Food Services Recycling
Kitchen Waste & Compliance
Food services recycling manages the waste streams from restaurants, cafeterias, catering operations, and food processing facilities — including food waste diversion, grease recycling, cardboard, and packaging.
Kitchen Waste Doesn't Belong in a Landfill
Food waste accounts for 24% of US landfill volume — and commercial kitchens are the largest concentrated generators. Restaurants, cafeterias, hotels, and catering operations produce food scraps, expired ingredients, grease, and packaging waste daily.
With 13+ states enacting or proposing commercial organic waste bans, food waste diversion is shifting from voluntary to mandatory. Recycling Quotes sets up kitchen-friendly collection programs that route food waste to composting or anaerobic digestion, recycle cardboard and packaging, and keep your operation compliant with evolving regulations.
What Kitchens Throw Away
Typical waste streams we manage for food services operations.
Mandates Are Coming for Your Kitchen
California, New York, Vermont, and a growing list of states now require commercial food waste diversion. Compliance isn't optional.
Organic Waste Bans Are Here
SB 1383 in California, state mandates in VT, CT, MA, NY — commercial food generators above threshold volumes must divert organics or face penalties.
Learn more arrow_forwardOrganics Diversion Can Be Cost-Neutral
In many markets, composting is comparable to or cheaper than landfill disposal. The audit shows you the math for your specific operation.
Learn more arrow_forwardFood Waste Has the Highest Carbon Impact
Per ton diverted, food waste avoidance has the highest methane reduction impact of any recycling stream. Powerful data for sustainability reporting.
Learn more arrow_forwardNeed a recycling program for food services?
Quotes in less than 1 hour. No obligation.
Services for Food Operations
Materials From Food Services
Restaurants and Kitchens We Serve
Restaurant group diverts 85% of food waste
12 locations, daily organics pickup. 85% food waste diversion rate. SB 1383 compliant. Featured in company sustainability report.
Hotel kitchen cuts waste costs 30%
Waste audit separated organics from general waste. Composting program cost-neutral vs landfill. Diversion rate: 62%.
Food Services Recycling Questions
Food waste, grease, composting, and state mandates.
View All FAQs arrow_forwardAs of 2025, 13+ states have enacted or proposed organic waste mandates: CA (SB 1383), VT, CT, MA, NY, NJ, and others. Thresholds vary — typically 1-2 tons/week for commercial generators. Contact us for your state's requirements.
Composting uses oxygen to decompose organics into soil amendment. Anaerobic digestion uses no oxygen, producing biogas (energy) and digestate. We route to whichever facility is available in your area.
We coordinate grease collection through licensed haulers. Used cooking oil is recycled into biodiesel or animal feed ingredients. Collection containers and schedules are included in your program.
Proper containers with tight-fitting lids, daily pickup for high-volume kitchens, and staff training minimize pest risk. We size the program to prevent accumulation.
Only BPI-certified compostable items are accepted at most commercial composting facilities. Many "eco-friendly" products don't qualify. We train your staff on what does and doesn't go in.
In many markets, organics collection is comparable to or cheaper than landfill disposal — especially in states with organic waste surcharges on landfill tipping fees. The waste audit shows you the exact comparison.
Yes. We manage programs across all your locations with standardized service, consolidated billing, and one report covering every restaurant.
Weight tickets per pickup, monthly diversion reports, and methane avoidance calculations. SB 1383 compliance reporting included for California operations.
Get a Food Services Recycling Quote
We design programs that work in a kitchen — fast, clean, and compliant with your state's organic waste rules.