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.)
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