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Ditch the Plastic, Embrace Reusables

Ditch the Plastic, Embrace Reusables: Make a Green Difference in Dining

Each year in the United States, 561 billion disposable foodware items turn into 4.9 million tons of waste. According to CalMatters, 85% of plastics are not recycled. They get dumped, litter our environment, and pollute our waterways and ocean. The Mindaroo Foundation has data that shows that plastic production from fossil fuel sources is expected to grow exponentially. We will soon be trading in our pollution from burning fossil fuels for energy and transportation to drowning in plastic pollution. For all these reasons, regulations and changing consumer preferences are pushing food facilities to reduce single-use plastics. But figuring out how to do that can be hard. 

We sat down with Jakki Castorena-Davila, Bilingual Sustainability Manager with the Monterey Bay Area Green Business Program, to get her expert opinion and insights about the changes food facilities are making, challenges they face and how to overcome them, and implementation tips to ensure employee and customer support. 

Jakki currently manages the Turn the Tide on Plastic program funded by EPA Region 9 pollution prevention grant, which aims to help food facilities switch to reusable foodware and fiber-based to-go containers in the Monterey Bay Area. 

What benefits might businesses experience by embracing sustainable practices and reducing their reliance on single-use plastics?

Jakki: Waste reduction is a key benefit, which leads to cost savings in both purchases and waste disposal. Our outreach has demonstrated that businesses using reusables for indoor dining cut down on trash and expenses, averaging $6,000 per business annually. Customers prefer reusable foodware as it reduces microplastics in food and minimizes the side effects of substances like PFAS, a “forever chemical”.

What are “forever chemicals”?

Jakki: PFAS is an acronym for “polyfluoroalkyl substances”. PFAS are commonly referred to as forever chemicals because of their persistence in the environment.  They don’t go away, but they do move around. PFAS are human made chemicals that are most often used for water or grease resistant products (non-stick cookware, single use foodware, water repellant clothings, firefighting, etc.) They accumulate in the blood and organs of people and animals and move around the food chain. Exposure is linked to cancer, liver damage and birth defects. BPI or CMA certified compostable products ensure that PFAS is eliminated as well.

Can you share examples of successful initiatives implemented by businesses to reduce single-use plastic? 

Jakki: I’ve worked closely with restaurants in the Monterey Bay Area over the past year, assisting them in transitioning from single-use foodware to reusable alternatives. You can check out some of their case studies that go into detail about their switches and savings.

Red’s Donuts in Seaside is a great example to share. By taking stock of single-use items and transitioning to reusables, they achieved $12,239 worth of savings for a year. Similarly, Deja Blue in Seaside initially switched to reusable plates and utensils for dine-in, leading to an estimated $16,991 annual cost reduction, encouraging the owner to switch all dine-in foodware to reusables.

For restaurants already using reusables and compostable foodware for to-go orders, I suggest exploring creative ideas to further reduce single-use plastics. Tacos California Grill, for example, successfully eliminated single-use paper packaging by switching to refillable condiment containers. Most notably, they started a reusable container takeback program for their regular customers and were able to further reduce single-use plastic on their to-go orders.

What are the common challenges or barriers faced by businesses when attempting to transition away from single-use plastics? 

Jakki: Owners and managers often hesitate to change a process that has worked well for their business historically. Many businesses rely on single-use items for their convenience and because customers want something easy and quick.

There may also be an initial cost barrier to switching their operations, despite long-term savings, especially for reusables or businesses might not have the time needed to make the changes. People are busy and businesses have a lot of things to keep track of. Switching up common practices can require some initial effort. But, that is why we are here and why I do the work I do. I help make it easy for businesses to switch to reusables by offering technical assistance and guidance along the way. 

How do you help businesses change their operations?

Jakki: To facilitate a transition, I recommend starting with a simple task, such as replacing a popular dine-in item like disposable cups, plates, or sauce cups, with a reusable option. This not only demonstrates the benefits but also helps businesses save money by purchasing fewer items, reducing trash, and shrinking their garbage pickup bin size.

Start small and practical. Pick at least one item to switch out and assess the cost difference over one month or several months depending on the business’s procurement cycle. Once the feasibility is demonstrated, we extend the change to other single-use items. Creativity is crucial—think of innovative ways to reduce plastic usage. You can find many items in this foodware alternatives purchasing guide. 

Engage your employees! This might include identifying an employee that may already have an interest in sustainability or the environment and support them in developing solutions to reduce single-use plastic. It may also include doing training for employees or integrating sustainability-related topics into new-hire processes. Communicate with your customers! We can provide signage to communicate with your customers. Let customers know that you have certain items by request or that their reusables are accepted. 

It’s essential to tailor solutions to each business’s needs, educate them about the benefits of transitioning, and explore feasible options to eliminate single-use items. Ultimately, waste reduction comes down to educating the business, their employees, and their customers on how their choices impact the environment and how they are at the forefront of change. This allows them to put sustainability as a priority, and will, in turn, help them have a healthier, more sustainable work environment while saving money.

How do you convince businesses that don’t have a lot of dine-in customers to make the switch to reusable items?

Jakki: It’s about shifting perception. The key is breaking the notion that reusables are only for businesses that are primarily dine-in. Even for businesses primarily serving to-go orders, offering reusable items for dine-in customers can help normalize reusable foodware in the fast-food industry. There are even reusable services for to-go orders! 

To truly move to reusable foodware for to-go will require larger societal acceptance. Customers like the convenience of to-go. Some start-up companies are leading the way on reusable to-go ware. For example: “Re:Dish, Turn, and Okapi. While these are somewhat niche at the moment they will likely expand. 

In your experience, what role do local ordinances play in influencing businesses to reduce their reliance on single-use plastics? 

Jakki: Government regulations and policies are indeed powerful drivers of change. Investing in outreach and technical support programs significantly aids businesses in making these changes. For example, while the Monterey Bay Area currently lacks specific policies mandating reusables, the impact of compostable ordinances has had a substantial, positive impact on the reduction of single-use plastics in the area. It is very important to include education and outreach to businesses to achieve maximum compliance, ideally in their native language. Having someone explain the ordinance to them, and their options, helps build trust with businesses and supports compliance. 

Do you have any final thoughts you’d like to share?

Jakki: Reducing single-use plastics when providing food may seem hard, but it can also be an opportunity for businesses to reduce costs long-term and become an environmental leader in their community, and their customers appreciate it.

If you need advice on how to proceed or would like to get certified as a green business, enroll here or contact your local Green Business Coordinator to see what resources and assistance they can offer.