Study: Reducing Plastics Benefits Restaurants' Bottom Lines, Provides Competitive Advantage

Miles of plastic litter scatter the world's ocean, and about 44 percent of it is comprised of takeout food and drink containers and utensils.

Beyond Plastics recently compiled a report titled “Hold The Plastic, Please - A Restaurant’s Guide To Reducing Plastic”  detailing how restaurants and dining establishments can reduce their environmental impact through he elimination of single-use items.

“Restaurants, in particular, have a big role to play in addressing our plastic pollution crisis," said Judith Enck, Beyond Plastics President and former United States Environmental Protection Agency Regional Administrator. “ We want to help restaurant owners and managers take the first step towards becoming part of the solution."

Enck added that it's crucial for governments to address plastic use with policy in order to advance the shift to reusable food packaging. Doing so would provide cost savings in addition to other business advantages.

With restaurants being a "significant" factor when it comes to plastic pollution, the report stated that many already "have demonstrated that they can decrease costs, grow their clientele, increase revenue, and make a real and vital contribution to the health of the environment. Their actions send an important message to consumers: the future is not in plastics."

In order for an establishment to begin their plastic reduction journey, Beyond Plastics suggested first performing a waste audit. Staff involvement throughout the process is the "strongest predictor" of how successful the restaurant will be in reaching its sustainability goals. The organization suggested "implementing a strong staff orientation, designating a point person among the personnel, and creating an employee-led green team to give staff a sense of agency and ownership."

When it comes to customer involvement, an "elevator pitch" explaining efforts to patrons as well as signage, branding and social media could aid with changing perceptions and helping diners understand changes.

The switch to reusable dishware allows establishments to reduce costs even with the need for dishwashing. 

When sourcing supplies, Beyond Plastics suggests that "the most efficient method of shopping may be to stay with the vendors you already work with. Should you decide to explore the market, several non-profit organizations devoted to reuse have developed excellent guides to help you make sound purchasing decisions."

Reusable containers also can be used for takeout orders. The report noted third-party vendors that will provide services to supply, clean and redistribute containers, which Beyond Plastics 

"Some restaurants choose to provide in-house systems by selling branded reusable containers directly to patrons in exchange for a 5-10 percent discount each time they are brought back," the report noted. "Others distribute them for a deposit of one or two dollars."

For some establishments, reusable containers are impractical. When having to use disposable items, it's the prerogative of the restaurant to research options that aren't made from chemicals and fossil fuels. BPI certification, truly compostable utensils and those that contain fewer toxins are options that can be considered.

Megan J. Wolff, Ph.D., MPH, is the author and researcher of the report.