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Starting A Green Foodservice Program?
We sell disposable Earth-friendly products for your tableware and foodservice needs. We started
BioSmart to help all individuals, businesses, and organizations become Green Consumers. Our
foodservice products are important because it allows the consumer to:
We invite you to use this web page as a resource for ideas.
BioSmart to help all individuals, businesses, and organizations become Green Consumers. Our
foodservice products are important because it allows the consumer to:
 | Reduce or replace the use of products made from petroleum based materials such as Strofoam | |
| and plastic. |
| Explore opportunities to reduce their waste via composting |
| Dispose of products into a landfill that will break down into safe, Earth-friendly elements |
We invite you to use this web page as a resource for ideas.
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| More questions? Contact Us |
Why are tree-free Earth friendly products better?
| Important Information |
- Biodegradable Bags
What is a biodegradable product?
Looking For Answers?
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The Time Is Now To Re-think Your Foodservice Program
How BioSmart Can Help
This year, there will be more green programs initiated at private and public organizations than in any
previous year. Today, governments at all levels — Federal, state, county and municipal — are
seeking to incorporate environmental considerations into their activities. They want a healthier
environment for their citizens and employees, and they know they need to lower costs at every stage
along the supply chain. With a combined purchasing power of over half a trillion dollars annually at all
levels, governments have the largest potential to help society achieve sustainable consumption.
Similarly, private enterprises are increasingly finding value in green business practices. The once
prevailing view that becoming a green organization would hurt the bottom line has taken a back seat to
a growing awareness for environmental responsibility. Further, many find that the cost difference
between green products and their standard counterparts is shrinking. In the coming months, the
prevalence of green foodservice supplies will expand to many points of consumption; these areas
include sports stadiums, convention centers, corporate foodservice operations, and universities.
Don't Be Behind The Curve, The Time Is Now - for you to get involved and begin to define your
goals. Learn what it means to be a green foodservice consumer. BioSmart Company wants to assist
all groups achieve successes with these initiatives by providing cost effective foodservice and waste
solutions.
previous year. Today, governments at all levels — Federal, state, county and municipal — are
seeking to incorporate environmental considerations into their activities. They want a healthier
environment for their citizens and employees, and they know they need to lower costs at every stage
along the supply chain. With a combined purchasing power of over half a trillion dollars annually at all
levels, governments have the largest potential to help society achieve sustainable consumption.
Similarly, private enterprises are increasingly finding value in green business practices. The once
prevailing view that becoming a green organization would hurt the bottom line has taken a back seat to
a growing awareness for environmental responsibility. Further, many find that the cost difference
between green products and their standard counterparts is shrinking. In the coming months, the
prevalence of green foodservice supplies will expand to many points of consumption; these areas
include sports stadiums, convention centers, corporate foodservice operations, and universities.
Don't Be Behind The Curve, The Time Is Now - for you to get involved and begin to define your
goals. Learn what it means to be a green foodservice consumer. BioSmart Company wants to assist
all groups achieve successes with these initiatives by providing cost effective foodservice and waste
solutions.
The Goal Is To Reduce The Quantity and Toxicity of Trash
If there is a common thread to how governments around the world approach their waste management,
it is via the concept of Reduce, Recycle, Reuse. Used as a general rule or guide, the idea has
evolved into many forms, but provides a commonly accepted prioritization of the possible alternatives
for managing waste. The Waste Management Hierarchy, shown on the left, lists these activities in the
order of general preference. There are other versions of this graphic, but we like this one. It doesn't
completely relate to a foodservice supplies program 100%, but it's a good all encompassing list.
Following are some notes from most preferable on down:
it is via the concept of Reduce, Recycle, Reuse. Used as a general rule or guide, the idea has
evolved into many forms, but provides a commonly accepted prioritization of the possible alternatives
for managing waste. The Waste Management Hierarchy, shown on the left, lists these activities in the
order of general preference. There are other versions of this graphic, but we like this one. It doesn't
completely relate to a foodservice supplies program 100%, but it's a good all encompassing list.
Following are some notes from most preferable on down:
| Avoid - it is difficult to avoid using plates, cups, forks, etc. Man no eat with hands no more, we | |
| more civilized. |
| Reduce - the most important goal, according to the EPA, is Source Reduction. It generally | |
| means consuming and throwing away less. Source Reduction is defined as any change in the design, manufacture, purchase, or use of materials or products (including packaging) to reduce their amount or toxicity before they become municipal solid waste. |
Your Green Foodservice Program needs to be flexible enough to take account of local factors, such as:
| Buy-in from administrative levels - there's nothing worse than spinning your wheels. Get agreement and backing for the conditions and goals that | |
| can be attained. |
| The Nature and Composition Of The Waste Streams - in addition to food scraps, what are the materials that will comprise of your foodservice waste | |
| / trash? What is the quantity of this waste / trash? Click here for an EPA document measuring various waste materials |
| Available Local Services & Facilities - this requires local research. Determine what your state / county / city public services and facilities have in | |
| terms of recycling programs (what do they recycle), pick up or drop off services, gathering & sorting centers, composting centers, landfills, and incinerators. Keep in mind that there is a growing number of private businesses that will pay you for certain waste materials such as cardboard and paper goods. |
| How Will You Measure Performance - naturally, management will want to determine your performance via some form of quantification. Without going | |
| into analysis-paralysis every month, think about how they will be motivated to keep the ball rolling. |
| Power To The People - outside of facilitating a mutiny, gage and rally public support from the community and other stakeholders such as parents, | |
| local groups and officials, and other opinion leaders. |
| Determine Other Challenges - Identify and plan for other geographic, demographic, economic and environmental conditions. Examples can include | |
| distance to the nearest composting center; the cost and ROI of an industrial composter onsite; how much time & effort in keeping green trash from non-green trash; the willingness for the community to invest $$ in these initiatives; etc.... |
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Let's Get Started
What will your green foodservice plan for waste look like?
% Of Disposable Foodservice Supplies Used
% Of Reusable Foodservice Supplies Used
% Of Recyclable Foodservice Supplies Used
A Few Factors To Consider
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If your current foodservice program uses disposable foodservice supplies, there are several benefits to consider using the green versions of these
products as it relates to Source Reduction.
Source reduction actually prevents the generation of waste in the first place, so it is the most preferred method of waste management and goes a long
way toward protecting the environment.
products as it relates to Source Reduction.
 | Saves Natural Resources: using foodservice supplies made of tree-free sustainable materials not only saves trees, but also reduces the cost of | |
| land, water and transportation required to manufacture these products. |
| Reducing Toxicity of Waste: if your foodservice program requires disposable supplies, then consuming Earth-friendly products made of all-natural | |
| materials will result in their biodegradation into safe soil elements over a period of 90 to 180 days. Conversely, products made from plastics and polystyrene (Styrofoam) will eventually release toxins into the environment over a period of decades. |
| Reducing the Cost of Waste: composting and recycling of disposable foodservice supplies, whether onsite or offsite, will reduce the cost of | |
| municipal waste systems. |
Source reduction actually prevents the generation of waste in the first place, so it is the most preferred method of waste management and goes a long
way toward protecting the environment.
Earth-friendly Foodservice Supplies and Source Reduction
The Waste Hierarchy
Another good definition is found in this glossary from the California IWMB: any action which
causes a net reduction in the generation of solid waste. Source reduction includes, but is not
limited to, reducing the use of nonrecyclable materials, replacing disposable materials and
products with reusable materials and products, reducing packaging, reducing the amount of yard
wastes generated, establishing garbage rate structures with incentives to reduce waste tonnage
generated, and increasing the efficiency of the use of paper, cardboard, glass, metal, plastic,
and other materials.
causes a net reduction in the generation of solid waste. Source reduction includes, but is not
limited to, reducing the use of nonrecyclable materials, replacing disposable materials and
products with reusable materials and products, reducing packaging, reducing the amount of yard
wastes generated, establishing garbage rate structures with incentives to reduce waste tonnage
generated, and increasing the efficiency of the use of paper, cardboard, glass, metal, plastic,
and other materials.
| Reuse - washing and reusing plates, bowls, cups, and cutlery made from plastic, glass, or ceramic is considered environmentally friendly. It's a | |
| tremendous way to reduce your trash / waste. Using Earth-friendly soaps / detergents in conjunction is considered even more environmentally friendly. |
| Recycling - there are many resources available about recycling. The EPA defines it as: a series of activities that includes collecting recyclable | |
| materials that would otherwise be considered waste, sorting and processing recyclables into raw materials such as fibers, and manufacturing raw materials into new products. |
According to the EPA, US Environmental Protection Agency, 55% of all trash / waste ends up in a
landfill. Chances are, unless your foodservice program has an actual waste management plan, most
or all of your food scraps and disposable products are ending up in a landfill. This most likely includes
your plastic, Styrofoam, and chemical-based cleaning products.
According to the Waste Hierarchy below, disposing of waste into a landfill is the least preferable
alternative. The idea is to design, implement, and execute a foodservice waste management
program that diverts some or all of your trash to a more preferable alternative in the Hierarchy. The
challenge is to determine an optimal model that best fits your time, effort, and cost constraints.
landfill. Chances are, unless your foodservice program has an actual waste management plan, most
or all of your food scraps and disposable products are ending up in a landfill. This most likely includes
your plastic, Styrofoam, and chemical-based cleaning products.
According to the Waste Hierarchy below, disposing of waste into a landfill is the least preferable
alternative. The idea is to design, implement, and execute a foodservice waste management
program that diverts some or all of your trash to a more preferable alternative in the Hierarchy. The
challenge is to determine an optimal model that best fits your time, effort, and cost constraints.
The Waste Hierarchy
An Important Point About Food Scraps - Low Hanging Fruit
Another interesting fact from the Ohio office of the EPA is that 11.7% of all waste generated by the United States is food waste. For those looking to
create a green foodservice program, the prospect of reducing your food scraps in addition to your use of Styrofoam and plastic is a huge benefit.
Furthermore, the implications to having a direct impact helping others in your local area is high. For this reason, before we discuss foodservice
supplies, it is prudent for us to provide you some resources to recovering food discards.
create a green foodservice program, the prospect of reducing your food scraps in addition to your use of Styrofoam and plastic is a huge benefit.
Furthermore, the implications to having a direct impact helping others in your local area is high. For this reason, before we discuss foodservice
supplies, it is prudent for us to provide you some resources to recovering food discards.
EPA: Don't Throw Away That Food - Strategies For Waste Reduction
Case Studies of Successful Food Recovery Programs
A Guide For Feeding The Hungry
A Great Resource From The North Carolina DPPEA
Case Studies of Successful Food Recovery Programs
A Guide For Feeding The Hungry
A Great Resource From The North Carolina DPPEA
| Recover - the most salient point here is in the food scraps recovery activity. We discuss this above and believe this is a tremendous component | |
| to a green foodservice program. |
| Treat -not truly applicable. | |
| Dispose - It is the least preferable but most common form of waste. Dispose refers to throwing away for transfer into a landfill. As mentioned | |
| above, 55% of waste in the United States ends up in a landfill. In terms of a green foodservice program, if one is going to send waste to a landfill, the more Earth-friendly the waste is, the better it will be for the environment. |
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