Glass waste management in the hospitality industry plays a huge role in supporting the glass packaging supply chain. Bars, restaurants, and hotels generate large volumes of glass, making them a consistent and valuable source of high-quality recovered containers used to produce new bottles and jars.
To expand sources for high-quality cullet, glass manufacturers are encouraging glass bottle recycling in commercial settings, including bars, restaurants, wineries, hotels, and other on-premises locations. About 18% of beverages are consumed on premises, and glass makes up to about 80% of that container mix. So, these retail businesses are a good source of clean, high-quality recycled glass.
Glass Is Easily Wasted
Even though glass is endlessly recyclable, it's easy to lose it in day-to-day operations. In the fast pace of a bar or kitchen, bottles get tossed in trash bins. Staff may not know there’s a recycling option. Or maybe the bins are missing, dirty, or not in the right place.
In some cases, the problem is upstream. Some businesses don’t have access to a reliable commercial recycling service. Others give up after a few failed attempts to get staff or customers on board. Whatever the reason, glass waste in the hospitality industry often ends up in landfills when it could be turned back into usable containers.
Without a plan in place, you're likely throwing away thousands of pounds of recyclable material every year—often at a cost.
Recycling in the Restaurant Industry
In 2011, the National Restaurant Association conducted a survey in which 65% of restaurateurs have recycling programs, and another 19% of full-service operators plan to start one in the next year. While restaurateurs are recycling a variety of materials, 68% of full-service restaurants and 52% of quick service recycle glass bottles.
According to the in-depth survey, 10 bar, restaurant, and hotel glass container recycling programs in eight states found that partnerships are key and identified best practices that resulted from initiating trail-blazing programs.
Data collected on containers along with processes, economic details, and logistics revealed the average amount of glass collected through a bar, restaurant, hotel recycling program is about 150 tons/month, with an average of 100 participating businesses in each surveyed program.
Additionally, the 2011 report, Survey of U.S. Glass Container Recycling Programs for Bars, Restaurants, and Hotels, concluded that 65% of consumers have a preference for restaurants that recycles, with 85% expressing they like being able to sort recyclables in fast food or fast casual restaurants that provide separated disposal bins.
Polling data from the National Restaurant Association’s 2022 State of the Restaurant Industry Report found that restaurant goers want packaging for off-premises orders to be made with more sustainable materials. In fact, among the top 10 food and menu trends in 2022, sustainable, reusable, and recyclable packaging ranked first, while concerns over packaging quality and temperature followed in second and third place on the list.
That 2022 survey further revealed that 70% of millennials and 72% of Gen Z adults expressed their willingness to pay extra for takeout orders to cover the cost of upgraded packaging.
Sustainability Practices in Hospitality
Sustainability in hospitality isn't just about reducing plastic use or turning off lights. Guests are paying closer attention to every part of the experience—including how you manage waste behind the scenes. They notice whether recycling is available, if packaging is thoughtful, and if your business supports North American-made products.
Recycling glass, especially when it’s collected clean and sorted properly, supports a more sustainable supply chain. And when you use North American-made glass bottles, jars, or drinkware, you reduce shipping emissions and support domestic manufacturing—both of which matter more than ever.
Sustainable practices don’t just make a statement. They can lower hauling fees, reduce the weight of landfill waste, and improve your brand image with guests who care about sustainable event planning and responsible business practices.
Sustainable Tourism & Waste Reduction
In 2021, the Global Sustainable Tourism Council (GSTC) published a report that highlighted sustainability in travel and tourism as part of its GSTC Industry Criteria, with the area on the hospitality industry focusing on hotels and tour operators. Measures they listed in order to reduce greenhouse gas emissions included "provision of a collection and recycling system, with at least four streams (i.e. organic, paper, metal, glass and plastic)" and "adequate bins for separated waste disposal”.
How to Cut Back on Glass Waste
Cutting back on glass waste isn’t about overhauling your entire operation. Small changes can add up quickly when they’re consistent.
Start by looking at where the most glass is used—behind the bar, in the kitchen, or in your guest rooms. Then ask yourself if staff can sort it easily and if the recycling hauler you’re using is collecting it properly.
Working with a local partner can make this easier. Many regions have programs designed specifically for bars, restaurants, and hotels. Some offer free bins or scheduled pickups. Others provide training to your team so everyone knows how to keep glass clean and separate from other waste.
Also consider sourcing glass that’s made domestic manufactures often offer better quality control, faster shipping, and more sustainable production methods. Whether it’s wine bottles, beer growlers, condiment jars, or tableware—choosing North American-made glass supports long-term sustainability.
If your business hosts events, there’s another layer to consider. Sustainable events are growing in demand, and clients often look for venues that prioritize eco-friendly practices. Being able to say you recycle all glass used during an event—or better, that you only use recyclable, reusable glass—can set you apart.
U.S Corporate and Local Hospitality Examples of Glass Waste Management
Atlanta, Georgia
The Atlanta Hyatt Regency is just one of many restaurants and hotels that are working to be compliant with the challenge. Restaurants in Atlanta, including Ruth’s Chris Steakhouse and Fifth Group Restaurants are also stepping up to recycle glass containers as well as other green initiatives.
Las Vegas, Nevada
n 2011, the MGM Resorts International hotel group broke the 10 million pounds of glass recycled mark at 10 of their Las Vegas hotel properties. They expect to exceed that for in 2012.
Indianapolis, Indiana
Broad Ripple Village, a commercial district in a north Indianapolis neighborhood, has expanded glass bottle recycling to 14 ten bars and restaurants and bringing in about 20 ton/month in 20008.
Hamilton County, Ohio
Hamilton County, which includes Cincinnati, Ohio, aided bars and restaurants that want to recycle glass bottles and jars. Today, 34 bars and restaurants are participating, with a goal to reach 50 by end of summer 2011.
St. Louis, Missouri
“There are two primary items that restaurants and food services have that don’t typically get recycled—glass bottles and food waste,” says Harry Cohen, owner of Blue Skies Recycling in St. Louis, MO and Louisville, KY. So Cohen signed up the St. Louis Cardinals and over 30 local restaurants to help keep these valuable commodities from going to the landfill.
North Carolina
In 2008, North Carolina passed a law requiring all Alcohol Beverage Permit holders to recycle their beverage containers. In 2011, over 86,000 tons of glass containers were collected for recycling (up from about 45,000 tons/year before the law).
Find out how the Glass Packaging Institute is working with bars and restaurants to divert glass away from landfills and into the recycling stream by visiting our Don't Trash Glass page. Bars and restaurants in Illinois, Colorado and Kentucky can join the program by signing up here.