Identifying Greener Foodservice and Foodservice Ware
When looking to “green” your foodservice, there are many options to consider. This webpage provides some resources on greener foodservice practices (e.g. food and beverage offerings, waste management options, energy and water efficient operations, etc.) as well as some of the products that may be provided under these services (e.g. plates, bowls, cups, cutlery, take-out containers, etc.).
- Energy & water efficient equipment operations.
- Waste diversion programs (i.e. waste reduction, materials recycling, food composting or donation).
- Bulk servicing (i.e. bulk condiments rather than individual packets).
- Green cleaning practices.
- Integrated pest management/green pest control alternatives.
Foodservice Ware (plates, bowls, cups, cutlery, take-out containers, etc.)
- Choose reusables over single-use items.
- If reusables are not feasible, choose items that:
- Are biodegradable or compostable (provided commercial composting services are available).
- Are recyclable (provided recycling services are available).
- Contain recycled content.
- Do not contain toxic or hazardous chemicals.
- Come in packaging that is recyclable, compostable or made from bio-based materials.
- EPA’s Sustainable Management of Food website
- FAQs on Plastic Recycling and Composting
- Foodservice Guidelines for Federal Facilities
- Food Waste Prevention Options for Restaurants
- USDA’s MyPlate Program
- GSA’s Green Procurement Compilation (GPC) is a comprehensive green purchasing resource designed for federal contracting personnel and program managers.
- Practice Green Health – Sustainable Foodservice OperationsExit
- Health Care Without Harm: Choosing Environmentally Preferable Foodservice Ware: Reusable and Sustainable Biobased ProductsExit
- Center for Environmental Health: Single use foodware webpageExit
- Food Waste Reduction Alliance: Messy But Worth ItExit. A whitepaper that offers tips from foodservice manufacturers, grocers and restaurants on how organizations can reduce food waste from within.
- National Restaurant Association’s Resources for Reducing & Managing Food Waste Exit