Best Management Practices
• Code of Practice for Wastewater Management at Food Sector Establishments  | |
| Information: The Greater Vancouver Regional District's Code of Practice contains mandatory requirements for businesses like restaurants, cafeterias and butcher shops as well as other food sector establishments that discharge wastewater containing oil and grease to sewer. | |
| • Green Plan for the Food Service Industry | |
| Role: to help food service providers reduce waste generation and decrease amounts of oil and grease discharged into drains | |
| • Recipes to Prevent Waste in the Restaurant | |
| Information: Steps that restaurant owners and managers can take in purchasing, handling and storing products, preparing food, and serving customers. | |
| • Recycling Council of Ontario's Waste Reduction Fact Sheet on Restaurants | |
| Information: provides ideas on waste reduction measures for a variety of restaurant operations | |
| • Waste Reduction in the Restaurant Industry - Greater Vancouver Regional District | |
| Information: includes source reduction from purchasing to food preparation and storage. | |
| • Water Quality Protection Guidelines for Food Handling Facilities | |
| Information: provides guidance for complying with protocols for discharging to sanitary sewer or storm water systems. | |
| • Restaurateurs find doing right thing feeds bottom line -- 'Sustainability' has green and social benefits | |
| • Canadian Restaurant and Food Services Association | |