To reduce or eliminate waste generated by disposable food service ware.
Provide reusable/durable alternatives to disposable service ware in employee break rooms and common areas, and to customers if applicable. Outline the estimated reduction of waste materials and savings through the program.
Identify products and processes that can replace any existing disposable service ware. Items that should be considered include (but are not limited to): flatware, to-go containers, plates, bowls and disposable cups. Implementation may require accommodations for on-site dishwashing and/or distribution, and collection of bus-tubs. Consider distributing reusable tumblers and hot beverage cups to employees to encourage the use of durable goods.
- Narrative describing the implementation of reusable/ durable service ware, specifying which disposable items have been replaced.
- Documentation of reduction of waste materials and savings from implementing the program.
© Copyright 2020 GBCI. All Rights Reserved.