Walking down Fourth Street in Bloomington, Indiana is usually a pleasant experience- delicious aromas waft towards you from every direction as your gaze falls upon the quaint ethnic restaurants that line the street on either side of the road. However, this wonderful street is hiding a dirty little secret- NONE of these restaurants (to my knowledge) recycles, let alone composts, any of its waste!
While I have little control over how each restaurant operates, I have worked as a waitress at Anyetsang's Little Tibet for over a year and a half and am going to make it my personal project to design a recycling program that works for them.
Constraints that I will need to consider when developing this program include the following:
1) Space is (VERY) limited, both inside the kitchen and out back by the dumpsters
2) Recycling has to make the flow of the kitchen EASIER, not harder, for everyone involved
3) Storage of recycling outside cannot interfere with the parking area or dumpsters
4) The recyclables need to get from the restaurant to the recycling center on a regular basis
5) Little (or most likely, NO) money will be available to fund any changes to the current system
Thankfully, the owners are all interested in the idea of recycling and are in agreement that recycling should become a practice at the restaurant- now it's just a matter of figuring out how to actually make it happen!
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