Please add a section on REUSE:

To eliminate single-use foodware, beverageware, and other disposable kitchen items from building’s waste stream:

  • Ensure in the building design provisions for the collection, washing, and storage of reusable dishes, cups, utensils, and serving ware. This may include sufficient square footage for high-heat commercial dishwasher, drying space, adequate plumbing, hot water booster, and storage shelving. 
  • Ensure in the building design provisions for the collection, washing, and storage of napkins, towels, tablecloths, and aprons. This may include sufficient square footage for washer/dryer, adequate plumbing, hot water booster, and storage shelving.
  • Ensure in the building design provisions for water filling stations.

Please consider renaming this section from “Planning for Zero Waste Operations” instead to “Planning for No- to Low-Waste Operations”. (Zero waste is a problematic and discouraging term.)