Study shows sustainable efforts gaining traction among restaurants and appreciated by consumers.
According to a study by the National Restaurant Association, 65 percent of restaurant operators have recycling programs in place and 13 percent participate in composting programs
The research, which was released during the 2011 National Restaurant Association Restaurant, Hotel-Motel Show and conducted in conjunction with Georgia Pacific Professional, also shows that 60 percent consumers prefer to visit restaurants that have recycling practices in place.
Other highlights of the restaurant recycling study include:
Seventy-four percent of restaurateurs who recycle do so in the kitchen and office areas, while 43 percent have a program in the dining room and other customer-facing areas.
Seventy-two percent of restaurant operators use products made from recycled materials; the most common of these items were bags, paper products and food containers.
Eight-five percent of consumers say they sort recyclables in quick-service restaurants if receptacles are provided.
Fifty-one percent of consumers say they are willing to pay a little more for menu items at a restaurant that recycles.