Next-Generation Recyclable & Biodegradable Disposable Cup
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Hang Ten Boiler
CASE STUDY: Hang Ten Boiler BUSINESS PROFILE Packaging Practices prior to ReThink Disposable: ccAll menu items were served in a variety of single-use disposable Name: Hang Ten Boiler plastic and fiber containers... sometimes multiple items per order Business Type: Hawaiian/Cajun/ for main dishes, side dishes, sauces and “grease basket” items Creole/Seafood Restaurant Location: Alameda, CA ccOnly single-use disposable plastic utensils, beverage cups (even for On-site dining: 50 seats wine), and sauce cups were provided for customers Take-out: Yes cc Warewashing: Mechanized Bulk condiments were available and one reusable Dishwasher foodware item was used on-site, a woven wood bowl Employees: 13 for crab and shrimp Hang Ten Boiler is a popular spot Recommendations Implemented: in Alameda, California to go with friends and family to get delicious ccReusable cups replace disposable plastic cups and Hawaiian, Asian fusion, and Cajun reduce the use of lids and straws seafood (and watch the Warriors ccReusable plates and bowls replace a handful of disposable items game). It is owned by Mai Wong and they are known for their fresh like food boats and to-go containers seafood dishes and boil in a bag ccSilverware is used in place of disposable plastic utensils options with crab, crawfish, and shrimp. They can get incredibly ccSingle-use straws available only upon request busy and have a large amount of As a result of implementing ReThink Disposable’s recommendations, Hang dine-in and to-go customers in a Ten Boiler reduced the use of 12 different types of disposable foodware short period of time. -
A Bill Requiring Reusables for On-Site Dining in New Restaurants
A BILL REQUIRING REUSABLES FOR ON-SITE DINING IN NEW RESTAURANTS 1. FINDINGS AND PURPOSE. THE CITY OF XXXX (OR STATE OF XXXX) FINDS AND DECLARES • In the midst of a climate crisis that is propelled by the consumption of single-use products made by extracting petroleum from the ground and cutting down trees, [XXX INSERT GOV ENTITY] recognizes the need to change the throw away culture by ensuring that, in the future, food service establishments are designed to serve customers with durable, reusable, foodware. • Reusables for on-site dining are more cost-beneficial to food vendors than disposable foodware. Since 2012, 240 food service businesses have participated in the Rethink Disposable program, which received the 2015 California Governor’s Environmental and Economic Leadership Award for waste reduction. The results are unequivocal.The transition to reusables for on-site dining yields cost savings, net after dishwashing, utilities, and labor costs are accounted for. Out of 80 businesses in the City of Alameda that participated in the program, only two needed to add dishwashing capacity and one reported added labor costs. In all, the Alameda businesses eliminated 6 million single-use foodware items per year and collectively saved 2.34 tons of waste and $139,231 per year. • The production and disposal of single-use disposable food and beverage packaging has significant environmental impacts, including the contamination of the environment, the depletion of natural resources, use of non-renewable polluting fossil fuels, greenhouse gas emissions, and the increased clean-up and end of life management costs. • Packaging comprises approximately one quarter of California’s disposed waste stream annually.1 • The quantity of solid waste generated per capita in the U.S. -
Bringing Reusable Packaging Systems to Life Lessons Learned from Testing Reusable Cups Table of Contents
Bringing Reusable Packaging Systems to Life Lessons Learned from Testing Reusable Cups Table of Contents Introduction SECTION 1 SECTION 4 Setting the Scene Experimentation in Action — Lessons Learned — Reuse Model Insights Piloting Innovative Reusable Top Insights for Reuse How It Works Cup Systems Models SECTION 2 SECTION 5 The Journey of a Reusable What’s Next? — Building the Cup — A Multi-Stage Journey Future for Reuse Models Customer Awareness Sign-up Point-of-Sale SECTION 6 Drink Preparation Point-of-Handoff Appendix Point-of-Return Terms to Know Washing & Sanitizing Citations Pick-up & Delivery Acknowledgements B L E Inventory A T O F SECTION 3 Bringing Reusable Packaging C Systems to Life – Critical O Inputs & Considerations for N Scale S T T Engage Diverse Stakeholders E N Make Sustainable Material Choices Select the Perfect Spot Choose the Right Payment Model Optimize Health & Safety Protocols Measure Impact and Success Bringing Reusable Packaging Systems to Life 2 Dear Reader, If you visualize the current journey of most products and packaging in our economy, including the single-use cup, it looks like a straight line that starts with extracting finite raw materials and ends at the landfill. fter decades of relying on this food, are accelerating the growth of reuse The key to success for reuse models is seemingly convenient linear models. Over the last few years, we’ve seen continually testing, honing and refining them. Asystem, its long hidden costs in innovative companies explore and harness And assessing the environmental impact of terms of economic and environmental groundbreaking reusable packaging and reusable packaging is paramount during this consequences have become clear, bringing refill models, such as Algramo piloting phase of experimentation — we must ensure we us to a tipping point that necessitates a their “smart dispensing” reuse model with don’t introduce new unintended consequences better way forward — one that considers companies like Nestlé and Unilever, among when replacing one system with another. -
Waste Prevention
Chapter II Chapter Two Waste Prevention 1. Introduction Terms introduced in this chapter include: Waste Prevention Waste Prevention Precycling In the United States, each person uses, directly or Consumerism indirectly, about 125 pounds of material every Eco-marketing day. That amounts to 23 tons per year per person. Degradable U.S. citizens constitute about five percent of the Recyclable world population but use 25 percent of the natu- Consumable products ral resources. U.S. national waste equals at least Durable products 250 trillion pounds and only five percent of that Planned obsolescence is recycled. For every 100 pounds of product Mixed-material package manufactured, 3,200 pounds becomes waste Composite material packaging through natural resource extraction and pro- Disposable product cessing. It appears to be easier to create waste The Natural Step than to create products. Sustainability Source reduction Solid waste generation in Linn and Benton Selective shopping Counties is beginning to decrease. Figure II-1 Bulk buying illustrates the per capita waste generation rates from 1998-2012. is one of the most effective ways to decrease The question: What can be done to further household garbage. It is easier to manage gar- check the flow of garbage? bage by preventing it than to deal with it once it is created. Reducing waste this way is called Recycling and composting reduce waste. How- waste prevention, sometimes referred to as ever, preventing waste before it enters the home precycling. In the hierarchy of solid waste Waste Generation, Linn and Benton Counties 3000 2500 2000 1500 Benton 1000 Linn Pounds per Capita (lbs) 500 0 1998 2000 2002 2004 2006 2007 2008 2009 2010 2011 2012 Year Figure II-1. -
Winter Holiday Entertaining
Winter Holiday Entertaining 2020 Table of Contents COVID Statement 3 Small Group & Complete Dinner Packages 4-5 Beverages 6 Appetizers 7-9 More Than Delivery 10 Entrées 11–13 First Course, Side Dishes, Accompaniments 14–16 Homemade Desserts 17–18 Breakfast 19 Ordering Guidelines 20-21 A BEAUTIFUL ADDITION TO YOUR TABLE Our friends at Kehoe Designs would be so thankful to brighten up your celebration. ARRANGEMENT A - $65 ARRANGEMENT B - $90 ARRANGEMENT C - $130 Flowers will be delivered or picked up with your food order. These arrangements are perfect to accent your home, dining tables, and kitchen. Arrangements are produced by Kehoe Designs using the best in season flowers. Photos are for inspiration only. Winter Holiday Entertaining THANK YOU FOR BEING HERE… The Catering by Michaels Team understands that the holidays look different this year, but the importance of celebrating and being with loved ones (whether in person or virtually) has never been more important. The pandemic has been tough on everyone and especially the hospitality business. We are so thankful for your support, loyalty, and understanding. We look forward to helping you celebrate the holidays and many more celebrations in the future. Health and safety have always been of the utmost importance to us, but it is critical now more than ever that we prioritize health and the way we practice sanitation. Here are the things we are doing to keep you safe: *All employees are subject to a daily health screening before the start of each shift. This includes recording temperatures, checking for symptoms, and completing a series of questions related to COVID-19 and potential exposure. -
Recycling Tips
RECYCLING TIPS www.KeepingVenturaCountyClean.com Recyclable Materials Paper Material Cardboard Plastic • Books (paperback and hard cover okay) • Cereal & Food Boxes (Flatten for more recycling) • Bottles, Jars, Jugs, Tubs (look for recycling • Catalogs / Brochures / Phone Books • Clean Pizza Boxes (no wax coating and or food logo on bottom labeled #1 - #7, no need to rinse) • Junk Mail & Envelopes (windows okay) waste) • Grocery Bags • File Folders Glass • Nursery Pots • Milk & Juice Cartons • Bottles & Jars- Green, Brown, Clear (lids & • Plastic Toys • Magazines & Newspappers labels okay, no need to rinse) • Yogurt Containers • Paper - All colors (staples in paper okay) Aluminum & Tin Cans Other • Paper Grocery Bags • Aluminum Food Trays • Shredded Paper (put in plastic bag and tie • Beverage Cans • Athletic Shoes securely) • Vegetable & Soup Cans Non-Recyclable Materials • Animal Waste • Liquids • Restaurant Grease/Oil • Bubble Wrap Packaging • Laminated Paper • Sharps • Chip Bags & Candy Wrappers • Napkins • Solar Panels • Electronic Waste (computers, monitors, lap tops, • Paper Towels • Tires mobile devices) • Plastic 3-Ring Binders • Used Paper Plates & Cups • Fluorescent Light Bulbs • Plastic Cups, Lids & Straws • Used Plastic Utensils • Food Waste (including fruit) • Plastic Food Wrapping • Window Pane Glass/Mirrors • Hazardous Waste (paint, automotive oil, • Polystyrene foam including foam cups, • Yard Waste (grass clippings, branches, batteries, solvents) plates, and packing materials leaves) WARNING! Electronic, Sharps, or Hazard -
Compostable Products for Food Services
Compostable Products for Food Services Making Sense of What’s Available ECO-CYCLE February 2013 Price points Many of the compostable products made from corn, etc. have been price competitive with their paper counterparts for several years. In larger quantities (such as amounts that school districts order), though, this is not always the case and may be a bit more unpredictable. On any price comparisons to Styrofoam® (polystyrene) clamshells and cutlery, however, compostables are not price competitive. When oil prices were rising in 2005, plastic products were becoming more expensive. As compostables became “mainstream” that helped to make some compostables price-competitive with traditional disposables. Six years later, as oil prices are rising again, this helps pricing when compared to oil- based plastics. However, this may be offset because corn is also selling at higher prices, so that will affect compostables prices as well. Many factors will affect these products’ prices: distribution, quantity ordered, etc. Products available A wide variety of products are now available for foodservice and on-the-go situations. Almost every type of disposable product has a compostable alternative. Items available include: o Cups: hot cups, cold cups, lids Drink related: straws, sleeves for hot cups, cup carriers o Bowls: various sized serving bowls, bowls with lids for transport of to-go soup, etc. o Plates: various sized plates, compartmental plates o Trays: various sized trays, compartmental trays Cycle - o Bags: various sizes used for compost -
Anti-Made for Waste Coffee Cup Initiative Created by Zach Griffin & Victoria Smith ------
Anti-Made for Waste Coffee Cup Initiative Created by Zach Griffin & Victoria Smith -------------------------------------------------- ❖ What problem will be addressed in the face of this proposal? ➢ Popular usage of disposable coffee cup waste on the Western Washington University Campus is a problem that affects the student community environmentally, socially, psychologically, locally, and economically. If we can address the behavioral consumption habits of choosing to buy disposable cups and replace it with more reusable-cup friendly policies then Western can eventually become less wasteful, and more of an eco-friendly university. ❖ What are the core basics of this initiative and what will it be implementing in its policy? ➢ This proposal will restructure the menus of five on-campus locations that sell cafe beverages in disposable cups, excluding Starbucks near Artzen Hall for its own independent business sovereignty, by lowering all prices by $0.25. The menu change will reflect new prices for reusable cup users and if the consumers are not in possession of a reusable cup, will be able to purchase the disposable cups, lids, and straws for $0.25. This effectively separates the charge of the beverage and the disposable materials in a way that consumers are faced with a choice to “buy” waste or bring a reusable container. Rewarding those who do, and incentivizing those who don’t to do so. ➢ For example: A latte can be purchased for $3.00 and Cup/Lid/Straw $0.25, instead of a latte for $3.25 ❖ Why is this beneficial to the seller? ➢ Lower cost of production. Even though there is a perceived drop in price it will not be a loss to seller. -
Staff Report City of Solana Beach
STAFF REPORT CITY OF SOLANA BEACH TO: Honorable Mayor and City Councilmembers FROM: Gregory Wade, City Manager MEETING DATE: September 25, 2019 ORIGINATING DEPT: City Manager's Office SUBJECT: Adopt (2nd Reading) Ordinance No. 504 - Amending Title 5 of the Solana Beach Municipal Code Regarding Regulation of Food Service Ware, Polystyrene and Plastic Bottles in Furtherance of Protecting the Environment and Reducing Single-Use Plastics and Waste BACKGROUND: On August 28, 2019, the City Council introduced Ordinance 504 amending Title 5 of the Solana Beach Municipal Code to regulate single-use food service ware, polystyrene foam products and plastic bottles. This ordinance continues the City's efforts to protect the environment and would expand the City's existing polystyrene ban to include additional restrictions on the use and distribution of single-use plastic food service ware items and to disallow polystyrene items on the City's beaches. This ordinance would also add an additional chapter to the Solana Beach Municipal Code ("SBMC") regulating the use and distribution of plastic bottles and packaged water at City facilities or at events on City property. This item is before City Council to consider adopting (2nd Reading) Ordinance 504 amending Title 5 of the Solana Beach Municipal Code regarding the regulation of food service ware, polystyrene foam and plastic bottles (Ordinance). DISCUSSION: In 2018, per Council's direction, the Climate Action Commission (CAC) held several public meetings to discuss how the City might implement measures within the City to minimize plastic pollution. The commissioners researched measures already implemented in other COUNCIL ACTION: AGENDA ITEM C.2. -
Filling Machines | Sampling | Plastic Labware for Laboratory, Industry, Science
Filling Machines | Sampling | Plastic Labware for Laboratory, Industry, Science 2014 Catalogue 2014 Contents | by item no. Pictograms Item no. Page Item no. Page Item no. Page Item no. Page Item no. Page Item no. Page Material We‘re pleased that you have our new product catalogue in your hands! And it is always a special pleasure 0006- 22, 43, 47, 55, 73, 2327- 180, 191 5326- 101 5627- 29 8501- 234 8750- 229 Ultra-pure material 76, 79, 107, 118, 210, 211, 212 2348- 73, 80, 180 5327- 113 5690- 21, 55 8502- 234 8751- 229 You now have 252 pages in front of you packed full for us when you contact us 0300- 145, 146 2350- 189 5329- 110 5700- 34, 36, 38 8505- 234 8752- 229 of many useful products for all aspects of fi lling personally with your questions! 0301- 150 2502- 21, 58, 59 5330- 96, 97 5762- 36 8506- 234 8753- 229 Translucent 0302- 144 2507- 56, 57, 239, 240 5331- 96 5763- 37 8510- 235 8754- 229 hazardous liquids and manual sampling, a 0304- 157 2515- 57, 239 5334- 130, 131 5765- 38 8515- 234 8755- 229 large number of containers, as well as 0306- 156 2601- 178, 179, 198 5336- 104 5766- 39 8516- 234 8760- 230 Glass-clear material plastic industrial and lab equipment. 0307- 156 3414- 173 5338- 80 5780- 35 8520- 235 8761- 230 0308- 145 3418- 173 5339- 134 5900- 33, 34 8525- 235 8762- 230 +49 7635 8 27 95-0 Material impermeable to light 0309- 152, 153, 154 3440- 176, 177 5340- 76 5912- 54 8530- 235 8763- 230 You will also fi nd helpful and more 0310- 154, 155 3460- 174 5341- 95 5913- 52, 53 8533- 47, 233 8770- 231 detailed information for many items 0314- 145 3480- 174 5344- 124, 125, 181 6202- 162 8535- 34, 235 8771- 231 Cap absolutely tight closing throughout the catalogue, all designed to 0316- 147 3482- 174 5346- 79 6203- 139, 164 8536- 235 8772- 231 0317- 172 3490- 177 5347- 71 6205- 107, 139, 164 8537- 55, 233 8773- 231 autoclave provide support for you in selecting products and in +49 7635 8 27 95-31 0318- 73, 83, 113, 149 3600- 73, 75, 76, 77, 83, 92, 93, 5350- 136, 137 6206- 126, 139, 163, 165 8538- 55, 233 8774- 231 121° Autoclavable up to max. -
COVID-19 PANDEMIC for Reusable Food Service Ware
COVID-19 PANDEMIC PRECAUTIONS AND RECOMMENDATIONS For Reusable Food Service Ware TLDR? Here’s the bottom line. The CDC has confirmed no cases from surface contact and does not suggest that disposable items are safer than reusables. Using sanitized reusable foodware for orders instead of disposables can save a restaurant on average $3,000 – $7,000 annually, while also preventing harm to the environment. 2 Restaurant Reopening This guide specifically addresses what you need to know regarding the safety of reusable foodware. The CDC, FDA, OSHA, and state and local authorities have issued guidelines for safety during the COVID-19 pandemic for re-opening restaurants following the end of Shelter in Place orders. These guidelines detail best practices for the following: • Social distancing (staff and customers) • Systems to reduce contact and cross contamination • Hand washing • Disinfecting surfaces • Face coverings The CDC’s guide for how to incorporate these into your business practices should be followed, however, their considerations are meant to supplement — not replace — any state, local, territorial, or tribal health and safety regulations. Practices should be implemented based on what is practical and acceptable to each community. Your guests (even the illustrated ones) are excited to dine out again. Elevate their experience with safe, sanitary, and money-saving resusable service ware. 3 Safety of Reusables According to the CDC, COVID-19 is mainly spread through respiratory droplets from talking, coughing, or sneezing when people are in close proximity. While surface contact is low risk, health experts still suggest that you should avoid touching your face after touching any potentially contaminated surface and that washing and sanitizing surfaces and hands reduces this risk further. -
Disposable Coffee Cup Waste Reduction Study
Disposable Coffee Cup Waste Reduction Study Hanna Ziada December 15, 2009 Abstract One million paper coffee cups are sent to a landfill from Toronto each day (Entec, 2009). This amount of waste from a single-use disposable item is not sustainable. This study reviews the recyclability of the industry standard polyethylene lined paper coffee cup by studying various Solid Waste Management Systems in Ontario, including jurisdictions where coffee cups are accepted in blue bin and green bin organics collection systems. In both these cases coffee cups are treated as contaminants of the collection stream and are discarded during the recycling process. Biodegradable cups, styrofoam cups and reusable mugs are evaluated, using life cycle assessment methods, to determine alternatives to current industry standard disposable cup. The target population of the proposed waste reduction strategy is frequent coffee buyers, understood to mean those who buy their coffee in disposable cups as part of their routine. This target population was identified through the use of IPSOS Reid survey data collected in 2008 for 700 representative residents from Toronto. The recommended policy option and accompanying implementation considerations were developed in conjunction with a series of eleven interviews conducted in October of 2009 with independent coffee shop owners in Toronto. The policy consists of three behaviour change tools; a prompt, a sign and an available alternative. These tools are described as policy recommendations. Hanna Ziada Page 2 of 2 Introduction The City of Toronto estimates that more than one million single-use coffee cups are disposed of per day in the City. These single-use coffee cups are not recyclable and are being sent to landfill (Entec Consulting, 2009).