Despite our best intentions, a portion of disposable food serviceware will end up on streets or in the environment. 80% of this debris is plastic. PSI has worked with restaurants and universities to identify strategies for reducing single-use plastic and disposable serviceware to tackle this problem at its source and save business owners money along the way. Voluntary waste reduction strategies such as reusable food serviceware complement producer responsibility systems, like EPR for packaging, that address plastic waste. When producers and businesses step up to achieve the best possible environmental outcomes, everyone benefits. We’ve compiled the resources below to help business owners and customers work toward a circular economy that keeps communities healthy, safe, and thriving.
Restaurants: You Can Still Reduce Your Plastic Footprint During the Pandemic!
Download the Toolkit:
With these simple strategies, you will reduce waste and protect landscapes and wildlife – all while saving money and helping your business thrive. What’s inside:. What’s inside:
Tools for Concerned Customers
If you’ve been ordering more take-out while staying at home and trying to support your favorite local restaurants, you’ve likely accumulated (or thrown away) a lot more plastic than usual. But for customers concerned about plastics, there are still sustainable take-out options! Check out the following resources and be sure to share with your family and friends to spread the word. Even when there’s not a global pandemic, there are plenty of ways to get involved in reducing your community’s plastic footprint. Try downloading our leave-behind cards to let your favorite local businesses know that you’ll support their efforts to reduce waste, and be sure to check out our Plastic Policies Library for sample ordinances that address single-use plastic waste.”