Issue link: https://www.e-digitaleditions.com/i/314415
34 FEDA News & Views Foster Frable continued trash in a bag. On the flip side, there are challenges that need to be addressed: Incentives need to be provided that discourage customers from taking permanent ware or reusables out of the building or dining areas that are not intended to be returned. Adding a surcharge for takeaway containers only encourages customers to ask for reusables and not return them. Space needs to be provided in common areas (office pan- tries, dorm lobbies, etc.) for housekeeping to collect and hold permanent ware, recycled items (cans, bottles), and food waste so it can be returned to the foodservice operation. Many owners of foodservice facilities are unaware of the rebates offered to foodservice management contractors by the manufacturers/distributers of disposable dishware. The man- agement contractors have a variety of self-interest reasons for continuing to recommend/purchase these disposables, much of it centering on incentives from the manufacturers of these products. It will be challenging to convince service manage- ment contractors that rebates are not the solution, but if this practice is publicized to owners, it may help swing the case. Manufacturers of disposables (particularly foam containers) are fighting for their business future. They have huge market- ing dollars to combat any move to ban or displace disposables and will lobby hard against any organization or individual that threatens their business. On the other hand, the Green Building Council (developed the LEED's rating system for sustainable and energy saving design) does not currently provide incentives for food facilities using reusables versus disposables. Neither does the Green Restaurant Association. This needs to change. Customers and taxpayers also need to be better educated on the benefits of returnables in take-away environments and the breadth of solutions available (hopefully from your dealership) to resolve this issue. Since we can't fight this battle alone, we need our industry to come together—as they did in the 1960s and 1970s to fund and reactivate the Permanent Ware Institute or a similar non-profit organization. This group would provide education for operators, support research to improve reusables and returnables, and provide financial modeling tools to accurately compare the full cost of disposables versus permanent ware. It is reasonable to expect that such an organization would be supported by all stakeholders throughout the channel as well as by industry associations representing school and college dining, business and healthcare foodservice, in addition to warewash, soap, and china/ flatware manufacturers. Perhaps an initial focus should be on K-12 schools and colleges, where students are learning about environmental responsibility and the importance of reducing waste in all aspects of our lives. At a local level, we should be advocating for the removal of disposables in our own community schools and institutions. It is the right thing to do for the environment, and can help the bottom line through selling or leasing more warewashers, detergents, and reusable/permanentware products. Change Starts With Education In the last 10-15 years, there have been a number of innovations that can significantly alter the economic balance between reusable dishware and disposables, says Foster. A few of them are listed below. How many are you aware of? -Pre-wash faucets use 20-30 percent of the hot water that was customary 20 years ago. -Dramatically improved melamine bowls, platters, and service pieces come very close to china in look and feel, and eliminate issues of chipping and breakage. -New drying technology for plastic trays and service ware eliminates former problems with retained moisture. -Newer plastic stemware and tumblers with the look and feel of real glass allow use at poolside and other areas where glassware breakage would present safety concerns. - Branded mug, cup, and other refillable beverage containers are now widely accepted, particularly by younger customers. Provisions need to be made for washing out refillable cups so the drains of the soda dispenser or coffee brewer don't become a dumping point. -Adding RFID chips in reusable mugs or tumblers can control the frequency of refills and drinks vended during a particular time to discourage customers from sharing beverages with friends. The cost of RFID chips make this prohibitive for disposables. -New trash containers have silverware catchers or alarms when utensils are dumped in with food waste. -Low cost stainless flatware from China offsets some of the cost of utensils being tossed in the trash. Imported stainless steel flatware is no more than twice the cost of biodegradable throwaway utensils, so even in the unlikely event that utensils are tossed, the cost is manageable.