Preparation of food and drink requires the ingredients as well as resources to ship, cook, store and dispose of waste, often creating a strain on city services - water, energy, sewer and trash. This is especially true in historic districts with an adaptive use of existing buildings for dining and entertainment.

Anticipating impacts and planning for deliveries and trash hauler vehicles, consideration of trash receptacles and opportunities for consolidation of trash and recyclables using compactors, efficient schedules to reduce sound impacts on residents and traffic flow, and more strategic placement of trash receptacles on sidewalks are all ways to minimize impacts.

• Trash and waste generated by dining and entertainment businesses and events

• Health and quality of life impacts from poor management

• Trash haulers and their role in developing solutions

• Creating a comprehensive trash and resource management plan for a hospitality zone