Reducing Your Waste Costs While Remaining Sustainable
Foodprint is always here to help our clients select hauling partners and make sure our clients’ hauling services are aligned with the actual waste they generate on a daily basis. Covid-19 has taken an untold hit on the food and hospitality.
If your production volumes have dropped, you have likely reduced your waste. We’ve pulled together this resource page to share key tactics to achieve waste hauling cost savings. It includes tips on:
01.
Quick cost savings tips
02.
Contacting your hauler to discuss cost reduction
03.
Understanding your monthly invoice to inform your negotiation
04.
Estimating your current waste generation to empower your negotiation in this transitional time
Recycling Saves
Money
This guide speaks to businesses that have a recycling program in place. Separating recyclables and separating compost for businesses of a certain size are required by law in a number of cities and are key steps for reducing your waste bill. If you are not currently recycling, start and then contact your hauler to renegotiate. If you are both recycling and composting (and properly!), your trash bag weight will be much lower than hauler estimates, because food scraps and glass are by far the heaviest discards for most food and hospitality businesses.
The tools provided in this guide are designed for smaller businesses to use who put their waste out loose (not in containers, with the exception of compost). We have tools to support larger operations as well.
01.
Quick Cost Saving Tips
01.
The most immediate path to potential savings is to determine what your waste costs were as a percent of your revenue before COVID impacted your business, and then again with the new normal. The ratio should be similar. To do this, simply, take pre- and post-COVID hauler invoice totals and monthly sales totals to calculate waste costs as a percent of revenue for both pre- and post-COVID scenarios and compare.
Calculations:
Average revenue pre-COVID ÷ Average monthly waste costs pre-COVID = waste costs as a percent of revenue.
Average revenue during COVID ✕ percentage above = what your new monthly waste costs should be close to.
02.
Optimize recycling. Haulers generally charge less for hauling recycling than trash so make sure you are keeping glass, metal, plastic, paper and unwaxed cardboard out of the trash stream. 70% or more waste in a typical restaurant is generated back of house. 80% or more is recyclable or compostable. Focus on the kitchen and use effective back of house zero waste signage.
03.
Consolidate both your trash and recycling into fewer bags or containers for each stream; some haulers use bag or container counts on site as a way to determine fees.
Note: Check the fullness of you containers (50%, 75%, 100% or overflowing) the night before they are hauled or tipped, and if they are consistently not full, talk with your hauler about either reducing the number of containers you have onsite, switching to smaller containers, or reducing pick-up frequency to reduce your costs.
04.
De-volumize/compact recyclables by hand; they are usually a lot of empty plastic containers filled with air.
05.
Conserve Bin Liners. Double-lining waste bins is unnecessary and costly and sends more non-recyclable plastic to landfills.
02.
Contacting Your Hauler
Foodprint recommends doing some waste data collection to empower you in your negotiations with your hauler (these recommendations are outlined in Section 4). If you don't have the time or the resources to start collecting waste data, consider the steps below and contact your hauler first to see what options are available to you.
The purpose of the conversation is to change your current service and/or renegotiate fees, therefore:
01.
Ask for suggestions for reducing your fees.
02.
If you completed any of the quick tips above, be sure to mention them.
03.
For service change requests, take into account:
That if you reduced your days of operation, you should reduce your waste collection schedule
That if you have space to store waste on site (if possible, allocate an area to store multiple days of waste), you should be able to reduce your service frequency
For fee renegotiation, discuss how your production/revenue has decreased and your waste costs are not currently reflecting the decrease (see quick tip #1 to calculate)
04.
Be sure to follow up with your hauler to confirm the change, otherwise you may continue to be charged for the full amount.
03.
Understanding Your
Waste Bill
A monthly hauler invoice at the most basic level is a monthly averaged cost for hauling your waste (which accounts for normal seasonal fluctuation). This is often based on, 1. an estimated average weight or cubic yards per waste stream, and 2. collection frequency (total pick-up days per week) by waste stream. When we say waste stream, we mean trash, recycling (glass, metal, plastic, paper, and cardboard), and food waste/organics.
Unfortunately, there are not universal standards dictating what information your hauler shares with you on an invoice. When you begin to read your invoice, you should take note of the following (icons indicate bits of information needed for waste data collection outlined in Section 4):
01.
Is the cost on the invoice itemized by the type of waste being picked up (e.g., cardboard, compost/organics, recycling and trash)? Or is it all lumped together in one (e.g.,“putrescible waste”)?
Note: You can ask your hauler to itemize your waste bill by the waste streams you generate, but this can take time.
We recommend making this request when you start communications with your hauler regarding invoice renegotiations.
02.
Can you decipher the pricing style of the invoice (e.g., priced by weight, volume, or both?).
Note: We recommend asking to be charged in pounds.
Note: If you have a container(s) onsite (e.g., dumpster, toter) haulers will typically charge by the estimated weight or total capacity in yards of each container on site, even if the containers are not full when tipped. See quick cost saving tip #3 to potentially reduce your hauler costs for streams with containers.
03.
Does the invoice indicate quantity by waste? This might not be a consistent unit per stream (e.g., quantity in yards vs. quantity in pounds).
04.
Are there additional costs (e.g., pick-up fees, equipment rental fees, broker fees, special service pick-ups)? If so, these should all be listed separately.
05.
Are collection days listed (i.e., specific days of the week or total collection days by waste stream)? The collection schedule is useful to know for negotiations and for our suggested calculations below, but is not always listed on an invoice. You may need to gather this information from a team member.
Invoice Sample
04.
Estimating Your
Waste Generation
If your hauler does not respond to the quick tips or pushes back on your request for cost reduction, then it is time for you to determine how much waste you really have and how much your hauler is charging your business.
01. Assess Current Waste Generation
A business should only pay for the volume or weight of waste that it generates, but waste is not a metered utility service like electricity. In fact, most waste collection trucks do not have built-in scale technology. In order to ensure that your business is accurately paying for the waste you create (or to have useful data for renegotiating your hauler fees),
Foodprint recommends that businesses establish how much waste their business generates by conducting their own assessment. Assessing waste generation is not hard, dirty or time consuming when done right. Foodprint estimates that if your current waste bill is under $3000 a month, gathering the necessary data should take no more than 30 minutes.
02. Establish How Much You Generate
Goal: The goal is to create your own estimated monthly weight by stream. To do so you need to follow these steps.
Establish an average weight per bag, bin, container or bundle by waste stream - Link to Tracking Weight tool.
Count the number of bags, bins, or bundles you generate in one week, by waste stream material type - Link to Weekly Tracking Tool.
Calculate the monthly total estimated - Link to Monthly Calculation Tool.
03. Establish an Avarage
Before you start tracking your waste, you’ll need to gather the following items:
Hand scale or a floor scale (hand scales are cheaper);
Latex gloves;
A flattened piece of cardboard or a milk crate (if using a floor scale);
A data collection sheet (link to Tracking Weight Tool).
To Begin:
At the end of the night when all the waste is gathered, you need to weigh each bag, bin or bundle separately.
Record waste stream weights on your Daily Waste Audit sheet.
When all data is entered:
add up the total weight by stream and
divide by the number of units (e.g., bag, toter, bundle) per stream
this will determine your average unit weight by stream (keep this handy for calculations below).
Suggestion: If using a floor scale when weighing your waste, be sure that no sides of the bag, bin or bundle are touching the ground. A trick to help with this is to lay a flattened piece of cardboard or milk crate on the scale to raise it up or increase the surface area. Be sure to tare the weight after adding the additional item, and then put the bag, bin or bundle on top to get your weight.
04. Weekly Tracking
Once you have the average weight for each waste stream, your next step is to gather data to help you calculate the average weekly total. Use Foodprint Group’s Weekly Waste Tracker, and count and note the number of bags, bins or bundles by stream that you set out for the rest of the week.
Add up the total by stream to get your weekly quantity then follow steps below to get your monthly weight.
05. Calculate Your Monthly Avarage Weight and Cost by Stream
Using the information compiled above, you can now calculate your average monthly weight per waste stream and the estimated cost per month (Link to Monthly Waste Calculator Tool).
If you do not have a rate ($) for a waste stream listed on your invoice, we suggest using the rate listed for trash/putrescible waste as a starting point for comparison. Reaching out to your hauler to request the rate for that waste stream is also recommended, but can take time. Recycling should be less costly than trash, but this is not always the case.
06. Comparing with Hauler Estimates
Once you have your estimated weights, you can compare them to the quantity on your hauler invoice to determine your waste costs.
To calculate your hauler’s estimates for the weight of each waste stream use the following calculation (Link to Hauler Quantity Calculator)
Use the Helpful Conversions (below) to convert pounds from your audits to yards if needed .
Repeat for every line item on the bill.
Compare the monthly weight you calculated to these hauler estimates. While these are just estimates, you should share this information with your hauler to hopefully negotiate a lower cost.
Contacting Your Hauler After
Assessment
Armed with your updated waste generation information and your current fees, you are ready to contact your hauler to request a reduction in cost or service based on your own waste estimates.
Be sure to follow up with your hauler to confirm the change, otherwise you may continue to be charged for the full amount.
Reminder: Foodprint recommends that you first track your waste production for one week and use that data to determine monthly weights to help you negotiate pricing, please see Estimating Current Waste Generation. If you want to understand how much waste you are being charged for generating, please see Understanding Your Waste Bill.
Foodprint Tools & Resources
Print Ready
Foodprint’s (Print Ready) Weekly Waste Tracker
(if you do not currently divert compost, simply cross out and skip that section).
Foodprint’s (Print Ready) Daily Waste Audit Sheet to track your estimated waste generation.
NYC Compost and Recycling Resources:
Conversions
From EPA estimates:
1 Cubic Yard (CY) Trash = 138 lbs
1 CY Recycling (with paper) = 262 lbs
1 CY Recycling (without paper) = 113 lbs
1 CY Cardboard (flattened) = 106 lbs
1 CY Cardboard (baled) = 900 lbs
1 CY Compost = 430 lbs
1 Gallon Compost = 2.34 lbs
Additional Foodprint estimates:
A CY of waste roughly equals six bags
A 64-gallon toter of waste roughly equals four bags
A 64-gallon toter of organics/food waste roughly equals 160 lbs
A 32-gallon toter of organic/food waste roughly equals 80 lbs