The following study addresses issues raised by stakeholders regarding source separation in front-of-the-counter in quick-service restaurants. Stakeholders included: regional waste reduction coordinators, the Nova Scotia Department of Environment and Labour, waste haulers, quick service restaurant owners and managers, and representatives from corporate franchises and the Canadian and Nova Scotia Restaurant and Foodservice Associations. Not surprisingly, many stakeholders identified similar concerns. The separate Bridgewater research study is incorporated into these recommendations (see Bridgewater: A Case Study in Quick-service Restaurant Recycling and Composting). The study is organized into the following categories:

1.0 Source Separation and Contamination
2.0 Containers and Signage
3.0 Stakeholder Education, Awareness and Support
4.0 Public Education and Awareness
5.0 Implementation Date and Enforcement
6.0 Hauling Issues
7.0 Municipal Issues
Appendix A Bridgewater Case Study
Appendix B Mcdonald's Case Study

As illustrated in theBridgewater Research study and waste audit, several owners or operators have successfully instituted customer-based waste sorting in local quick-service restaurants. However, many challenges exist as certain conditions and strategies must be in place to ensure successful waste separation. These ideal conditions and strategies include:

• Clear understanding of responsibilities of all stakeholders involved
• Clear understanding of relevant by-laws and legislation
• Clear understanding of proper source separation in each region
• Well-planned source separation strategies
• Ideal containers and signage
• Staff commitment and training
• Close relationship between restaurants and waste educators and haulers
• Public education initiatives
• Corporate-level awareness and active partnership
• Enforcement at handling facilities

The first step taken by restaurants and waste coordinators should be to identify waste reduction strategies, followed by the implementation of a well-planned source separation strategy. Restaurants should aim to decrease the amount of waste they create and make efforts to replace remaining waste products, which are usually plastics, with reusable or biodegradable materials since plastics are a major source of contamination. Ideally, customers can then put all of their remaining waste in an organics collection container.