In an effort to address a spike in waste since the COVID-19 outbreak, the recycling program at the Nevada Division of Environmental Protection, in conjunction with University of Nevada Reno’s Business Environmental Program, published three new guides on waste reduction, reuse, and available recycling. The documents target restaurants, the hospitality industry, and individual households providing “easy eco-friendly tips for everyday life.”
In addition to traditional waste reduction reminders, the guides include other pandemic-specific tips like using online menus at restaurants to decrease the number of disposable menus used.
The hospitality industry guide offers ideas such as converting to a phone app-based TV remote to reduce use of disinfectant and to reduce issues with lost, stolen, and broken hotel room remote controls.
