United States
Environmental Protection
Agency
Pollution Prevention
and Toxics
(7409M)
EPA742-B-01-007
December 2001
www.epa.gov/oppt/epp
Environmentally Preferable Purchasing Guide
Greening Your Purchase of
Food Serviceware
Food serviceware holds such diverse food items as salad "by the pound," hamburg-
ers and chicken sandwiches, and coffee to go. Food service packaging serves many
purposes, including sanitation, portability, insulation, and protection. As a result, it
is a part of everyday life. Because food packaging is so ubiquitous, its use has become a
serious concern to the environmental community.
Efforts to reduce the environmental impacts of food packaging have primarily focused
on recycling and source reduction (i.e., reducing the amount and/or toxicity of materials
used in products). Even with these efforts, however, most food packaging waste still ends
up in landfills. Although the overall volume may seem small, food packaging's highly vis-
ible presence in all areas of society (e.g., restaurants, "fast food" drive-thru, windows,
take-out delis, grocery store food bars, shopping mall food courts) also increases the
potential for improper disposal (EPA, 1997).
Why Greeri Your Food Serviceware?
"%-;;';.' :;V ' -l**",^'1 JK'
; What's Inside: fs
4 - What Can You Do? p
-1 - Success Stories .
-..[ '- Contacts & Resources |f|
Nearjy 113 billion disposable cupsi 39
billion .disposable eating utensils, and -
29 billion disposable plates are
used in the United States
each year (The Green -
Culture, 1999).
In, 1996, almost 1.8 million
tons of quick-serve food
packaging were thrown away
in the United States. This
translates into:
An estimated 810,000
tons of plastic plates and
cups, composed primarily
polystyrene resin, (EPA, 1997).
'An estimated 950,000
tons of paper plates, cups,
bowls, and other-food
r. service products.
132,743 garbage
trucks, which, if lined up
bumper-to-bumper, would
stretch from Philadelphia to
Chicago (Green Seal, 1999).
) Printed on paper that contains at least 50 percent postcorisumer fiber.
-------
What Can You Do?
When logistically and economically feasible.'purchasing reusable trays, plates, cups, and flatware is the .most environ-
mentally preferable option. Studies have shown, this to be true even when considering the energy used to manufacture
reusables and the water and soaps used to wash them (North Carolina Department of Environment and Natural
Resources, October 1999). Reusabies work best in a sit-down, eat-in setting, and dramatically reduce solid waste gen-
eration; however, many consumers want to take their food away with them. This is when disposable food serviceware
and packaging often enters the picture. When the use of disposables is deemed necessary, the additional recommenda-
lions below will help you minimize the environmental impacts associated with one-time-use food packaging and ser-
viceware. You also can limit waste disposal by encouraging people to bring their own cups and plates, perhaps by
offering customers a discount for their effort.
Pick products that easily biodegrade
in the environment
Several companies now offer environmentally preferable
alternatives, including packaging that uses less total ener-
gy and generates low greenhouse gas emissions when
compared to traditional packaging. These products still
can be strong and provide good insulation. Products
made primarily from abundant and naturally renewable
resources and using energy-efficient manufacturing
processes also are available.
Look for products that are biodegradable and are com-
postable, Food service items often can't be recycled into
new products due to local health codes or industry prac-
tice; therefore, the ideal situation when non-reusable
products must be used is to use compostable products
and then actually compost them. If composting isn't an
option, then the products should be properly disposed
of. If there is a chance that the products may not be
properly disposed of, then picking food packaging that is
biodegradable can still reduce the negative impacts of
littering.
If the above options are not feasible,
consider these other environmentally
preferable practices.,,
Purchase packaging that has a better overall
environmental profile.
Get information about the food service packaging that
you are considering. Can the company provide envi-
ronmental information about its products through.
their life cyclefrom resource extraction to njaniifac-
ture to use to disposal? Consider'the factors on the
next page when weighing the options. This is the
essence of EPP. ' .
Five Guiding Principles
To help government purchasers incorporate environ-
mental considerations into purchasing decisions, EPA
developed five guiding principles. The guiding princi-
ples provide a framework purchasers can use to make
environmentally preferable purchases. The five princi-
ples are:
1, Include environmental considerations as part of the
normal purchasing process.
2. Emphasize pollution prevention early in the pur-
chasing process.
3. Examine multiple environmental attributes through-
out a product's or service's life cycle.
4. Compare relevant environmental impacts when '
selecting products and services. , '
5. Collect and base purchasing decisions on accurate
and meaningful information about environmental
performance. .
. For more information, go to the five guiding princi-
ples on EPA's EPP Web site at
.
-------
Contacts and Resources
Green Seal
\
Green Seal is the independent, nonprofit organization" »
dedicated to protecting the environment by "promoting
the manufacture and sale of environmentally responsible
consumer products. It sets environmental standards and
awards a Green Seal of Approval to products that cause -
less harm to the environment than other similar prod-
ucts The Choose Green Report on Rigid Quick Serve Food -
Packa.gj.ng provides a list of recommended products""
Green Seal also has an Environmental Standard for Food
Service Packaging, GS-35, that has been publicly- ^
reviewed. This standard covers recycled content, bleach-
ing, volume-to-weight criteria, cotnpostability, toxics,
grease, moisture, and compressibility requirements. "
Green Seal also is preparing a standard for disposable '
plates and bowls. Both the report and the standard are
available on Green Seal's Web site " -
V\ *
EarthSheli
\ K
EarthSheli packaging was used in the DOI pilot project, N
mentioned previously, EarthSheli now'makes^enyirorir ''
mentally preferable plates, bowls, and cups, asVeE as"
clamshells. , ' >v^
Other companies producing and marketing disposable,
biodegradable, compostable, and naturally derived food
packagingxcontinue to -surface. A number of them are
>- based in "other countries As v/e learn more about die com-
panies and their products, have a chance to assess their
environmental claims^ or even have the opportunity to
experiment with their use through a pilot project, we will
share our experiences and what we learned Keep an eye
>xout for a food packaging-related case study that EPA is
developing x v
" > v x \ K x k x^
v x x >
Composting Council xv
x^ t > % ^ ^ '' v ,
' N x v
Xrhe Composting Council's Web, site Hstsjcompanies that
>.sdeal with^all types of items'related to composting, includ-
Sxingxfoox ^ j\ >
'\^\S \\xx ^ XXX^ X SX^XVV ^ \^ ^
The International Biodegradable
\ s , > ^ , % >
Products Institute
X. V ^ -x , v
-------
Success Stories
Department of interior
he waste stream generated during the provision of food and beverages had long been a concern at the
TU.S. Department of Interior (DOI). Although employees used reusable trays, plates, and flatware, there
had been no environmental alternative to take-out containers. Polystyrene products were chosen for use
when officials learned that a polystyrene recycling program could be implemented along with the use of the
material. But, when DOI determined that the material was not being "recycled but was being disposed of, it .set-
out to find a greener option. It was then that DOI located a company that manufactured disposable cafeteria-
ware products made from limestone and potato, corn, or rice starch. These products were biodegradable and
compostable and required less energy to manufacture than comparable-paper or polystyrene containers. For a
description of this project see: . A description of a DQI/U.S. Department of
Agriculture composting pilot study performed on the packaging and food materials collected at DOI can be
found in the March 2001 issue of e/ocyc/e at .
EPA at Research Triangle Park
he Environmental Protection Agency (EPA) at Research Triangle Park in Raleigh," North Carolina, recently.
Tconstructed a new lab facility, which has won numerous awards for its green building commitments.
Among its innovations was a food service contract, which used the following language:
"All paper products provided by the contractor shall be from 100 percent recycled materials which can
be composted. The contractor shall recycle, all glass, aluminum, plastic, and metal containers used in
food preparation. In an effort to reduce paper waste, the contractor shall provide a monetary savings
incentive for any employee who uses their personal coffee cup. Also, the contractor shall provide for
purchase of reusable mugs for participation in the discount rate. This program shall be advertised via
appropriate signage. The contractor shall provide a plan to the Project Officer for the recycling of food
waste within fifteen (15) calendar days of the contract award, for approval by the Project Officer. This
plan shall include the waste created during food preparation and collected from returned serving trays.
The plan will be approved or disapproved by the Project Officer within seven (7) calendar days. If the
plan is disapproved, the contractor shall submit a revised plan within ten (10) calendar days of disap-
proval notice."
It's Policy
The federal government has undertaken various initiatives to mandate the
consideration of the environment in purchasing decisions. A growing num-
ber of state and local governments also have implemented green purchasing
policies or programs. In 1995, EPA established the Environmentally
Preferable Purchasing (EPP) Program to encourage federal employees to
consider a broad range of environmental factors, such as reduced toxicity
and lower volatile organic compound (VOC) content, in their purchasing
decisions. In 1997, the Federal Acquisition Regulation (FAR), which pro-
vides broad purchasing guidance to federal employees, was amended to
support federal procurement of green products and services. In addition,
executive agencies, under Executive Order 13101, have been directed to
identify and give preference to the purchase of products and services that
pose fewer environmental burdens.
-------
Select non-rigid packaging whenever suitable for your
service needs.
Non-rigid packaging (e.g. paper or foil, wrap) is typi-
cally lighter in weight, uses fewer material resources,
than rigid clamshells or containers with lids, and '
occupies less landfill space.,- , '
Use packaging made from a renewable resource.
Wherever possible, avoid quick-serye
food packaging made from ; \., ~'
non-renewable, petroleum-
derived plastic. While a - -
few types of plastic are ' ' ;" \
currently being, widely
recycled, this applies
almost exclusively to
beverage containers
rather than food con-
tainers, and the recy-,
cled plastic material is
rarely used to new
food packaging prod-
ucts. Packaging prod-
ucts made from wood \
fiber or other crop-
derived materials cart
incorporate recycled
content and are therefore
considered more sustainable.
Buy recycled and/or unbleached fiber, content.
Jf possible, select food service packaging that contains
recycled content, preferably po'steonsttmer recycled
conterit, Additionally, seek unbleached fiber coritam-
,ers, or fiber containers bleached with chlorine alter-
natives, such as "hydrogen peroxide or'ozone. These '
options are preferable to containers that contain fiber
bleached with chlorine or chlorine derivatives.
'However, if combinations'of these attributes, are diffi-
cult to find, Green Seal recommends products that
. have either recycled' content or
unbleached fiber content,
* Use the minimum
weight within food
packaging type,
Whether paper or com-
posite food packaging is
selected, choose the
lightest-weight product
that wiE meet your per-
formance needs. Lighter
weight usually means
fewer materials and less
environmental impact.
EPA's Purchasing Tool Suite
EPA's EPP Program has developed the following Web-
based tools to help purchasers consider the environment,
along with price and performance, when buying a
product or service.
Database of Environmental Information for Products and
Services A searchable database of product-specific
information (e.g., environmental standards and guidelines
or contract language) developed by government pro-
grams, both domestic and international, as well as third
parties.
Promising Practices Guide for 'Greener' Contracts A
series of short case studies highlighting successful strate-
gies for incorporating environmental factors into a variety
of product and service contracts.
General EPP Training Tool Covers basic EPP princi-
ples and mandates, along with seme more in-depth appli-
cations of EPP, in an entertaining and multimedia format.
Tips for Buying Green with the Government Credit Card-
Tips to help government credit card holders make green-
er choices when buying products, such as cleaning prod-
ucts.
-
-------
&EPA
United States
Environmental Protection Agency
(7409M)
Washington, DC 20460
Official Business
Penalty for Private Use $300
Greening Your
Purchase of
Food Serviceware
------- |