Possibly one of the best ways to “reuse” is not to throw away that extra food sitting in the warming trays at the end of the day. The National Restaurant Association estimates that 20 percent of all commercially prepared food in this country goes to waste, much of it never even leaving the back of the house. Donate your extras to local food banks or shelters. Food that’s no longer fit for human consumption can be used on local family or commercial farms; food scraps make great feed for animals. Farmers might even be willing to haul the food away for free or pay you for providing it.

Recycling might seem like a burden at first, but once customers and staff get in the groove, it can become second nature to separate. If you’re not currently participating in one, contact your local authorities to find out how to join a recycling program.

Paper, plastic, glass, and aluminum aren’t the only things you can recycle. More and more communities are encouraging citizens and businesses to save their organics for composting purposes. Modesto, California, is testing a program that offers free compost pick-up for restaurants. About 20 local restaurants are currently participating in the pilot, though no quick-serves were initially courted. Kara Peck, a spokeswoman from the U.S. Environmental Protection Agency (EPA), which provided a grant for the endeavor, says the program has been a success so far and hopes many more restaurants will sign on once the trial is complete.

If your restaurant is located in an area where pickup of recyclables isn’t readily available or cost-effective, you can still do your part by purchasing as many products made from recycled material as possible. Kimberly Clark Professional just launched a new line of 100-percent recycled Scott brand towel and tissue products, and a number of other suppliers offer recycled products as well.

It’s difficult to get a waste management program started on your own, so it’s important to seek out and work with partners willing to help. On the national level, restaurants can join WasteWise, a free, voluntary program through the EPA that helps organizations cut down on solid municipal waste. WasteWise provides free technical assistance to help businesses develop, implement, and track waste reduction plans.

At the state level, check with your respective restaurant association or your state’s environmental agency (which you can locate here. Either might be able to help or refer you to a program that will suit your needs. Locally you can contact the recycling or waste management authority for your municipality or ask your hauler what options there are for reducing your unnecessary waste.

You might even find help right inside your own restaurant. Employees can be a wealth of ideas on how to cut down the waste they see go out the door daily, and instituting a policy that helps the environment will give them a sense of pride about what they do.

“Adopting waste reduction measures is a great way for fast-food restaurants to build morale among their employees,” says SWANA’s Dieleman. “The training these employees receive as part of the restaurant’s mission to reduce waste fosters community and demonstrates that their contribution and involvement is important.”

And when it comes to reducing waste, everyone’s contribution and involvement is vital. Whether your policy is instituted systemwide or storewide, it’s a step in the right direction, and your community, your customers, and your bottom line will thank you.