Use these calculators to estimate costs and benefits related to food waste, energy, water, serviceware, and composting.
Use the EPA's Food Waste Management Cost Calculator to measure the cost competitiveness of alternatives to food waste disposal, including source reduction, donation, composting, and recycling of yellow grease. It can help demonstrate that socially and environmentally responsible food waste management is cost-effective for many facilities and waste streams.
Use the Food Service Technology Center's Energy Cost Calculators to measure the annual energy consumption of fryers, griddles, holding cabinets, ovens, refrigeration, steamers, and charboilers, according to performance, usage and utility costs. Use the Water Cost Calculators to estimate savings associated with low-flow pre-rinse spray valves.
Use the Wasteless Calculator, from the New York City Department of Sanitation's Bureau of Waste Prevention, Reuse and Recycling, to measures the environmental and monetary benefits of switching from disposable cups and bowls to reusable serviceware. Input values include the quantity of products used, the number of employees using the products, and capital and operation costs. Final results reflect total first-year savings, subsequent year's savings and payback period and the amount of waste prevented.
Use the cost components for composting from the Cost section of this guide, and plug those values into this calculator for an analysis of annual operation and capital costs and payback period for investment in equipment. This analysis is part of the the Joint Service Pollution Prevention Opportunity Handbook, designed by the Naval Facilities Engineering Service Center to identify available pollution prevention technologies, management practices, and process changes that reduce hazardous waste and solid waste generated at joint service industrial facilities.