Food Service Disposable
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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. -
Disposable Catering Tableware Buying Guide
DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption. -
I Used to Be a Bestseller. I Used to Be a Bestseller
I USED TO BE A BESTSELLER. BORN AGAIN. AND AGAIN. NR. 2/2020 3 EDITORIAL SUSTAINABILITY WINS CUSTOMERS AND AWARDS Dear Sir or Madam, Dear business partners, We have seen a clear upward trend in consumer demand for Pro Carton and ECMA gave free rein to their creativity even in more sustainability in recent years. In this context, the type the current difficult situation and organised their first joint virtual of packaging used plays an increasingly important role. The event, the ‘2020 Carton E-vent & Awards’. The digitalisation material in which products are packaged and presented at the of the event made it possible to attract an even broader target point of sale increasingly contributes to the purchase decision. group to the topics of sustainability and packaging design and The packaging of tomorrow is sustainable, offers maximum perhaps to address one or two creative minds of tomorrow. functionality with the best possible product and hygiene protection, works with and not against nature and is circular. A topic that is currently being widely discussed, and not just in Germany, shows that MM Karton is in a good position: On Cartonboard is the obvious choice here: multifunctional in use, 17 August 2020, the German Federal Ministry of Food and renewable, recyclable, biodegradable and thus the essential pillar Agriculture (BMEL) initiated the notification procedure of the of a modern recycling economy. Cartonboard will replace other ‘German Mineral Oil Regulation’ at the WTO and the EU Com- packaging materials wherever possible. MM Karton, therefore, mission. The Regulation provides for the mandatory use of a places a special focus on the development of innovative qualities functional barrier to prevent the migration of aromatic mineral and supports a critical review of existing packaging solutions. -
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. -
Research on Environmental Issue and Sustainable Consumption of Online Takeout Food—Practice and Enlightenment Based on China’S Meituan
sustainability Article Research on Environmental Issue and Sustainable Consumption of Online Takeout Food—Practice and Enlightenment Based on China’s Meituan Meiwen Guo 1,2,†, Liang Wu 1,2,*, Jianping Peng 3,* and Chun-Hung Chiu 3,† 1 School of Management, Guangzhou Xinhua University, Guangzhou 510520, China; [email protected] 2 Entrepreneurship Center, Sun Yat-sen University, Guangzhou 510275, China 3 School of Business, Sun Yat-sen University, Guangzhou 510275, China; [email protected] * Correspondence: [email protected] (L.W.); [email protected] (J.P.) † These authors contributed equally to this work and should be considered co-first author. Abstract: In today’s society, consumers’ food needs can be satisfied by catering e-commerce platforms. However, the plastic pollution of tableware and packaging caused by a large number of catering orders every day has always been an unsolved environmental problem. (1) Background: At present, China’s three largest catering platforms, Meituan, Eleme and Baidu, receive 20 million takeout orders daily and consume about 60 million plastic products. Plastic pollution will have a sustained impact on the environment. (2) Methods: In this study, we use literature research and case analysis. We use Meituan’s takeout food as an example. We studied the takeout business growth, status of online takeout in the treatment of plastic packaging, harm to environment, humans and animals, as well as specific solutions. (3) Results: There are four main reasons which contribute to the plastic packaging pollution (i.e., high recycling cost, difficulty to deal with mixed plastic packaging, low Citation: Guo, M.; Wu, L.; Peng, J.; effectiveness of collecting plastic packing, and immature technology and treatment to incinerate Chiu, C.-H. -
Insulated-Systainer®
systainer® A brilliant idea with a wide range of advantages Safely packed, clearly organised and quickly transported. Stackable and linkable Systematic design down to the very last detail Quality: 100% ABS, sturdy and impact- resistant, dust and splashwater-proof The systainer® will convince you in no time in everyday use! T-Loc One-hand operation Opening when linked Lock Open Connect Classic Line Innovative labelling Additional front handle Compatibility Fields of application Hospital Laboratory Medical Technology Anaesthesia Dental Emergency Medicine Pharmaceutical Veterinary Medicine Possibilities of use Hospital Laboratory Medical Technology Anaesthesia Dental Emergency Medicine Pharmaceutical Veterinary Medicine Insulated-systainer® The Insulated-systainer® are especially suitable for the safe dispatch of diagnostic samples of the material class UN 3373, fully correspond the packing regulation P 650 and were tested and approved by the BAM in Berlin (Federal Institute for Materials Research and Testing). Our Neopor and EPP inlays are equipped with a groove on 1 4 both sides to optionally attach dividers. Thus cooling packs can be inserted without having to touch neither the sample nor the cooling pack. Advantages of the referring inlay: In contrast to common styrofoam inserts the Neopor inlay has far better insulation properties. In addition it offers more stability for only a small difference in price. 2 5 The EPP inlay is characterized by its extreme sturdiness. It can be easily cleaned in industrial dish washers. 36 7 1 Insulated-systainer® -
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. -
STATE of CONNECTICUT Prev
CONTRACT SUPPLEMENT CONTRACT AWARD NO.: SP‐37 Rev. 10/15/13 STATE OF CONNECTICUT Prev. Rev. 7/19/13 12PSX0259 DEPARTMENT OF ADMINISTRATIVE SERVICES Contract Award Date: Ada Rivera PROCUREMENT DIVISION th Contract Specialist 165 Capitol Avenue, 5 Floor South 29 November 2012 Bid Due Date: 860‐713‐5048 HARTFORD, CT 06106‐1659 Telephone Number 8 November 2012 SUPPLEMENT DATE: 26 November 2013 CONTRACT AWARD SUPPLEMENT #2 IMPORTANT: THIS IS NOT A PURCHASE ORDER. DO NOT PRODUCE OR SHIP WITHOUT AN AGENCY PURCHASE ORDER. DESCRIPTION: Food Service Supplies FOR: All Using State Agencies, Political Sub‐Divisions and TERM OF CONTRACT / DELIVERY DATE REQUIRED: Qualified Non‐For‐Profit Organizations December 1, 2012 through November 30, 2015 AGENCY REQUISITION NUMBER: 0000001014 CHANGE TO IN STATE (NON‐SB) CHANGE TO DAS‐CERTIFIED SMALL CHANGE TO OUT OF STATE CHANGE TO TOTAL CONTRACT CONTRACT VALUE BUSINESS CONTRACT VALUE CONTRACT VALUE AWARD VALUE NOTICE TO CONTRACTORS: This notice is not an order to ship. Purchase Orders against contracts will be furnished by the using agency or agencies on whose behalf the contract is made. INVOICE SHALL BE RENDERED DIRECT TO THE ORDERING AGENCY. NOTE: Dollar amounts listed next to each contractor are possible award amounts, however, they do not reflect any expected purchase amounts (actual or implied). They are for CHRO use only. NOTICE TO AGENCIES: A complete explanatory report shall be furnished promptly to the Procurement Manager concerning items delivered and/or services rendered on orders placed against awards listed herein which are found not to comply with the specifications or which are otherwise unsatisfactory from the agency’s viewpoint, as well as failure of the contractor to deliver within a reasonable period of time specified. -
Implementing Sustainability
Implementing Sustainability Sustainable Design Lab MSc 1/2 - 2018/19 Prof. Muck Petzet Assistants Laura Magri and Irene Tassinari Università Sustainable design / della Progettazione sostenibile Svizzera italiana Università della Svizzera italiana Accademia di architettura di Mendrisio 1 Section Implementing sustainability at AAM/USI The sustainable design LAB 2019/2020 Muck Petzet This applied research was conceived and performed in the ‚pre corona‘ semester 2019/2020 with the students of the ‚sustainable design lab‘ at the AAM/USI. Today’s perspectives have shifted under the unprecedented pressure of a global pandemic: what we yesterday would not have thought A critical summary of to be possible - is now a reality: the nearly complete suspension of air travel, the re-erection of borders inside of Europe - or the prohibition of social gatherings and the freeze and standstill of the students research* our economies with massive consequences for the whole system. In our school: the switch to online lectures / online design studios and even an online diploma. Students and teachers working together from their homes all around the globe. The virus with his infections has made global movements very visible - but also global dependencies: some stocks have crashed - some have soared, unemployment has jumped (especially in the US) - goods are piling up in the harbors, whole harvests have to be ploughed under because the supply chains cannot be adapted fast enough. Oil consumption has gone down drastically - resulting in ‚negative‘ prices for crude - and a massive storage problem. Pollution has gone down in the affected areas during lockdowns to levels that have not been measured for decades. -
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 -
(Plastic Cup) Using Micrococcus Luteus and Masoniella Sp Sivasankari
Scholars Academic Journal of Biosciences (SAJB) ISSN 2321-6883 (Online) Sch. Acad. J. Biosci., 2014; 2(2): 85-89 ISSN 2347-9515 (Print) ©Scholars Academic and Scientific Publisher (An International Publisher for Academic and Scientific Resources) www.saspublisher.com Research Article In Vitro Degradation of Plastics (Plastic Cup) Using Micrococcus Luteus and Masoniella Sp Sivasankari. S* , Vinotha. T Department Of Microbiology, Shri Mathi Indira Gandhi College, Tirchirappalli, Tamil Nadu -620002, India *Corresponding author S. Sivasankari Email: Abstract: Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical properties (melting point, glass transition temperature, crystallinity, storage modulus etc.). Present paper investigates the possibility of plastic degradation by microbes isolated from forest soil. The invitro degradation was studied by litter bag experiment by taking 1 g of each plastic and buried under forest soil at a depth of 15 cm from the surface during the month of September to February, 2010. An in-vitro experiment was started after collecting the plastic samples from the litter bag experiment and the microbes were isolated from the surface of the plastic. Then the isolated microbes inoculated in the nutrient agar. Result showed that no variety of plastic comfortable degraded under burial condition during 45 days. -
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.