Identifying Sustainable Food Service and Food Service Ware

Introduction

When looking to make your food service sustainable, there are many options to consider. This webpage provides some resources on sustainable food service 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.).

Sustainability Considerations

Food Service

• Reduction of single-use plastic in beverage offerings.
  • Preferred options include beverage refill stations with reusable cups or single-use aluminum beverage containers.
• Energy & water efficient equipment operations.
  • View ENERGYSTAR certified products.
  • View WaterSense certified products.
• Waste diversion programs (i.e. waste reduction, materials recycling, composting and food donation).
• Bulk servicing (i.e. bulk condiments rather than individual packets).
• Green cleaning practices.
  • View Safer Choice certified products.
• Integrated pest management/green pest control alternatives.
• Look for products certified to one of EPA’s recommended standards and ecolabels in categories including cleaning products, trash bags, and paper towels.

Food Service Ware (plates, bowls, cups, cutlery, take-out containers, etc.)

• First Choice: Reusable Food Service Ware
  • Reusable food service ware is the preferred choice because it will use less energy and fewer resources over its lifespan if an effective reuse system is developed and operated. Procurement of reusable food service ware can also save money over time compared to single-use options.
  • Purchase reusable food service ware certified to an environmental performance standard.
    • Reusable food service ware should be used in a system that enables repeated collection, washing, and return. 
    • If there is limited availability of certified reusables, purchase products made from ceramic, porcelain, glass, metal, or other durable, less toxic materials.

If reusables cannot be procured for all needed food service ware:

• Second Choice: Certified Commercially Compostable Food Service Ware
  • Certified commercially compostable food service ware is less preferred than reusables but preferred over certified recyclable options because of their ability to divert food waste from the landfill; however, these products can only be composted in commercial composting facilities. Availability of such facilities across the country is limited and many do not accept compostable products due to risk of compromising the quality of the waste stream/feedstock.
  • Purchase certified commercially compostable food service ware certified to an environmental performance standard.
    • Purchase certified commercially compostable food service ware only if organics collection program is locally available, accepts the product types being purchased, and collection services are procured. Three stream waste sorting (composting, recycling, and landfill) should be provided where products are used, and collection bins should be clearly labeled with exact product types to avoid compromising the quality of the waste stream/feedstock.
    • When certified commercially compostable food service ware are provided, no other types of single-use food service ware (i.e. recyclable or non-recyclable bowls, lids, utensils, condiment cups, etc.) should be provided to avoid compromising the quality of the waste stream/feedstock. All food service ware should be reusable or certified commercially compostable.
• Third Choice: Certified Recyclable Food Service Ware
  • Certified recyclable food service ware is the last preferred choice due to low recycling rates of the products caused by food contamination or small size (i.e., utensils).
  • Purchase recyclable food service ware certified to an environmental performance standard.
    • Purchase certified recyclable food service ware if reusables cannot be procured and if organics collection program is not locally available or does not accept compostable food service ware products, and if the local recycling program accepts the items for recycling. A minimum of two stream waste sorting (recycling and landfill) should be provided where products are used, and collection bins must be clearly labeled with exact product types to avoid compromising the quality of the waste stream/feedstock. 
    • Prioritize purchasing products made with recycled content materials that are accepted in the local recycling program.
    • Products should be added to the collection bins clean (i.e. without food or beverage remains). Suppliers can provide washing and/or instructions for consumers to achieve this.

Additional Resources

• Food
  • EPA’s Sustainable Management of Food website
  • USDA’s MyPlate Program
  • Greener by Default: Plant based default strategies
  • Federal Good Food Purchasing Coalition
  • World Resources Institute’s Coolfood Initiative
• Food Service
  • Food Service Guidelines for Federal Facilities
  • GSA’s Green Procurement Compilation (GPC) is a comprehensive green purchasing resource designed for federal contracting personnel and program managers.
    • Cafeteria products page, which identifies federal requirements for various cafeteria products.
    • Cafeteria & food services page, which provides further guidance on greening service contracts
  • Practice Green Health – Sustainable Food Service Operations
• Food Service Ware
  • Upstream Solutions: How Reusables Can Help Restaurants Save
  • Center for Environmental Health: Foodware webpage
  • FAQs on Plastic Recycling and Composting
  • EPA Webinar on Reusable Food Service Ware
• Food Waste
  • Food Waste Reduction Alliance: Messy But Worth It. A whitepaper that offers tips from food service manufacturers, grocers and restaurants on how organizations can reduce food waste from within.
  • National Restaurant Association’s Resources for Reducing & Managing Food Waste
  • Food Waste Prevention Options for Restaurants