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The Greening of Paper and Plastic

Despite the economic downturn, restaurants are forging ahead with ways to make their operations “greener.”

You might begin with your paper and disposable products, but there are so many more recycled or biodegradable options for your operation these days. Although most of these sell at a price slightly above that of standard paper or plastic items, they’re worth investigating—especially if your municipality is implementing sustainability ordinances or your eco effort will be appreciated by your customer base.

Eating in….

Many of the newest plate and bowls are made from plant-based materials that are compostable or biodegradable.

• 100-percent biodegradable tableware made from bamboo, sugar cane pulp, cellulose and water that is microwave- and oven-safe and will decompose in 180 days in a landfill
•  "Treeless" dinner napkins made of bagasse, the fibrous residue left over after sugar cane is crushed and the sugar extracted
• Hot beverage cups lined with a plant-based PLA (polylactic acid) resin that are compostable and made from 100 percent renewable resources
• Clear, lidded cold beverage cups made from PLA

…or taking out?

The traditional polystyrene foam clamshell for food to-go is being replaced by more eco-friendly alternatives.

• Biodegradable regular and compartmented hinged containers and matching plates and bowls
• Biodegradable bagasse clamshells
• Eco-friendly reusable containers that are stackable, break-resistant, dishwasher-safe and imprintable with a logo
• Cutlery made from bioresins instead of petroleum-based plastics
• Cutlery made from cornstarch that resists heat up to 165°F.
• Takeout bags made from recycled materials

Excerpted from Restaurant Business, March 2009