STRATZER / Business strategies / Management of food waste in restaurants
Implementation of the collection of organics in a restaurant chain
The Normandin restaurant chain decided to gradually implement the collection of organics in its establishments. To do so, the company applied the protocol prepared by Stratzer for the Normandin restaurant in Drummondville: a diagnosis of the waste management practices led to a reorganization of the workstations in order to create space for the sorting of organics. The choice of equipment and the reorganization of collection areas were also planned. Training and communication tools were provided to employees during the implementation of the sorting bins.
Type de service
Business Strategies
Marché
Restaurant chains, IC&I
DĂ©tails
Client
Normandin
Info
Diagnosis of waste management practices and proposal for the reorganization of sorting and collection areas for organics.