Product
Stewardship
INSTITUTE
Sustainable Solutions to Protect Our Environment
Marine Debris & Plastic Source1
REDUCTION TOOLKIT
February 2015
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Marine Debris & Plastic Source
Reduction Toolkit
for Colleges & Universities
Prepared by the
Product Stewardship Institute, Inc.
with funding from the
U.S. Environmental Protection Agency Region 9
Grant Number 00T98301WS
February 2015
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Acknowledgements
PSI prepared this toolkit for the EPA Region 9 Marine Debris Team as part of our project
requirements under Grant 00T98301WS. We would like to thank the many individuals from
the University of California campuses at Santa Barbara, San Diego, and San Francisco, as well
as the University of California Office of the President, who contributed their time, effort, and
expertise to this project. We would also like to thank the following organizations for their
contributions: Plastic Pollution Coalition, California Product Stewardship Council, Clean
Water Fund California, and As You Sow. Finally, we would like to thank the County of Santa
Barbara Public Works Department, San Diego Environmental Services Department, and San
Francisco Department of the Environment for their input on source reduction policies.
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Table of Contents
Introduction ,
Step One: Determine Your Campus's Plastic Footprint 5
Section I: Background Information , 6
Basics About Your Campus .... . 6
Recycling and Composting Opportunities 6
Summary of Existing Efforts on Campus 8
Initial Review of Sources of Plastic Imm-r-i 9
Section II: Which Disposable Plastics Are Used On Campus? 10
Visual Inventory: Disposable Plastic Found on Campus. 10
Surveying Stormwater Catch Basins 12
Section III: Which Disposable Plastics Do We Buy, Use, and Throw Away on Campus? 12
Procurement Inventory: Sources of Disposable Food Service Plastic 12
Section IV: What Does This Information Mean for Our Campus? 14
Step Two: Create a Source Reduction Plan 15
Guidelines to creating a source reduction plan 16
Source reduction plans in action: Case Studies 21
Case Study 1: University of California Santa Barbara (UCSB) 23
Case Study 2: University of California San Francisco (UCSF) 33
Case Study 3: University of California San Diego (UCSD) 41
Source Reduction Resources 49
Best Management Practices 49
Campus Water Bottle Filling Stations 49
Reusable To-Go Containers 51
Reusable To-Go Cutlery 51
Vendors of Compostable and Recyclable Food Service Ware and Bags 51
Step Three: Change Campus Procurement Practices 55
Guide to Integrating Plastic Source Reduction Into Procurement Systems 56
Procurement Resources 61
Sample Bid Specifications 61
Sample Leasing Agreements 65
Step Four: Establish Source Reduction Policies 67
Policies Influencing Consumer Behavior 68
Voluntary Policies 68
Mandatory Policies 68
Procurement Policies 69
Voluntary Policies 69
Mandatory Policies 69
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Real-Life Policy Examples 71
Model Policy Language 73
1. Model Ordinance Banning Sale of Drinking Water in Single-Serve PET Bottles 74
2. Model Ordinance Banning Expanded Polystyrene (EPS) Foam-based Disposable
Food Service Ware by Food Vendors 75
3. Model Ordinance Banning Single-use Carry-out Bags 77
4. Model Ordinance for Regulating Take-out Food Packaging 80
5. Model Ordinance Requiring Re-Usable Food Service Ware For Restaurants
Serving Food And Beverages For On-Site Dining 82
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Did you
According to the Ocean Conservancy, six of the top 10 contributors to marine debris are single-use, or disposable,
plastic products. They include food and beverage container caps and lids, beverage bottles, plastic bags, food
wrappers, flatware (i.e., cups, plates, and cutlery), and drinking straws. Known as "food service ware," such single-
use plastic utensils and containers pose a threat to marine environments because they do not fully break down or
decompose. When littered, or caught by the wind, these items get washed into stormwater drains that empty into
streams, rivers, bays, and other waterways.
Believe It When You "Sea" It
Over the years, plastic food service ware products have
contributed to the formation of what is known as the
Great Pacific Garbage Patch—an enormous swath of
floating plastic debris and plastic particles in the Pacific
Ocean. Also known as the Pacific Trash Vortex, this
"island" of plastic is caused by large currents that meet
and form a whirlpooi-iike system, known as gyres. The
Great Pacific Garbage Patch is formed by one of five
large gyres and poses a major environmental health
problem that continues to grow. In fact, since the
discovery of the Great Pacific Garbage Patch, similar
trash vortices have been found in four other ocean
gyres, including the North Atlantic Gyre and the Indian
Ocean Gyre. Plastics have also been carried by similar
currents into the Great Lakes.
Also, while plastics do not degrade, they do break
down into smaller pieces. These pieces then act
like sponges, absorbing chemical contaminants in
the water around them, such as polychlorinated
biphenyls (PCBs), chlorinated pesticides like
dichlorodiphenyltrichloroethane (DDT) and other toxins.
When animals ingest these plastic pieces, mistaking
them for food, these toxic compounds then enter their
bodies and, in turn, make their way up the food chain—
all the way to humans.
The problem is far more profound than just a few
patches of unsightly litter on local shorelines. Marine
debris affects our ocean and its food chains, which
sustain human life.
Marine debris can impact
aquatic species and habitats
in a number of ways. As
debris accumulates, light
levels may be reduced
in underlying waters,
thereby depleting oxygen
levels. These changes can
undermine the ability of
both open water and benthic
(ocean bottom) habitats to
support life.1 Animals may
also mistake these floating
pieces of plastic for food,
which, when ingested, cause
severe bodily damage and
lead to eventual starvation.
According to the National
Oceanic and Atmospheric
Administration, more than
one-third of sea bird species
ingest plastic.
1 USEPA, 2011. Marine Debris in the North Pacific: A Summary of Existing Information and identification of
Data Gaps, http://www.epa.gov/regi0n9/marine-debris/pdf/IVlarineDebris-NPacFinalAprvd.pdf
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What This Toolkit Is About
Many plastic food service ware items originate on
college and university campuses—in cafeterias, snack
rooms, cafes, and eateries with take-out dining options.
That's why we created this Campus Plastic Source
Reduction Toolkit. The toolkit was piloted at three
University of California (UC) campuses—Santa Barbara
(UCSB), San Diego (UCSD), and San Francisco (UCSF)—
but we designed each of these steps to be replicable and
easily implemented by other colleges and universities
around the country. By following the steps in the
toolkit, you can help your college or university reduce
plastic waste through source reduction—the process
of minimizing the amount of plastic used. Together, we
can cut down on plastic waste and reduce the amount
of marine debris polluting the planet's oceans and
waterways.
This toolkit is made up of four distinct steps. It is
important that you follow these steps in the order
that they are presented here, as each step lays the
foundation for the next.
STEP 1: Determine Your Campus's Plastic Footprint -
Using the Plastic FootprintingTool, identify the
types and sources of disposable plastic currently
procured by and used on your college or university
campus.
STEP 2: Create a Source Reduction Plan -
Develop and carry out a campus-wide plan to
reduce or eliminate the use of disposable plastic
items and promote the use of reusable alternatives.
STEP 3: Change Your Campus's Procurement Practices
Identify alternative, less environmentally
impactful products and help your campus ensure
environmentally preferable procurement.
STEP 4: Establish Source Reduction Policies -
Implement campus-wide (and even municipal)
policies that encourage source reduction.
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There are a few basic considerations that will help you embark on your plastic source reduction journey:
1. If your campus has student-led environmental groups, tap into them. Student bodies can wield the power
that's needed to effect campus-wide change. Identify and assemble student leaders who can carry out the
necessary activities on campus.
2. Appoint a faculty advisor to oversee the student group's activities and offer practical guidance. A faculty
advisor also helps to legitimize the students' work.
3. Assemble a team of key campus staff—for example, food service professionals, maintenance staff,
procurement managers, and executive leaders (e.g., the Office of the President)—who can facilitate cross-
campus communication and ensure that their respective departments' source reduction responsibilities are
carried out.
With your foundational elements—a student group, a faculty advisor, and an inter-departmental team of campus
staff—now in place, you can advance to the first step of the toolkit, Determine Your Campus's Plastic Footprint.
Good luck!
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PON
Determine Your
Gompu/*/ Plo/tic
footprint
Use the Plastic Footprinting Tool to identify
the types and sources of disposable plastic
currently procured by and used on your
campus
The Plastic Footprinting Tool is intended to help you
jumpstart your plastic source reduction initiative by
clearly defining the "problem" so that you can then
develop and execute an action plan to solve it. Collecting
data will allow you to analyze the current amount of
single-use plastic food service ware used on campus.
At its most basic level, the Footprinting Tool is a
survey, or a series of questions, to help you collect
data from various campus sources (namely, purchasing
departments and facilities staff). It includes background
information on your campus's plastic source reduction
efforts and waste management infrastructure, and
inventories the disposable plastics purchased and used
on campus. This is where the cross-departmental team
of campus staff will come in handy, as team members
should be able to facilitate data gathering within each
of their respective departments. The Footprinting Tool
also includes on-the-ground visual inspections and
observations around campus.
Completing the Footprinting Tool will provide you with
the information needed to identify opportunities to
reduce disposable plastics as you advance to Step Two,
Create a Source Reduction Plan. To begin, fill out each of
the informational fields in the pages that follow. If you
wish to use a different document to collect and house
the information—for example, a spreadsheet—you may
do so, but be sure to provide the data in the format(s)
specified below to ensure consistency and comparability.
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Section I: Background
Basics About Your Campus
1. Name of school:
2. Type of school (i.e., public/private, 4-yr/2-yr, undergrad only/graduate students etc.):
3. Number of enrolled students (undergraduate and graduate):
4. Number of faculty and university staff:
Recycling & Composting Opportunities
1. Does your campus have a recycling program? If so, are materials collected together (i.e., single
stream), or are there separate bins to collect different materials (e.g., different bins for plastic, glass,
paper, and metal)?
2. Does your campus have a composting program? If so, can the program accept compostable food
service ware, such as cups, plates, and cutlery? Are there any limitations on the types of compostable food
service ware your composting program will accept (e.g., certified biodegradable by Biodegradable Products
Institute (BPI), only noncoated paper, etc.)?
3. What materials can be recycled on campus? Fill out Table 1, below.
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Table 1: Materials Recycled on Campus
MATERIAL TYPE
RECYCLED ON CAMPUS?
LOCATION OF RECYCLING BINS
(if known)
#1 PET
(polyethylene terephthalate)*
water/soda bottles, clamshells,
cups, food jars, etc.
#2 HDPE
(high density polyethylene)*
Milk jugs, detergent bottles,
etc.
#3 PVC
(polyvinyl chloride)
containers, clamshells, etc.
#4 LDPE
(low density polyethylene)
shopping bags, container lids,
shrink wrap, etc.
#5 PP
(polypropylene)
yogurt containers, takeout
containers, bottle caps, etc.
#6 PS
(polystyrene)
rigid food service containers &
cups, clamshells (except foam),
etc.
#6 EPS foam
(expanded polystyrene or
StyrofoamTm)
# 7 "Other"
Glass bottles*
Office paper*
Cardboard*
Aluminum cans*
Steel cans*
Other - please specify:
These materials are the most widely recycled, but check signage on campus recycling bins to fill out list of accepted items.
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Summary of Existing Efforts on Campus
1.
Does your university have a sustainability, waste diversion, and/or zero waste plan? If so, either attach the
plan or provide a URL below, and describe any past, current, or future actions that have resulted or will result
in the reduction of disposable plastic items used, or that increase recycling efforts for disposable plastics. To
whom have these results been reported?
2.
What barriers have you encountered or do you anticipate encountering when implementing sustainability
initiatives? Please describe.
3-
Which student groups work to reduce disposable plastics on campus? Which student groups are involved in
broader, but relevant, sustainability initiatives? Which university staff or faculty are involved in sustainability
efforts and might provide input on a plastic source reduction plan for your campus?
4-
Has your campus conducted events in the past that aim to reduce the use of disposable plastic, or to
otherwise increase awareness of the link between disposable plastics as sources of marine debris? If so,
please describe the event(s) and indicate whether the goals were achieved (e.g., obtaining signatures,
distributing reusable water bottles or bags, etc.).
5-
Does your campus have any upcoming events planned that aim to reduce the use of disposable plastic, or
to otherwise increase awareness of the link between disposable plastics and marine debris? If so, please
describe the event(s) and the goals.
6.
Please share if there are other policies, protocols, or other aspects of your university structure that are
relevant to this plastics source reduction project. These may include municipal or local ordinances impacting
your campus.
7-
Is your campus required to develop a stormwater management plan? If yes, please describe best
management practices to contain trash from the student union or other food service settings. (The
facilities department and/or the environmental health and safety department should be able to help
you answer this question.)
8.
Does your campus keep track of the amount and type of plastic debris that gets caught in storm
drains? If yes, please review the reports and record the amount and type of plastic litter debris here.
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Initial Review of Sources of Plastic
To assist your review, we recommend identifying each of these sources on a campus map.
Not including eat-in dining halls, what options do students and others on campus have for purchasing
beverages, snacks, or meals to go? Include all eateries owned and managed by the university, as well as the
eateries owned by private vendors leasing space on campus. Use Table 2, below, to record your answers.
Table 2: On Campus Eateries Offering Takeout/To-Go Options
TYPE
NUMBER
NAME
Cafes/Takeout dining facilities
(managed by university)
Other fast food restaurants
(run by private companies)
Coffee shops
(managed by university)
Other, e.g., library, food cart
(managed by university)
2. Are there vending machines on campus? Circle the description that best represents your campus.
Beverages only Snacks only Both Other:
Estimate how many vending machines exist on campus. Highlight the one that best represents your campus.
1-5 6-10 11-15 15+
4. Are there cafes, fast food restaurants, or other take-out eateries off campus (but within walking distance)
that students frequent? If so, please list the 5 closest and/or most visited options below:
5. How many drinking fountains or hydration stations—retrofitted drinking fountains that provide easy access
for filling water bottles—that can accommodate a refillable bottle are on your campus? (If possible, please
mark their locations on a campus map.)
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Section II: Which disposable p
Visual Inventory: Disposable Plastic Found on Campus
In this next step, you will collect information by walking around your campus and making observations, particularly
in and around the food service locations that offer takeout/to-go options. This exercise will help you identify and
visualize which disposable plastics items are most frequently used, verify the location of recycling bins that you
identified in Table 1, and help you make the connection about where they come from.
Based on your visual inventory, fill out the table below to indicate which disposable plastic items appear most
around campus. If you can, determine what the source(s) of the items may be. For example, do the items (e.g.,
plastic straw or cutlery) originate from a cafe or library on campus, or do consumers bring them onto campus from
an off-campus location (e.g., cups from a nearby fast food restaurant)?
Take pictures of commonly found plastic items that have been disposed of, or that are littered around campus, and
note where you found them.
RECOMMENDED ACTIVITY (Optional): Consider noting your findings on a map of the campus, indicating the
location of dining facilities, recycling bins, and stormdrains. This can assist you in identifying source reduction
opportunities.
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Table 5: Visual Inventory of Plastics Disposed of on Campus
DISPOSABLE PLASTIC
FOOD SERVICE ITEM
FOUND ON
CAMPUS?
POTENTIAL ON-CAMPUS
SOURCE(S)
POTENTIAL OFF-CAMPUS
SOURCE(S)
WHERE WAS
PICTURE TAKEN?
Bottles + Cups
Plastic water bottles
Other plastic bottles
(e.g., juice, soda)
EPS(expanded
polystyrene foam) cups
Other plastic cups (e.g.,
SOLO cups)
Plastic lids + bottle caps
Take-Out/To-Go Containers
f Utensils
EPS (expanded
polystyrene foam) plates
EPS (expanded
polystyrene foam) "clam
shells"
Other rigid plastic "clam
shells"
Other plastic food
containers
Plastic cutlery (spoons,
forks, knives, etc.)
Straws
Miscellaneous
Plastic grocery/retail
bags
Plastic wrappers
Plastic sandwich/
snack bags
Other plastic wrap
Plastic stirrers
Other plastic items
(explain)
Compostable or Other
Biodegradable plastics
Cups
Plates + takeout
containers
Utensils
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Surveying Stormwater Catch Basins
Observing which items get trapped in stormwater catch basins after a rain storm on campus, and whether these
items originate from campus eateries, is also important for determining the types of litter that become marine
debris. If you find that disposable plastic food service ware is indeed a major source of accumulated trash in
stormwater catch basins, you will want to target these items in Step Two when you develop your campus' Source
Reduction Plan. If these items are not a major source of debris found in catch basins following storms, this should
also be noted.
1. How many stormwater catch basins are there near the student union or other campus eateries? Please note
them on your campus map and describe the type of litter found in or near these basins. (You may want to
take pictures to document your findings.)
Section III: Which disposable plastics do we buy, use, and
throw away on campus?
Procurement Inventory: Sources of Disposable Food Service Plastic
There are many sources of disposable plastic waste, both on-campus and off-campus. This procurement inventory
is designed to focus on university-managed eateries, in part because students and staff can have the most direct
impact in these locations. However, private vendors operating fast food restaurants on campus can also contribute
to disposable plastic waste. Therefore, any purchasing or procurement data that can be obtained from private
vendors leasing space on campus is valuable for establishing a baseline of on-campus disposable plastic sources.
To obtain measurable data on the sources of disposable plastic items procured by the university, you must work
directly with the university staff responsible for purchasing on behalf of the campus-managed eateries that offer
take-out/to-go options.
Although disposable plastics purchased for campus-managed eateries are of particular interest to this project,
disposable items used for events, meetings, and other activities on campus are also important. Ideally, these data
should also be captured in the inventory as separate categories. Depending on how procurement responsibilities
are divided, you may need to reach out to staff in the food service, operations/logistics, conference planning, and/or
sustainability departments.
Once you have identified the appropriate contact(s), set up a meeting to discuss this initiative and collect data
on disposable plastic food service items purchased by the university. To do so, fill out the table below. The
quantitative data you collect and note here will enable you to complete the plastic footprint of your campus, and
will complement the qualitative observations you make in other sections of this tool. Since one of the purposes of
this Plastic Footprinting Tool is to enable college and university campuses across the U.S. to compare their results
and collectively reduce their environmental impacts, it is important to record the data consistently using the units
specified in the chart.
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Plastic water
bottles
Other plastic
bottles (e.g., juice,
soda)
Expanded
polystyrene foam
cups
Other rigid plastic
cups (e.g., SOLO
cups)
Plastic cup lids
Expanded
polystyrene foam
plates
Take-Out/To-Go Containers + Utensils
Other rigid plastic
"clam shells"
Other plastic
take-out container
bottoms
Other plastic take-
out container lids
Plastic cutlery
(spoons, forks,
knives, etc.
•)
1
Straws
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Section IV: What does this
campus ?
Once the sections above have been completed, answer the following questions:
1. Based on the visual inventory and your observations of disposable plastics found on campus, which three to
five items are most commonly found?
2. Based on data obtained from the procurement inventory, what are the top three to five disposable food
service plastic items that are purchased (based on number of items)?
3. Based on your visual inventory and procurement inventory, which three to five items are most widely used
and may be of primary concern on your campus?
4.Listpotentialon-campussourcesoftheseitems.
5. Based on what you know now, what are the top three to five disposable plastic items you want to focus on in
the next 12 months? Please explain.
Congratulations!
You've just completed Step One of the Campus Plastic Source Reduction Toolkit! You've identified and quantified the
most common sources of disposable plastics on your campus, and are now ready to move on to Step Two, Create a
Plastic Source Reduction Plan, which will help you identify opportunities for reducing and eliminating certain plastic
food service ware items on campus. It will also set the stage for inspiring behavior change among students so that
they consistently choose reusable or less impactful alternatives.
Turn the page to advance to Step Two.
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TWO
Creole o Souree
Reduction
Plan
Using data from the Plastic Footprinting
Tool, custom-build a plan to minimize the
use of disposable plastic on your campus.
Now that you've completed Step One, Determine
Your Campus's Plastic Footprint, you should have
enough data to be able to create a customized action
plan for reducing plastic on your college or university
campus at the source. That's what Step Two is all
about. Within these pages, you'll find opportunities for
reducing your campus's use of disposable plastic food
service ware items while increasing its use of durable,
reusable products or less impactful alternatives. These
opportunities might include:
• Eliminating the use of unnecessary plastic
packaging and single-use plastic items;
• Switching from single-use products to reusable
items; and
• Substituting single-use products with other
products that are less likely to end up in
waterways.
Turn the page to get started!
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Where do I begin?
To help get you started thinking about a Source
Reduction Plan for your campus, we have developed a
series of guidelines to keep in mind. These guidelines
should help you stay focused and on track to deliver real
and lasting results:
• Reducing the use of plastic is the goal of this
Source Reduction Plan. While many types of
materials contribute to the waste stream, this plan
focuses exclusively on reducing plastic, since, as we
mentioned, plastic makes up more than half of all
marine debris.
• Make recommendations consistent with the solid
waste management hierarchy. Source reduction
and reuse of materials are the preferred approaches
for curbing all waste, including marine debris. In the
context of plastics source reduction, actions at the
top of the hierarchy include reducing the use of,
or banning, items such as plastic straws and plastic
bags, and using reusable food service ware.
Waste Management Hierachy
• Recommend products consistent with local
solid waste management infrastructure. When
source reduction actions cannot be immediately
implemented, substitution with compostable or
recyclable materials is the next best option—but
only if the appropriate infrastructure to recover
those materials exists. Therefore, the food service
ware options available depend on the end-of-life
management systems (recycling or composting) in
place. Check with your solid waste vendors before
making any changes—for example, some recyclers
will accept plastic clamshells for recycling; others
will not accept any food service packaging with
food residue. Hence, the "recyclable" pizza box
may end up with other trash if there's cheese on it,
while the plastic salad clamshell might be recyclable.
Similarly, some compostable plastics may not be
compatible with your local composting system even
though the product is labeled compostable and/or
biodegradable. Importantly, compostable plastics
are not recyclable and will, in fact, contaminate the
stream rendering recyclable plastics unusable. So,
you should choose an approach - either targeting
recyclable or compostable food service ware - after
careful consideration and discussion with those who
manage your recycling and composting programs.
If the infrastructure does not exist to recycle or
compost these alternative food service ware
products, reuse is the best option to avoid these
materials winding up in the marine environment
where they will contribute to marine debris.
• Recommend products that have proven successful.
Early program successes can pave the way for
implementing additional product changes, while
failures, which may arise from using unproven
product prototypes, may make campus decision-
makers more wary of making future changes. To
ensure a relatively seamless transition to new food
service ware products, we suggest that your campus
consider alternative products that have been tested
in a food service environment and in the targeted
end-of-life management system (i.e., recycling or
composting). If you choose to test out prototypes,
proceed with caution and make sure the campus
community understands it is a trial.
• Prioritize local solutions, when possible. Where
available and feasible, you should recommend local
alternatives to the most common disposable plastic
items. We recognize that developing alternatives
to disposable plastics is an emerging industry and
that locally sourced materials may become more
common in the future. Nonetheless, keeping a
low carbon footprint for all recommendations is a
priority, where possible.
• Price-competitive solutions are a priority.
Identifying scalable alternatives that are cost-
competitive is important for obtaining support from
the campus administration and other stakeholders.
• Use targeted initiatives to rapidly decrease plastic
disposal. Developing procurement policies and
criteria may seem daunting, and the process may
take a while—especially if your campus has long-
Source Reduction and Reuse
Recyc ling/Composting
Energy Recovery
16
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term, multi-year procurement contracts that must
expire before changes can be made. To jumpstart
the attainment of your plastic source reduction
goals, try launching one or more targeted initiatives,
such as:
J Promoting the use of refillable bottles and
launching "bring your own cup" campaigns to
reduce single-use bottled water, coffee cups
and other single-use containers on campus. A
well-developed system of strategically placed
hydration stations or retrofitted drinking
fountains that provide easy access for filling
water bottles (e.g., in high traffic pedestrian
areas and residence halls), and signs indicating
hydration station locations, also supports
refillable bottle initiatives. Further information
about hydration stations can be found in the
Resources section on page 49.
J Developing a program that limits or eliminates
the purchase of disposables for campus
meetings and special events. UCSD's Reusable
Dishware Program2 provides reusable dishware
for student organization events free-of-charge.
This and similar programs can be expanded to
reduce the waste footprint of other campus
events.
J Implement a returnable container system.
Many campuses offer a reusable clamshell
container system that can be used for take-out
dining. Diners initially receive a free or low-cost
container for take-out use; however, once used,
customers return the container to a central area
(e.g., dining hall or food court) to be washed. In
turn, they receive a token to use the next time
they get a take-out meal. The Resources section
on page 49 provides additional information
about implementing these systems.
Review the Best Management Practices in the Resources
section, too, for additional source reduction ideas.
1 http://studentsustainability.ucsd.edu/resources/reusable-
dishware-program/
PAPER
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Okay, I understand the guidelines. Now what?
We suggest using the data and information gathered
from Step 1 to create your Source Reduction Plan as
follows:
1. What were the top three to five sources of
disposable plastic on campus that you identified
in Step One, Determine Your Plastic Footprint?
Whether they include eating utensils, single-use
water bottles, packaging, or some other type
of plastic, these three to five campus-specific
"priority products" will be the focus of your
Source Reduction Plan. Consider a balance
between strategies related to procurement and
targeted initiatives and campaigns to rapidly
decrease use of disposable plastics.
2. What are your campus' existing waste
management infrastructure and waste
reduction initiatives? How can your source
reduction plan complement initiatives already
underway? Many colleges and universities,
as well as the cities and towns in which
they're located, have already undertaken
environmental initiatives that deal with plastic
product procurement and use. It is important to
understand what these initiatives are to ensure
that your source reduction recommendations
are complementary and not duplicative. You
will also need to understand what kind of
waste management infrastructure your campus
operates within so that your source reduction
recommendations are relevant. For example,
if your campus uses composting facilities, you
might recommend replacing disposable plastics
with commercially compostable food service
ware. (Note that Step Four of this Toolkit,
Implement Source Reduction Policies, helps you
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refine existing policies, or create new ones, to
support your source reduction efforts.)
What clear actions can you take to cease the
use of certain disposable plastic products on
campus? For each priority product you identified
from the Plastic Footprinting Tool, can your
campus eliminate its use or switch to products
that can be reused, recycled, or composted?
You'll want to prioritize these alternative product
options based on their feasibility, availability, and
cost. To maximize the likelihood of success, your
campus should pilot one or more options before
doing a full-scale roll out.
What are your source reduction goals and how
will you measure progress? Establish results-
oriented goals, such as reducing plastic straw
purchases by 50 percent, and be sure you have
the necessary baseline data (number of plastic
straws currently being purchased, for example)
to measure your progress.
How will you educate campus staff, faculty,
students and visitors about your source
reduction activities? There are many ways
to educate your campus' stakeholders about
green purchasing. Many campuses begin by
educating their procurement and sustainability
staff when building their source reduction
team. The Association for the Advancement
of Sustainability in Higher Education (AASHE)
coordinates campus sustainability resources
across North America, providing case studies,
policies, and blogs. AASHE's website has links to
webinars and presentations that staff may find
useful for developing a common understanding
and language about green procurement.
Campuses can also include information during
freshman orientation, provide interactive
campus maps directing visitors to public water
fountains or hydration stations, and offer peer-
to-peer education.
Peer-to-peer education effectively promotes
sustainability initiatives at UCSB and UCSD.
Plastic Solutions, a student-led group at UCSB,
has sponsored a number of events that heighten
awareness of plastic source reduction including
"Day Without a Bottle" in 2013, which rewarded
students who pledged to refuse single-use
bottles with free reusable bottles. Meanwhile,
six MBA students at UCSD launched "Kill the
Cup," a social outreach campaign to influence
student behavior and increase the use of
reusable coffee mugs at campus eateries. The
8-week campaign, which ran from April 1 to
May 26, 2013, resulted in nearly a 70 percent
increase in the number of cups of coffee bought
with reusable containers. This program has now
become a nationwide initiative.3
3 http://www.killthecup.com/our-story.htmi
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Source Reduction Plans in Action: Case Studies
To help you understand how to assimilate the data
you've collected from the Plastic FootprintingTool
and from the various steps described above, and to
demonstrate how these data help formulate a Plastic
Source Reduction Plan, the following case studies
offer three examples of campus-wide plans. Using our
Plastic FootprintingTool, the University of California
(UC) campuses at Santa Barbara (UCSB), San Francisco
(UCSF), and San Diego (UCSD) identified their own
priority items and then used the data to develop and
execute their own customized Plastic Source Reduction
Plans. Each campus was additionally allocated $3,200
from this USEPA-funded project to implement targeted
initiatives that reduce single-use water bottles. PSI
worked with each campus to develop plans for
implementing these initiatives.
Because each campus has its own population size and
unique circumstances (summarized below), each plan
is also unique. However, because the University of
California Office of the President (UCOP) set goals for
each of the 10 UC campuses to divert 75 percent of
their waste by June 30, 2012, with the ultimate goal of
becoming zero waste by 2020, each campus has been
striving to reduce and/or divert its waste from landfills.
We are providing their one-of-a-kind Plastic Source
Reduction Plans here as case studies, so you can learn
from them and replicate them, as appropriate, on your
own campus.
UCSB UCSF UCSD
• Comprised of five schools
that offer undergraduate and
graduate degrees.
• Approximately 31,783 faculty,
staff, and students make up the
total population including:
- 18,989 undergraduate
students
- 2,938 graduate students
- 1,054 faculty
- 8,802 staff
• Single-stream recycling
(accepting all plastic resins #1
- #7, except polystyrene foam)
collected throughout campus.
• Composting bins are located
throughout campus, primarily
in the dining halls and the
University Center (UCen).
• Diverted 70 percent of its
municipal solid waste in 2012.
• Comprised of four
professional schools (no
undergraduate programs)
• Approximately 27,324 faculty,
staff, and students make up
the total population including:
- 3,137 students enrolled in
degree programs
- 1,670 residents (physicians,
dentists and pharmacists
in training)
- 2,483 faculty
- 20,034 staff
• Single stream recycling
(plastics #1 through #7 -
except #4 (LDPE) collected
throughout campus.
• Compost bins are located
within central areas of office
suite and all cafe/dining areas
• Diverted 60 percent of its
municipal solid waste in 2012.
• Comprised of six undergraduate
colleges, five academic
divisions, and five graduate and
professional schools.
• Approximately 56,423 students,
staff, and other employees make
up the campus community
- 22,676 undergraduate
students
- 5,618 graduate students
- 765 residents
- 2,483 faculty
- 24,881 staff
• Single-stream recycling
(accepting all plastic resins #1 -
#7) collected throughout most
of campus, although some areas
have separate collection bins for
different materials (e.g., mixed
paper, plastic, glass).
• Diverted 66 percent of its
municipal solid waste in 2012.
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Source Reduction Plan Case Study #1
Univer/ity of California. Santo Barbara (UCIB)
Situated on the Pacific Coast, the University of California
Santa Barbara (UCSB) campus spreads over 1,000
acres. UCSB is located a few miles west of the City of
Santa Barbara and south of the Santa Ynez Mountains.
Isla Vista is a densely populated community (less than
two square miles) adjacent to UCSB, where students
living off campus make up the majority of residents.
In addition to its wide-ranging undergraduate degree
programs, UCSB also has two graduate schools—the
Bren School of Environmental Science and Management,
and the Gevirtz Graduate School of Education. The
University Center (UCen) is home to a range of programs
and services on campus, including the independent food
retail establishments leasing space on campus, referred
to in this plan as private vendors.
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Dining at UCSB
UCSB students and other campus users have to access to a wide range of dining options throughout the campus,
but many are concentrated in the UCen. The university manages several eateries, convenience stores, and coffee
carts that offer to-go options. In addition, 10 private food vendors, including retail chains, lease space on campus.
The following list includes all dining options available to students and staff on the UCSB campus that offer food and
beverages to-go.
OWNED AND OPERATED BY UCSB
PRIVATE VENDORS LEASING SPACE ON CAMPUS
Eateries with to-go options
• Die Bretzel (pretzel cart)
• Coral Tree Cafe
• Domino's Pizza (at the Ucen)
• Courtyard Cafe
• Jamba Juice (at the Ucen)
• Nicolettis (at the Ucen)
• Panda Express (at the Ucen)
• Romaine's (at the Ucen)
• Subway (The Arbor)
• Route 217 (at the Ucen)
• Wahoo's Fish Taco
Convenience stores
• Woodstock's (at The Arbor)
• The Arbor
• Yoshinoya (at The Courtyard Cafe)
• The Corner Store
• The Faculty Club
• The Store at Buchanan
Coffee/snack carts
• Buchanan (coffee cart)
• Nicoletti's coffee carts (2)
Campus Priority Products
Using the Plastic Footprinting Tool, PSI worked with Plastic Solutions at UC Santa Barbara, a student-driven
organization aiming to reduce plastic pollution and raise awareness on campus, to identify the quantity and types of
disposable plastic packaging purchased for campus-managed UCen eateries, coffee shops, and all campus catering
services from September 2012 to June 2013. From this initial baseline information, we identified the five most
prevalent disposable plastic food service items purchased.
UNIVERSITY CENTER EATERIES: Data collected include campus-managed eateries, coffee shops, and campus catering
services for the 10 month "school year" (September 2012 to June 2013).
TYPE of PLASTIC WARE
QUANTITY (pieces/school year)
Plastic lids
425,000
Plastic cutlery
272,000
Plastic straws
174,300
Plastic water bottles
112,003
Plastic bags
36,550
*Since these data were collected, the UCen has changed its procurement practices by providing compostable
cutlery, containers, cups, and lids at its campus-managed eateries. Therefore, strategies presented in this plan
include opportunities for increasing reusables as well as encouraging private vendors to implement procurement
changes.
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Waste Management Infrastructure
UCSB has a single-stream recycling program that accepts
a wide range of materials, including all #1 through #7
plastic resins (excluding expanded polystyrene foam,
or Styrofoam™). Over 100 outdoor four-bin receptacles
(known as "Big Berthas" (see image below) for
collecting recyclables, office pack (or mixed paper),
compost, and trash are located on campus. UCSB has
also purchased 43 Big Belly brand solar compactors—
receptacles that electronically compact waste, recycling,
and compostabies directly inside the bin and notify
facilities management staff when they need to be
emptied. UCSB contracts with MarBorg Industries, a
waste management company, to handle all of its waste
and recycling. Partnering with MarBorg and Engel &
Gray, a commercial composting facility in Santa Maria,
California, UCSB initiated a program to collect pre- and
post-consumer food scraps, as well as post-consumer
compostable food service ware. All of the UCen eateries,
as well as a number of the private vendors leasing
space on campus, collect food scraps in their kitchens.
In addition, UCSB has strategically placed compost bins
near eateries around campus. Each month, about 40
tons of material are diverted for composting at UCSB.
Since Engel & Gray operates on a 90-day composting
cycle, the commercial composting facility is able to
accept and fully break down compostable food service
ware.
bp]
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UCSB students are actively involved in managing
recycling and compost activities on campus. Associated
Students (AS) Recycling, a sub-group of the student
government organization on campus, employs students
to collect recycling and compost for the outdoor bins.
These "route riders" use bicycles equipped with carts
to visit the four-bin systems every day, and they visit the
Big Belly solar compactors when needed. AS Recycling
also leads a number of on-campus compost initiatives,
including the "Grounds to Grounds" coffee composting
and vermicompost (worm composting) program.
PROMOTING REUSABLE WATER BOTTLES
As of December 2014, UCSB has 36 hydration stations
positioned throughout campus. The stations, which are
free to anyone on campus who wishes to use them, offer
two options - one handle dispenses filtered water and
another handle dispenses reverse-osmosis water, which
can filter out smaller particles.
Plastic Solutions at UCSB is currently promoting the
use of UCSB Hydration Stations as an alternative to
purchasing single-use plastic water bottles through
various education and outreach initiatives. In addition to
the recent installation of more stations, Plastic Solutions
is leading an ongoing educational campaign about the
health and environmental impacts of single-use plastic
water bottles.
For example, the group hosted a " Day Without a Bottle"
event on April 1, 2013, which provided free reusable
bottles to students who pledged to refuse single-use
bottles. And, as part of the 2014 Earth Week activities,
the group constructed a visual display of single-use
plastic water bottles on campus, and hosted a screening
Waste Reduction and Management
Initiatives
PROMOTING REUSABLE TO-GO CONTAINERS
In 2011, UCSB purchased clamshell containers produced
by G.E.T. enterprises and began piloting an "eco-
clamshell" container initiative at the Coral Tree and
Courtyard Cafe, two UCen eateries on campus. Clamshell
containers consist of two halves joined by a hinge that
enable the containers to be opened and closed. Students
can purchase a reusable clamshell container for $5 and
then return it to Coral Tree or Courtyard Cafe, where
they will be given a clean container to use on their next
visit. However, despite signage at the participating
eateries, students use the service relatively infrequently
(it is more common among UCSB staff). This is perhaps
because the containers do not seal tightly enough to
prevent spillage. UCSB is considering whether to extend
the pilot to two additional UCen eateries, in addition to
promoting reusable to-go containers, the UCen offers
discounts on coffee to students who bring their own
mugs.
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of the documentary, "Plastic Paradise/'4 which describes
the role of plastics in creating the Great Pacific Garbage
Patch.
Plastic Solutions at UCSB continues to work on several
initiatives related to plastic single-use water bottles,
including:
1. Organizing a reusable water bottle giveaway
for incoming freshman as part of a campaign
highlighting the benefits of "going reusable" and
using the hydration stations. This project aims to
create a campus culture that views sustainable
actions as "cool" and the use of reusables as the
social norm.
2. Obtaining approval from appropriate campus
entities to create signage that better advertises
and promotes the hydration stations.
3. Collecting data on the number of water bottles
purchased at campus-managed locations (UCen)
and tallying the amount of water bottles "saved"
from using hydration stations.
4. Increasing membership in the organization to
help expand the reach of these initiatives.
4 http://plasticparadisemovie.com
DISPOSABLE PLASTIC REDUCTION AND LEASING
LANGUAGE FOR PRIVATE VENDOR TENANTS
Beginning in 2013, the UCen made a significant shift
in its procurement practices to replace conventional
disposable plastic food service ware with compostable
alternatives for all of its eateries on campus. UCSB had
previously worked to establish the food scraps and
composting program with Engel & Gray and MarBorg
Industries. Once it was determined that Engel &
Gray's composting facility was capable of processing
compostable food service ware, UCen made the switch
to compostable cups, lids, cutlery, containers and other
food service ware at all nine UCen eateries. The switch
to compostables enabled UCSB to easily educate diners
with a simple message - all food scraps and food service
ware go to the collection bin labeled "compost."
Additionally, the UCen recently established a progressive
policy requiring all private food vendors leasing space
from the UCen to provide compostable food service
ware. The UCen added the following sustainability
language to all leasing contracts, effective as of 2013:
"As the campus is aggressively involved in issues of
sustainability; the selected vendor will be required to use
the provided bins for pre-consumer kitchen waste and
27
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provide compostable bags for this purpose. In addition,
all customer disposable wares must be compostable. BPI
[Biodegradable Products Institute] certification will be
required for all compostable products selected by the
Vendor." (UCen lease agreement language for private food
vendors.)
Yoshinoya, a retail food chain that finalized a new
contract with the UCen in the summer of 2013, became
the first private vendor that had to comply under the
new policy. As of fall 2013, some of its to-go food service
ware items were compliant (e.g., clamshell container),
but Yoshinoya was still using non-compostable plastic
bags, bowls, fountain drink cups, and lids. University
staff members have since met with Yoshinoya to ensure
that the company's future purchasing complies with
the new requirements. In addition, UCen is reminding
existing private vendor tenants that they must comply
with the new policy if they wish to renew their contracts.
DISPOSABLE PLASTIC REDUCTION
ANDTHE GREEN BILL
AS Recycling, developed and approved what's known
as the "Green Bill"—a guiding document on sustainable
practices regarding purchasing, waste reduction,
energy use, and transportation. Student organizations
can go through a Green Bill Certification process to
demonstrate that their practices comply with the Green
Bill. The purpose of the certification program is to raise
awareness and encourage sustainable initiatives within
the AS community. The following guidelines are relevant
to purchasing and using food service ware for university-
funded events and AS activities:
• No student funds can be used to purchase
polystyrene foam service ware products.
• Single-use plastic water bottles cannot be
purchased for use in meetings, offices, and small
events.
Plastic water bottles can only be purchased
for events occurring outdoors that expect
more than two hundred (200) people.
• Use of water coolers and cups should be used
when possible, and are preferred.
• Purchase of reusable goods (e.g., such as
bottles, plates, cups, and utensils) should be
encouraged and promoted
• 50 percent of utensils used within AS meetings
and events must be compostable
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Campus Sustainability Coals
The first UCSB Campus Sustainability Plan (CSP) was
approved by the Campus Planning Committee in
April 2008. The UCSB CSP was updated in May 2013
and includes action items in 11 functional areas of the
campus, including food, procurement, and waste. Goals
relevant to plastic source reduction include switching
from traditional food service ware to compostable
food service ware and expanding the campus food
waste compost program in collaboration with MarBorg
Industries, UCSB's contracted waste management
company.
Existing Municipal Ordinances and Programs
SANTA BARBARA COUNTY GREEN BUSINESS
PROGRAM CERTIFICATION
At UCSB, all the UCen managed eateries, convenience
stores, and coffee shops are certified through the
Santa Barbara County Green Business Program.5 Besides
meeting mandatory compliance with public health and
environmental regulations, restaurants must implement
a minimum number of improvements across a menu
of options in five categories, including solid waste
reduction and recycling, environmentally preferable
purchasing, energy conservation, water conservation,
and pollution prevention. As part of its overall waste
reduction and sustainability efforts, all of the UCen
eateries are Green Business certified by Santa Barbara
County. UCSB's Courtyard Cafe & Coral Tree Cafe, for
example, implemented a 10-cent discount to customers
who bring their own re-usable mugs, cups, and/or to-go
containers as a component of its certification program.
UCen staff are also approaching the private food
vendors on campus to encourage their tenants to also
become Green Business certified.
Plastic Bag Ban
The City of Santa Barbara passed a plastic bag ban in
October 2013. The ordinance prohibits stores from
providing single-use plastic carryout bags to customers
at the point of sale and requires customers to pay
10-cents for each paper bag that the stores provide. The
stores may retain the 10-cent charge on paper bags to
help them offset costs of complying with the ordinance.
UCSB is not located in the City of Santa Barbara and,
therefore, is not technically covered by the ordinance.
However, student and other community stakeholders
are currently building support for the plastic bag ban to
be implemented on campus. While a statewide ban on
plastic bags was enacted in 2014, a legal challenge has
halted implementation. UCSB can, however, proceed to
ban bags in its own right.
5 http://www.greenbizsbc.org/
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PLASTIC SOURCE REDUCTION
OPTIONS FOR UCSB
Plastic lids, cutlery, straws, water bottles, arid bags
are the disposable plastic items that UCSB purchases
in the largest quantities each year (based on UCen
procurement data from September 2012 through May
2013, reported above and collected using the Plastic
FootprintingTool). UCSB concurrently launched an
initiative to replace these items with compostables,
as they can be collected in the campus composting
program, and composting is higher on the solid waste
management hierarchy than disposal.
Therefore, the options discussed below focus on
plastic source reduction that is achievable through
the increased use of reusable items (most preferred),
along with the use of recyclable and compostable
items, where reuse is not possible (less preferred). The
options also emphasize encouraging existing private
vendors to voluntarily reduce disposable plastic service
ware use. (UCSB will require existing vendors to use
only compostable items as a condition of renewing
their lease, but the private vendors are not required to
implement the change prior to the expiration of their
current lease.)
LIDS
UCSB-operated eateries replaced single-use plastic
cups and lids with compostable cups and lids. However,
single use cups and lids can be replaced with reusables.
Options include:
OPTION 1: Provide reusable dishware for dine-in
customers, including lidless cups. This option would
not only reduce plastic lids, but would also reduce
other plastic food service ware used on campus.
This option would work well with UCSB's existing
"ask first" policy—asking customers whether their
purchases are "for here" or "to go."
OPTION 2: Encourage eat-in rather than take-out.
UCSB could increase seating areas, where feasible,
to encourage customers to eat-in. This would
complement Strategy 1.
OPTION 3; Encourage use of reusable mugs/
cups. UCSB currently offers discounts to students
using reusable drink containers for coffee. Similar
discounts could be offered for other types of drinks
(e.g., fountain drinks) that are typically served with
disposable lids.
OPTION 4: Encourage private vendors to purchase
compostable alternatives before they are required to
do so. New private vendors are required to purchase
and use compostable items. However, current
leasers are not required to switch to compostables
29
photo credit: Aberration Art.
COMPOSZ-
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until their lease expires. This strategy would
encourage vendors to make the substitution earlier,
which would result in less disposable plastic use, as
well as a reduced risk of contamination when plastics
are erroneously disposed of with compostables.
OPTION 5: Provide plastic lids upon request only.
This will help prevent situations where customers
receive plastic lids that they may not need, want, or
even use.
UCSB rejected Option 1 due to a lack of space and
capacity for on-site dishwashing. Therefore, Option 2
(encourage dine-in) is unlikely to provide any benefit
as reusables would not be available to dine-in patrons.
The campus opted to pursue Options 3 and 4 for
reducing the number of disposable lids used on campus
through a mixed approach, encouraging reusables and
compostables, as these strategies leverage current
campus initiatives. UCSB may consider Option 5 in a
future school year.
CUTLERY
UCSB has replaced its disposable plastic cutlery with
compostable alternatives. While compostables are
preferable to disposables, reducing single-use cutlery
is the preferable option. Options for reducing plastic
cutlery include:
OPTION 1: Encourage reusable cutlery. UCSB could
implement a reusable cutlery program for take-out
dining. The University of Vermont has promoted the
use of "sporks," a single utensil that combines the
functionality of a spoon, knife, and fork, by offering
a discount to customers who use them.6 Other
reusable cutlery sets come equipped with an easy-
to-carry case that clips on to backpacks or other
carriers.
OPTION 2: Provide compostable cutlery upon
request only. UCSB could make compostable cutlery
available only upon request and work with private
vendors to do the same.
UCSB will consider these options in a future school year.
STRAWS
UCSB uses over 174,000 plastic straws each school year.
Options for reducing their use include:
6 http://www.uvm.edu/ecoreps/projects-and-activiti8s/
past-projects/eco-ware-sporks, accessed January 28, 2015.
30
OPTION 1: Ban plastic straws on campus. This option
would immediately reduce the amount of disposable
plastic used on campus.
OPTION 2: Reusable straws. Reusable straws, made
from metal, bamboo, or glass, are an option to
disposables.
OPTION 3; Use compostable straws. Straws made
from paper or compostable plastics are another
option for UCSB.
UCSB will consider options for eliminating or reducing
the use of straws in a future school year.
WATER BOTTLES
OPTION 1: Increase outreach and promotion of UCSB
hydration stations. UCSB has slashed the number of
single-use water bottles purchased on campus by 54
percent, eliminating an estimated 60,000 bottles, by
promoting reusable bottles and installing hydration
stations. Continuing education and awareness
campaigns about the campus's hydration stations
are important, particularly as new students arrive
on campus. UCSB has installed 36 stations already;
campus leaders should promote the positive impacts
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of these stations to further increase their use. Plastic
Solutions will be installing eye-catching promotional
signage around campus, including stickers on the
hydration stations themselves, using U.S. EPA grant
funds that PSI allocated to them for this project.
OPTION 2: Reduce single-use plastic water bottles in
UCSB athletics. Reusable water bottles are currently
prohibited in UCSB's stadium. A policy change
could be implemented to allow guests to enter the
stadium with empty reusable water bottles to be
filled at on-site hydration stations.
OPTION 3: Provide no-cost or low cost refillable
bottles. Providing free or low-cost water bottles
encourages the use of hydration stations. These
reusable, refillable bottles can be given away as part
of a hydration station promotional campaign. Or,
they can be included as part of a welcome package
for new students, faculty, and staff, along with
information about the location of hydration stations
and UCSB's efforts to reduce plastic waste on
campus in general.
UCSB is implementing Optioni and will consider Option 2
in a future school year. Currently, funding is not available
for Option 3.
BAGS
Plastic bags are a significant source of marine debris.
Options for reducing their use include:
OPTION 1: Ban single-use plastic bags on campus.
UCSB has been holding meetings for campus and
other community stakeholders to discuss whether
the City of Santa Barbara's plastic bag ban will be
implemented on campus. Regardless of the outcome
of these meetings, UCSB could adopt a plastic bag
ban on campus that meets or exceeds the scope
outlined in the City of Santa Barbara's ordinance.
OPTION 2: Encourage use of reusable bags. Campus-
managed eateries and private vendors could
sell reusable bags at point of sale. As part of an
introductory campaign to promote their use, UCSB
could offer reusable bags at highly discounted rates,
or even for free, for a limited time.
During Earth Week events in 2014, Plastic Solutions
spoke with students about the benefits of using
reusable bags and the importance of refusing single-
use plastic bags. Plastic Solutions also handed out
reusable bags (repurposed from giveaways from
previous events and other surplus bags) to students
who were interested in learning more.
OPTION 3: Offer single-use bags by request only.
UCSB could work with vendors to implement a "by
request only" policy, offering disposable bags to
customers only when they request one. This policy
could be reinforced with an education and awareness
campaign promoting reusable bags.
UCSB implemented Strategies 2 and 3 while awaiting the
outcome of discussions of the bag ban, as described in
Strategy 1.
TO-GO CONTAINERS
UCSB is currently piloting a reusable plastic food
container ("eco-clamshell") initiative at two campus-
managed eateries. Challenges with this program—
including the container's inability to contain liquids,
inadequate program promotion, and a lack of convenient
options for returning the "used" containers—have
resulted in underuse.
Pilot alternative reusable to-go containers. Reusable
to-go container systems have been implemented
successfully at other campuses (See the Resources
section on page 49 for further information.) UCSB
could benchmark their current pilot to these systems
to identify opportunities for purchasing leak-proof
containers and implementing convenient container
take-back options.
SOURCE REDUCTION PLAN RESULTS
J 54% Decline in Water Bottle Sales:
Each school year, Plastic Solutions at UCSB
selects one source of single-use disposable
plastics, and develops a targeted campaign
to reduce or eliminate the specific plastic.
During the 2013 - 2014 school year, plastic
water bottles were the focus of Plastic
Solutions efforts, which led to a 54 percent
decline in water bottle sales and eliminated
an estimated 60,124 bottles.
J 97% Reduction in Plastic Bags:
As of spring 2014, UCSB eateries reduced
their annual plastic bag use from 36,550 to
1,000 bags, eliminating 35,500 plastic bags
by providing single-use plastic bags upon
request only.
31
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Source Reduction Plan Case Study #2
llnirer/Uy of California. Ian franci/co (UCIf)
Located in the heart of San Francisco, UCSF consists of
two main campuses—Parnassus, or "West Zone" (which
includes the Medicai Center) and Mission Bay, "or East
Zone"—and is spread out over 24 sites. UCSF is the only
campus in the UC system that is focused exclusively
on health sciences; it therefore has a unique mix of
students, staff, and visitors to campus. UCSF also does
not have any undergraduate students.
Dining at UCSF
There are two major dining options at the UCSF campus:
(1) the Medical Center, where all food service (e.g., the
Moffit Cafe) is campus-managed and where there are
no independent vendors; and (2) the University, which
features only independent food retail establishments, or
private vendors.
Medical Center staff manages all in-patient food service,
catered events, and two express cafes offering items
to-go. It is important to note that the Medical Center
is a separate institution that has its own contracts and
reporting procedures and is therefore not incorporated
into the UCSF Campus Recycling Program. As a result,
staff at the Medical Center, and not the UCSF Recycling
Program Coordinators, handle their own procurement
processes.
Although there is no staff position focused solely on
waste reduction, recycling, and compost efforts, the
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Medical Center's Hospitality Services Department regularly communicates with the two Recycling Coordinators
managing the Campus Recycling Program.
The following eateries at UCSF are operated by private vendors leasing space on campus:
MISSION BAY CAMPUS: EAST ZONE
Cafe 24
CafTe Terzetto
Carmelina's Cafe
Peasant Pies
The Pub
Publico
Subway
Food trucks (various)
The View Cafe and Catering (Laurel Heights)
PARNASSUS CAMPUS: WEST ZONE
Cafe Bellini (Millberry Union)
CafTe Terzetto Express (coffee cart)
Cafe Society Espresso (coffee truck)
Carmelina's Taqueria (Millberry Union)
Jamba Juice (Millberry Union)
Palio Cafe (Millberry Union)
Panda Express (Millberry Union)
Subway (Millberry Union)
NOTE: There are also two Starbucks locations that are not part of the UCSF campus, but are located just outside the
campus and are frequented by students, staff, and faculty.
UCSF's source reduction strategies, further described below, focus on cutlery, plastic lids, bottles, straws, and plastic
bags.
Campus Priority Products
Using the Plastic Footprinting Tool, UCSF Recycling Coordinators identified the quantity and types of disposable
plastic packaging purchased for the Moffitt Cafe at the Medical Center, as well as for six private fast food vendors
that lease space on campus. The data, collected during summer 2013, are as follows:
MOFFITT CAFE
TYPE of PLASTIC WARE
Plastic cutlery
Plastic lids
Compostable Cups
Plastic juice & soda bottles
Plastic straws
Plastic water bottles
QUANTITY (pieces/school year)
2,377,600
1,831,740
1,148,600
996,986
530,000
121,216
NOTE: Data collected include campus-managed cafeteria, in-patient food service, and events/ meetings catered by the
Cafe.
PRIVATE VENDORS
TYPE of PLASTIC WARE
Plastic grocery bags
Plastic lids
Plastic cutlery
Plastic juice & soda bottles
Plastic water bottles
QUANTITY (pieces/school year)
441,050
430,000
375,000
56,556
32,198
NOTE: Data collected from six of the private vendors and carts on campus. Vendor names withheld to maintain
confidentiality.
34
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WASTE MANAGEMENT
INFRASTRUCTURE
UCSF contracts with Recology, a materials management
company that the City of San Francisco also uses, to
provide recycling, composting, and waste management
services. The single-stream recycling program accepts
a wide range of materials, including plastic resins #1
through #7, although expanded polystyrene (known
more commonly by the brand name Styrofoam) and
plastic grocery bags are not accepted. Recology also
accepts a range of materials for its composting facility in
Vacaville, California.
UCSF runs a unified recycling, composting, and discard
campaign to educate the campus community on how
to properly sort materials, all while using signage that is
consistent with the City of San Francisco's. The campus
also developed a 10-minute educational video,7 which is
featured on its Living Green website, and is used in staff
trainings.
Now that UCSF is equipped with composting bins and
universal signage throughout campus, the Recycling
Coordinators and Medical Center staff are working
together to purchase compostable food service ware for
the Medical Center.
Waste Reduction and Management
Initiatives
PROMOTING REUSABLE WATER BOTTLES
UCSF has access to high quality tap water that comes
from the Hetch Hetchy Reservoir. Through a grant from
the San Francisco Public Utilities Commission, UCSF has
installed two hydration stations—one on the Parnassus
campus (in the Millberry Union) and one on the Mission
Bay campus. In addition, a few department offices have
purchased Quench, a water filtration unit that sits on a
countertop and connects to a sink. Other offices have
water cooler units that use large, refillable plastic water
jugs.
All of these options reduce the need to purchase single-
use water bottles and encourage staff to use reusable,
refillable ones; however, water purification systems
have less of an environmental impact than refillable
water coolers because they do not require the regular
transportation of heavy, plastic water jugs. Additionally,
while UCSF's Living Green website calls attention to
the hydration stations, there remains a significant
opportunity to increase awareness about them among
faculty, students, and staff.
7 http ://sustainabil ity.ucsf.ed u/1.172
35
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Campus Sustainability Coals
SUSTAINABILITY STEERING COMMITTEE (SSC)
UCSF's SSC supports initiatives of ten workgroups
comprised of student, staff, and faculty representatives
that focus on a range of approaches to reduce
greenhouse gas emissions and improve overall campus
sustainability. UCSF's 2011-2012 annual report8 highlights
the workgroups' goals, achievements, and challenges.
Three workgroups have missions that overlap and/
or align with the goal of this Source Reduction Plan to
reduce the use of disposable plastics in food service
settings:
Procurement Workgroup: Focused on incorporating
best purchasing practices that are economically
viable and environmentally preferable. With a grant
from the U.S. EPA, UCSF is working with UC Berkeley
to develop a software tool to flag third-party
certified green products in "BearBuy"— an online
purchasing system developed by UC Berkeley—
to encourage procurement of environmentally
preferable office supplies.
Sustainable Food Workgroup: Focused on the
UCOP sustainable food policy that campus and
Medical Center food service operations shall strive
to earn third-party "green business" certifications
for sustainable dining operations. UCSF is working
to incorporate UCOP guidelines for sustainable
food service practices into all new leases and lease
renewals with private vendors.
Zero Waste Workgroup: Focused on incorporating
best practices in recycling, composting, and re-use
at UCSF facilities. With the exception of two sites, all
campus buildings have compost bins within central
areas of office suites and all cafe/dining areas have
composting services on site.
Existing Municipal Ordinances and Programs
SAN FRANCISCO FOOD SERVICE WASTE REDUCTION
ORDINANCE
The City and County of San Francisco passed the Food
Service Waste Reduction Ordinance in 2006 to reduce
marine debris and other environmental impacts, as
well as to minimize the potential health impacts of
polystyrene, which contains carcinogenic chemicals that
can leach into food or drinks. The Ordinance:
• prohibits the use of polystyrene (Styrofoam™)
"to-go" containers by all establishments serving
food in San Francisco; and
• requires food vendors and restaurants to use
8 Annual Sustainability Report FY11-12 http://sustainability.
ucsf.edu/what_ucsf_is_doing_2/annual_report_fy11_12
36
only compostable or recyclable to-go food
service ware.
All private food vendors leasing space on the UCSF
campus must comply.
The San Francisco Department of the Environment
(SF Environment) clearly defines the specifications for
compostable food service ware:
"Compostable plastic products must be clearly
labeled 'Compostable' (sticker or printing) in a green
color or within a green band in order to distinguish
the product from conventional plastic. Cutlery must
be embossed with the word 'Compostable' on each
piece. Compostable plastics must meet ASTM D6400
standards for compostable plastics. The Biodegradable
Products Institute maintains a list of certified
compostable products that meet the ASTM standard:
BPIworld.org."—SF Environment
SAN FRANCISCO MANDATORY RECYCLING AND
COMPOSTING ORDINANCE
In 2009, San Francisco passed a first-in-the-nation
Mandatory Recycling and Composting Ordinance
requiring all residents and businesses to participate
in the City's recycling, composting, and disposal
program. Under the ordinance, residents are issued
three color-coded containers, and residential and
commercial property managers are required to provide
these containers to their tenants, along with program
information. SF Environment also trains vendors on
how to properly segregate materials at the "back of the
kitchen" through its vendor cafe program.. UCSF uses
the three container system throughout campus and also
takes advantage of the vendor cafe training program.
Consistency with San Francisco's program ensures a
seamless transition for handling solid waste materials on
or off campus.
SAN FRANCISCO CHECKOUT BAG ORDINANCE
The City and County of San Francisco banned single-use
plastic checkout bags at grocery stores and pharmacies
in 2007. The Ordinance was expanded in 2012 to cover
all retail locations beginning October 1, 2012, and all food
establishments beginning October 1, 2013. Stores must
replace single-use plastic checkout bags with:
• "Compliant" checkout bags, which include
certified compostable plastic bags;
• Paper bags that have at least 40 percent post-
consumer recycled content; or
• Reusable checkout bags that consumers can
purchase at the point-of-sale.
Stores must charge their customers a minimum of 10
cents for each compliant checkout bag that the store
-------
supplies, and this charge must be displayed separately
on the customer receipt. (The 10-cent fee does not apply
to on-site purchases of reusable bags.) The plastic bag
ban applies to all private food vendors and the Medical
Center, including the Moffit Cafe at UCSF.
PLASTIC SOURCE REDUCTION
OPTIONS FOR UCSF
Plastic cutlery, lids, juice and soda bottles, straws, and
bags are the disposable plastic items purchased in
the largest quantities each year. UCSF's Moffitt Cafe
has launched an initiative to replace these items with
compostables, as the infrastructure for composting
exists, and composting is higher on the waste hierarchy
than disposal. In addition, compostables enable UCSF
to streamline its messaging - leftover food and food
service ware are both placed in the composting bin.
Options discussed below focus on plastic source
reduction that is achievable through the increased use
of reusable items (most preferred), along with the use
of recyclable and compostable items, where reuse is not
possible (less preferred).
CUTLERY
Of all disposable plastic food service ware items,
plastic cutlery is purchased in the greatest quantities
at the Moffitt Cafe, and it is the third most commonly
purchased disposable plastic item for private vendors at
UCSF. The following options would help reduce UCSF's
plastic cutlery use:
OPTION 1: Encourage reusable cutlery. The Moffitt
Cafe could eliminate virtually all of its disposable
cutlery by switching to reusable cutlery and, for take-
out dining, offer an incentive to customers using
reusable utensils.
OPTION 2: Use compostable cutlery.
Moffit Cafe is pursuing compostable cutlery, since a
composting infrastructure already exists on campus,
and since the cafe is already purchasing compostable
plates. Strategy 2 also requires minimal education,
as all compostable cutlery and plates get collected in
the same container along with leftover food. Once
UCSF's existing cutlery supplier contract ends in 2015 or
2016, the Medical Center also plans to switch to using
compostable cutlery.
Option 1 is currently not viable as the cafeteria does
not have sufficient space for on-site dishwashing. If the
university has plans to renovate the cafeteria in the
future, these plans should include the addition of on-site
commercial dishwashers.
UCSF's recycling coordinators are trying to facilitate
a change to compostable cutlery with the private on-
campus vendors. The coordinators have collected samples
of disposable plastics currently used by the vendors,
identified similar items purchased by multiple vendors
(such as plastic cups), and using the purchasing power
amassed by more than 12 vendors, trying to negotiate
more favorable pricing on behalf of the vendors.
LIDS
Plastic lids are the second most widely purchased
disposable plastic food service ware item for both
Moffitt Cafe and private vendors. The following options
would help reduce plastic lid use:
OPTION 1: Expand use of reusable mugs/cups.
Through UCSF's "Bring Your Own Cup" (or B.Y.O.C.)
campaign, participating retail vendors that lease
space on campus offer discounts on coffee to
customers using reusable containers or mugs.
Customers can purchase any larger drink size, up to
16 ounces, for the same price as a small-sized drink.
This program could be expanded to all vendors and
to other types of drinks (e.g., fountain drinks).
Private Retail Vendors Offering Coffee Discounts to
Customers Through UCSF's "Bring Your Own Cup
(B.Y.O.C)" Campaign:
Cafe 24 Lunch Stop
Cafe Bellini Moffit Long Hospital Eateries
Caffe Terzetto Palio Cafe
Caffe Terzetto Express Peasant Pies
Carmelina's Cafe The Pub
The Daily Grind The View
Jamba Juice 920 Express
OPTION 2: Provide plastic lids upon request only. This
option reduces plastic waste since customers would
receive a lid only if they asked for it.
OPTION 3: Purchase compostable alternatives.
Compostable lids are an alternative to disposable
lids and, if used with compostable cups, can easily be
collected with other compostable food service ware
collected on campus.
The Medical Center has decided to pursue Strategy 3 to
coincide with its switch to compostable cups.
STRAWS
Moffitt Cafe uses over 500,000 plastic straws each year.
Options for reducing their use include:
OPTION 1: Ban plastic straws on campus. This option
would immediately reduce the amount of disposable
plastic used on campus.
OPTION 2: Reusable straws. Reusable straws, made
from metal, bamboo, or glass, are an option to
disposables.
37
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OPTION 3: Use compostable straws. Paper or
compostable plastic straws are another option
compatible with UCSF's recovery infrastructure.
Unfortunately, banning straws altogether is difficult to
accomplish in a medical environment, where they are
often used to prevent the spread of germs. Therefore,
we recommend that the Medical campus switch to
compostable straws as soon as existing food service
ware vendor contracts expire.
BAGS
As of 2013, plastic grocery bags were the single most-
purchased plastic food service ware product among
private vendors at UCSF. However, as mentioned earlier,
the City and County of San Francisco expanded an
ordinance banning single-use plastic checkout bags in
2012 that impacts UCSF's campus vendors. For example,
the on-campus Subway restaurant is no longer using
plastic sandwich bags; instead, it has purchased paper
bags (branded with Subway's logo) and provides
them only upon request. See the Resources section
on page 49 for a list of vendors providing recyclable or
compostable bags.
Given that vendors are already in compliance with the
City and County ordinance, this Source Reduction Plan
does not provide additional source reduction strategies
for bags.
38
PLASTIC BOTTLES
More than 1 million single-use plastic bottles containing
juice, soda, or water are purchased by Moffitt Cafe and
another 88,000 are purchased from private vendors.
UCSF recently initiated a healthy eating campaign that
encourages the campus community to drink water
rather than sugary beverages. This campaign provides an
opportunity to simultaneously educate the UCSF campus
about the benefits of using refillable water bottles.
The following strategies would help reduce UCSF's
disposable plastic bottle use:
OPTION 1: Promote use of existing hydration
stations. As of january 2014, two hydration stations
are installed on UCSF's campus; however, only one
of these is in a high-traffic location. Outreach and
signage would provide greater visibility and promote
tap water as an alternative to bottled water. For
example, Portland State University's Campus
Sustainability Office provides maps identifying
locations of hydration stations (see below), and
UC Santa Barbara has an interactive online maps
identifying hydration station locations.
OPTION 2: Install additional hydration stations.
Installing additional hydration stations in key
locations (i.e., in buildings where the vending
machines are located) will increase convenience for
9 http://map.geog.ucsb.edu
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and use by students, faculty, and staff. Alternatively,
existing water fountains can be retrofitted with
water spouts to accommodate reusable water
containers.
OPTION 3: Provide no-cost or low cost refillable
bottles. Providing free or low-cost water bottles
encourages the use of hydration stations. These
reusable, refillable bottles can be given away as
part of a hydration station promotional campaign.
Or, they can be included as part of a welcome
package for new students, faculty, and staff, along
with information about the location of hydration
stations and UCSF's efforts to reduce plastic waste
on campus in general. Providing refillable water
containers for purchase at Moffitt Cafe and at private
vendor locations at UCSF would help, as well—as
would implementing and/or supporting initiatives to
restrict or ban the use of disposable water bottles
on campus.
UCSF is implementing options 1 and 2. PSI project
funding from U.S. EPA enabled UCSF to add
goose-neck water spouts to existing fountains^
to accommodate refillable bottles. Due to
the early success and attention of the
first few water filling stations, UCSF's
Chancellor agreed to invest $17,500 in
additional water spouts throughout
campus over the next year. UCSF
should draw attention to the new
spouts with signage and, once
the additional spouts have been
installed, develop campus maps
denoting their locations.
- *
M c
SOURCE REDUCTION PLAN RESULTS:
UCSF implemented the following source reduction and
substitution strategies over the course of this project:
J In Summer 2014> UCSF retrofitted four
existing water fountains installed in high-traffic
locations on the Parnassus campus and installed
five water fountains on the Mission Bay campus.
Project funding from U.S. EPA enabled UCSF
to add goose-neck water spouts to existing
fountains to accommodate refillable bottles (see
picture). The early success of these water filling
stations enabled UCSF to obtain $17,500 from
the UCSF chancellor to install additional water
spouts throughout campus over the next year. It
is too early to measure the impact of the water
fountains, but by Summer 2015, UCSF should
take stock of the number of disposable plastic
bottles purchased on campus to determine the
fountains' influence on disposable bottle use.
¦J The Moffitt Cafe will be substituting
disposables with compostable cutlery by July 1,
2016, replacing 2,377,600 pieces of disposable
plastics with compostable plastic each year.
\f As a purchaser of large quantities of food
service ware, the Medical Center has amassed
enough purchasing power to negotiate more
favorable pricing for compostable products.
Unfortunately, UCSF's smaller on-campus private
vendors do not have this negotiating power.
For this reason, UCSF's Recycling Coordinators
are working with compostable food service
ware supplier World Centric to identify products
that all vendors can use. By combining their
purchases, private vendors may be able to
negotiate a lower price for compostable
products in the same way that the Medical
Center does.
¦L^
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Source Reduction Plan Case Study #3
llniver/ity of California at Ian Di?90 (UCSD)
Located a few miles north of the City of San Diego in La
Jolla, California, the University of California San Diego
(UCSD) spreads over 1,200 acres of coastal woodlands.
The campus is within walking distance of the Pacific
Ocean. Each of the six undergraduate colleges has
its own buildings grouped together and provides on-
campus housing. The University Centers, made up of
the Price Center (PC) and the old student center, are the
main student hubs and are centrally located in the heart
of the campus. The PC is home to a range of amenities,
including fast food restaurants and other eateries, the
campus bookstore, a movie theater, and office space for
student organizations and faculty.
Dining at UCSD
The Department of Housing, Dining, and Hospitality
(HDH) provides a wide range of dining options for
students spread throughout campus. There are eat-in
restaurants (e.g., The Bistro, Cafe Ventanas) that also
offer food to-go, smaller cafes and coffee shops, as well
as six Place and Markets (P&Ms), which are convenience
stores with a deli, fresh produce, and a coffee bar. Every
HDH dining facility, with the exception of Foodworx and
Goody's, uses durable food service ware, as the kitchens
have on-site dishwashing.
In addition to the eateries managed by HDH, 26
independent food retail establishments, referred to
41
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in this plan as private vendors, lease space on campus. Many of these private vendors are retail chains that are
located in the food court in Price Center.
The following list includes all dining options available to students and staff on the UCSD campus:
OWNED & OPERATED BY UCSD
PRIVATE VENDORS LEASING SPACE ON CAMPUS
Art of Espresso Cafe
Bella Vista Social Club and Caffe
Bombay Coast (Price Center)
Burger King (Price Center)
Come On In! Cafe
Croutons (Price Center)
Cups Outdoor Cafe
Espresso Roma Cafe (Price Center)
Hi Thai (Student Center)
Home Plate
Incredi-Bowls (food truck)
Jamba Juice (Price Center)
Panda Express (Price Center)
Peet's Coffee & Tea
Porters Pub
Round Table Pizza (Price Center)
Rubio's (Price Center)
Santorini Greek Island Grill (Price Center)
Shogun (Price Center)
Subway (Price Center)
Sunshine Market (Price Center)
Tapioca Express (Price Center)
Yogurt World (Price Center)
Zanzibar Cafe (Price Center)
Cafe Ole (coffee cart)
Campus Priority Products
Using the Plastic Footprinting Tool, PSI worked with UCSD student interns and sustainability staff to obtain
procurement data on disposable plastic food service ware. The following data, collected in December 2013,
represent two sources of annual purchasing: eateries run by UCSD's Housing, Dining and Hospitality department
(restaurants, residential dining facilities, P&Ms, and catering operations) and a sampling of private fast food
vendors (four establishments) that lease space on campus. From this information, we identified the most prevalent
disposable plastic items purchased.
Restaurants/dining facilities with to-go options
• Cafe Ventanas
• Canyon Vista
• Club Med
• The Faculty Club10
• Foodworx
• OceanView Terrace
• Pines
• Roots
• The Bistro (at the Strand)
• The Food Co-op (student run co-operative)
• General Store (student run convenience store)
Place and Markets (P&M)
• Earl's P&M
• Goody's11 P&M
• John's P&M
• Roger's P&M
• Sixth P&M
• The Village P&M
Coffee shops and cafes
• Fairbanks coffee (5 locations on campus)
• Muir Woods
• Perks
HOUSING, DINING, AND HOSPITALITY
TYPE of PLASTIC FOOD SERVICE WARE
Plastic cups
Plastic lids (including lids for containers)
Plastic cutlery
Plastic clamshells and other plastic food containers
Plastic straws
QUANTITY (pieces/school year)
19,141,915 pieces
16,218,722 pieces
5,880,100 pieces
4,288,605 pieces
921,327 pieces
Note: Data collected include campus-managed restaurants, residential dining facilities, P&M, and catering operations.
10 The Faculty Club does offer food in to-go containers but provides very little single-use plastics. The vast majority of customers
dine-in.
11 Goody's can be considered as two locations, an eatery upstairs and a P&M downstairs.
42
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PRIVATE VENDORS
TYPE of PLASTIC FOOD SERVICE WARE
Plastic lids (including lids for containers)
Plastic cups
Plastic stirrers
Plastic straws
Plastic cutlery
Plastic bags
Compostable or biodegradable utensils
QUANTITY (pieces/school year)
156,016,400
120,012,000
105,004,000
100,774,400
29,902,500
1,896,500
1,325,097
Note; Data collected include sample of 4 out of 26 private vendors and carts on campus.
WASTE MANAGEMENT INFRASTRUCTURE
UCSD has a single-stream recycling program that accepts
a wide range of materials, including all #1 through #7
plastic resins (excluding plastic films such as plastic
bags, food wrappers, etc. and expanded polystyrene
foam). There are still some locations on campus that
have separate collection bins for different materials
(e.g., mixed paper, plastic, and glass). In 2012, UCSD
installed 50 Big Belly solar-powered compacting trash
and recycling receptacles in high-traffic areas around
campus, replacing the existing containers. These
receptacles electronically compact waste inside the bin
and also notify facilities management staff when they
need to be emptied. This has resulted in the following
benefits: a 90 percent reduction in weekly collections
and trash liner use; a 56 percent reduction in greenhouse
gas emissions associated with collection; and the
elimination of animal intrusions.
Since 2011, UCSD has also participated in the commercial
food scraps composting program, run by the City of San
Diego's Environmental Services Department (ESD). UCSD
employees separate pre-consumer food scraps in each
of the 10 kitchens/prep stations and in the six P&Ms on
campus. The food scraps, along with lawn trimmings, are
sent to Miramar Greenery, where compost certified by
the U.S. Composting Council is produced. UCSD piloted
biodegradable cups made from corn; however, the cups
were not compatible with Miramar Greenery's 10-week
composting process, as they did not degrade within this
time frame. ESD tested compostable cutlery made from
PLA plastic and wood; these materials did not degrade
within this time frame, either. Based on these results,
ESD decided not to accept any type of compostable
product at the Miramar Greenery with its routine
collection. UCSD subsequently decided to purchase
only #1 and #5 recyclable plastic food service ware to
avoid contamination and create a consistent message
to students to place the disposable plastic items in the
recycling.
Waste Reduction and Management Initiatives
REDUCING SINGLE-USE PLASTIC WATER BOTTLES
In 2013, UCSD's Department of Housing, Dining, and
Hospitality (HDH) decided to eliminate water bottles
from all of the on-campus dining facilities in an effort to
decrease the amount of water bottles the department
purchases. The P&Ms, as well as the privately owned
vendors on campus, are the only options that patrons
have for purchasing bottled water. As an alternative,
each of the dining halls has a hydration station
conveniently located both inside and outside the
building.
To promote the use of the 50 hydration stations located
across the campus, HDH has been providing on-campus
residents with free reusable water bottles with some
of the locations printed on the bottle. In total, HDH
distributes 11,000 reusable water bottles to campus
Solar-Powered Bin
- Recyclables
Solar-Powered Bin
Trash
UCSviiiDk'#>
-------
residents each year. The other UCSD hydration station
locations can be found online.12
PROMOTING REUSABLE CUPS
HDH provides a 20-cent discount on coffee and all
fountain drinks to students at campus-managed eateries
if they bring their own reusable cup or mug. Currently,
HDH is promoting this initiative aggressively all over
campus by placing advertisements at the register in all
P&Ms. In addition, in 2013, six MBA students at UCSD
launched "Kill the Cup," a social outreach campaign
to influence student behavior and increase the use
of reusable coffee mugs at HDH eateries. The 8-week
campaign, which ran from April 1 to May 26, 2013, was
a success, resulting in nearly a 70 percent increase in
the number of cups of coffee bought with reusable
containers. In fact, it prevented an estimated 1,300
disposable cups from entering landfills while reaching
more than 8,500 campus community members through
social media. The following vendors participate in the
program:
16,000,000,000
cups used in America every year
HDH Dining Services has teamed up with Kill The Cup
Bring your own cup & enter for a
chance to win an iPad or Triton Cash!
Step 1 I
¦ Step 2 I
I Step 3
Buy coffee with
Take a picture of
Upload pic at
your own mug
your coffee refill
KillTheCuD.com
Only .99c for drip coffee refills!
¦
For more info, visit KillTheCup.com
or hdh.ucsd.edu/sustainabilitv
VENDOR AT UCSD
OFFER DISCOUNT FOR
"BRING YOUR OWN"
DISCOUNTS FOR REFILLS FOR STORE-
BOUGHT CUPS
Bombay Coast
Burger King
D'Lush
Hi-Thai
Panda Express
Rubio's
Subway
No
No
Yes, for coffee - charge as a 12 oz.
No
No
No
Yes - charge as a small
Yes - 2 free refills
Yes - free refill
Yes, for coffee - $1 refill
Yes - $.50 refill
Yes - free refill
Yes - free refill
Yes - free refill
TOBY'S SPOT REUSABLE DISHWARE PROGRAM
REUSABLE CONTAINER PILOT
Toby's Spot was a program at UCSD that allowed
students to take food to-go using durable plates, bowls,
glasses, and silverware from each of the six dining halls.
When they were done eating, students would return the
reusable dishware to one of the Toby's Spot drop-off
sites, located throughout the different housing areas
on campus. Each drop-off site consisted of a roll-around
cart containing bins in which to place soiled dishware for
washing and reuse. This program eliminated the need to
use disposable plastic food service ware and provided
a convenient option for students on the go. However,
the program ended because of various operational
challenges, including the frequent loss or misplacement
of the reusable dishware, maintenance costs, and animal
intrusions in the uncovered carts.
UCSD POLICY ON DISPOSABLE POLYSTYRENE
the campus is requiring all vendors within the University
Centers (Price Center and the Student Center) to
eliminate polystyrene foam and other disposable
polystyrene plastic products. UCSD's policy, which was
first implemented in 1989, only allows the use of these
products if no other alternative is available. Currently,
none of the private vendors located in Price Center or
the Student Center carries any disposable polystyrene
products.
Campus Sustainability Coals
UCSD CLIMATE ACTION PLAN
UCSD developed a Climate Action Plan in 2008 to outline
steps to meet the UC zero waste goal by 2020. The
following actions, identified in 2008, relate to reducing
the plastic footprint at UCSD, either directly or indirectly:
• Imnrnvp QincrlA-Qtm^m rwvrliner nrncfram
12 http
44
,edu/sustainability/hydration.asp
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• Improve waste reduction efforts
Education efforts may also focus on
reducing waste through encouraging the
use of durable, re-usable products whenever
possible
• Develop a campus-wide composting program
• Supply new water fountains and water
distribution stations to reduce the need for
bottled water
• Evaluate tools for improved data collection and
record keeping and implement the new record
keeping program
• Increase education of all staff, students, and
faculty regarding the recycling program
EDUCATIONAL CAMPAIGN - GREEN GUIDE
The Green Guide13 is a small booklet that is given to
on-campus residents when they move in. The booklet
educates readers about daily activities that promote
sustainability, what HDH is doing to become more
sustainable, and what sustainability initiatives exist on
campus currently. It covers various topics, including
consumption, energy, food, recycling, compost,
donating, e-waste, and transportation.
Existing Municipal Ordinances and Programs
PROPOSED PLASTIC BAG BAN
The City of San Diego previously introduced legislation
that would ban plastic bags and require most stores to
assess a 10-cent surcharge for customers who ask for a
paper bag. The plastic bag ban proposal passed the City
Council's Rules and Economic Development Committee
in October 2013 and was awaiting an economic impact
report. This study was deferred when California's
governor passed a state-wide ban of single-use carryout
bags in September 2014. However, implementation
of this ban is uncertain as an alliance of plastics
manufacturers is trying to overturn the ban.
PLASTIC SOURCE REDUCTION
OPTIONS FOR UCSD
Options discussed below focus on plastic source
reduction that is achievable through the increased use
of reusable items (most preferred), along with the use
of recyclable items, where reuse is not possible (less
preferred). UCSD's options for compostable food
service ware are limited by Miramar Greenery's inability
to accept these items. Therefore, UCSD has pursued
recyclables, which enables the campus to use a simple
message - if it's plastic, recycle it.
CUPS
Plastic cups were purchased by HDH more than any
other product, and were a "Top 5" most-purchased item
among private vendors who provided procurement data.
Encourage use of reusable mugs/cups by offering
discounts. HDH provides a 20-cent discount on
coffee and all fountain drinks to students at campus-
managed eateries if they bring their own reusable
cup or mug. Currently, H DH is trying to promote this
initiative aggressively all over campus by placing
advertisements at the register in all P&Ms. While
a few of the private retail vendors on campus also
offer drink discounts for reusable mugs/cups, this
information is not as well advertised. UCSD could
encourage vendors to more prominently feature
their discounts, and HDH could partner with the
vendors to launch a campus-wide reusable discount
program. As the success of the "Kill the Cup"
student-led initiative demonstrates, education
and outreach is critical, and social media can be an
effective tool for reaching students to encourage
behavior change.
UCSD is implementing this strategy.
LIDS
Plastic lids were the second most-purchased disposable
plastic item in HDH, and a "Top 5" most-purchased item
among private vendors who provided procurement data.
Options for reducing beverage lids include:
OPTION 1: Encourage use of reusable mugs/cups by
offering discounts. As noted above, HDH provides a
20-cent discount on coffee and all fountain drinks to
students at campus-managed eateries if they bring
their own reusable cup or mug. Only a few private
vendors extend a similar discount. UCSD could
encourage vendors to more prominently feature
their discounts, and HDH could partner with the
vendors to launch a campus-wide reusable discount
program. In eight weeks, the student-led "Kill the
Cup" initiative reduced coffee cup use by 70 percent.
A financial incentive combined with asocial media
campaign can be an effective tool for reaching
students to encourage behavior change.
OPTION 2: Provide plastic lids upon request only. This
will help prevent situations where customers receive
plastic lids that they may not need, want, or even
use.
UCSD decided to implement Option 1, as it complements
the strategy the campus is using to reduce the use of
cups.
13 http://hdh.ucsd.edu/sustainability/docs/GreenGuide.pdf
45
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CUTLERY
UCSD uses recyclable plastic cutlery. While recyclables
are preferable to disposables, reducing single-use cutlery
is the preferable option. Options for reducing plastic
cutlery include:
OPTION v. Implement a reusables program. UCSD
could offer an incentive to customers using reusable
utensils.
Option 2: Provide recyclable plastic cutlery upon
request only. HDH dining facilities provide durable
food service ware for students eating on-site, but
students may also purchase items to-go. UCSD could
make recyclable plastic cutlery available only upon
request and work with private vendors to do the
same.
UCSD decided to implement Option 2, as this option
is the best fit with the campus' ongoing initiative to
encourage the use of recyclable plastic.
CLAMSHELLS AND OTHER FOOD CONTAINERS
Recyclable plastic clamshells and other food containers
were the second most-popular type of items purchased
by HDH. Options for reducing these containers include:
OPTION 1: Encourage eat-in rather than take-out.
HDH dining facilities provide durable food service
ware for customers eating on-site. Therefore, by
providing a comfortable environment, and/or by
increasing the size of seating areas, UCSD could
encourage more customers to dine in. in addition,
UCSD should continue to implement an "ask first"
policy—asking customers whether their purchases
are "For here?" or "To go?"—as this prompts
customers to consider whether they really need to
take their purchases off-site.
OPTION 2: Purchase reusable to-go containers.
UCSD could consider re-implementing an improved
Toby Spots program, or purchasing reusable "eco-
clamshell" and/or other to-go containers. Reusable
to-go containers, such as the one pictured here,
have proven to be a viable option at a number of
photo credit: WebstaurantStore.com
46
universities across the country. They work best in
conjunction with container return sites located at
dining facilities or at kiosks that track user activity via
tokens or university identification cards. Significant
education and outreach is also essential to program
success. (Further information about these containers
can be found in the Resources section on page 49.)
The campus decided to implement Strategies 1 and 2.
Beginning Fall 2014, the Oceanview Terrace eatery will
be pilot testing the Ozzi container system,'4 which links
reusable containers with a reverse-vending machine.
When a customer is finished with their meal, they place
their emptied container in the machine's slot and receive
a token. Containers are collected from the machines and
washed. The token is redeemable for another container
the next time the customer wishes to purchase a to-go
meal. UC Merced was one of the first campuses to test
this system and received California Higher Education
Sustainability Committee award for "Best Innovative
Waste Reduction Program." Since the original pilot,
UC Merced has expanded the program to four campus
locations.
A campus-wide reusable container system is likely to
yield the largest plastic source reduction impact at
UCSD. HDH currently uses over 4 million singie-use
clamshells a year, plus single-use plastic lids for other
take-out containers. Further reductions are achievable
by combining reusable cutlery with the reusable
container.
STRAWS
Plastic straws were the fifth most prevalent type of
disposable plastic purchased by HDH, and one of the
"Top 5" items among private vendors who provided
procurement data. Options for reducing their use
include:
OPTION 1: Ban plastic straws on campus. This option
would immediately reduce the amount of disposable
plastic used on campus.
OPTION 2: Reusable straws. Reusable straws, made
from metal, bamboo, or glass, are an option to
disposables.
OPTION 3; Provide straws upon request only. Getting
HDH and private vendor customers to stop and think
about whether they need a straw could result in
a simple, but long-term, behavior change that will
reduce plastic straw waste.
UCSD may pursue strategies 1 and 2 in the future, but for
now, the campus has deemed straws less of a priority
than other products, and is therefore not addressing
them at this time.
14 See http://www.agreen02zi.com/ for further information.
-------
UCSD implemented the following source reduction
strategies over the course of this project:
J UCSD negotiated with on-campus Subway
restaurants to eliminate plastic sandwich
bags and plastic straw sleeves by summer
2014, thereby eliminating over 1 million
sandwich sleeve bags each year and saving the
franchisee approximately $14,000 per year.
J As of June 2014; two additional hydration
stations have been installed in the Scripps
Institution of Oceanography building. Each
hydration station will eliminate approximately
60,000 disposable water bottles per year.
v/ A group of students is submitting
a proposal to UCSD's "Green Grants" to
implement an "eco-clamshell" or reusable
container initiative on campus.
NO
PLASTIC
OPTION 2: Encourage use of reusable bags. UCSD
sells reusable bags at its Place & Markets and the
campus bookstore and does not provide plastic
bags to customers at the campus-managed eateries.
However, most, if not all, of the private retail vendors
are still giving plastics bags away to customers with
their purchases. UCSD could work with private
vendors to require or otherwise encourage them
to stop providing plastic checkout bags to their
customers. This initiative could begin as a pilot that
encourages private vendors to take proactive steps to
reduce waste and comply with a potential future city-
wide or even state-wide plastic bag ban.
OPTION 3; Offer single-use bags by request only.
UCSD could work with vendors to implement a
"by request only" policy, offering disposable bags
to customers only when they request one. This
policy could be reinforced with an education and
awareness campaign promoting reusable bags.
UCSD is working with vendors to eliminate plastic bags.
SOURCE REDUCTION PLAN RESULTS:
PLASTIC BAGS
Plastic bags are a significant source of single-use plastic
in marine debris. Although it is uncertain whether
the state-wide ban will be overturned, UCSD could
implement the following options:
OPTION 1: Ban single-use bags on campus. UCSD
previously banned polystyrene foam packaging for
food service ware. This provides precedence for
implementing an on-campus ban of single-use bags.
1
-------
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Source Reduction Resources
BEST MANAGEMENT PRACTICES
The following list of plastic source reduction options
represent practical, effective means of further reducing
plastic use on campuses:
For dine-in eateries:
\/ Use reusable cups, plates, glassware, and cutlery
\/ Offer straws only on request, and only use paper
straws
\/ Do not use single-serving packaging (for
example, serve milk or cream for coffee in a
pitcher rather than in single-use servings)
y/ Offer beverage stirrers only on request, and only
use wood stirrers
J Use compostable or recyclable, and preferable
non-plastic packaging for sending leftovers
home
For take-out eateries:
J Participate in a reusable container system (as
described in the next few pages)
\/ Offer discounts to customers bringing their own
cups and cutlery
y Do not use single-serving packaging (for
example, serve milk or cream for coffee in a
pitcher rather than single-use servings)
y Offer straws only on request, and only use paper
straws
y Offer beverage stirrers only on request, and only
use wood stirrers
y Ensure that any disposable packaging used is
compatible with the local waste infrastructure
y Eliminate expanded polystyrene (Styrofoam™)
products
y Offer non-bottled tap water
y Eliminate plastic bags
Campus Water Bottle Filling Stations
HYDRATION STATIONS
"Hydration stations" are a modified water fountain
installation that provides users a means of easily refilling
a water bottle from tap water sources. Hydration
stations can provide unfiltered or filtered water, and it
can also be chilled. Some stations come with a feature
that shows how many disposable water bottles have
been eliminated from the waste stream by using the
station. Hydration stations can either be bought new
or retrofitted onto an existing water fountain. Brands
offering either option include Oasis and Elkay.
Hydration stations, including those made by these two
manufacturers, typically offer optional filtration features
to improve the quality and taste of water served.
Filtering the water increases station maintenance
costs as the filters are expensive and must be replaced
regularly depending on use. For example, heavily used
stations such as those at exercise facilities need to have
filters changed once a month, on average, whereas less
frequently used stations need filters changed quarterly.
Elkay filters cost $72 each and can filter 3,000 gallons
before replacement is necessary. The process of
changing the filters is fairly easy and takes about 30
minutes per station. In total, filter replacement can cost
up to $1,200 per year for a highly utilized station; for a
less utilized station, replacement costs are around $400
per year.
-------
Advantages
• Eye-catching and popular
• Elkay hydration stations have " Bottle
Replacement" counter feature
• Filtered models are available
• High refill rates (Elkay fills at 1.5 gallons per
minute)
Disadvantages
• Costly ($1,200+)
• Some retrofits possible only with a certain type
of installed water fountain
Recommendations
® Don't use the filters unless there is a complaint
about the taste of the tap water.
GOOSENECK FIXTURES
Gooseneck fixtures are an elongated spout that is
affixed to water fountains to provide water bottle filling
capability. Users typically press a small lever located at
the base of the spout to activate water flow. The length
of the neck enables tall containers such as water bottles
to be filled while being help upright. Gooseneck fixtures
are featured on some water fountain models or can
be added to a preexisting water fountain. Costs vary
depending on installer, but costs range $400 to $500 for
the fixture and labor for installation.
Advantages
• Lower cost compared to hydration stations
($400-500)
• Can be added to any existing water fountain
Disadvantages
• Less distinct visually
• No additional features compared to drinking
fountain
• Low refill rate (average of .4 gallons per minute)
Recommendations15
• An easy-to-read map can help show where water
can be obtained on the campus (on school
website and physical map of campus)
• Water fountains and hydration stations should
be cleaned and sanitized regularly as users are
reticent to use stations that appear dirty.
• Promote hydration stations to ensure their
widespread use:
15 See http://www.aashe.org/events/webinars/2013-empower-
ing-procurement for example.
50
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Highlight hydration stations in school
newspaper, university websites, email alerts.
Promote reusable water bottles through
student games/lotteries/giveaways.
Distribute brochures, flyers, and fact sheets.
Encourage use at new student orientation
events.
Organize "tap water challenges" where
students taste-test tap and bottled water
to reduce stigma regarding tap water
palatability.
• Provide a means for students to obtain reusable
bottles at low cost or for free.
Organize reusable water bottle give-aways on
campus.
Offer high quality reusable water bottles for
sale at campus bookstore, other retailers.
• Display colorful signage above a refilling station
to promote use and awareness; signage should
feature interesting facts about water bottle
waste and related topics to raise awareness.
• Install signage on or next to filling stations to
demonstrate use.
• If there are complaints about the taste of the
tap water, consider adding a filter to the water
fountain.
Reusable To-Go Containers
Many campuses offer a reusable clamshell container for
take-out dining. These one-piece containers are made up
of two halves joined by a hinge that allows the container
to open and close. Containers may be distributed to the
campus community for free or at low-cost. Diners initially
receive their meal in the reusable container at a campus
eatery. After finishing their meal, customers return the
clamshell to a central area (such as a dining hall or food
court). In exchange for returning the container, the
customer receives a token or other form of credit (credit
may be stored on a swipe card). The reusable containers
are then collected, cleaned, and sanitized, and made
available for future use at participating eateries.
The token is redeemed the next time the customer
purchases a take-out meal, and most programs also offer
a discount for using the reusable containers.
Reusable to-go container systems have been
implemented successfully at several campuses, such as
University of California at Merced16 and University of
Vermont17. Some campuses include reusable cutlery as a
component of their reusable container program as well.
How to Start a Reusable Takeout Container Program at
Your College18 is a valuable resource for campuses rolling
out reusable systems. Eckerd College has a similar
handbook19 based on that campus's experience. Both
resources suggest that you start off small - develop a
pilot program at one campus-managed eatery. Make
sure you thoroughly plan your pilot before launching -
early problems can affect the long-term success of your
pilot.
Reusable To-Go Cutlery
University of Vermont piloted a reusable spork (a one-
piece combination of spoon, knife and fork) in fall 2010.
Due to gaining popularity, UVM Dining agreed to expand
their availability on campus. Students can purchase a
spork for $1, and receive a $0.05 discount on take-out
meals when using their spork. Other reusable to-go
cutlery options are available, and include a carrying case
to readily keep on hand.
Vendors of Compostable and Recyclable Food
Service Ware and Bags
The San Francisco Department of the Environment has
assembled a list of vendors that provide compostable
and/or recyclable food service ware and bags that meet
the city and county's Food Service Waste Reduction
Ordinance.
16 http://dining.ucmerced.edu/ozzi-initiative-new/how-use-ozzi
17 https://uvmdining.sodexomyway.com/planet/composting.
html
18 http://www.shareable.net/blog/how-to-start-a-reusable-
takeout-container-program-at-your-college
19 http://www.eckerd.edu/green/files/EckerdEcoClamshell-
Handbook.pdf
51
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Guide your campus's procurement leaders
toward the purchase of more sustainable
food service ware options.
HREE
Change Campu/
Procurement
Practice/
Now that you've completed Step One, the Plastic
Footpririting Tool, and Step Two, the Source Reduction
Plan, you are ready for Step Three, Change Campus
Procurement Practices. This step will help to ensure that
your campus implements environmentally preferable
procurement policies and procedures (culminating in
Step Four, Implement Source Reduction Policies).
Although the focus here is food service ware, you may
also find the information in this step useful for other
environmentally preferable purchasing initiatives. A
suite of supplemental resources, including sample bid
specifications and on-campus lease agreements that
incorporate procurement stipulations, can be found in
the Resources section (page 49) at the end of this step.
There are seven action items necessary to change your
campus's procurement practices:
-------
CAMPUS
HIGHLIGHT #1
Forming a Plastic Source
Reduction Team
UCSD has solicited
the assistance of
staff from Housing,
Dining, and Hospitality;
Procurement and
Contracts; and Student
Affairs to evaluate
plastic source reduction
options for food service
ware.
I. Convene Your Plastic Source Reduction Team
To change the type of food service ware products that your campus
purchases, you need the input and expertise of a cross-section of campus
dining, waste management, and procurement services staff, as well as
students. While you may have already received assistance from these
stakeholders when completing the Plastic FootprintingTool and Source
Reduction Plan, you may need to recruit additional members. To recruit
additional members, make sure you do the following:
• Include at least one person from every department that makes
and is impacted by food service ware purchasing decisions.
Chances are good that some of these departments have little to
no experience with campus sustainabiiity initiatives; however,
their participation is still important. For example, you may need
to call upon campus real estate staff to incorporate plastic source
reduction in campus leases. By having a representative from each
of these campus departments on your team, you can facilitate communication and expedite results.
• Recruit people with sufficient authority and autonomy to make department-wide decisions so the
team can take immediate action without being slowed down by lengthy approval processes.
• Seek support from your university's president's office to strengthen your team's efforts.
• Solicit input from a student-led campus sustainabiiity group, if one exists on your campus. Students
are key drivers in advancing sustainabiiity and can provide on-the-ground input and feedback. (See
Campus Highlight 1.)
2. Establish and Implement Sustainable Food Service Ware Plans
CAMPUS HIGHLIGHT #2
Establishing a Sustainable
Food Service Ware Plan
UCSB, UCSD, and UCSF all based their
plastic source reduction plans on the
UC system-wide zero waste goal and
environmentally preferable purchasing
policy, as outlined in the UC Sustainabiiity
Practices Policy. For example, UCSD
required all food vendors in their student
centers to eliminate polystyrene foam
and other disposable polystyrene plastic
products because these materials, which
are not readily recyclable, do not meet
zero waste goals.
Universities and colleges often develop
environmentally preferable purchasing plans
for everything from green energy and office
supplies to food service ware products. These
plans can serve as your team's university-
supported rationale for implementing plastic
source reduction. Your team should identify
and review all current plans and, where lacking,
work to either strengthen them or implement
new ones. (See Campus Highlight 2 for
examples.)
56
n ill
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3. Establish Desired Environmental Criteria for Purchases
Environmental criteria ensure that your campus's environmental priorities are reflected in the
university's purchasing choices, and inform the specifications for on-campus or off-campus dining
facilities. Specifications are tools that enable purchasing staff to identify characteristics of a product or
a service, incorporate environmental criteria, and to convey this information to suppliers. Specifications
may describe the physical, functional, or performance characteristics of the product, as well as
requirements for inspection or testing,
such as meeting biodegradability
standards. One example of a product
specification might be "8-ounce paper
hot cup, without handle."
CAMPUS HIGHLIGHT #3
The following criteria may be used as a
baseline for food service ware:
• Includes recycled content
• Recyclable or compostable
• Reusable
• Conserves energy
• Durable and long-lasting
• Reduces greenhouse gas
emissions
• Conserves water
• Chlorine-free manufacturing
Developing Environmental Purchasing Criteria
When creating their environmental purchasing criteria,
UCSD Procurement Services and UCSD's Housing, Dining,
and Hospitality Services (HDH) collaborated to review
the available recyclable and compostable food service
ware options. Based on their findings, the team decided
to prioritize the procurement of plastics numbers 1
(PET, or polyethylene terephthalate) and 5 (PP, or
polypropylene) because they were the most desirable to
recyclers.
Note: Contact recycling and composting experts on your campus and in your local community regarding the
specific infrastructure available in your area. Even though food service ware may be marked "recyclable"
or "compostable," your recycling or composting vendors may be unable to accept the item for recycling or
composting.
4. Develop Green Product Specifications and Leasing Standards for
Food Service Vendors
One easy way to achieve your campus's plastic source reduction goals is to include third-party green
certification standards in your product specifications. For example, by adding "compostable to ASTM
D 6868"20to the 8-ounce paper hot cup specification, a campus can ensure the procurement of a
compostable 8-ounce paper hot cup. (See the Procurement Resources section on page 61 for example
specifications.) You can also encourage the purchase of reusables by including durability criteria in
specifications.
20 ASTM D 6868 (Standard Specification for Labeling of End Items that Incorporate Plastics and Polymers as Coatings or Additives
with Paper and Other Substrates Designed to be Aerobically Composted in Municipal or Industrial Facilities) standard specifies that a
product labeled as "compostable" meets three criteria: 1) it must break down to carbon dioxide, water, inorganic compounds, and
biomass (i.e., compost), 2) decompose so no plastic fragments are visually distinguishable, and 3) leave no toxic residue that would
impede its use as compost.. Source: http://www.astm.org/Standards/D6868.htm, accessed Aug 25, 2014.
-------
CAMPUS HIGHLIGHT #4
Integrating Sustainability
Standards with Private Vendors
UCSF includes a "Sustainability
Clause" in its food vendor
contracts and leases. To support
the recycling and composting
programs on campus, vendors
must agree to provide a
mechanism for recycling and
composting relevant materials
and decreasing the use of
disposable food service ware.
UCSF's Recycling Coordinators
are seeking to add zero waste
procurement language into the
contracts to further improve
food service sustainability.
Certification systems relevant to food service ware include:
Forest
Stewardship
Council
FSC
Certifies that products come from
responsibly managed forests. A good
certification to lookfor when selecting
paper products.
Biodegradable
Products
Institute
dtBPi
Certifies that products are compostable
by meeting ASTM D6400 and/or ASTM
D6868 standards. A good certification
for compostable food service ware.
Green Seal
Develops product-specific multi-criteria
certifications, such as recycled content,
compostability, and fiber bleaching
methods for food service ware. May
be used to select sustainable food
packaging materials.
U.S.
Environmental
Protection
Agency's
Comprehensive
Procurement
Guidelines
(S)
Provides recycled-content guidelines for
a variety of paper products
Many campuses also lease space to private food vendors. If this is the case for your campus, you can include
green procurement language in leasing agreements to ensure that vendors purchase food service ware that
is aligned with your environmental policies and waste management infrastructure. For examples of green
leasing agreement language, see the Procurement Resources section on page 61.
5. Integrate Plastic Source Reduction into Electronic Purchasing Systems
To ensure that source
reduction policies lead to
changes in what your campus
purchases, criteria need to
be integrated into campus
procurement processes and
online requisition systems.
UCSF, UCSD, and UCSB all
use SciQuest, a cloud-based
procurement system. Each
of the campuses has tailored
the software to its particular
needs. (See Campus Highlight
5-)
CAMPUS HIGHLIGHT #5
Implementing Sustainable Sourcing
Beginning in fall 2013, UCSB premiered its new Gateway Procurement
System. Gateway consolidated UCSB's previously fragmented
procurement and requisition system into a centralized portal that,
today, is used for the majority of campus purchases. Any UCSB
member with a campus login, including administration, faculty, and
students, can access and use Gateway. As the centralized procurement
portal for almost the entire UCSB campus, Gateway has enormous
potential to influence purchasing behavior. As of March 2014, over
4,500 suppliers were listed in UCSB Gateway. Procurement staff intend
to review these suppliers in the future and eliminate those that do not
meet UC system and/or UCSB campus procurement policies, including
environmentally preferable purchasing.
58
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UCSF arid UCSB combined their purchasing activities by using BearBuy, a SciQuest-based software platform that
enables collaborative procurement. The platform flags products with positive environmental attributes to facilitate
compliance with environmentally preferable purchasing policies. (See image below.) Prior to centralizing in 2011,
both UCSF and UCSB had distinct procurement departments. Now, Central Procurement works with product
standards groups and provides samples of more environmentally friendly products. It also negotiates and or bids for
competitive pricing that meets end-user needs on both campuses.
6. Take Advantage of Partnership Opportunities with Other Campuses and
Governmental Agencies
Many resources are available to campuses that are developing plastic source reduction policies. Regular
communication between your sustainability program leaders and others programs across the state and country
creates opportunities for collaboration and may dramatically speed up the success of your initiatives. For
example, the Association for the Advancement of Sustainability in Higher Education (AASH E) coordinates campus
sustainability resources across North America, providing case studies, policies, and blogs (including the California
Student Sustainability Coalition blog). AASH E also offers a sustainability reporting tool, Sustainability Tracking,
Assessment & Rating System™ (STARS), which provides a framework for colleges and universities to measure
their sustainability performance and gain recognition for their successes. Look on AASHE's website or your state
Environmentally Preferred Products - Office Supplies.updated 2014
Environmentally Preferred Products - "Green" office supplies recommended by the Office Of Sustatnability, Zero Waste Research Center, £
Sourcing
Results per page 20 0
Add non-catalog item...
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edit | move/co
arger image
Acco - Pressboard Side Hinge Report Covers, Capacity 3", Color Dark Blue,
Size 11" x 8-1/2" from OFFICE MAX
Part Number L2A7Q25973A
Manufacturer Info 25973 • (MEADWESTVACO)
A
« 4
Acco - Presstex Side Hinge Report Covers, Capacity 3", Color Dark Green,
Size 11" x 8-1/2" from OFFICE MAX
Part Number L2A7025076A
Manufacturer Info 25076 - (MEADWESTVACO)
larger image ^ 4
Boise - Aspen 100 Multi-Use Paper, Brightness 92, Color White,
Quantity/Unit 10, Size 8-1/2" x 11", Weight 20 lb from OFFICE MAX
Part Number P1054922CTN
Manufacturer Info 054922CTN - (BOISE CASCADE)
larger image ^
Boise - Aspen 100 Multi-Use Paper, Brightness 96, Color White,
Quantity/Unit 500, Size 8-1/2" x 11", Weight 20 lb from OFFICE MAX
Part Number P1054922
Manufacturer Info 054922 ¦ (BOISE CASCADE)
larger image ^ ^
Boise - Aspen 30 Recycled Multi-Use Paper, Brightness 92, Color White,
Quantity/Unit 10, Size 8-1/2" x 11". Weight 20 lb from OFFICE MAX
Part Number P1054901CTN
Manufacturer info 054901CTN - (BOISE CASCADE)
larger image
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government's web site, as many states offer tips and tools for identifying and buying green products. If
your school is a member of AASH E, we suggest sharing your successes by submitting your case study for
inclusion in AASHE's Campus Sustainability Case Study Database! This database is also an excellent source for
additional ideas for greening your campus.
At the state level, organizations like the California Resource Recovery Association and the California
Collegiate Recycling Council provide resources for initiating and implementing campus source reduction
and recycling programs.
The annual California Higher
Education Sustainability
Conference (CHESC),
organized by California's
independent/private colleges,
community colleges,
state universities, and the
University of California, offers
research and case studies
across a broad range of
topics, including program
development and operations,
curriculum development, and
community partnerships.
CAMPUS HIGHLIGHT #6
Sharing Information
While assisting UCSF and UCSD in implementing source reduction
opportunities, PSI regularly shared information with campus
teams. After a Subway franchisee on the UCSF campus agreed to
discontinue the use of plastic bags for take-out orders, the Product
Stewardship Institute provided a sample letter to persuade UCSD's
franchise to take the same step. UCSD staff were able to efficiently
and successfully convince their campus Subway franchise to
discontinue the use of plastic bags and plastic straw wrappers.
7. Review Procurement Options Regularly
The long-term success of any green procurement project depends highly on your ability to address new
situations, expand initiatives for greater impact, and ensure that procurement plans are carried out. It is
therefore important to revisit these options on a regular
basis, whether through an informal review process or through
regularly scheduled structured reviews.
The procurement of more sustainable, environmentally
preferable products allows your campus to reduce its
environmental impact in a major way. With the aid of this
Procurement Guide, you can create a plastic source reduction
team, establish procurement criteria, and ensure the purchase
of more sustainable products. The success stories of UCSB,
UCSD, and UCSF serve as replicable models of how to put this
Guide into practice. And the Procurement Resources section
on the following pages arm you with practical, in-depth know-
how about specific procurement strategies.
You're almost on to the fourth and final step: Implement
Source Reduction Policies!
CAMPUS HIGHLIGHT #7
Reviewing Procurement Options
60
In April 2011, UCSF released an
updated Sustainability Action
Plan (SAP), developed through a
multi-stakeholder review meeting
covering issues ranging from zero
waste to cultural shifts toward
sustainability. The group has
since published annual reports
indicating goals for the next fiscal
year. By holding regular review
meetings, UCSF has developed
a number of workgroups that
continue to affect procurement
plan development and
implementation.
-------
Procurement Resources
SAMPLE BID SPECIFICATIONS
STATE OF CALIFORNIA
jgM
Bid Specification 7360-0008R3
[ Disposable Food Service Supplies
Cups, Containers & Napkins
1.0
SCOPE
This bid specification defines requirements for "environmentally preferable disposable food
service supplies (cups & napkins) for use by Slate of California Institutions and agencies.
zo
STANDARDS
ASTM D640Q-Q4 - Standard Specification forCompostable Plastics.
ASTM D6868-D3 - Standard Specification for Biodegradable Plastics Used as Coalings on
Paper and Other Compostable Substrates.
3.0
DEFINITIONS
Bio-based Materials
Bio-based materials are defined as renewable agricultural and forestry resources (no petroleum-
based materials). Bio-based materials include (but not limited to):
• cellulose fibers (ie paper)
• fiber crops such as hemp and flax
« bamboo and other grasses
agncultural waste such as sugarcane (bagasse) and nee straw
• materials derived: from agricultural products such as starcfc and lactic acid (PLA)
Biodegradable
DegradaWe in which the degradation results from the action of naturally occurring
microorganisms such as bacteria, fungi, and algae (no set time scale).
Bioplastic
plastics derived from renewable bio-based sources, such as vegetable oil, corn starch, potato
starch, or pea starch rather than traditional plastics which are derived from petroleum. Suitable
for cutlery/utensils.
Compostable
Capable of undergoing biological decomposition in a compost site as part of an available
program, such that the material is not visually distinguishable and breaks down into carbon
dioxide, water, inorganic compounds, and biomass suitable for use as a soil amendment,
leaving no toxiG residue (within a period of 180 days).
Environmentally Preferable Purchasing {EPP)
EPP promotes the acquisition of goods and sen.1 ices that have a lesser or reduced effect on
human health and the environment when compared with competing goods and services that
serve the same purpose. The CA EPP program promotes the procurement of products that
include post-consumer recycled content are durable and recyclable, conserve energy and
water, use renewable bio-based materials including wood from sustainability harvested forests,
reduce toxic volatile organic compounds (VOC) emissions, reduce greenhouse gas and ozone-
Galirrato, C Page 1 of 4 December 1, zOOfi
Disp. Food Supplies
61
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7360-0008R3
depleting emissions, use unbleached or process chlorine-free manufacturing processes, and
are are lead-free and mercury-free.
Polylactic acid (PLA)
A clear bioplastic made from corn, resembles common petrochemical-based plastics such as
polyelhylene and polypropylene.
Renewable
Derived from renewable agricultural and forestry resources
Recyclable Material
Recyclable material is defined as a product that can be used as an ingredient in another
manufactured process to create another product
4,0 REGULATORY REQUIREMENTS
4.1 The products shall comply with all applicable Federal & State mandatory requirements
and regulations relating to Ihe preparation, packaging, labeling, storage, distribution, and
sales of Ihe products within the commercial marketplace.
4.2 The products thai make contact with food and/or beverage shall be prepared in
accordance with the 21 CFR §110, Current Good Manufacturing Practice in
Manufacturing. Packing, or Holding Human Food and shall comply with the regulations
contained within the 21 CFR Parts 170 thru 163, where applicable.
4.3 The plastic food and beverage container products shall comply with the CA Public
Resources Code Division 30. Chapter 5. 42359.6.(a) A person shall not sell a plastic
food or beverage container in this slate that is labeled with the term "compostable"
"biodegradable/ degradable." or any form of those terms, or in anyway imply that the
container will break down in a landfill, composting, marine, or other natural terrestrial
environment, unless, at the time of the sale, the plastic food or beverage container
meels the ASTM standard specification for the lerm used on the label. "ASTM standard
specification" means ASTM 06400-04 - Standard Specification for Gompostable
Plaslics.
5,0 PRODUCT R EQUIR E M ENTSf DESCR1P Tl OMS
5.1 Group A (Cups, Lids, Sleeves & Containers)
S. 1.1 Cold Cups & Cold Containers
5.1.1.1 The cold cups and cold containers shall be compostable and
biodegradable.
5.1.11.1 Plaslic materials shall meet the requirements of ASTM DS400-
04 Standard Specification for Gompostable Plastics. (Use of
Active Organic Enzyme (AOE) for biodegradability is not
acceptable.)
5.1.1.1.2 Plastic coating shall meet the requirements of ASTM D6868-
03 Standard Specification for Biodegradable Plastics Used as
Coatings on Paper and Other Gompostable Substrates.
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Disp. Food Supplies
62.
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7360-0008R3
5.1.2 Sleeves
5.1.2.1 The sleeves shall be compostable and biodegradable and made from
bio-based material(s).
5.1.2.2 The sleeves shall be manufactured process chlorine free (natural or
unbleached color is acceptable).
5 1.2,3 The sleeves shall contain a minimum of 30% post-consumer recycled
content material($).
5.1.3 Hot Cups & HotfCofd Containers
5.1.3.1 The hot cups and hot/cold containers shall meet at least one of the
following:
5. 1.3.1,1 The hot cups and hot/cold containers shall be compostable
and biodegradable.
• plaslic materials shall meet Ihe requirements of ASTM
D6400-04 Standard Specification for Compostable
Plastics. (Use of Active Organic Enzyme (AQE) for
biodegradability is not acceptable.)
« Plastic coated paper (or other compostable substrate) shall
meet the requirements of ASTM 06868-03 Standard
Specification for Biodegradable Plastics Used as Coatings
on Paper and Other Compostable Substrates
51 3 1,2 The hot cups and hot/cold containers shall be manufactured
from a bio-based material with a plastic coating.
5.1.3.1.3 The hot cups and hot/cold containers shall be manufactured
from recyclable polymeric matenal(s) with a minimum of 30%
post-consumer recycled content.
5.1.4 Lids (Hot & Cold)
5.1.4,1 The lids (hot & cold) shall meet at least one of the following:
5.1.4.1,1 The lids shall be compostable and biodegradable
• Plastic materials shall meet the requirements of ASTM
D64QG-04 Standard Specification for Compostable
Plastics. (Use of Active Organic Enzyme (A0E) for
biodegradability is not acceptable,)
• Plastic coated paper or other substrates shall meel the
requirements of ASTM 06668-03 Standard Specification
for Biodegradable Plastics Used as Coatings on Paper and
Other Compostable Substrates.
5.1 4 1.2 The lids shall be^ manufactured with 10% minimum post
consumer recycled content or from a recyclable polymeric
materials).
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63
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7360-0008R3
5.2 Group 5 (Napkins)
5.2.1 Each napkin product shall meet two or more of the following:
5.2-1.1 The napkin products shall be bio-based, compostable and
biodegradable.
5 2 12 The napkin products shall be manufactured from a minimum 40% post-
consumer recycled content material(s).
5.2.1.3 The napkin products shall be manufactured process ehlonne free.
"Natural" unbleached color is acceptable.
5.2.1.4 The napkin products shall meet at least one of (he following certification.
~ Certified to "Environmental Choice* - CCD 084 for Table napkins
¦ Certified to "Green Seal™" - Environmental Standard for Paper
Towels and Paper Napkins GS 9
« Marked wilh Ihe "Chlorine Free Products Association" (CFPA)
Totally Chlorine Free (TCF) or Processed Chlorine Free (PCF)
Certification Mark
6,0 PACKAGING & PACKING
All packaging materials shall be made from 10% post consumer recycled content or recyclable
materials. All paper based packaging shall contain a minimum 30 percent by fiber weight post-
consumer fiber. No foil or mylar packaging Excessive inner packing materials are not
acceptable.
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Disp. Food Supplies
64
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SAMPLE LEASING AGREEMENTS
UCSF
UCSF includes a "Sustainability Clause" in its food vendor contracts and leases; this clause contains the 2013 (JC
Sustainable Practices Policy. To support the recycling and composting programs on campus, the following language is
included in the agreement signed by each vendor:
Recycling/Composting
Licensee must comply with all University's campus recycling and composting policies, which may include the
following: recycling of cans/bottles at campus events; providing a location and manner for recycling cardboard,
cans, and bottles; educating staff, etc., regarding proper recycling and locations of drop off points for self-
collected bottles and cans; decrease the use of throw away trays, silverware, food and beverage containers;
providing a location and manner for the composting of food, paper, paper plates, napkins, milk/juice cartons,
paper cups, tea bags and coffee grounds and proper collection and disposal of grease and cooking oils.
UCSF is equipped with composting bins and universal signage throughout campus, and the Recycling Coordinators
and Medical Center staff are working to purchase compostable food service ware for the campus-owned Medical
Center. UCSF's Recycling Coordinators would like to include zero waste procurement language in vendor contracts,
mandating private food service vendors to use compostables, to take advantage of this composting infrastructure.
UCSB
UCSB's University Center (UCen)-owned eateries follow UC-wide and UCSB procurement policies; however, private
UCen leasers only have to adhere to the UCen leasing agreement. UCen has modified leasing agreements to restrict
leasers to using compostable products for single use materials that they give to customers:
"As the campus is aggressively involved in issues of sustainability, the selected vendor will be required to use the
provided bins for pre-consumer kitchen waste and provide compostable bags for this purpose. In addition, all
customer disposable wares must be compostable. BPI certification will be required for all compostable products
selected by the Vendor."
UCSB staff have been encouraging leasers who are on active contracts to switch to using compostable takeout
containers by notifying them that they will have to when their contract is up and by identifying other campus
leasers who have made the switch. To date, Panda Express and Wahoo's have committed to making the switch to
100% compostable. Yoshinoya is using up the last of their non-compostable stock and the next shipment will be
compostable. All nine UCen Dining Units will then be using 100% compostable takeout containers. To address food
service needs at special events that require catering, UCSB provides a list of approved catering companies.
UCSD
UCSD's University Center, which is where most of the private food vendors on campus are located, has become
proactive in requiring all incoming food vendors to avoid the use of expanded polystyrene foam and incorporate
UCSD's Sustainable Food Policy into their practices; current food vendors will be required to do the same at the time
of contract renewal. Excerpts of the specific language are exhibited below:
11.6 General use of disposable polystyrene foam and other disposable polystyrene plastic products shall be
confined to situations when no reasonable replacement product is available. All appropriate replacement items
are to be recyclable or biodegradable in nature. Tenant will use recyclable or biodegradable products whenever
possible.
They provide this language to all vendors in an attachment to the operating agreement. Also, in future lease
agreements, language is being incorporated to require vendors to use biodegradable packaging and adhere to the
UCSD Fair Trade Policy.
65
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'ft •*'»L
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Set protocols and enact regulations that
help ensure reduced waste on your campus
and in your local city, town, or village.
FOUR
.. G/tabli/h Source
Reduction Policie/
Congratulations on making it to the fourth and final step
of the Plastic Source Reduction Toolkit! You are well on
your way to minimizing not only your campus's overall
environmental footprint, but also the amount of plastic
marine debris that pollutes our planet's oceans and
waterways.
In this section of the toolkit, you'll find a menu of
customizable waste reduction policies, strategies, and
sample ordinances for your campus and the municipality
in which your campus is located. This tool is especially
useful because it can help align campus and municipal
sustainability objectives. As microcosms of their larger
communities, colleges and universities often have
unique opportunities to pilot policies that are later
adopted by surrounding municipalities. The policies
presented in this toolkit are based on a range of policies
previously implemented in other municipalities or on
other college campuses.
For food service ware, in particular, campuses and
municipalities can choose from a wide range of policy
types—from those that influence consumer behavior
(such as discounts for bringing your own cup) to
those that directly alter purchasing practices (such as
polystyrene foam bans). Policies may be voluntary or
mandated by legislation or contract.
The policy options presented may be replicated and
adapted for your unique college and municipality. They
are followed by some real-world examples, as well as
model language you can tailor for your use.
Mi
• -
-------
Policies Influencing Consumer Behavior
Voluntary Policies
• Dine-in/take-out policy
How many times have you purchased a food or beverage at a restaurant or cafe with the intent to eat or
drink it there, only to receive your order in a disposable container with single-use utensils that you end up
having to discard? By requiring that restaurant staff ask customers whether they plan to dine in or take their
order to go, campuses and municipalities can ensure that those who dine in only get served with reusable
food service ware. This will significantly reduce the use of disposable plastics, such as cutlery and plates, as
well as secondary packaging, like plastic bags, containers, and lids.
• Provide plastic straws and/or other disposable items only upon request
Encouraging eateries to provide disposable items only by customer request could curtail the improper
disposal of these items. Signage to support this "Ask First" policy helps customers understand the policy and
prompts them to question whether they really need such items.
• incentives
To promote the use of reusable food service ware, restaurants could offer discounts to customers who come
with their own mug, cup, plate, or cutlery. (See the Mandatory Policies section for more on implementing a
"disincentive" policy for single-use service ware: in other words, charging customers extra for these items.)
• Offer a reusable clamshell package for take-out meals
Restaurants and on-campus eateries can coordinate to offer reusable clamshell containers—one-piece
containers made up of two halves joined by a hinge that allow the container to open and close. Once
customers have finished using the clamshells, they return them to a central area (e.g., dining hall or food
court) for washing. To implement this on a campus level, work with dining services to use the dining
infrastructure already in place to collect, clean, and distribute containers. To implement this on a municipal
level, assess which eateries may be interested in participating. Then, coordinate with them to find an
appropriate container dispersal and collection site. See the Source Reduction Resources section of this
Toolkit on page 49 for further information about these containers.
Mandatory Policies
• Disincentives
Eateries could be required to charge for dispensing disposable service ware items to customers. By showing
a visible charge for each disposable service ware item, customers may be less inclined to request these items
and may bring their own reusable items to avoid the charge. This policy is an option for reducing disposable
straws, cups, lids, utensils, carryout bags, etc. Compared to incentive policies, disincentive policies send
a stronger message to customers about the externalized environmental costs of their purchases. When
implemented, they should be campus-wide or municipality-wide to ensure fairness and prevent patrons from
preferentially choosing certain eateries over others. Disincentive policies should be considered whenever
possible.
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Procurement Policies
Voluntary Policies
• Reduce single-serve packaging
Eateries could be encouraged to replace single-serve pouches of condiments (e.g., mustard, ketchup,
and mayonnaise) with refillable dispensers, and swap out individual portion-sized creamers with refillable
thermoses and sugar packets with dispensers. Other options include selecting cutlery that is packaged in
bulk rather than individually wrapped or replace fork, knives, and spoons with a single utensil, the Spork.21
• Offer reusable food service ware for dine-in customers
Eateries could be encouraged to use reusable food service ware for their dine-in customers.
• Choose recyclable or compostable food service ware
By leveraging existing recycling and compost systems of your municipality or campus, you could make
recyclable or compostable food service ware accessible to eateries and their customers. You could also
collaborate with dining institutions to develop procurement programs that specify products containing only
a certain percentage of post-consumer recycled content.
Mandatory Policies
• Ban problematic food service products
Bans may address a specific type of material or an entire product category. For example:
• Expanded polystyrene foam (EPS): EPS foam, more commonly known by its trademarked name,
Styrofoam™, has been the ubiquitous material of choice for hot drink cups and other take-out containers
for decades. However, options for recycling polystyrene foam are limited and, because of its light
weight, it can be easily swept away by the wind, eventually making its way into storm drains that lead to
rivers, lakes, and oceans. Over time, polystyrene breaks down into small pieces that are easily ingested
by marine life and, thus, introduced into the food chain. There are also concerns about the potential
human health impacts of styrene, the chemical building block for polystyrene. Due to these issues, as
well as the fact that alternatives with fewer environmental impacts are readily available (e.g., paper
cups, reusable mugs), nearly 100 municipalities in the U.S.—including San Francisco—have banned the
use of disposable polystyrene food service ware for both dine-in and take-out food.
• Ban use of non-recyclable or non-compostable service ware
Develop municipal ordinances or campus policies that require dining institutions to offer only recyclable or
compostable food service ware. Seattle introduced such a ban in 2009, beginning with a ban on polystyrene
foam the first year and expanding it to all disposable food packaging and service ware by the second year.
Minneapolis passed a similar ordinance in May 2014, effective as of April 22, 2015 (Earth Day).
Of course, you'll need to make sure that the restaurant and municipal/campus infrastructure supports the
proper management of recyclable and compostable products. First, the restaurant must provide separate
receptacles for customers to segregate their waste. Second, the waste hauler must have the ability to
21 http://www.industrialrev.com/spork-original.html
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keep waste streams segregated for composting or recycling. And third, municipal recycling and compost
collection systems must allow customers to properly dispose of these items at home, in parks, on streets, or
in other locations where customers may take their food. Otherwise, compostable and recyclable packaging
will likely end in the landfill or even be littered, allowing it make its way to the ocean, where it becomes
marine debris.
• Ban plastic bags
More than 150 municipalities across the U.S—and, as of September 2014, the entire state of California—
have banned single-use disposable plastic bags. Plastic bags are not compatible with most curbside recycling
programs and easily blow into trees and waterways. In 2007, San Francisco became the first city to enact
an ordinance that banned the distribution of single-use plastic bags at grocery stores. Since then, many
other cities and municipalities across the country have followed suit with similar bans. Additionally, some
municipalities and campuses have coordinated related disincentive policies that charge customers for single-
use paper or compostable plastic bags, thereby encouraging the use of reusable bags.
• Ban use of all or specific
types of disposable items
for on-campus or municipal
events
Many campuses ban the use
of disposable water bottles
or polystyrene foam plates
and cups. For example, UCSB,
UCSF, and UCSD have all
banned polystyrene foam
plates and cups. These bans
can be a practical first-step for
a campus or municipality to
change procurement practices
and to ensure that purchased
food service products are
compatible with the local solid
waste management program
and goals.
Ban use of disposable food service ware for dine-in customers
This ban would require that eateries have dishwashing capacity for reusable food service ware. An ancillary
benefit of this policy option is the reduced potential for cross-contamination of waste streams, which can
hinder efforts to compost
or recycle. For example,
compostable food service
ware that is unintentionally
mixed with recyclable (yet
non-compostable) food
service ware will contaminate
the recyclable materials, and
be lost to the composting
program. You may want to
consider grandfathering in
older establishments, and/or
implementing the policy only
in those eateries that meet a
certain building capacity (e.g.,
minimum number of square
feet).
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The following policies are active right now in states across the U.S. You may find that you can use them to model
your own:
Plastic Bag Reduction Ordinance (CA, 2007)22
More than 150 cities and municipalities have passed ordinances banning single-use plastic carry-out bags. These
ordinances are typically marked by a progressive roll-out, first requiring larger grocery stores to eliminate plastic
bags, followed by pharmacies and smaller food markets. Many ordinances also require that stores charge customers
for alternative bags, unless the customers bring their own bags, and that store-supplied bags meet specific recycled
content standards. For example, the City and County of San Francisco Plastic Bag Reduction Ordinance prohibits
food establishments and retail stores from using single-use plastic bags at check-out. Customers must either bring
their own bag or pay 10 cents to receive a compostable plastic bag or a paper bag with at least 40 percent post-
consumer recycled content.
Polystyrene Foam Ban (CA, 2006)23
The City and County of San Francisco Food Service Waste Reduction Ordinance, passed in November 2006, prohibits
food vendors and restaurants from using disposable food service ware made from polystyrene foam. Only recyclable
or compostable to-go containers can be used.
Recyclable and Compostable Food Packaging Ordinance (MN, 2014)24
Effective April 22, 2015, Minneapolis's Environmentally Acceptable Packaging ordinance requires that the city's food
establishments use recyclable, reusable, or compostable food packaging for all food that is to be "immediately
consumed" (immediate consumption is not defined).
PET Water Bottle Ban (MA, 2013)25
The Sale Of Drinking Water In Single-Serve PET Bottles Bylaw, implemented by the Town of Concord, MA, prohibits
the sale of single-serve PET water bottles of 1 liter or less.
22 http://www.amlegal.com/nxt/gateway.dll/California/environment/chapteri7plasticbagreductionordinance?f=templates$f-
n=default.htm$3.o$vid=amlegal:sanfrancisco_ca
23 http://www.sfenvironment.org/sites/default/files/editor-uploads/zero waste/pdf/sfe zw food service waste reduction or-
24 http://www.minneapolismn.g0v/www/groups/public/@clerk/documents/webcontent/wcms1p-124792.pdf
25 http://www.concordnet.org/Pages/ConcordMA_Bylaws/Water%20Bottle%20Bylaw.pdf
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Model Policy Language
The following pages provide model language that you
can use to jumpstart the development of your own
plastic source reduction policies. Examples include
model ordinances for:
Banning Sale of Drinking Water in Single-Serve
PET Bottles;
Banning Expanded Polystyrene (EPS) Foam-
based Disposable Food Service Ware by Food
Vendors;
Banning Single-use Plastic Carry-out Bags;
Regulating Take-out Food Packaging; and
Requiring Re-Usable Food Service Ware For
Restaurants Serving Food And Beverages For
On-Site Dining.
> . ' x i
*.$ • -}S
+¦ . . ,vH
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1. Model Ordinance Banning Sale of Drinking Water in Single-Serve PET Bottles26
AN ORDINANCE of the [insert name of jurisdiction]
AMENDING [IF ORDINANCE IS AMENDING PRIOR LEGISLATION, INSERT REFERENCE]
Sale of Drinking Water in Single-Serve PET Bottles
It shall be unlawful to sell non-sparkling, unflavored drinking water in single-serving polyethylene terephthalate
(PET) bottles of one liter (34 ounces) or less in [relevant jurisdiction] on or after [effective date].
Exemption for Emergencies
Sales occurring subsequent to a declaration of an emergency adversely affecting the availability and/or quality
of drinking water to [relevant jurisdiction] residents by [relevant city, county, state or federal authority] shall be
exempt from this ordinance until seven days after such declaration has ended.
Enforcement Process
Enforcement of this ordinance shall be the responsibility of the [relevant official, e.g. Town Manager or Director
of relevant department] or his/her designee. The [relevant official] shall determine the inspection process to
be followed. Any establishment conducting sales in violation of this ordinance shall be subject to a non-criminal
disposition fine as specified in [relevant section]. Any such fines will be paid to [relevant city].
Suspension of the Ordinance
If the [relevant official] determines that the cost of implementing and enforcing this ordinance has become
unreasonable, then the [relevant official] shall so advise the [relevant legislative body] and the [relevant
legislative body] shall conduct a public hearing to inform citizens of such costs. Subsequent to the public
hearing, the [relevant legislative body] may continue this ordinance in force, or may suspend it permanently or
for such length of time as it may determine.
Fine Schedule
FINE SCHEDULE
FINE ALLOWED
ENFORCEMENT AGENCY
1st Offense
Warning
[relevant agency]
2nd Offense
$25.00
3rd and subsequent offense
$50.00
26 Based on ordinance in Concord, MA. See http://www.c0nc0rdnet.0rg/Pages/C0nc0rdMA_Bylaws/VVater%20B0ttle%20Bylaw.
pdf.
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2. Model Ordinance Banning Expanded Polystyrene (EPS) Foam-based
Disposable Food Service Ware by Food Vendors27
AN ORDINANCE of the [insert name of jurisdiction]
AMENDING [IF ORDINANCE IS AMENDING PRIOR LEGISLATION, INSERT REFERENCE]
Legislative Purpose
The [insert relevant legislative body] finds and determines that:
a) Polystyrene is a petroleum-based, lightweight plastic material commonly used as food service ware by retail
food vendors operating in [county or city]. Expanded Polystyrene Foam (EPS), often referred to by the
trademark Styrofoam, has become a problematic environmental pollutant given its non-biodegradable, and
nearly non-reusable, nature.
b) EPS-based, single-use food service ware constitutes a substantial portion of the litter within [county or city].
c) Effective ways to reduce the negative environmental impacts of disposable food service ware include
reusing or recycling food service ware and using compostable materials made from renewable resources
such as paper, cardboard, corn starch, and/or sugarcane.
The [insert relevant legislative body] does therefore find and declare that it should restrict the use by food vendors
of EPS-based disposable food service ware.
Definitions
For the purposes of this Ordinance, the following words shall have the following meanings:
a) "Disposable food service ware" means single-use disposable products used in the restaurant and food
service industry for serving or transporting prepared, ready-to-consume food or beverages. This includes but
is not limited to plates, cups, bowls, trays and hinged or lidded containers also known as clamshells.
b) "Food vendor" means any vendor, business, organization, entity, group or individual, including a licensed
retail food establishment that provides prepared food at retail level.
c) "Expanded polystyrene" (EPS) means and includes expanded polystyrene, which is a thermoplastic
petrochemical material utilizing a styrene monomer and processed by any number of techniques including,
but not limited to, fusion of polymer spheres (expandable bead polystyrene), injection molding, form
molding, and extrusion-blow molding (extruded foam polystyrene). The term "polystyrene" also includes
polystyrene that has been expanded or blown using a gaseous blowing agent into a solid foam (expanded
polystyrene (EPS)), and clear or solid polystyrene known as oriented polystyrene.
d) "Prepackaged food" means any properly labeled processed food, packaged to prevent any direct human
contact with the food product upon distribution from the manufacturer, and prepared at an approved
source.
e) "Prepared food" means food or beverages, which are serviced, packaged, cooked, chopped, sliced, mixed,
brewed, frozen, squeezed or otherwise prepared. Prepared food does not include eggs, fish, meat, poultry,
and foods containing these raw animal foods requiring cooking by the consumer as recommended by the
Food and Drug Administration.
Prohibited Use of EPS-based Disposable Food Service Ware
No food vendor shall use EPS disposable food service ware when providing prepared food.
Exemptions
a) Prepackaged food is exempt from the provisions of this chapter.
b) Polystyrene coolers and ice chests intended for reuse are exempt from the provisions of this chapter.
27 Based on ordinances in Seattle, WA and San Mateo County, CA. See http://clerk.seattle.gov/~scripts/nph-brs.ex-
e?s3=&s4=i2273i&s3=&si=&s2=&S6=&Sect4=AND&l=o&Sect2=THESON&Sect3=PLURON&Seds=CBORY&Sect6=HI-
TOFF&d=ORDF&p=i&u=%2F~public%2Fcbori.htm&r=i&f=G and http://www.cawrecycles.org/files/SMCounty_EPSord.pdf.
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Request for an exemption
Any food vendor may seek an exemption from the requirements of this chapter upon demonstrating that strict
application of the requirements would cause undue hardship.
a) An "undue hardship" shall be found in:
i) Situations unique to the food vendor where a suitable alternative does not exist for a specific application;
and/or
ii) Situations where no reasonably feasible available alternative exists to a specific and necessary container
prohibited by this chapter
b) The exemption process shall be as follows:
i) The food vendor seeking an exemption shall submit a written exemption request to [relevant department]
ii) A written exemption request shall include all information and documentation necessary for the Director of
[relevant department] to make a finding of undue hardship
iii) The Director of [relevant department] may require the applicant to provide additional information in order
to make a determination regarding the exemption application
iv) Exemption decisions are effective immediately and are final and not subject to appeal
v) The Director of [relevant department] or his/her designee may grant an exemption for a period of up to one
year upon a finding that the food vendor seeking exemption has demonstrated that strict application of the
specific requirement would cause undue hardship.
c) If a food vendor granted an exemption wishes to have the exemption extended, it must re-apply for the
exemption prior to the expiration of the one year exemption period and demonstrate continued undue
hardship. Extensions may be granted for intervals not to exceed one year.
Administrative Fine
a) A fine may be imposed upon findings made by the Director of [relevant division], or his or her designee, that
any food vendor has used EPS food service ware in violation of this Chapter.
b) Amount of fine:
i) a fine not exceeding $100.00 for a first violation;
ii) a fine not exceeding $200.00 for a second violation;
iii) a fine not exceeding $500.00 for the third and subsequent violations;
iv) each day that a food vendor uses EPS food service ware when providing prepared food shall constitute a
separate violation
c) Notice of the fine shall be served on the food vendor. The notice shall contain an advisement of the right
to request a hearing before the Director of [relevant department] or his or her designee contesting the
imposition of the fine. The grounds for the contest shall be either that (1) the food vendor did not use
polystyrene-based disposable food service ware when providing prepared food or (2) the food vendor
would have been granted an exemption under [relevant section] if the food vendor had applied for such
exemption. Said hearing must be requested within ten days of the date appearing on the notice of the
fine. The decision by the Director of [relevant department] shall be based upon a finding that one or more
of the above listed grounds for a contest have been met and shall be a final administrative order, with no
administrative right of appeal.
Operative Date
All of the requirements set forth in this Ordinance shall become operative on [effective date]
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3. Model Ordinance for Banning Single-use Carry-out Bags28
AN ORDINANCE of the [insert name of jurisdiction]
AMENDING [IF ORDINANCE IS AMENDING PRIOR LEGISLATION, INSERT REFERENCE]
Legislative Purpose
The [insert relevant legislative body] finds and determines that:
a) The use of single-use carry-out bags by consumers at retail establishments is detrimental to the environment,
public health, and welfare.
b) The manufacture and distribution of single-use carry-out bags requires utilization of natural resources and
results in the generation of greenhouse gas emissions.
c) Single-use carry-out bags contribute to environmental problems, including litter in storm drains, rivers and
streams, and the ocean.
d) Single-use carry-out bags impose unseen costs on consumers, local governments, the state, and taxpayers,
and constitute a public nuisance.
The [insert relevant legislative body] does therefore find and declare that it should restrict the use of single-use
carry-out bags.
Definitions
For the purposes of this Ordinance, the following words shall have the following meanings:
a) "ASTM Standard" means the American Society for Testing and Materials (ASTM)'s Standard Specification
for Compostable Plastics D6400, as that standard may be amended from time to time.
b) "Compostable Plastic Bag" means a plastic carry-out bag that conforms to at least the minimum
standards of [insert relevant stats] labeling law, and meets current ASTM D6400 Standard Specifications
for compostability, is labeled as meeting the ASTM Standard by a recognized third-party independent
verification entity, such as the Biodegradable Product Institute, and is labeled "Compostable" on both sides
of the bag either in green color lettering that is at least one inch in height, or as otherwise specified, or
within a green color band that is at least one inch in height in order to be readily and easily identifiable.
c) "Single-use carry out bag" means a bag other than a reusable bag provided at the check stand, cash
register, point of sale or other point of departure, including departments within a store, for the purpose
of transporting food or merchandise out of the establishment. "Single-use carry out bag" does not include
bags without handles provided to the customer: (1) to transport prepared food, produce, bulk food, or
meat from a department within the store to the point of sale; (2) to hold prescription medication dispensed
from a pharmacy; or (3) to segregate food or merchandise that could damage or contaminate other food or
merchandise when placed together in a reusable bag.
d) "Department" means [relevant city department].
e) "Director" means the Director of [relevant city department].
f) "Food Establishment" means [food service establishment, as defined in relevant law]
g) "Person" means an individual, trust, firm, joint stock company, corporation, cooperative, partnership, or
association.
h) "Recyclable" means material that can be sorted, cleansed, and reconstituted using [city]'s available recycling
collection programs for the purpose of using the altered form in the manufacture of a new product.
Recycling does not include burning, incinerating, converting, or otherwise thermally destroying solid waste.
i) "Recyclable Paper Bag" means a paper Checkout Bag that meets all of the following requirements:
i) Is 100% recyclable, using the standards for [city]'s available curbside recycling collection program;
28 Based on ordinances in San Francisco, CA and San Mateo County, CA. See http://www.amlegal.com/nxt/gateway.dll/Califor-
nia/environment/chapteri7plasticbagreductionordinance?f=templates$fn=default.htm$3.o$vid=amlegal:sanfrancisco_ca and
http ://www.cityofsanmateo.org/DocumentCenter/Home/View/3728Q.
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ii) Contains only post-consumer recycled fiber, and fiber from sources accredited by the Forest Stewardship
Council or other independent certification organization, as approved by the Director.
iii) Contains a minimum of 40% post-consumer recycled content, and the Department may modify the
requirements for recycled content by regulation adopted after a public hearing and at least 60 days'
notice, based upon environmental benefit, cost, and market availability; and
iv) Displays the word "Recyclable" in a highly visible manner on the outside of the bag, and is labeled with
the name of the manufacturer, the location (country) where manufactured, and the percentage of post-
consumer recycled content in an easy-to-read size font.
j) "Reusable Bag" means a carry-out bag with handles that is specifically designed and manufactured for
multiple reuse and meets all of the following requirements:
i) Has a minimum lifetime capability of 125 or more uses carrying 22 or more pounds over a distance of at
least 175 feet;
ii) Is capable of being washed so as to be cleaned and disinfected at least 100 times;
iii) If made of plastic, is at least 2.25 mils thick;
iv) Meets any standards for minimum recycled content established by regulation adopted by the
Department after a public hearing and at least 60 days' notice, based upon environmental benefit and
market availability.
v) Garment bags that meet the above criteria shall be considered reusable even if they do not have
handles.
k) "Store" means a retail establishment or Food Establishment located within the geographical limits of [city].
A "retail establishment" includes any public commercial establishment engaged in the sale of personal
consumer or household items to the customers who will use or consume such items.
Mandatory Use of Recyclable, Reusable, and Compostable Carry-Out Bags
a) All Stores shall provide only the following as carry-out bags to consumers: Recyclable Paper Bags, and/or
Compostable Plastic Bags, and/or Reusable Bags.
b) Violation of the requirements set forth in subsection (a) shall subject a Store to penalties set forth in
[relevant section]
c) Nothing in this section shall be read to preclude Stores from making reusable bags available for sale to
customers.
Carry-out Bag Charge
a) On or before [one year from implementation date], a Store may only make Recyclable Paper Bags, and/or
Compostable Plastic Bags, and/or Reusable Bags available to customers if the retailer charges a minimum of
ten cents.
b) On or before [two years from implementation date], a Store may only make Recyclable Paper Bags, and/or
Compostable Plastic Bags, and/or Reusable Bags available to customers if the retailer charges a minimum of
twenty-five cents.
c) Notwithstanding this section, no Store may make available for sale a Recyclable Paper Bag; a Compostable
Plastic Bag; or a Reusable Bag unless the amount of the sale of such bag is separately itemized on the sale
receipt.
d) Report
i) After [date], the Controller shall perform an assessment and review of the economic impacts on
businesses, both large and small, of the Carry-out Bag Charge. Based on such assessment and review,
the Controller shall submit an analysis to the [relevant legislative body]. The analysis shall be based on
criteria deemed relevant by the Controller, but should include a survey of whether and how the Carry-
out Bag Charge specifically has impacted businesses' profits and losses.
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e) Exemption
i) [Exemption from Carry-out Bag Charge for customers receiving supplemental food assistance, WIC and
other public assistance programs, as applicable in relevant state/jurisdiction]
ii) A Store shall not charge the Carry-out Bag Charge required under subsection (a) for a Reusable Bag
which meets the requirements of this Chapter and which is distributed to a customer without charge
during a limited duration promotional event, not to exceed 12 days per year.
f) Waiver. Any owner or operator of a Store may petition the Director of the [relevant department] for a full
or partial waiver of the requirements of this Section, for a period of up to one year, if the owner or operator
can:
i) Demonstrate that application of this Section would create undue hardship or practical difficulty for the
Store not generally applicable to other stores in similar circumstances, or
ii) Establish that the business as a whole cannot, under the terms of this Section, generate a return that
is commensurate with returns on investments in other enterprises having corresponding risks and is
sufficient to attract capital.
g) Violations. Violations of this Section may be punished under the provisions of [relevant Section]
Outreach and Implementation
The Department's responsibilities for implementing this Chapter include conducting outreach to stores, providing
multi-lingual information to educate store employees and customers, and making available lists of vendors who sell
Recyclable Paper, Compostable Plastic, or Reusable Bags.
The Director, after a public hearing, may adopt and may amend guidelines, rules, regulations and forms to
implement this Chapter.
Enforcement and Penalties
Any person who violates this Ordinance shall be guilty of an infraction. If charged as an infraction, upon conviction
thereof, said person shall be punished by:
1) a fine not exceeding $100.00 for a first violation,
2) a fine not exceeding $200.00 for a second violation within the same year, and
3) a fine not exceeding $500.00 for each additional violation within the same year.
Operative Date
All of the requirements set forth in this Ordinance shall become operative on [effective date] OPTION: Operative
dates for different types of Store may be staggered so that the program is phased-in over the first year of operation.
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4. Model Ordinance for Regulating Take-out Food Packaging29
AN ORDINANCE of the [insert name of jurisdiction]
AMENDING [IF ORDINANCE IS AMENDING PRIOR LEGISLATION, INSERT REFERENCE]
Legislative Purpose
The [name of governing body] finds that discarded packaging from foods and beverages prepared for immediate
consumption constitutes a significant and growing portion of the waste in [name of jurisdiction]^ waste stream.
Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable
and compostable waste stream, thereby reducing the disposal of solid waste and the economic and environmental
costs of waste management for the citizens of [jurisdiction] and others working or doing business in [name of
jurisdiction].
The [name of governing body] further finds that plastic packaging is rapidly replacing other packaging material,
and that some plastic packaging used for foods and beverages is nonreusable, nonreturnable, nonrecyclable, and
noncompostable.
The [name of governing body] also finds that the two (2) main processes used to dispose of discarded nonreusable,
nonreturnable, and nonrecyclable and noncompostable plastic food and beverage packaging, are land filling and
incineration, both of which should be minimized for environmental reasons.
The [name of governing body] therefore finds that the minimization of nonreusable, nonreturnable, nonrecyclable,
and noncompostable food and beverage packaging originating at retail food establishments and at events providing
food and/or beverages within the [name of jurisdiction] is necessary and desirable in order to minimize the [city's,
county's, town's] waste stream, so as to reduce the volume of landfilled waste, to minimize toxic by-products of
incineration, and to make our communities more environmentally sound places to live.
Definitions
As used in this chapter, the following terms and phrases shall have the meanings as defined in this section:
a) Packaging shall mean and include food or beverage cans, bottles or containers used to package food and
beverage products for distribution including glasses, cups, plates, serving trays, and to-go containers, but
shall specifically exclude foods pre-packaged by the manufacturer, plastic knives, forks and spoons sold or
intended for use as utensils and plastic films less than ten (10) mils in thickness.
b) Environmentally acceptable packaging shall mean and include any of the following:
1) Reusable and returnable packaging: Food or beverage containers or packages, such as, but not limited to,
water bottles, growlers, milk containers and bulk product packaging that are capable of being refilled at
a retail location or returned to the distributor for reuse at least once as a container for the same food or
beverage;
2) Recyclable packaging: Packaging that is separable from solid waste by the generator or during collection
for the purpose of recycling including glass bottles, aluminum cans and plastic food and beverage
packaging that have robust recycling markets. For the purposes of this chapter, environmentally
preferable plastic packaging includes the following plastic types:
i) Polyethylene Terephthalate (#1 PET or PETE);
ii) High Density Polyethylene (#2 HDPE); and
iii) Polypropylene (#5 PP).
3) Compostable packaging: Packaging that is separable from solid waste by the generator or during
collection for the purpose of composting. Compostable packaging must be made of paper, certified
compostable plastics that meet ASTM D6400 or ASTM D6868 for compostability or other cellulose-based
29 Based on proposed or passed ordinances in Minneapolis, MN, Seattle, WA, and San Francisco, CA. See http://www.min-
neapolismn.g0v/www/groups/public/@clerk/documents/webcontent/wcms1 p-124792.pdf. http://clerk.seattle.gov/~scripts/
nph-brs.exe?s3=&s4=i227Si&ss=&si=&s2=&S6=&Sect4=AND&l=o&Sect2=THESON&Sect3=PLURON&Sects=CBORY&Sect6=HI-
TOFF&d=ORDF&p=i&u=%2F~public%2Fcbon.htm&r=i&f=Gr and http://www.sfenvironment.org/sites/default/files/editor-uploads/
zero_waste/pdf/sf e_zw_food_service_waste_reduction_ordinance.pdf.
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packaging capable of being decomposed through composting or anaerobic digestion.
c) Food establishment, as used in this chapter, means a food service business, including restaurant, store, shop,
and sales outlet, as defined in section [insert reference to pertinent code] of the [insert name of jurisdiction]
Code of Ordinances.
Prohibitions and Duties
a) No person owning, operating or conducting a food establishment or any person or organization providing
free food or beverage products within the [insert name of jurisdiction] pursuant to a permit or license, or in a
manner which would require a permit or license, shall do or allow to be done any of the following within the
[city, county, town]: Sell or convey at retail or possess with the intent to sell or convey at retail any food or
beverage intended for immediate consumption contained, at any time at or before the time or point of sale,
in packaging which is not environmentally acceptable packaging. The presence on the premises of the food
establishment of packaging which is not environmentally acceptable packaging shall constitute a rebuttable
presumption of intent to sell or convey at retail, or to provide to retail customers packaging which is
not environmentally acceptable packaging; provided, however, that this subparagraph shall not apply
to manufacturers, brokers or warehouse operators, who conduct or transact no retail food or beverage
business.
b) Packaging used to contain food or beverages intended for immediate consumption consumed at the point of
sale shall be considered environmentally acceptable packaging only when the food establishment provides
consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilizes a
qualified recycling and/or organics management system.
1) A qualified recycling system shall have the following elements:
i) A clear and verifiable process for separating recyclable packaging from discarded solid waste; and
ii) Collection and delivery of recyclable packaging to a recycling facility for processing in the same or
similar manner as recyclable packaging collected in a municipally approved recycling program.
2) A qualified organics management system shall have the following elements:
i) A clear and verifiable process for separating organic materials from discarded solid waste; and
ii) Collection and delivery of organic materials to a food to people, food to animals, organics
composting or anaerobic digestion facility in the same or similar manner as organic materials
collected in a municipally approved organics management program
Enforcement
The [insert relevant city government department and division] shall have the duty and the authority to enforce the
provisions of this chapter. The license official shall also have authority to enforce the provisions of this chapter.
Rules and Regulations
The [insert relevant division] may, upon notice and hearing, promulgate such rules and regulations as may be
necessary to carry out the purposes of this chapter and protect the health of the public, including the development
of exemptions for packaging for which there is no commercially available alternative. In promulgating such rules, the
director of [insert relevant division] shall consider the legislative purpose provided in section [XX] of this chapter,
and shall consult with the operators of affected food service establishments.
Report to [Relevant Legislative Body]
No later than [two years after effective date of legislation], the Director of [insert relevant department], in
consultation with [city administrator or relevant official] and with input from members of the public, shall submit
to the [relevant legislative body] a report recommending changes, if any, to this Chapter, including whether the
ban imposed by this Chapter should be extended to other products, as supported by the report. If the Director
recommends banning additional products, the report must include an estimate of the costs and benefits of
compliance with a ban on additional products, including the increased costs to the City as well as to the City's food
service industry.
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5. Model Ordinance Requiring Re-Usable Food Service Ware For Restaurants
Serving Food And Beverages For On-Site Dining30
AN ORDINANCE of the [insert name of jurisdiction]
AMENDING [IF ORDINANCE IS AMENDING PRIOR LEGISLATION, INSERT REFERENCE]
WHEREAS, according to the U.S. Environmental Protection Agency, the quantity of solid waste
generated per capita in the U. S. increased from 2.68 pounds per day in 1960 to 4.38 pounds per day in 2012;31
and
WHEREAS, according to the U.S. Environmental Protection Agency, packaging comprised 30% by
weight of municipal solid waste in 2012 the United States;32 and
WHEREAS, numerous studies demonstrate that reusable food service ware offers important
environmental advantages over single use disposable products and that those benefits multiply with each
use33.
WHEREAS, it has been demonstrated that switching to reusables saves food service businesses
significant costs, even with dishwashing, energy and labor costs factored in.34
NOW THEREFORE, the XXXX ordains as follows:
Title XXX of [insert local code] is hereby amended by adding Chapter X, Section X, to read as follows:
Section 1. Declaration of Findings
Section 2. Title. This Chapter may be cited as the "Transition to Re-usable Food Service Ware at Dine-in Restaurants"
provision
Section 3. DEFINITIONS
~ "Restaurant" for the purposes of this ordinance, means a retail use eating place which serves prepared,
ready to eat, cooked foods and/or drinks to customers for on-site immediate consumption on or off the premises
and which has seating. It may be a limited restaurant, such as coffee store, juice bar, or bakery, or a full service
restaurant. For the purposes of this ordinance, this includes fast food outlets, grocery stores with food service
areas, bar/taverns with food preparation and service, and restaurants. It is not required to operate within an
enclosed building so long as it is also a mobile food facility with outdoor seating/and or dining area.
~ "Dine-in" means food or beverages are served for consumption on the premises of a food service
establishment
~ "To go" means food or beverages which are served for consumption outside the premises of a food service es
tablishment
~ "Re-usable food service ware" shall mean plates, bowls, cups, glasses, and utensils that are designed to be
used more than once and are generally considered to be non-disposable.
30 This ordinance was drafted by California Clean Water Fund, with input from the Product Stewardship and the California
Product Stewardship Council.
31 http://www.epa.gov/waste/nonhaz/municipal
32 http://www.epa.gov/waste/nonhaz/municipal/pubs/2012_msw_dat_tbls.pdf (See Table 9)
33 See: Alliance for Environmental Innovation, Report of the Starbucks Coffee Company/Alliance for Environmental Innovation
Joint Task Force, April 2000. This study found that for every 1 million beverages served in glass, instead of PET plastic cups,
there would be a 98% reduction in energy use; both ceramic and glass cups reduced water pollution by 99 percent and ceramic
reusables reduce water usage by 64 percent, ceramic re-usable reduced the amount of air particulates by 86% and greenhouse
gases by 29 percent. VOCs could be reduced by 99.7 percent; ceramic reusables reduced solid waste by 86 percent; and glass
resuables cut solid waste by 88 percent by weight, http://business.edf.0rg/files/2014/03/starbucks-report-april2000.pdf. See also,
Environmental Evaluation of Single-Use and Reusable Cups. Nuria Garrido and M. Dolors Alvarez del Castillo Technical University
of Catalonia. June 2007. The study concluded that the minimum number of uses of the reusable cup necessary for it to have a
smaller environmental impact than the single-use cup is 10. As the number of uses of the reusable cup increases, the contribu-
tion to all the environmental impact categories decreases, http://www.springerlink.com/content/x4638g3436377003/fulltext.
pdf.
34 See Alliance for Environmental Innovation study (note iii) that found that when fully implemented, a re-usable cup and glass
service program could save Starbucks more than $1 million per year in packaging costs (based on Starbucks size at the of 1999).
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~ "Disposable food service ware fee" shall mean an annual fee levied by the Department of Environmental
Health that is deposited into a "re-usable food service ware transition account"
~ "Re-usable food service ware transition account "collects fees levied on the use of disposable food service
ware for dine-in at a restaurant. Funds from the account are specifically designated to provide direct funding to
restaurants for the transition from disposable to re-usable. Funds shall be available to cover costs associated
with plumbing, electrical, and other construction necessary to install dishwashing capacity, as well as the costs
associated with purchase of re-usable food service ware.
Effective January 1, 20XX:
A. Restaurants shall be prohibited from selling or providing food and beverages for dine-in consumption using
single use disposable plates, bowls, cups, containers, or utensils, except as provided by section C. Customers
must be asked whether they want the food or beverage they have ordered to be eaten on the premises
(i.e. "dine in") or "to go." If the purchased food or beverage is intended for dine-in, the food service
establishment must serve the food and or beverage on re-usable food service ware.
B. The restaurant shall certify to the City/County [insert name of solid waste/recycling program] that it provides
re-usable food service ware to serve dine-in meals.
C. Restaurants that do not have on-site or off-site dishwashing capacity to sanitize re-usable food service ware
in compliance with the California Health Code section may claim an exemption from (A) but will be required
to pay a disposable food service ware fee of XXX$ on an annual basis to the City/County [insert name of solid
waste/recycling program].
D. Funds collected by the [insert City/County solid waste/recycling program] shall be deposited into the
Reusable Food Service Ware Transition Account. The [insert City/County solid waste/recycling program] shall
make these funds available to restaurants to cover the costs of installation of dishwashing equipment, re-
usable food service ware, or the costs associated with the first year of participation in an off-site dishwashing
service. The [insert City/County solid waste/recycling program] shall determine how to distribute funds
through this program, but the express purpose of the distribution of funds shall be to assist restaurants in
transitioning from using disposable food service ware for dine-in food service to using re-usable food service
ware.
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