A pilot program with restaurants to implement practices to promote and/or switch to reusable foodware
Project Background
Since 2021, in partnership with Toronto Environmental Alliance, we have been leading research on the current practices and perceptions related to reducing waste from single-use materials and switching to reusable foodware. Our research has included surveys and interviews with foodservice businesses and their customers to assess what they are doing to reduce waste, their current knowledge of issues related to waste, and their plans to transition to reusable foodware. In addition, we are working to measure the effectiveness of different strategies for reducing waste in the City of Toronto.
To help increase uptake in reusables programs and learn from restaurants about the benefits and barriers of switching to reusables, we carried out local case studies with Toronto restaurants. We were running a pilot program, where we worked with restaurants to implement Bring Your Own (BYO) options and/or offer reusables for takeout or dine-in. For each participating restaurant, we collected data on logistics, cost savings and waste reduction, as well as challenges and opportunities. This information will be used to guide future interventions aimed at minimizing the use of single-use materials.
Are you a foodservice business looking for resources to reduce single-use foodware? Check out our resources page.
Our overarching objectives were to work with local restaurants to implement more sustainable services. We provided resources to make this possible. During the pilot, each restaurant did the following:
Offer and/or promote reusable options by:
- Prompting customers during orders to bring their own containers (BYO).
- Providing returnable foodware for takeout service
Results:
We collected data throughout our three-month pilot to assess the challenges foodservice businesses encounter and to understand the benefits they gain from implementing reusable initiatives.
The project demonstrated that adopting reusable practices is both feasible and beneficial. Once foodservice businesses did participate, they found the implementation process easy and rewarding. On the customer side, changing behaviour was difficult, and overall uptake in the use of each program was slow. The project also confirmed that awareness and interest in reusable practices can be increased through targeted outreach, and even modest participation can lead to significant waste reduction.
Participating Restaurants
At Origin Coffee
Bindia Indian Bistro
Geste Croissanterie
POPpadum
Slayer Burger
UB Social Café & General Store
The data generated from this project will be used to inspire other restaurants to reduce their use of single-use foodware and inform decision-makers as they consider new policies to reduce single-use items in restaurants.
This project was led by Rafaela F. Gutierrez.
For more information, please email Rafaela F. Gutierrez or the U of T Trash Team
This project is in partnership with:
This project is supported by:
