This project - led by University of Illinois Chicago in partnership with Michigan Sustainable Business Forum and other collaborators  - supports the transition to safer and eco-friendly food service products. We focus on removing harmful Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) from food containers.

Funded through the Environmental Protection Agency (EPA), this project connects stakeholders with actionable, evidence-based knowledge. Participants include manufacturers, distributors, certification vendors, composting facility managers, and policy makers, as well as food service providers and consumers. We seek to understand the entire food service product life cycle. To do this, we have created customized tools:

• An assessment tool to understand the impacts of food service product choices

• A survey to understand diner preferences and willingness to pay for safer products

• A technical assistance program for Minority-Serving Institutions and minority-owned businesses

Focusing on the cost concerns and culturally unique challenges at Minority Serving Institutions (MSIs) and minority-led restaurants in Michigan, Illinois, and northern Indiana communities, this project also hopes to leverage the power of consumer-driven sustainability.

We need your help –

We want to hear from many diverse stakeholder perspectives. Check out the resources on our site and connect with us!