Transitioning from Single Use Disposable to Reusable Food Serviceware

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Meeting Notes 

Click link above to see all Reusables meeting notes and action items in chronological order

Templates, Reports, Surveys & Data

Ben Schelifer from the Center for Environmental Health

New Bedford School District Case Study: Reusables & Food Waste Reduction  New Bedford Public Schools received a School Recycling Assistance Grant in 2019 through the Massachusetts Department of Environmental Protection Sustainable Materials Recovery Program (SMRP) to assist with the purchase and installation of 10 school dishwasher systems. They tracked direct and indirect costs of the project to demonstrate financial benefits of implementing reusable serveware systems. District-wide, New Bedford Public Schools used 1,627,980 fewer Styrofoam trays in 2022-2023 by purchasing and implementing a reusable tray program. Additionally, New Bedford Public Schools revamped the cafeterias and implemented a meal planning approach that was student-centered and inclusive. This reduced food waste and improved the dining experience for all students.  

School Recycling Grant Final Report City of New Bedford 2022-07-29  In June 2018, the City of New Bedford was awarded a grant by the Massachusetts Department of Environmental Protection (MassDEP) to implement a program to reduce the use of Styrofoam trays in the New Bedford Public Schools (NBPS).  The overall result is that the number of Styrofoam trays purchased for the school district was reduced by 99%. 

MassDEP School District FSD Survey Reponse Summary  FINAL 2015-04-10 

MassDEP School Survey Data 2014-12-01

MassDEP received numerous requests from school districts to provide information and support regarding a switch from foam trays used in school cafeterias to more environmentally preferable foodservice ware, either compostable items or washable items (where dish washing machines are used).   In an effort to learn more about what schools were using, the costs and impacts of these choices, and to assess interest in transitioning to products and processes that lighten our impact on the environment, a survey was developed and sent to all Massachusetts School Food Service Directors during the fall of 2014. 

Other Resources

MA Operational Services (OSD) Division Contracts for Schools Save money using statewide contracts.  State Contract GRO40 for food service equipment and supplies. 

Plastic Free Restaurants Resources This organization works to eliminate petroleum-based, single-use plastic from restaurants and schools by subsidizing the purchase of reusable replacements. They are also building a database of plastic-free restaurants across the country.  

The Green Team Cafeteria Tray Options  This resource is intended to provide information to schools interested in single-use disposable tray alternatives. Included are benefits and considerations for three different lunch tray options, as well as best practices for commercial dishwashers. Please visit the corresponding webpage for expanded information, additional success stories, and cost savings analyses 

Center for Environmental Health - Ditching Disposables: A Toolkit for Healthier Foodware in K-12 Schools  CEH has heard from school district staff, teachers, and families from across the country who are alarmed by the growing amount of disposables in their schools, the toxic chemicals found in these products, and the impacts that they have on our health and environment — which have only been compounded by the pandemic.  This toolkit is designed to help K-12 schools make the transition from single-use food service ware (FSW) to healthier, more sustainable alternatives. Creating healthy and sustainable school cafeterias requires a closer look at more than just the food that is being served. We should also consider food packaging and what it is served on, in addition to what behaviors are being taught and normalized.

Government Reuse Forum  The Government Reuse Forum is a support network for U.S.-based state and local government staff and elected officials to develop and launch policies and  infrastructure to steward the transition from single-use to reuse. The forum supports leaders across the US to create a learning and collaboration space that fosters insight into the policies and infrastructure solutions needed to shift throw-away culture, catalyze and pass policies that promote reuse and reduce single-use food and beverage packaging and accelerate the growth of innovative / start-up businesses that are providing reusable solutions.

Reuse Post Covid - ReThink Disposable  This guide specifically addresses what you need to know regarding the safety of reusable foodware. The CDC, FDA, OSHA, and state and local authorities have issued guidelines for safety during the COVID-19 pandemic for re-opening restaurants following the end of Shelter in Place orders. 

ReThink Disposable  ReThink Disposable, a program of Clean Water Action and Clean Water Fund, prevents waste before it starts by working with local governments, businesses and institutions, and consumers to minimize single use disposable packaging in food service to conserve resources, prevent waste and ocean litter pollution. Disposable food and beverage packaging makes up 67% of litter in commercial streets. If we don’t end the “throw-away” lifestyle now, there will be more plastic than fish in the ocean by 2050! This is a huge problem. 


ReThink Disposable Case Study | Palo Alto Unified School District:

ReThink Disposable is working with schools to transition cafeteria dining away from single-use disposables to reusable foodware. We offer the same in-depth free technical assistance on a larger scale to compile all the audit information for a school, or multiple schools in a district. Although dishwashers may be present in schools, they are often not being utilized for reusable foodware. If a school is interested in installing a dishwasher, we are working with Hobart to help get free installation and through our grant can help with some funding to help cover part of the cost. We have also partnered with Plastic Free Restaurants who will provide reusable foodware for any previous single-use petroleum-based plastic to a non-petroleum product. An example of this would be replacing a polystyrene tray with a stainless steel 5-compartment tray. Based on my conservative calculations with the schools in CT, transitioning to reusables will prevent 2.3 million pieces of single-use disposables annually from ending up in a landfill or incinerator! 

Reducing Waste from Restaurant Takeout and Delivery Meals - RecyclingWorks MA  Reducing your restaurant’s single-use packaging can save money, reduce waste, and show commitment to sustainable practices. Prevent unnecessary waste and prioritize reusable materials to reap the most financial and environmental benefits. Provide clear guidance to customers on what to do with the materials you give them. Remember that recyclables must be free of food and liquid residue. 

School Cafeteria Foodservice Ware Handouts 2014-10-20  Dishware options for school food service operations include 1) dish machines and washable foodservice ware; 2) compostable foodservice ware, or 3) disposal foodservice ware. Generally speaking, schools will benefit from foodservice ware choices that, overall, are cost-effective, are environmentally friendly (generating the least amount of waste and minimal use of energy and water), and are healthy choices for serving both hot and cold food to students.

Reusable School Foodservice Ware  A Minnesota Case Study