Hi Jennifer,
We are going for compostable dining ware--tho it is more expensive, our auxiliary services has had a profit and offered to supplement the cost. One challenge we faced was the food service company measured their food servings by styrofoam clam shells rather than scoops etc. They didn't want to change. Our other challenge is to get a districtwide composting program that would handle these containers. If put into the trash, they break down more quickly, but with anaerobic conditions for most landfills, even compostable don't break down (thus the carbon challenge again).
Peggy
 

 Jennifer -

I think Styrofoam and all styrene products are very harmful products.  From manufacturing to eventual disposal, the process is full of health risks. These products are used in high volumes—an estimated 25 billion Styrofoam cups are discarded each year—and the environmental and health impacts are enormous. A 1986 EPA report named polystyrene manufacturing as the fifth-largest creator of hazardous waste. In addition, styrene and Styrofoam products are often discarded as litter, and it is notorious for breaking up into pieces that choke animals and clog their digestive systems, and it is a significant ingredient in the ‘great pacific garbage patch’, a gyre—now twice as big as the state of Texas—of toxic plastic refuse that has been reduced to small particles and enters the food chain after it is consumed by marine animals. 

Food service products made from paper are often coated with a thin plastic layer that keeps them from being composted or even biodegrading in a landfill. Even if you avoid this problem, it is still a single-use product with lots of embedded energy and resources.

The new compostable products are a big improvement, but only if they are composted -- if they go to the landfill, they take decades or centuries to break down. Also, they take food crops and turn them into throwaway products.

In my opinion, the only really satisfactory solution is reusable products.  Even in food court situations where much of the food is taken out, local colleges and universities have implemented reusable takeout containers and encourage students to use reusable mugs and water bottles for beverages.  In one case, dining services has even offered ceramic dishes and other reusable products to fraternities & sororities to encourage them to eliminate Styrofoam and single-use products.  The savings really are impressive, even when you take the dishwashing into account!   The only person who should need a single-use product is a one-time customer who will not be returning!

Reusable is, in my opinion, the only way to go. 

Peace,
Peter

Peter Crownfield 
  Campus Sustainability Initiative
Alliance for Sustainable Communities-Lehigh Valley
Bethlehem, PA  18015 
<www.sustainlv.org>
<peter@sustainlv.org> 

Gator Dining at the University of Florida operated by ARAMARK has successfully removed all styrofoam products from all campus dining venues. We replaced the products made of polystryene foam from national brands such as Chick-Fil-A, Burger King, Panda Express, Jamba Juice, Pollo Tropical and more and replaced it with paper based compostable and or recyclable products. This alone will divert an estimated 1.2 million units of polystryene packaging a year from campus.

Hi Peter,

My school has a successful composting program in place for our dining halls- but there is much food and packaging waste at our "to-go" locations. How would you suggest creating this social change so students will want to bring their reusable takeout container, mug, etc. for takeout dining? Are you aware of any good case studies of universities with sustainable fast food programs?

Best,
Jaclyn

Jaclyn -

I agree that the social change may be the hardest part about getting rid of single-use packaging, but that depends in part on how your dining services are run. Some food-service companies seem to prefer 'greenwashing' to real change.

The lowest level of change would be to ask each customer whether the order is to eat in or take out. Eat-in food should always be served on reusable serve ware, with reusable cups & utensils, and condiments should be supplied in bulk dispensers. Take-out food should in reusable containers & utensils, with a deposit charged to the student's account.

Unfortunately, I am not aware of any college or university that has really sustainable take out options. Several of the schools here in the Lehigh Valley [PA] offer reusable take-out containers for students who sign up for them, but there doesn't seem to be a real effort to promote their use or make alternatives difficult or more expensive. Translate this as the dining services doesn't consider it a priority.

Don't forget all the on-campus catering! Many food services use styrene plastic cups, plates, & utensils for this, when they could and should use china, glass, & stainless steel.

Does your university system or even your state system have strong waste-minimization policies? That might be a way to influence local behavior. Check out the policies at University of California, or even the requirements for state agencies here in PA. [I'll send you copies of these separately.]

Peace,
Peter

Peter Crownfield
* Campus Sustainability Initiative*
Alliance for Sustainable Communities-Lehigh Valley
Bethlehem, PA 18015
<www.sustainlv.org>