, restaurant operators in the Northeast (80 percent) and West (77 percent) regions were the most likely to say that they currently have a recycling program. Sixty-three percent of operators from the Midwest said they have a recycling program, compared to just 46 percent of restaurant operators from the South.
proportion of Respondents that currently have a Recycling program

All ReSPoNdeNTS 65% 64% 66% 67% 59% 80% 63% 46% 77%
Industry Segment
Quickservice Fullservice
ownership Category
Independent Franchisee / Corporate-Owned Chain
Region of the Country

Northeast Midwest South West
plans to start Recycling program in the next year

Of the restaurant operators who said they currently do not have a recycling program in their business, only 17 percent said they plan to start one in the next year. Fullservice operators (19 percent) were slightly more likely than quickservice operators (15 percent) to say they plan to start a recycling program within the next year. Franchisee/chain respondents (21 percent) were somewhat more likely than independent respondents (15 percent) to say that they intend to start a recycling program in the next year. Of the restaurant operators who said they currently do not have a recycling program in their business, respondents from the West (22 percent) and Midwest (20 percent) were the most likely to say they plan to start one in the next year.
of the Restaurant operators who currently do not have a Recycling program in their Business, proportion who plan to start one in the next year
All ReSPoNdeNTS 17% 15% 19% 15% 21% 20% 15% 22%
Industry Segment
ownership Category

items that are currently Recycled in Restaurants

Paper and cardboard are the most common items recycled in restaurants, with 85 percent of respondents with a recycling program saying their restaurant business recycles these items. Aluminum or metal cans are recycled by 70 percent of respondents who have a recycling program, a practice that is much more common among fullservice operators (81 percent) than quickservice operators (59 percent). Independent operators (79 percent) are also much more likely than franchisee/chain operators (37 percent) to recycle cans in their restaurants. Sixty-eight percent of respondents who have a recycling program recycle plastic, while glass is recycled by 61 percent of respondents. Fullservice operators are more likely than quickservice operators to recycle plastic and glass, while independent operators are more likely than franchisee/chain operators to recycle these items. Fifty-six percent of respondents with a recycling program said they recycle cooking oil or grease, a practice that is somewhat more common among fullservice operators (62 percent) than quickservice operators (51 percent). Twenty-eight percent of restaurant operators who have a recycling program said they currently recycle food waste. Fullservice operators (34 percent) were more likely than quickservice operators (20 percent) to say they recycle food waste.
proportion of Respondents with Recycling programs that Recycle the following items
Paper or Cardboard All ReSPoNdeNTS 85% 84% 86% 84% 90% 83% 85% 72% 92% Aluminum or Metal Cans 70% 59% 81% 79% 37% 77% 74% 58% 70% Plastic 68% 61% 73% 71% 54% 75% 61% 56% 74% Glass 61% 52% 68% 69% 28% 75% 57% 46% 64% Cooking Oil or Grease 56% 51% 62% 57% 51% 58% 52% 58% 58% Food Waste 28% 20% 34% 29% 22% 28% 26% 32% 27%
Industry Segment
ownership Category

front-of-the-house and Back-of-the-house Recycling programs

Seventy-four percent of restaurant operators who recycle said they have a recycling program in the back of the house, while 43 percent said they have a program in the front of the house. Fullservice respondents (77 percent) were slightly more likely than quickservice respondents (71 percent) to report having a back-of-the-house recycling program, while franchisee/chain respondents (81 percent) were more likely than independent respondents (72 percent) to say they have a recycling program in the back of the house. Fullservice respondents (49 percent) were also more likely than quickservice respondents (36 percent) to say they have a front-of-the-house recycling program. However, independent respondents (45 percent) were more likely than franchisee/ chain respondents (35 percent) to report having a front-of-the-house recycling program, which differs from the back-of-the-house comparisons.
proportion of Respondents with Recycling programs that have front-of-the-house and Back-of-the-house Recycling programs
FoH All ReSPoNdeNTS 43% 36% 49% 45% 35% 49% 31% 47% 47% BoH 74% 71% 77% 72% 81% 66% 72% 70% 80%
Industry Segment
ownership Category

separate Bins for Recycling programs

Fifty-six percent of respondents with a front-ofthe-house recycling program said they have separate bins for paper, plastic and glass items. Multiple bins are somewhat more common in back-of-the-house recycling programs, with 63 percent of respondents who recycle in the back of the house saying they have separate bins for paper, plastic and glass items. Independent operators are somewhat more likely than franchisee/chain operators to have separate bins for both their front-of-the-house and backof-the-house recycling programs.
proportion of Respondents with front-of-the-house and Backof-the-house Recycling programs that have separate Bins for paper, plastic and glass items
FoH All ReSPoNdeNTS 56% 54% 57% 58% 46% 69% 48% 59% 52% BoH 63% 65% 62% 65% 56% 80% 57% 58% 64%
Industry Segment
ownership Category

front-of-the-house Recycling programs: Who separates the items?

Restaurant operators with a front-of-the-house recycling program were asked who separates the items to be recycled: staff alone, customers alone, or both staff and customers. Seventy-two percent of respondents with front-of-the-house recycling programs said their staff alone separates the items, while just three percent said customers alone are responsible for separating the items. Twenty-two percent said both staff and customers separate the items to be recycled. Customers are more likely to participate in a quickservice restaurants recycling program as compared to a fullservice restaurant. Thirty-two percent of quickservice respondents said both staff and customers separate items for their front-of-the-house recycling program, while just 14 percent of fullservice operators reported similarly.
Who separates the items in front-of-the-house Recycling programs?

Staff Alone All ReSPoNdeNTS 72% 61% 81% 73% 67% 62% 69% 67% 81% Customers Both Staff & Alone Customers 3% 5% 1% 3% 0% 12% 3% 0% 0% 22% 32% 14% 21% 29% 23% 24% 33% 16%
Industry Segment
ownership Category

customer participation in front-of-the-house Recycling programs

Restaurant operators whose customers separate items in their front-of-the-house recycling program were asked if they encourage their customers to participate in their recycling efforts. Eighty-nine percent of these operators said they encourage their customers to participate in their recycling program. These restaurant operators were then asked what tools they use to inform their customers of their recycling efforts. Thirty-five percent said they inform customers of their recycling efforts on their web site, while 32 percent use other forms of advertising. Twenty-nine percent said they include information about their recycling efforts on their menu, while 26 percent have posters in their restaurants and 23 percent have table tents or flyers. Twenty-six percent said they inform customers of their recycling efforts through social media tools such as Facebook, Twitter, or text messaging.
tools Restaurant operators use to inform customers of their Recycling efforts

Their Web Site Advertising Information on Menus Posters Social Media, such as Facebook, Twitter and Text Messaging Table Tents Flyers 35% 32% 29% 26% 26% 23% 23%
Revenues from selling Recycled Materials

Nineteen percent of restaurant operators with a recycling program said their business realizes revenues from selling the materials recycled through their program. The median amount of annual revenue received from selling recycled materials was $175. Fullservice respondents (23 percent) were more likely than quickservice respondents (15 percent) to say they realize revenues from selling recycled materials. Independent respondents (22 percent) were more likely than franchisee/chain respondents (12 percent) to indicate they realize revenues from selling recycled materials. Of the restaurant operators that said their business generates revenue from selling recycled materials, the proportion selling the following items are: cans (40 percent), oil (37 percent), grease (25 percent), glass (19 percent), plastic (17 percent), cardboard (6 percent) and paper (3 percent).
proportion of Respondents with Recycling programs that Realize Revenues from selling the Materials Recycled through their programs and Amount Received per establishment
Proportion Median Annual Receiving Rev. Received Revenue Per Estab. All ReSPoNdeNTS 19% 15% 23% $175 $275 $100 $163 $180 $250 $100 $300 $200
Industry Segment
ownership Category
Independent 22% Franchisee / Corporate-Owned Chain 12%

Northeast Midwest South West 11% 25% 21% 18%
staff time Required to Maintain a Recycling program

Restaurant operators with a recycling program were asked to estimate how many total hours are spent per establishment in a typical week by their staff maintaining their recycling program, including time spent on employee training, in-house collection and maintenance. The median response was 2 hours per week, a response that was relatively steady across industry demographic categories. Franchisee/ chain respondents were somewhat higher, with a median of 4 hours per week to maintain the recycling program.
Median number of total hours spent per establishment by staff in a typical Week Maintaining the Recycling program, including time spent on employee training, in-house collection, and Maintenance
All ReSPoNdeNTS 2 2 2 2 4 2 2 3 2
Industry Segment
ownership Category

composting programs
Thirteen percent of restaurant operators said their restaurant participates in a composting program. Fullservice operators (14 percent) and quickservice operators (11 percent) were similarly likely to indicate that they currently participate in a composting program. Independent respondents (15 percent) were somewhat more likely than franchisee/chain respondents (8 percent) to say that they have a composting program in their restaurant. On a regional level, restaurant operators in the Northeast (20 percent) region were the most likely to say that they participate in a composting program. Fourteen percent of operators from the West and 12 percent of respondents from the South said they have a composting program, compared to just 9 percent of restaurant operators from the Midwest.
proportion of Respondents that participate in a composting program

All ReSPoNdeNTS 13% 11% 14% 15% 8% 20% 9% 12% 14%
Industry Segment
ownership Category

10
Recent changes in the solid Waste Area

Twenty-five percent of restaurant operators said their business experienced an increase in collection and disposal costs in the past year. Fullservice operators (28 percent) and quickservice operators (23 percent) were similarly likely to indicate that they experienced an increase in collection and disposal costs in the past year. Independent respondents (27 percent) were slightly more likely than franchisee/chain respondents (20 percent) to say that they experienced an increase in collection and disposal costs in the past year. Roughly one out of 10 restaurant operators (9 percent) said they experienced an increase in government restrictions or fees on materials such as paper, plastic, glass, aluminum, food waste or grease. Independent operators (10 percent) were more likely than franchisee/chain operators (3 percent) to report an increase in these government restrictions or fees. Five percent of respondents said their business experienced a closure or limitations on landfills in the past year.
proportion of Respondents that experienced the following changes in the solid Waste Area in the past year
Increased Government Restrictions or Fees on Collection of Specific Materials, Such as Paper, Plastic, Disposal Costs Glass, Aluminum, Food Waste or Grease All ReSPoNdeNTS 25% 23% 28% 9% 9% 8% 10% 3% 12% 8% 10% 7% Closure or Limitations on Landfills 5% 6% 4% 6% 1% 2% 4% 4% 7%
Materials Affected by changes in government Restrictions or fees in the past year

Grease 49% Paper or Cardboard 33% Plastic 33% Glass 30% Aluminum or Metal Cans 26% Food Waste 23%
Industry Segment
ownership Category

Of the nine percent of restaurant operators who said their business experienced an increase in government restrictions or fees on materials in the past year, 49 percent said grease was one of the materials affected. Thirty-three percent of these respondents said paper/cardboard and plastic were affected by an increase in government restrictions or fees, while 30 percent said glass was impacted.
Twenty-six percent of these respondents said aluminum or metal cans were impacted by an increase in government restrictions or fees, while 23 percent said food waste was affected. Survey respondents were asked if any other materials have been affected by changes in government restrictions or fees in the past year. Two respondents mentioned batteries, while one respondent mentioned Styrofoam boxes.
11
purchasing products Made from Recycled Materials

Nearly three out of four restaurant operators (72 percent) said their business purchases products made from recycled materials. Fullservice operators (77 percent) were somewhat more likely than quickservice operators (66 percent) to say their business purchases products made from recycled materials. Independent respondents (74 percent) were somewhat more likely than franchisee/chain respondents (67 percent) to say their business purchases products made from recycled materials. On a regional level, restaurant operators in the Northeast (77 percent) and West (75 percent) regions were the most likely to say their business purchases products made from recycled materials. Seventy-one percent of operators from the Midwest and 66 percent of respondents from the South said their business purchases recycled products. Fifty-eight percent said they purchase hand towels made from recycled products, while 57 percent purchase napkins made from recycled materials. Of the restaurant operators who purchase products made from recycled materials, 64 percent purchase recycled bags and 62 percent purchase recycled facial or toilet tissue. Quickservice operators (69 percent) are more likely than fullservice operators (61 percent) to purchase recycled bags, while fullservice operators (65 percent) are more likely than quickservice operators (59 percent) to purchase recycled facial or toilet tissue.
proportion of Respondents that purchase products Made from Recycled Materials

All ReSPoNdeNTS 72% 66% 77% 74% 67% 77% 71% 66% 75%
Industry Segment
ownership Category

proportion of Respondents Who purchase products Made from Recycled Materials that purchase the following Recycled products
Bags All ReSPoNdeNTS 64% 69% 61% Facial or Toilet Tissue 62% 59% 65% 65% 53% 63% 62% 65% 59% Hand Towels 58% 61% 56% 59% 55% 65% 54% 60% 57% Napkins 57% 62% 54% 57% 61% 57% 48% 57% 66% Food Containers 51% 46% 54% 54% 36% 47% 45% 52% 56% Cash Register Tape 30% 31% 30% 31% 27% 25% 34% 32% 28% Beverage Trays 28% 33% 24% 25% 38% 25% 21% 33% 32%
Industry Segment
ownership Category

12
purchasing products Made from Recycled Materials continued

Fifty-one percent said they purchase food containers made from recycled materials, a practice that is much more common among independent operators (54 percent) than franchise/chain operators (36 percent). Thirty percent said they purchase cash register tape made from recycled materials, while 28 percent purchase recycled beverage trays. Survey respondents were asked if their business purchases any other products made from recycled materials. Items mentioned included: office paper (19 respondents), boxes (19), cups (12), plastic utensils (11), glass bottles (4), plates (4), cans (3), trash bags (3), plastic bottles (2), straws (2), coffee filters (1) and egg cartons (1). Of the restaurant operators who purchase products made from recycled materials, hand towels represent the largest proportion of total purchases. Of the restaurant operators that purchased recycled hand towels, 80 percent of their total purchases are recycled products. Of the restaurant operators that purchased recycled facial or toilet tissue, 60 percent of their total purchases are recycled products. Recycled cash register tape also represents 60 percent of total purchases of cash register tape for businesses that purchase recycled products in this category. Recycled bags and napkins represent 50 percent of total purchases of each item, among restaurant operators that purchase these recycled products.
of the Restaurant operators Who purchase the following products Made from Recycled Materials, the percentage of total purchases of each item that are Recycled products
Hand Towels 80% Facial or Toilet Tissue 60% Cash Register Tape 60% Bags 50% Napkins 50% Food Containers 50% Beverage Trays 40%
13
purchasing compostable products

Thirty percent of restaurant operators said their restaurant purchases compostable products. Fullservice operators (33 percent) were somewhat more likely than quickservice operators (25 percent) to say their restaurant purchases compostable products. Independent respondents (32 percent) were somewhat more likely than franchisee/chain respondents (22 percent) to say that they purchase compostable products. On a regional level, restaurant operators in the Northeast (35 percent) and South (34 percent) were the most likely to say their restaurant purchases compostable products. Of the respondents that purchase compostable products, 44 percent said they separate out compostable products after usage. Fullservice operators (47 percent) were more likely than quickservice operators (37 percent) to say they separate out compostable products after usage. Forty-six percent of independent operators who purchase compostable products said they separate out compostable products after usage, while 29 percent of franchisee/chain respondents reported similarly.
proportion of Respondents that purchase compostable products and separate out compostable products After usage
Separate Out Purchase Compostable Compostable Products Products After Usage All ReSPoNdeNTS 30% 25% 33% 44% 37% 47% 46% 29% 61% 33% 29% 54%
Industry Segment
ownership Category

14
Acquisition of Recycled and compostable products

Twenty-nine percent of restaurant operators that purchase recycled products said their restaurant specifically seeks out suppliers of recycled and compostable products. Fullservice operators (29 percent) and quickservice operators (28 percent) were similarly likely to indicate that their restaurant specifically seeks out suppliers of recycled and compostable products. Independent respondents (32 percent) were somewhat more likely than franchisee/chain respondents (22 percent) to say that they seek out suppliers of recycled and compostable products. On a regional level, restaurant operators in the Northeast (37 percent) and West (34 percent) were the most likely to say they seek out suppliers of recycled and compostable products. Thirty-four percent of restaurant operators that purchase recycled products said they are willing to pay more for recycled and compostable products. Independent operators (36 percent) were more likely than franchisee/chain operators (27 percent) to say they are willing to pay more for recycled and compostable products. On a regional level, restaurant operators in the Northeast (43 percent) and West (39 percent) were the most likely to say they are willing to pay more for recycled and compostable products.
proportion of Respondents* that specifically seek out suppliers of Recycled and compostable products and Are Willing to pay More for Recycled and compostable products
Seek Out Willing to Suppliers of Pay More for Recycled and Recycled and Compostable Compostable Products Products All ReSPoNdeNTS 29% 28% 29% 34% 31% 35% 36% 27% 43% 24% 34% 39%
Industry Segment
ownership Category

*Based on respondents that purchase recycled products
15
impact of using Recycled Materials on cost of Doing Business

Eighteen percent of restaurant operators said their cost of doing business has increased as a result of using recycled materials. Four percent said their cost of doing business decreased, while 73 percent said it remained about the same. Fullservice operators (18 percent) and quickservice operators (17 percent) were similarly likely to indicate that their cost of doing business increased as a result of using recycled materials. Independent respondents (21 percent) were much more likely than franchisee/chain respondents (6 percent) to say that their cost of doing business increased as a result of using recycled materials. On a regional level, restaurant operators in the West (23 percent) were the most likely to say their cost of doing business increased as a result of using recycled materials.
Respondents Assessment of the impact of using Recycled Materials on their cost of Doing Business
Increased All ReSPoNdeNTS 18% 17% 18% 21% 6% 16% 14% 16% 23% Decreased 4% 3% 6% 4% 5% 4% 4% 6% 4% Stayed About the Same 73% 72% 73% 70% 84% 73% 75% 77% 68% Dont Know 5% 7% 3% 5% 4% 8% 7% 1% 5%
Industry Segment
ownership Category

16
impact of Recycling efforts on Restaurant sales

Restaurant operators were asked if their participation in recycling efforts had a positive impact on their restaurants sales. Twenty-six percent of respondents said their recycling efforts have a positive impact on their sales, while 68 percent said it does not have a positive impact on sales. Fullservice operators (28 percent) and quickservice operators (26 percent) were similarly likely to indicate that their recycling efforts have a positive impact on their restaurants sales. An equal proportion of independent and franchisee/chain operators (27 percent) indicated that their recycling efforts have a positive impact on their restaurants sales.
Respondents Assessment of the impact of Recycling efforts on their Restaurants sales

Positive Impact All ReSPoNdeNTS 26% 28% 26% 27% 27% 24% 27% 24% 29% No Positive Impact 68% 64% 70% 68% 66% 67% 69% 70% 66% Dont Know 6% 8% 5% 5% 6% 10% 5% 6% 6%
Industry Segment
ownership Category

Restaurant operators view of customer preferences

Twenty-four percent of restaurant operators said customers have asked their staff if their restaurant has a recycling program. Forty-five percent of restaurant operators said they think customers are more likely to prefer and be more loyal to restaurants that have a recycling program. Fullservice operators (44 percent) and quickservice operators (45 percent) were similarly likely to say they think customers are more likely to prefer and be more loyal to restaurants that have a recycling program. On a regional level, restaurant operators in the Northeast (55 percent) and West (52 percent) were much more likely to say they think customers are more likely to prefer and be more loyal to restaurants that have a recycling program.
Restaurant operators: Do you think customers Are likely to prefer and be More loyal to Restaurants that have a Recycling program?
Yes All ReSPoNdeNTS 45% 45% 44% 42% 52% 55% 37% 38% 52% No 47% 45% 48% 49% 39% 36% 57% 52% 38% Dont Know 9% 9% 8% 9% 9% 9% 6% 10% 10%
Industry Segment
ownership Category

17
consumer survey on Recycling in Restaurants

summary of Results
consuMeR suRvey
consumers view of Recycling in Restaurants

Forty-four percent of adults think restaurants in their area recycle, while 24 percent of adults do not think they recycle. Roughly one-third of adults are undecided (22 percent) or dont know (11 percent) if restaurants in their area recycle. Men (50 percent) are more likely than women (38 percent) to think restaurants in their area recycle. Older adults were more likely than younger adults to say they dont know if restaurants in their area recycle. On a regional level, 56 percent of adults from the Northeast think restaurants in their area recycle, while 48 percent of individuals from the West region responded similarly. In contrast, only 36 percent of adults from the South think restaurants in their area recycle, while 30 percent do not think they recycle.
proportion of Adults Who Agree/Disagree With the following statement: Restaurants in my area recycle.
Agree All AdulTS Male Female 18 to 34 Years Old 35 to 44 Years Old 45 to 54 Years Old 55 to 64 Years Old 65 Years or Older 44% 50% 38% 44% 38% 46% 47% 43% 56% 42% 36% 48% Undecided 22% 19% 25% 21% 27% 21% 20% 23% 24% 26% 19% 21% Disagree 24% 22% 25% 27% 27% 25% 19% 17% 11% 25% 30% 22% Dont Know 11% 9% 12% 8% 7% 8% 14% 18% 8% 8% 14% 9%

19
consuMeR suRvey
patronage of Restaurants With Active Recycling programs

Approximately one-half adults (53 percent) said they have patronized a restaurant with an active recycling program, while 20 percent said they havent. More than one out of four adults said they are undecided (18 percent) or dont know (9 percent) if they have patronized a restaurant with an active recycling program. A majority of both men (55 percent) and women (51 percent) said they have patronized a restaurant with an active recycling program. Older adults are more likely than younger adults to be uncertain if they have patronized a restaurant with an active recycling program. Individuals from the Northeast (66 percent) and West (65 percent) were the most likely to say that they have patronized a restaurant with an active recycling program. In contrast, a lower 45 percent of adults from the South and 43 percent of adults from the Midwest said they have patronized a restaurant that has an active recycling program.
proportion of Adults Who Agree/Disagree With the following statement: i have patronized a restaurant that has an active recycling program.

20
consuMeR suRvey
patronage of Restaurants that use Recycled products

Roughly two-thirds of adults (66 percent) said they visit at least one restaurant that uses some recycled products, such as napkins or disposable utensils. Only 15 percent of adults said they do not go to a restaurant that uses some recycled products. Roughly one out of five adults said they are undecided (14 percent) or dont know (5 percent) if they go to a restaurant that uses recycled products. A majority of both men (68 percent) and women (64 percent) said they visit at least one restaurant that uses some recycled products, such as napkins or disposable utensils. Younger adults are more likely than older adults to say they visit a restaurant that uses recycled products such as napkins or disposable utensils. Individuals from the Northeast (73 percent) and West (69 percent) were the most likely to say that they visit at least one restaurant that uses some recycled products, such as napkins or disposable utensils. However, a majority of adults from the South (64 percent) and Midwest (61 percent) also say that they visit at least one restaurant that uses some recycled products.
proportion of Adults Who Agree/Disagree With the following statement: i visit at least one restaurant that uses some recycled products, such as napkins or disposable utensils.

21
consuMeR suRvey
consumers view of Recycled product usage in Restaurants

Consumers were asked what came to mind when they think of potential products made from recycled materials that a restaurant could use. Napkins topped the list, mentioned by 47 percent of adults. Twenty-four percent of adults said a restaurant could use cups/glasses made from recycled materials, while 23 percent mentioned utensils made from recycled materials. Nineteen percent of adults said a restaurant could use paper products made from recycled materials, while 17 percent mentioned plates/ dishes made from recycled materials.
consumers list of potential Recycled products that a Restaurant could use

Napkins Cups / Glasses Utensils Paper Products Plates / Dishes Containers / Boxes / Cartons Plastic Bottles Bags Bottles Paper Towels Glass Tablecloths Straws Furniture Wrappers Trays Toilet Paper Placemats Cardboard Packaging Styrofoam Cans Oil / Cooking Oil 47% 24% 23% 19% 17% 13% 10% 8% 4% 4% 3% 3% 3% 3% 2% 2% 2% 2% 2% 2% 2% 1% 1%
22
consuMeR suRvey
consumers that prefer to patronize Restaurants With Recycling programs

Three out of five adults (60 percent) said they prefer to patronize a restaurant that has an active recycling program, while 18 percent said they do not prefer to patronize restaurants with recycling programs. An equal proportion of men and women (60 percent) said they prefer to patronize a restaurant that has an active recycling program. Older adults are more likely than younger adults to say they prefer to patronize a restaurant that has an active recycling program. Individuals from the Northeast (66 percent) and West (64 percent) were the most likely to say that they prefer to patronize a restaurant that has an active recycling program. However, a majority of adults from the South (59 percent) and Midwest (54 percent) also say that they prefer to patronize a restaurant that has an active recycling program.
proportion of Adults Who Agree/Disagree With the following statement: i prefer to patronize a restaurant that has an active recycling program.

23
consuMeR suRvey
consumers views on paying More at Restaurants With Recycling programs

Roughly one-half of adults (51 percent) said they are willing to pay a little more at a restaurant that has an active recycling program. Thirty-three percent of adults said they are not willing to pay more at a restaurant that has an active recycling program, while 15 percent said they are undecided. Approximately the same proportion of men (49 percent) and women (53 percent) said they are willing to pay a little more at a restaurant that has an active recycling program. Older adults are somewhat more likely than younger adults to say they are willing to pay a little more at a restaurant that has an active recycling program. A majority of adults from the West (54 percent), Midwest (54 percent) and Northeast (53 percent) said they would be willing to pay a little more at a restaurant that has an active recycling program. Consumers who said they would be willing to pay a little more at a restaurant that has an active recycling program were asked how much more they would be willing to pay. Overall, consumers said they would be willing to pay a median of 10 percent more.
Median Amount More that consumers Would be Willing to pay at a Restaurant that has an Active Recycling program
Median Percent More All AdulTS Male Female 18 to 34 Years Old 35 to 44 Years Old 45 to 54 Years Old 55 to 64 Years Old 65 Years or Older 10% 5% 10% 10% 10% 10% 10% 5% 5% 5% 10% 10%

proportion of Adults Who Agree/Disagree With the following statement: i am willing to pay a little more at a restaurant that has an active recycling program.

24
consuMeR suRvey
customers involvement in Recycling efforts at Restaurants

Nearly one-half of adults (47 percent) agree that restaurants are doing more to encourage patrons to recycle their paper, glass and plastic wastes. Thirty-four percent of adults do not think restaurants are doing more to encourage their customers to recycle. Approximately the same proportion of men (48 percent) and women (47 percent) agree that restaurants are doing more to encourage patrons to recycle their paper, glass and plastic wastes. Individuals from the Northeast (58 percent) were the most likely to say that restaurants are doing more to encourage patrons to recycle their paper, glass and plastic wastes.
proportion of Adults Who Agree/Disagree With the following statement: Restaurants are doing more to encourage patrons to recycle their paper, glass and plastic wastes.

25
consuMeR suRvey
customers involvement in Recycling efforts at Restaurants continued

A strong majority of adults (85 percent) said that if a fast food place provides receptacles for sorting recyclables such as glass, plastic and paper, they usually sort their trash accordingly. Only nine percent of adults said they do not do this. Approximately the same proportion of men (85 percent) and women (84 percent) said that if a fast food place provides receptacles for sorting recyclables such as glass, plastic and paper, they usually sort their trash accordingly. A strong majority of individuals across all age groups and from all regions said that if a fast food place provides receptacles for sorting recyclables such as glass, plastic and paper, they usually sort their trash accordingly.
proportion of Adults Who Agree/Disagree With the following statement: if a fast food place provides receptacles for sorting recyclables such as glass, plastic or paper, i usually sort my trash accordingly.

26
consuMeR suRvey
customers involvement in Recycling efforts at Restaurants continued

Nearly two-thirds of adults (64 percent) said that after finishing their take-out or delivery meal at home from a restaurant or fast food place, they usually separate their trash, such as glass, plastic or paper to be recycled. Twenty-eight percent of adults said they usually dont do this. Women (67 percent) were slightly more likely than men (62 percent) to say they usually separate their trash to be recycled, after eating a take-out or delivery meal at home. Older adults were somewhat more likely than younger adults to say they recycle their trash after finishing a take-out or delivery meal at home from a restaurant or fast food place. A strong majority of individuals from the Northeast (82 percent) and West (71 percent) said that after finishing their take-out or delivery meal at home, they usually separate their trash to be recycled. In comparison, individuals from the South (58 percent) and Midwest (53 percent) were much less likely to say that they separate their trash to be recycled after eating a take-out or delivery meal at home.
proportion of Adults Who Agree/Disagree With the following statement: After finishing my take-out or delivery meal at home from a restaurant or fast food place, i usually separate my trash, such as glass, plastic or paper to be recycled.

27
consuMeR suRvey
consumers use of Recycled products

Roughly three out of four adults (74 percent) said they purchase recycled products when possible. Fourteen percent of adults said they usually do not purchase recycled products. Women (77 percent) were slightly more likely than men (72 percent) to say they purchase recycled products when possible. A strong majority of individuals across all age groups said they purchase recycled products. Nearly four out of five adults from the West (79 percent) or Northeast (77 percent) said purchase recycled products when possible. A solid majority of individuals from the South (72 percent) and Midwest (70 percent) also said they purchase recycled products when possible.
proportion of Adults Who Agree/Disagree With the following statement: i purchase recycled products when possible.

28
consuMeR suRvey
consumers expectations for the cost of Recycled products

A majority of adults (57 percent) said they expect recycled products to be less expensive than products that do not contain recycled materials. Twenty-seven percent of adults said they do not expect recycled products to be less expensive, while 14 percent are undecided. A majority of both women (57 percent) and men (56 percent) said they expect recycled products to be less expensive than products that do not contain recycled materials. Older adults are slightly more likely than younger adults to say they expect recycled products to cost less than products that dont contain recycled materials. A majority of adults in each of the four regions said they expect recycled products to be less expensive than products that do not contain recycled materials.
proportion of Adults Who Agree/Disagree With the following statement: i expect recycled products to be less expensive than products that do not contain recycled materials.

29
consuMeR suRvey
consumers expectations for the Recycling process

Nearly three out of four adults (73 percent) said they think items being collected to be recycled are actually recycled. Eleven percent of adults said they do not think these items are actually recycled, while nearly one out of five adults are either undecided (15 percent) or dont know (2 percent). A majority of both women (75 percent) and men (70 percent) agree that items being collected to be recycled are actually recycled. A solid majority of individuals across all age groups agree that items being collected to be recycled are actually recycled. A majority of adults for each of the four regions said they think items being collected to be recycled are actually recycled.
proportion of Adults Who Agree/Disagree With the following statement: items being collected to be recycled are actually recycled.

30
consuMeR suRvey
consumers familiarity With the composting process

Seven out of 10 adults (70 percent) said they are familiar with the composting process, while 19 percent of adults said they are not familiar with the composting process. Roughly one out of 10 adults are either undecided (10 percent) or dont know (1 percent) if they are familiar with the composting process. Men (73 percent) were more likely than women (66 percent) to say they are familiar with the composting process. Eighty percent of adults between the ages of 35 and 44 said they are familiar with the composting process, compared to just 55 percent of adults between the ages of 18 and 34. More than seven out of 10 adults age 45 and older said they are familiar with composting process. Individuals from the Northeast (77 percent) and West (73 percent) were the most likely to say they are familiar with the composting process. A lower 61 percent of adults from the Midwest said they are familiar with the composting process.
proportion of Adults Who Agree/Disagree With the following statement: i am familiar with the composting process.

31
consuMeR suRvey
consumers expectations for the composting process

Of the individuals who said they are familiar with the composting process, 50 percent said they think compostable items that are thrown in the trash will compost in a landfill. Twenty-four percent of adults do not think compostable items that are thrown in the trash will compost in a landfill, while roughly one out of four adults are either undecided (26 percent) or dont know (1 percent). Of the individuals that are familiar with the composting process, men (55 percent) are more likely than women (45 percent) to say they think compostable items that are thrown in the trash will compost in a landfill. Nearly six out of 10 adults between the ages of 45 and 64 said they think compostable items thrown in the trash will compost in a landfill, compared to 36 percent of adults between the ages of 18 and 34. Individuals from the West (55 percent) and Northeast (52 percent) were the most likely to say they think compostable items thrown in the trash will compost in a landfill. A lower 42 percent of adults from the Midwest agree that these items will compost in a landfill.
proportion of Adults* Who Agree/Disagree With the following statement: When you throw compostable items in the trash, it will compost in a landfill.

*Based on the number of adults who are familiar with the composting process
32

Recycling in The Restaurant Industry - Full - Survey - Results

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Recycling in The Restaurant Industry - Full - Survey - Results

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Recycling foR All the Right RetuRns

Meeting Demands of Consumers, Nature and Restaurants Bottom Lines

full suRvey Results

table of contents / navigation

Restaurant Operator Recycling Survey: Summary of Results

Consumer Survey on Recycling in Restaurants: Summary of Results

Recycling foR All the Right RetuRns

introduction & Methodology

Bill Donahue President Georgia-Pacific Professional

Recycling foR All the Right RetuRns

Recycling foR All the Right RetuRns

Meeting Demands of Consumers, Nature and Restaurants Bottom Lines

65% 60% 85%

ADDITIONAL FINDINGS: Current Recycling Programs

Download the full report at: www.restaurantsrecycle.com

Photo by Getty Images

Recycling foR All the Right RetuRns

Items Most Commonly Recycled in Restaurants

Consumer Response to Paying More at Restaurants With Recycling Programs

Purchasing Products Made From Recycled Materials

Purchasing Compostable Products

Customers Involvement in Recycling Efforts at Restaurants

Consumers Use of Recycled Products

Effect of Recycling Efforts on Cost of Doing Business

Front-of-the-House Recycling Programs: Who Separates the Items?

Consumers Prefer to Patronize Restaurants With Recycling Programs

Restaurant Operators View of Customer Opinion

Consumers Expectations for the Composting Process

Download the full report at: www.restaurantsrecycle.com

Restaurant operator Recycling survey

RestAuRAnt opeRAtoR suRvey

current Recycling programs

proportion of Respondents that currently have a Recycling program

Region of the Country

plans to start Recycling program in the next year

Region of the Country

Recycling foR All the Right RetuRns

RestAuRAnt opeRAtoR suRvey

items that are currently Recycled in Restaurants

Region of the Country

Recycling foR All the Right RetuRns

RestAuRAnt opeRAtoR suRvey

front-of-the-house and Back-of-the-house Recycling programs

Region of the Country

separate Bins for Recycling programs

Region of the Country

Recycling foR All the Right RetuRns

RestAuRAnt opeRAtoR suRvey

front-of-the-house Recycling programs: Who separates the items?

Who separates the items in front-of-the-house Recycling programs?

Region of the Country

customer participation in front-of-the-house Recycling programs

tools Restaurant operators use to inform customers of their Recycling efforts

Recycling foR All the Right RetuRns

RestAuRAnt opeRAtoR suRvey

Revenues from selling Recycled Materials

Region of the Country

staff time Required to Maintain a Recycling program

Region of the Country

Recycling foR All the Right RetuRns

RestAuRAnt opeRAtoR suRvey

proportion of Respondents that participate in a composting program