samantha sommer, waste prevention program manager...solution: rethink disposable partnership project...
TRANSCRIPT
Samantha Sommer, Waste Prevention Program
Manager
Reusables for Onsite Dining
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Problem.
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Disrupting
Single-use
Prevents pollution and
lifecycle impacts
Generates less waste
Less litter to capture and
control
Reduces costs
Improves customer
satisfaction
Increases operational
efficiency
Many challenges/barriers
are perceived 3
Solution: ReThink Disposable
Partnership project with municipalities (zero waste
and stormwater programs)—
Engage food businesses and institutions to
voluntarily implement source reduction practices
Consumer engagement and public outreach
Regulatory options targeting single-use
disposable packaging
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We Offer Food Service
Operators…5
FACE TO FACE OUTREACH.
MULTIPLE POINTS OF
COMMUNICATION. UNIQUE
RECOMMENDATIONS AND TECHNICAL
ASSISTANCE
IMPLEMENT SOURCE
REDUCTION PRACTICES THAT
SAVE MONEY, REDUCE WASTE
AND LITTER, AND TRANSITION TO REUSABLE FOOD
WARE ITEMS
NO COST TO BUSINESSES AND PARTICIPANTS
QUALIFY FOR UP TO $500 TO PURCHASE REUSABLES
MEASURE, CALCULATE, AND REPORT RESULTS AND IMPACT OF
RECOMMENDATIONS
ROBUST COMMUNICATIONS:
RECOGNIZE BUSINESS
PARTICIPANTS AND UPLIFT
SUCCESSFUL REUSE STORIES
WE DON’T RECOMMEND ALTERNATIVE DISPOSABLES
BEFORE AFTER
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Case Study: JS Stew House
Implemented the following reusable items for dine-in service Water tumblers (cups), Boba tumblers
(cups), and chopsticks Increased inventory of reusable cutlery,
plates, and bowls to avoid running out during service
Results: Annual Savings: $7,515 Annual Waste Prevention: 2,833 lbs. Annual Quantity of Disposable
Packaging Items Reduced: 190,061
Additional Savings: $960 in annual waste hauling savings
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ReThink Disposable Impact Over 1,500 businesses recruited
throughout six counties in CA
Eight trained ReThink Disposable
specialists
140 businesses certified + 5
institutions
126 in process of certification
Small Business annual impacts:
Eliminates 110,000-225,000 pieces
Reduces 1,300 – 2,200 lbs of waste
Net Savings between $3,000-22,000
17 ReThink Disposable Business
Case Studies, 7 business
testimonial videos, and research
and other resources on
www.rethinkdisposable.org 8
Behavior change pitch…
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Certification and support is FREE!
Limited number of spots and time available to take advantage of opportunity
$500 to purchase reusables and other supplies to implement recommendations for source reduction
Businesses reduce b/t 1,000 – 2,250 pounds of waste each year while saving between $1,500-22,000 per year from avoided foodware purchasing
The environment pitch if appropriate – win/win for business and the planet
Local promotion, awards, and recognition
Challenges for reuse
(perceived and real) Culture change is HARD
Voluntary change is not the same as a mandatory approach- need ordinances to back-up source reduction and reuse
Business outreach and technical assistance is lacking
Time investment on behalf of the food operator
Upfront and ongoing costs to transitioning to and maintaining a reusable operation and dishwashing capacity
Convenience of throw-away
Product Loss
Retention of changes / practices over time
Confusion over the Health and Food Safety Code and Reuse
Greenwashing about which materials are the most sustainable – like compostable
High volume businesses
Chains- hard to reach decision maker
Government leading by example with purchasing power. Transition piloting to reuse in food services and share case studies/results with wider business community. Updating EP3s and food vendor contracts.
Norming and diffusion of successful source reduction stories and case studies to promote reuse/source reduction to food business industry
Internal/external communications- build the brand and recognition of ReThink Disposable so more businesses are receptive at the door and in the future – they seek out ReThink Disposable certification
High Level partnerships with food service industry and providers
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