Article

5 considerations before going green

Before you make the leap to a greener restaurant, here are five important things you should know.

May 11, 2016

By Sarah Martinez, Eco-Products,

Why are growing numbers of restaurants switching to disposable cups and plates that are more environmentally friendly? For some, it’s because elected leaders approved laws to ban plastic-foam containers, or keep food scraps out of landfills. Others switched because greener cups, plates and containers have widespread public appeal. Many just felt it was the right thing to do.

But before you make the leap to a greener restaurant, here are five important things you should know:

1. Getting people to toss the right things into the right bin can be challenging.

Customers are often distracted and in a rush on their way out. They aren’t too keen about deciphering whether their cup should go in the trash or the recycling bin. The result: Customers toss a lot of the wrong stuff into the wrong place.

That’s why it’s important to keep things simple.

2. Using compostable plates, utensils and cups can simplify things.

If your restaurant uses disposable foodservice packaging, there are two options for keeping these out of the landfill: Use recyclables or compostables.

Choosing which to use is where it gets a little messy. First, it’s important to know that food can affect disposable packaging in a major way. Recyclers don’t want any food waste: It messes up their machines and reduces the value of the material they are selling to companies to recycle into something else. Composters don’t mind food; in fact, they actually like it. Food scraps can be turned into soil.

Or, to put it simply: Recyclers hate food scraps and composters love them.

For restaurants wanting to recycle, that means customers must throw recyclables into one bin and food waste into another. As we’ve noted, it’s not easy getting customers to put everything in the correct bin. And it’s even tougher to get them to pry cheese off a paper plate before throwing it out.

On the other hand, compostable cups, plates and utensils can be tossed into the same bin as food. There’s no need to scrape off the leftovers.

That’s why it’s often simpler to use compostable products: They can go into the same bin as the leftover food (and no one has to scrape sticky pasta out of a bowl before tossing it out).

3. There’s a good way to tell if your foodservice packaging is truly compostable.

What’s the best way to make sure your cups and plates will actually break down and become beneficial for soil? Check to see if they have passed tests to meet the ASTM standards for commercial compostability and are verified by the Biodegradable Products Institute (BPI). BPI provides assurance that a product has been independently proven to actually compost in a commercial facility.

That will ensure your restaurant is getting what you’re paying for, and your composter is getting exactly what they need to turn your leftovers into compost.

4. You’ll likely spend more upfront to go green.

Environmentally friendly packaging will probably cost a little more than what you’re using now. You’ll also likely be buying new bins and signage to help customers know where to toss their stuff. Finally, you’ll need to find someone to take the compostable materials. Check with your current hauler, or try www.findacomposter.com.

The good news: All of this will pay off. See No. 5.

5. Going green could be great for business.

A national survey found one in five Americans would be more likely to buy concessions at a stadium if they learned that all of the material left behind was recycled or composted. And if a stadium is not recycling and composting? One quarter of Americans said they’d buy fewer hot dogs and nachos.

It’s not surprising, then, why so many restaurants are turning to more environmentally friendly foodservice packaging. It’s a great opportunity to build customer loyalty by connecting a positive message to your restaurant: Together, we are doing the right thing for the planet.

Your customers will know that their compostable cup or plate isn’t headed for the landfill; it will be turned into soil to help farmers. It’s an awesome feeling to know that you’re part of the solution. And customers grow loyal to places that make them feel good.

Going green doesn’t just benefit the planet, then. It’s good for your customers — and your restaurant.