What are the challenges and opportunities related to switching from single-use to reusable foodware in local businesses?
Project Background
In response to concerns over increases in plastic pollution and to the federal government’s decision to ban some single-use plastic items by 2023, the City of Toronto has focused on reducing plastic waste as part of its Long-Term Waste Management Strategy. The City of Toronto has also approved the Single-Use and Takeaway Items Reduction Strategy to reduce these items regardless of the material type and the waste stream in which they are currently managed.
In anticipation of policy changes, and to increase sustainability, several foodservice businesses within the City of Toronto have considered or implemented programs to reduce their plastic footprint. This included reducing the use of single-use plastics, at times facilitated by providing reusable alternatives.
In 2020, we began working with Toronto Environmental Alliance to identify the challenges and opportunities associated with implementing reusable programs in local businesses within the City of Toronto. In 2025, we are reaching beyond Toronto and expanding our work to Winnipeg.
Overall this project aims to:
- Assess the level of participation in reducing single-use plastic items in local businesses.
- Determine the challenges and opportunities that local businesses experience with implementing reusables programs.
- Determine the perceptions of consumers around supporting businesses with or without programs that reduce single-use plastic items.
- Provide resources to businesses that offer practical guidance about how to implement programs that reduce single-use foodware.
- Conduct case studies with foodservice businesses to measure the benefits of implementing Bring Your Own (BYO) options and/or offer reusables for takeout.
Are you a foodservice business looking for resources to reduce single-use foodware? Check out our resources page.
PROJECT PHASES
PHASE 1: Explore business perspectives on reducing single-use foodware through in-depth interviews with 12 businesses across Toronto.
In 2021, our study evaluated the challenges and opportunities for reducing single-use foodware and switching to reusable options in local foodservice businesses. Surveys and interviews were conducted with 12 small businesses from across Toronto including sit-down restaurants, quick-service restaurants, coffee shops and a bakery. Our findings summarize the potential for success in increasing and sustaining the use of reusable takeout options across Toronto to reduce single-use waste and plastic pollution.
PHASE 2: Learn what support businesses and customers need to reduce single-use foodware through interviews in the Harbourfront neighbourhood.
In 2022, our study evaluated the attitudes and how ready foodservice businesses and their customers are to reduce single-use foodware and adopt reusable alternatives. Our research focused on the Waterfront Business Improvement Area (WBIA) – a busy pedestrian area that includes dense residential, employment and recreation (tourist) areas and foodservice businesses selling ready-to-eat food. Observational data was collected from 90 businesses and surveys were conducted with 45 businesses, including sit-down restaurants, quick-service restaurants, and coffee shops. Surveys were also conducted with 100 customers from the same area. Businesses and customers were asked about their current practices, perceptions, and support for regulations on single-use and reusable foodware.
PHASE 3: Assess the participation and motivation levels among local businesses across different Toronto neighbourhoods.
In 2023, we continued our partnership with Toronto Environmental Alliance and welcomed Enviromentum and the Green Neighbours Network along with its member groups Green 13, Parkdale-High Park for Climate Action, Scarborough Environmental Association, Scarborough Zero Waste, St Lawrence Neighbourhood Association Waste Reduction Group and St. Lawrence Reduces. This phase aimed to understand foodware practices across the city, motivate businesses to reduce single-use items, inform them about the benefits of reusable options, and provide practical resources to guide the transition.
Data from 604 establishments across seven areas of the city (North York, Scarborough, Etobicoke, Harbourfront, St. Lawrence, Parkdale-High Park, and Midtown), including 184 interviews, revealed that some restaurants are already implementing solutions and most are ready for positive change.
Webinar: Reusables in Restaurants
This project was supported in part by Partners in Project Green, a program of Toronto and Region Conservation Authority.
PHASE 4: Pilot project with 6 restaurants implementing reusable alternatives.
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 ran a three month pilot program with six 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.
The project demonstrated that adopting reusable practices is both feasible and beneficial. Participating foodservice businesses 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.
Webinar: Making the shift from single-use to reusable foodware
This project was supported by Partners in Project Green, a program of Toronto and Region Conservation Authority and Environment and Climate Change Canada.
Phases 1 – 4 were led in collaboration with the Toronto Environmental Alliance.
PHASE 5: Reducing Waste from Single-Use Foodware in Winnipeg, Manitoba
The next phase for our Reusables Foodware project is taking place in Winnipeg, Manitoba. Earlier phases in Toronto showed that both businesses and customers are interested in changing their practices and behaviours to make the switch to reusable foodware, but that making the change can be hard. To help make that change easier we will be facilitating a pilot reusable program with Winnipeg foodservice businesses over a 6 month period starting in fall 2025. Before and after the pilot program we will conduct interviews with business owners/staff and customers to identify the challenges and opportunities associated with implementing reusable foodware programs. This project will inform the costs and benefits to local Winnipeg businesses, the willingness to change for customers and businesses, and the impact of these changes on the environment.
This project is a collaboration between the International Institute for Sustainable Development and the U of T Trash Team and is supported by Environment and Climate Change Canada.
For more information, please email Rafaela F. Gutierrez (Phases 1-4), Desiree Langenfeld (Phase 5), or the U of T Trash Team.