recycling for all the right retu rns

RECYCLING FOR ALL THE RIGHT RETURNSMeeting Demands of Consumers, Nature – and Restaurants’ Bottom Lines

Learn more at: www.restaurantsrecycle.com

© 2011, National Restaurant Association

FULL SURVEY RESULTS

RECYCLING FOR ALL THE RIGHT RETURNS TOC

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

Customer’s 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

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

Table of Contents / Navigation

Introduction / Methodology .................................................. 1

Executive Summary .............................................................. 2

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1RECYCLING FOR ALL THE RIGHT RETURNS

Introduction & Methodology

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.

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 restau-rant 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 Professional’s 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 Professional’s work with foodservice operators continues to show us just how important sustainability is in our industry. We view sustain-ability not only as improving environmental performance but providing con-sumers 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

The National Restaurant Asso-ciation, 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 busi-ness 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.

RESTAURANT INSIGHTS

Download the full report at: www.restaurantsrecycle.com

RECYCLING FOR ALL THE RIGHT RETURNSMeeting Demands of Consumers, Nature – and Restaurants’ Bottom Lines

NEW INDUSTRY SURVEY: The National Restaurant As-sociation, with support from Georgia-Pacific Pro-fessional, 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 re-cycling best practices in the restaurant industry and to better equip restaurant operators to meet the ex-pectations of consumers, further enhance their in-novative sustainability efforts, and be true to their bottom lines.

“Georgia-Pacific Professional’s commitment to supporting our ‘Sustainability & Social Responsi-bility’ 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 Professional’s participation and are honored to have their support in this initiative.”

“Georgia-Pacific Professional’s work with foodser-vice operators continues to show us just how impor-tant sustainability is in our industry,” said Bill Dona-hue, 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 eco-nomic performance for companies.”

For this report, the National Restaurant Association conducted surveys, in March and April of 2011, with a nationally representative sample of consum-ers and a nationwide sample of restaurant owners and operators. The information provided here rep-resents the major highlights of the research.

MAJOR FINDINGS: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.

EXECUTIVE SUMMARY

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

RECYCLING FOR ALL THE RIGHT RETURNS

Download the full report at: www.restaurantsrecycle.com

RESTAURANT INSIGHTS

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.

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.

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.

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.

Consumers Prefer to Patronize RestaurantsWith 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.

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.

Consumer Response to Paying More at RestaurantsWith 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.

Customers’ Involvement in Recycling Effortsat 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.

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

Seventy-two percent of respondents who use front-of-the-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.

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.

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Restaurant OperatorRecycling Survey

Summary of Results


RESTAURANT OPERATOR SURVEY

Proportion of Respondents That Currently Have a Recycling Program

ALL RESPONDENTS 65%

Industry Segment Quickservice 64% Fullservice 66%

Ownership Category Independent 67% Franchisee / Corporate-Owned Chain 59%

Region of the Country Northeast 80% Midwest 63% South 46% West 77%

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 simi-larly 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.

Current Recycling Programs

Of the restaurant operators who said they cur-rently 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 quickser-vice 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 respon-dents (15 percent) to say that they intend to start a recycling program in the next year.

Of the restaurant operators who said they cur-rently do not have a recycling program in their business, respondents from the West (22 per-cent) and Midwest (20 percent) were the most likely to say they plan to start one in the next year.

Plans to Start Recycling Program 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%



Region of the Country Northeast — Midwest 20% South 15% West 22%



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. Fullser-vice 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 current-ly recycle food waste. Fullservice operators (34 percent) were more likely than quickservice operators (20 percent) to say they recycle food waste.

Items That are Currently Recycled in Restaurants

Proportion of Respondents with Recycling Programs That Recycle the Following Items

Paper or Aluminum or Cooking Oil Cardboard Metal Cans Plastic Glass or Grease Food Waste

ALL RESPONDENTS 85% 70% 68% 61% 56% 28%

Industry Segment Quickservice 84% 59% 61% 52% 51% 20% Fullservice 86% 81% 73% 68% 62% 34%

Ownership Category Independent 84% 79% 71% 69% 57% 29% Franchisee / Corporate-Owned Chain 90% 37% 54% 28% 51% 22%

Region of the Country Northeast 83% 77% 75% 75% 58% 28% Midwest 85% 74% 61% 57% 52% 26% South 72% 58% 56% 46% 58% 32% West 92% 70% 74% 64% 58% 27%



Proportion of Respondents with Recycling Programs That Have Front-of-the-House and Back-of-the-House Recycling Programs

FoH BoH

ALL RESPONDENTS 43% 74%

Industry Segment Quickservice 36% 71% Fullservice 49% 77%

Ownership Category Independent 45% 72% Franchisee / Corporate-Owned Chain 35% 81%

Region of the Country Northeast 49% 66% Midwest 31% 72% South 47% 70% West 47% 80%

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 respon-dents (81 percent) were more likely than indepen-dent 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 respon-dents (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.

Front-of-the-House and Back-of-the-House Recycling Programs

Fifty-six percent of respondents with a front-of-the-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 back-of-the-house recycling programs.

Separate Bins for Recycling Programs

Proportion of Respondents with Front-of-the-House and Back-of-the-House Recycling Programs That Have Separate Bins for Paper, Plastic and Glass Items

FoH BoH







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 sepa-rates 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 restaurant’s 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 Customers Both Staff & Alone Alone Customers

ALL RESPONDENTS 72% 3% 22%

Industry Segment Quickservice 61% 5% 32% Fullservice 81% 1% 14%

Ownership Category Independent 73% 3% 21% Franchisee / Corporate-Owned Chain 67% 0% 29%

Region of the Country Northeast 62% 12% 23% Midwest 69% 3% 24% South 67% 0% 33% West 81% 0% 16%

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

Restaurant operators whose customers separate items in their front-of-the-house recycling pro-gram were asked if they encourage their custom-ers 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 informa-tion about their recycling efforts on their menu, while 26 percent have posters in their restaurants and 23 percent have table tents or flyers.

Customer Participation in Front-of-the-House Recycling Programs

Tools Restaurant Operators Use to Inform Customers of Their Recycling Efforts

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

Twenty-six percent said they inform customers of their recycling efforts through social media tools such as Facebook, Twitter, or text messaging.



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% $175

Industry Segment Quickservice 15% $275 Fullservice 23% $100

Ownership Category Independent 22% $163 Franchisee / Corporate-Owned Chain 12% $180

Region of the Country Northeast 11% $250 Midwest 25% $100 South 21% $300 West 18% $200

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 respon-dents (12 percent) to indicate they realize rev-enues 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).

Revenues From Selling Recycled Materials

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, includ-ing 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.

Staff Time Required to Maintain a 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

Industry Segment Quickservice 2 Fullservice 2

Ownership Category Independent 2 Franchisee / Corporate-Owned Chain 4

Region of the Country Northeast 2 Midwest 2 South 3 West 2



Proportion of Respondents That Participate in a Composting Program

ALL RESPONDENTS 13%




Thirteen percent of restaurant operators said their restaurant participates in a composting program. Fullservice operators (14 percent) and quickservice operators (11 percent) were simi-larly likely to indicate that they currently partici-pate 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 opera-tors from the Midwest.

Composting Programs



Recent Changes in the Solid Waste Area

Twenty-five percent of restaurant operators said their business experienced an increase in collec-tion and disposal costs in the past year. Fullser-vice 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 Closure or Collection of Specific Materials, Such as Paper, Plastic, Limitations Disposal Costs Glass, Aluminum, Food Waste or Grease on Landfills





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 alu-minum 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.

Materials Affected by Changes in Government Restrictions or Fees in the Past Year

Grease

Paper or Cardboard

Plastic

Glass

Aluminum or Metal Cans

Food Waste

49%

33%

33%

30%

23%

26%



Proportion of Respondents That Purchase Products Made From Recycled Materials

ALL RESPONDENTS 72%




Nearly three out of four restaurant operators (72 percent) said their business purchases products made from recycled materials. Fullservice opera-tors (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 materi-als. 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 prod-ucts made from recycled materials, 64 percent purchase recycled bags and 62 percent purchase recycled facial or toilet tissue. Quickservice opera-tors (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.

Purchasing Products Made From Recycled Materials

Proportion of Respondents Who Purchase Products Made From Recycled Materials That Purchase the Following Recycled Products

Facial or Hand Food Cash Register Beverage Bags Toilet Tissue Towels Napkins Containers Tape Trays

ALL RESPONDENTS 64% 62% 58% 57% 51% 30% 28%

Industry Segment Quickservice 69% 59% 61% 62% 46% 31% 33% Fullservice 61% 65% 56% 54% 54% 30% 24%

Ownership Category Independent 63% 65% 59% 57% 54% 31% 25% Franchisee / Corporate-Owned Chain 68% 53% 55% 61% 36% 27% 38%

Region of the Country Northeast 65% 63% 65% 57% 47% 25% 25% Midwest 60% 62% 54% 48% 45% 34% 21% South 73% 65% 60% 57% 52% 32% 33% West 61% 59% 57% 66% 56% 28% 32%



Fifty-one percent said they purchase food con-tainers 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 recy-cled 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 prod-ucts made from recycled materials, hand towels represent the largest proportion of total purchas-es. 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 busi-nesses that purchase recycled products in this category.

Recycled bags and napkins represent 50 percent of total purchases of each item, among restau-rant operators that purchase these recycled products.

Purchasing Products Made From Recycled Materials continued

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

Facial or Toilet Tissue

Cash Register Tape

Bags

Napkins

Food Containers

Beverage Trays

80%

60%

60%

50%

50%

50%

40%



Thirty percent of restaurant operators said their restaurant purchases compostable products. Fullservice operators (33 percent) were some-what more likely than quickservice operators (25 percent) to say their restaurant purchases com-postable products.

Independent respondents (32 percent) were somewhat more likely than franchisee/chain respondents (22 percent) to say that they pur-chase 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 sepa-rate out compostable products after usage, while 29 percent of franchisee/chain respondents reported similarly.

Purchasing Compostable Products

Proportion of Respondents That Purchase Compostable Products and Separate Out Compostable Products After Usage

Separate Out Purchase Compostable Compostable Products Products After Usage







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 restau-rant 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 suppli-ers 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.

Acquisition of 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





*Based on respondents that purchase recycled products



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 quickser-vice 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 respon-dents (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.

Impact of Using Recycled Materials on Cost of Doing Business

Respondents’ Assessment of the Impact of Using Recycled Materials on Their Cost of Doing Business

Stayed About Increased Decreased the Same Don’t Know

ALL RESPONDENTS 18% 4% 73% 5%

Industry Segment Quickservice 17% 3% 72% 7% Fullservice 18% 6% 73% 3%

Ownership Category Independent 21% 4% 70% 5% Franchisee / Corporate-Owned Chain 6% 5% 84% 4%

Region of the Country Northeast 16% 4% 73% 8% Midwest 14% 4% 75% 7% South 16% 6% 77% 1% West 23% 4% 68% 5%



Restaurant operators were asked if their partici-pation in recycling efforts had a positive impact on their restaurant’s 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 quickser-vice operators (26 percent) were similarly likely to indicate that their recycling efforts have a positive impact on their restaurant’s sales.

An equal proportion of independent and franchi-see/chain operators (27 percent) indicated that their recycling efforts have a positive impact on their restaurant’s sales.

Impact of Recycling Efforts on Restaurant Sales

Respondents’ Assessment of the Impact of Recycling Efforts on Their Restaurant’s Sales

Positive No Positive Don’t Impact Impact Know





Twenty-four percent of restaurant operators said customers have asked their staff if their restau-rant 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 custom-ers are more likely to prefer and be more loyal to restaurants that have a recycling program.

Restaurant Operators’ View of Customer Preferences

Restaurant Operators: Do You Think Customers Are Likely to Prefer and be More Loyal to Restaurants That Have a Recycling Program?

Yes No Don’t Know





Consumer Survey onRecycling in Restaurants

Summary of Results


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 don’t 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 don’t 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 restau-rants in their area recycle, while 30 percent do not think they recycle.

Consumers’ View of Recycling in Restaurants CONSUMER SURVEY

Proportion of Adults Who Agree/Disagree With the Following Statement: Restaurants in my area recycle.

Agree Undecided Disagree Don’t Know

ALL ADULTS 44% 22% 24% 11%

Male 50% 19% 22% 9% Female 38% 25% 25% 12%

18 to 34 Years Old 44% 21% 27% 8% 35 to 44 Years Old 38% 27% 27% 7% 45 to 54 Years Old 46% 21% 25% 8% 55 to 64 Years Old 47% 20% 19% 14% 65 Years or Older 43% 23% 17% 18%



Approximately one-half adults (53 percent) said they have patronized a restaurant with an active recycling program, while 20 percent said they haven’t. More than one out of four adults said they are undecided (18 percent) or don’t 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 restau-rant with an active recycling program.

Older adults are more likely than younger adults to be uncertain if they have patronized a restau-rant 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 recy-cling program.

Patronage of Restaurants With Active Recycling Programs

Proportion of Adults Who Agree/Disagree With the Following Statement: I have patronized a restaurant that has an active recycling program.


ALL ADULTS 53% 18% 20% 9%

Male 55% 15% 22% 8% Female 51% 22% 18% 9%



CONSUMER SURVEY


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 don’t 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.

Patronage of Restaurants That Use 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.


ALL ADULTS 66% 14% 15% 5%

Male 68% 13% 15% 4% Female 64% 15% 15% 5%



CONSUMER SURVEY


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’ View of Recycled Product Usage in Restaurants

Consumers’ List of Potential Recycled Products That a Restaurant Could Use

Napkins 47%

Cups / Glasses 24%

Utensils 23%

Paper Products 19%

Plates / Dishes 17%

Containers / Boxes / Cartons 13%

Plastic Bottles 10%

Bags 8%

Bottles 4%

Paper Towels 4%

Glass 3%

Tablecloths 3%

Straws 3%

Furniture 3%

Wrappers 2%

Trays 2%

Toilet Paper 2%

Placemats 2%

Cardboard 2%

Packaging 2%

Styrofoam 2%

Cans 1%

Oil / Cooking Oil 1%

CONSUMER SURVEY


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.

Consumers That Prefer to Patronize Restaurants With Recycling Programs

Proportion of Adults Who Agree/Disagree With the Following Statement: I prefer to patronize a restaurant that has an active recycling program.


ALL ADULTS 60% 20% 18% 2%

Male 60% 19% 19% 1% Female 60% 21% 17% 2%



CONSUMER SURVEY


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.

Consumers’ Views on Paying More at Restaurants With Recycling Programs

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.


ALL ADULTS 51% 15% 33% 1%

Male 49% 14% 37% 0% Female 53% 16% 30% 1%



Median Amount More That Consumers Would be Willing to Pay at a Restaurant That Has an Active Recycling Program

Median Percent More

ALL ADULTS 10%

Male 5% Female 10%

18 to 34 Years Old 10% 35 to 44 Years Old 10% 45 to 54 Years Old 10% 55 to 64 Years Old 10% 65 Years or Older 5%


CONSUMER SURVEY


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 restau-rants are doing more to encourage their custom-ers 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.

Customers’ Involvement in Recycling Efforts at Restaurants

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.


ALL ADULTS 47% 16% 34% 3%

Male 48% 16% 34% 2% Female 47% 15% 35% 3%



CONSUMER SURVEY


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.

Customers’ Involvement in Recycling Efforts at Restaurants continued

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.


ALL ADULTS 85% 4% 9% 1%

Male 85% 3% 11% 1% Female 84% 6% 8% 2%



CONSUMER SURVEY


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 don’t do this.

Women (67 percent) were slightly more likely than men (62 percent) to say they usually sepa-rate 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 North-east (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.

Customers’ Involvement in Recycling Efforts at Restaurants continued

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.


ALL ADULTS 64% 6% 28% 1%

Male 62% 6% 32% 1% Female 67% 7% 25% 1%



CONSUMER SURVEY


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 major-ity of individuals from the South (72 percent) and Midwest (70 percent) also said they purchase recycled products when possible.

Consumers’ Use of Recycled Products

Proportion of Adults Who Agree/Disagree With the Following Statement: I purchase recycled products when possible.


ALL ADULTS 74% 11% 14% 0%

Male 72% 13% 15% 0% Female 77% 9% 14% 1%



CONSUMER SURVEY


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 don’t contain recy-cled 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.

Consumers’ Expectations for the Cost of Recycled Products

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.


ALL ADULTS 57% 14% 27% 1%

Male 56% 14% 29% 1% Female 57% 15% 26% 1%



CONSUMER SURVEY


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 don’t 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.

Consumers’ Expectations for the Recycling Process

Proportion of Adults Who Agree/Disagree With the Following Statement: Items being collected to be recycled are actually recycled.


ALL ADULTS 73% 15% 11% 2%

Male 70% 16% 12% 1% Female 75% 14% 9% 2%



CONSUMER SURVEY


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 don’t 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.

Consumers’ Familiarity With the Composting Process

Proportion of Adults Who Agree/Disagree With the Following Statement: I am familiar with the composting process.


ALL ADULTS 70% 10% 19% 1%

Male 73% 10% 17% 1% Female 66% 11% 21% 2%



CONSUMER SURVEY


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 don’t 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 North-east (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.

Consumers’ Expectations for the Composting Process

Proportion of Adults* Who Agree/Disagree With the Following Statement: When you throw compostable items in the trash, it will compost in a landfill.


ALL ADULTS 50% 26% 24% 1%

Male 55% 26% 19% 1% Female 45% 26% 29% 1%



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

CONSUMER SURVEY

recycling for all the right retu rns

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