Eco2Go Program at OSUExpansion Feasibility StudybyTracy Beckmann, Dietetic InternFebruary 7, 2013

What is Eco2Go at OSU?Reusable to-go container

programProgram offers

◦Sustainable dining option◦Increases student satisfaction◦Potential to reduce disposables cost

How does it work?

If token or container is lost…Must “buy-back” into program

How is the program doing?Launched in fall 2012, Southside

(Arnold)46 student “buy-ins”Student Satisfaction Survey

Southside dining hallSite chosen due to central

cashiers and continuous coverage

Marché style model is conducive to utilizing to-go containers

This set-up required minimal preparation to implement pilot program

Pilot program goalssell 40-50 containers within first

2 terms of program startIncrease student dining hall

satisfactionDecrease disposable “to-go”

container expenseDetermine pilot program

sustainability

Goals: participationWhat we’ve learned

◦By end of 1st term 46 containers sold 516 discounts given This is approx. 2.5% of Southside diners

Goal met

Goal: Student satisfactionStudent Satisfaction data

collected January 28-31, 2013 at Southside◦ Survey focused on participants◦ feedback from non-participants also

tracked10 question survey, email listEach participant given thank-you

gift

Satisfaction Survey Results24% respondedQuestioned about

◦“buy-in” cost ◦durability/size of container ◦ease of use: token exchange process◦meal discount◦number of uses◦overall satisfaction with program◦best things about it, what needs work

Satisfaction Survey Results“buy-in” cost, durability and size

◦ among participants, NO ONE stated “too expensive” 73% “fine” 27% “very economical”

◦ among non-participants, 17% stated “too expensive” stated if price were $4-$5 they’d participate

ease of use◦ container/token exchange process

91% agree it is a smooth process◦ remembering container/token

91% “never” had trouble remembering token/container

meal discount◦ 91% think it is a good incentive

Results, cont’d Number of uses

◦ 64% use container 6+ times/week◦ 27% use it 2-5 times/week

Overall satisfaction◦ all were satisfied:

82% “very” 18% “somewhat”

Best things◦ Reduces trash/plastic◦ Pays for itself

Needs work◦ Doesn’t work at all restaurants◦ Exchange process (some servers not familiar)◦ Sometimes bottom clasp breaks

Results, cont’dConclusions:

◦participants utilize program because it aligns with their values

◦has increased student satisfaction among this specific population

◦difficulties able to be addressed as program continues for minimal cost Increased server training Continued improvement of container R&D Expansion of program to other dining halls

Goal met

Goals: disposable expensePer data tracking program

◦516 Eco2Go uses fall term◦ = 516 disposables saved (about 2

cases)◦At $0.23ea, cost savings was $119

Goal met

Goal: pilot program sustainabilityCosts incurred(fall term):

◦ 180 containers purchased by OSU at $4.25ea = $765

◦ 516 discounts given: $103 in student savings◦ Dishwashing costs: approx. $0.08 per

container = $41

Total cost: approx. $900◦ Note: Marketing and container return

receptacle for pilot program paid for by Campus Recycling and Student Sustainability

Pilot sustainability, cont’dCurrent revenue/cost savings:

46 participants paid $7 ea = $322 516 uses = 516 disposables saved ($0.23ea) = $119 Campus Recycling and Campus Sustainability

currently subsidizing program up to $200/mo = $459 (3 months/fall term)

Total cost savings: approx. $900◦ Pilot program sustainable with subsidizing◦ Number of disposables saved can fluctuate

depending how often participant utilizes container

Goal met??

Pilot sustainability, cont’dWithout subsidizing, pilot

program is $459 short of being self-sustaining◦ Would require 130 student “buy-ins”◦ This is about 7.5% of Southside dining

population

Ways to increase participationIncrease marketing of Eco2Go De-incentivize

plastic/compostable “to-go” containers

Remove barriers to “buy-in”Expand program to other dining

halls

Marketing strategiesGoal: increase “buy-in”

◦ Continued partnership with Campus Recycling and Student Sustainability

◦ UHDS promotions: tabling social media a few containers given as prizes/awards to

awareness

Marketing strategiesExample of similar program:

◦ Reusable coffee cups quite well-known fairly mainstream acceptable alternative to disposable cups

De-incentivise plastic Disposables cost

◦ OSU cost is $0.23 per container

◦ By offering disposables at no charge, we’re encouraging use

◦ Implement $0.05 charge per disposable to encourage participation in program (consistent w/Corvallis-wide plastic bag fee) This won’t cover cost, but will result in some students choosing

Eco2Go or dining hall plates as alternatives

Personal observation at Southside◦ In a1 hour time period (lunch):

157 diners 82 used plates = 52% 72 used plastic “to-go” containers = 46%

Over $16 lost to disposables Several were thrown away in dining hall

Something to consider:

disposable “to-go” containers make up the largest component of our trash (per OSU Campus Operations)

Barriers to “buy-in”Initial cost:

Offer reduced cost of container each term $7 in fall $6 in winter $5 in spring

Requires cashAllow purchase with Dining Plan (currently

cannot use meal plan to purchase)

Expand programPilot program is limited in scope

Expansion of Eco2GoRequest made (unsolicited) by several

non-participants during student survey

Logical next-step of program Increased participationMay aid in cost effectiveness

Feasibility of expansionIncreased participation

◦Students living in non-Southside res halls say container not cost-effective for them

◦Add program to McNary and Marketplace West

◦Southside participation: 46 participants = 2.5% Projected:

McNary: 2.5% = add’l 50 participants Marketplace West: 2.5% = add’l 60 participants

Expansion logistics:Container/token

exchange Ozzi

$6,500 + shipping Data line installation $0.18 token cost University of CO at

Boulder was able to negotiate a free machine as part of a trial run in 2011

(Information obtained from April Strictland’s presentation/interview with Allison Lilly, University of Maryland, 2012)

Expansion logistics, cont’d:Simpler/less expensive to utilize

locations with central cashier: Clubhouse Café Boardwalk Cafe

Fairly continuous coverageComplies with Public Health

Codes◦Not accepting dirty dishes where

food is prepared

Expansion CostsContainers

◦Need 50 more to have adequate surplus on hand: $250

Marketing costs - variableDishwashing costs

◦ Should be similar to Southside (approx. $0.08 per container; same as for plate) = $100/term

Need return receptacle for McNary◦ perhaps Campus Recycling would donate 1 more?◦ Grant money? (cost may be $100-$150; one-time cost)

Meal discounts – variable, estimate: $325Labor – costs not significantly increased

Cost of expansion, cont’d

Total cost: approx. $825

Potential help:Applied for $5000 grant (Chris

Anderson)◦To be applied towards future

container purchases Replace broken containers Purchase containers more suitable for

pizza, soup Ensure ample container surplus Allows OSU to reduce student purchase

price Perhaps help with other expansion costs?

Final thoughtsOffer ways to increase student dining

satisfactionFoster relationships with Campus

Recycling and Student SustainabilityIncrease opportunities to

◦ Teach sustainability◦ Reduce waste◦ Decrease operational costs

Thoughtful expansion of Eco2Go may help us reach these goals

Thank You

Questions?

References Anderson, Chris; Catering Manager, Oregon State

University, personal interview Feb. 4, 2013. Chris.Anderson@oregonstate.edu

Sanders, Tara; Registered Dietitian, Oregon State University, personal interviews Jan-Feb 2013. Tara.Sanders@oregonstate.edu

Strictland, April; Dietetic Intern 2011-2012, Oregon State University. Reusable Takeout Containers Feasibility Study, March 1, 2012.

Student Satisfaction Survey, conducted at Southside (Arnold) Dining Hall Jan. 29-31, 2013, informal research project