RESTAURANT PROGRAM TOOLKIT

Single-use plastics are items commonly used in our daily life that are made to be cheap and disposable, and are rarely used more than once before becoming trash. Unfortunately, in addition to becoming trash, many single-use plastic items like plastic utensils or water bottles also become litter in our communities and our waterways. For items like plastic utensils and straws, one common source is the restaurant industry and customer habits as they dine-in or carry-out. While single-use plastics are often thought of as inexpensive and a must-have for restaurant patrons, they actually have a cost to both the environment and the restaurants themselves. In many cases, reducing single-use plastics in restaurants is just a matter of breaking the habit of using them, and breaking that habit can both reduce the litter in our communities and the cost for restaurants. The Single-Use Plastic Reduction Toolkits provide information and resources on how to begin breaking the plastic habit.

These two toolkits are geared to two audiences: 1) Communities who are looking to implement a certification program; and 2) Restaurants who are looking for ideas or already-established measures for reducing the use of single-use plastics and how to market their implementation to patrons. Whether you are looking to reduce the use of single-use plastics on an individual restaurant level or as a community-wide initiative, both toolkits can be used by either audience. These toolkits contain information on strategies for implementing a restaurant certification program, cost-saving and plastic-reducing measures in restaurants, and templates of resources that could be used to promote or implement these strategies. 

The toolkits and resources are currently drafts, and communities and restaurants are encourage to pilot them and provide feedback on the materials as well as the plastic reduction or cost savings resulting from the new programs or strategies.

 

 *Please be aware that the drop-down menus below will automatically collapse after a selection is made. To avoid collapsing, right click on a link within the drop-down and select “Open in a new tab (or window).”

TOOLKIT FOR COMMUNITIES

This toolkit was created to serve as a guide and resource for communities who are interested in collaborating with restaurants and restaurant patrons on a certification or recognition program for restaurants to voluntarily reduce the use of single-use plastic. For the purposes of this toolkit, single-use plastic refers mainly to plastic straws and plastic utensils but can include more items if the community chooses. For cities that want to encourage single-use plastic reduction in their community and promote the local restaurants that are working toward this goal, certification or recognition programs can be an effective strategy. A community-run restaurant certification program adds a level of community engagement and support, and allows each community to determine what strategies, levels, and benefits would be best for them.

This toolkit does not dictate the type of certification or recognition program that a community creates. It merely provides resources and templates for a community to use when creating such a program, while also connecting the messaging to the Trash Free Texas website, where communities may already have adoptable litter clean-up sites on the Trash Free Texas map. To that end, this toolkit also includes templates that can be modified, as needed, based on your community’s particular needs when creating a community-run single-use plastic reduction program. The templates have various effort levels of participation for restaurants, which helps with initial implementation of the program while simultaneously setting goals as well. Most importantly, in recognition of the importance of input and support needed from all parties involved in such an effort as to reduce the use of single-use plastic, the Trash Free Texas team gathered input from communities, restauranteurs, and consumers in the development of this toolkit.

The Trash Free Texas team recognizes that implementing these strategies will not be easy and there will be challenges, but the rewards of committing to the measures in the long-term will show in cost-savings to restaurants, appreciation and support by customers, and a reduction in trash and litter. Perfection isn’t the immediate goal, but a willingness to try and learn lessons along the way is.

The Trash Free Texas Restaurant Program is a term used to help the Trash Free Texas team identify the toolkit for reporting and discussion purposes. Communities who develop programs with these resources can choose to use this name or come up with their own name. Some communities may want to incorporate the components of this toolkit into pre-existing sustainability programs as well.

RESOURCES FOR COMMUNITY-RUN CERTIFICATION OR RECOGNITION PROGRAM


RESTAURANT COMMITMENT FORM:
The template for the Restaurant Commitment Form serves as the first stage of agreement and participation between the restaurant and the community in a community-run certification or recognition program. It clearly outlines the basic information needed, such as the contact information for all parties and the date. It also outlines other useful information for both the community and restaurant at this initial stage, such as the strategies the restaurants plan to implement and timing, and baseline data on current costs or single-use plastic usage.

PROGRAM CERTIFICATE:
The Program Certificate template can be proudly displayed in a participating restaurant. The certificate is a way to communicate to customers about the restaurant’s participation in the certification or recognition program.

For your awareness, the right side of the Program Certificate can be edited to suit your community’s needs and adding your own logo and/or text. The left side, however, cannot be edited.

ANNUAL RECOMMITMENT FORM AND TRACKING SHEET:
The Trash Free Texas team recommends checking back in with participating restaurants (via phone call or email) once a year. The purpose of this annual recommitment is to assess how the restaurant is doing and make any needed adjustments. The template for the Annual Recommitment Form and Tracking Sheet is intended to help communities keep track of how restaurants are doing and gather performance metrics on the effectiveness of the program.

RESIDENT/CUSTOMER FEEDBACK FORM:
The template for the Resident/Customer Feedback Form provides example questions that communities can use to ask residents and customers for feedback on how restaurants are doing and their perceptions of the program. This also is a helpful tool to use for gathering performance metrics on the program as a whole and for recognizing restaurants that are doing well through social media or other outreach.

LEAVE BEHIND CARDS:
Leave Behind Cards can be distributed to residents to leave at restaurants throughout the community to encourage their participation in the community’s single-use plastic reduction program. These cards serve a dual purpose in that they encourage restaurants to participate from the perspective of the customers themselves, and they serve as an outreach tool to residents and restaurants alike. The templates for the Leave Behind Cards contain images of well-known Texas wildlife, sea turtles, and armadillos. One option, however, is plain. They have a front and back. The back includes a QR code, which is linked to this webpage. The Leave Behind Cards are also available in a “print” option, which contains trim marks and color bars for use by a professional printing vendor. There are two types of Leave Behind Cards available: Trash Free Texas branded and Customizable. The Trash Free Texas branded Leave Behind Cards and Leave Behind Cards Print Format are ready to use. The customizable Leave Behind Cards and Leave Behind Cards Print include a blank white field for adding a logo. Simply click on the blank white field in the customizable version and you will be prompted to add an image.

ADVERTISING THE PROGRAM:
Listed below are ideas for the avenues that can be used to advertise a community-run certification or recognition program with restaurants.

In-Person
• Flyer and Flyer Print Formatgiven via restaurant inspectors
• Professional restaurant associations, such as the local chapters of the Texas Restaurant Association
• Farmer’s Markets or other events that promote local sustainability
• Promoted in conjunction with collaborative restaurant events, such as DFW Restaurant Week
• Community sustainability events

In-Print
• Newsletters sent with utility bills
• Letters mailed to restaurant owners
• City Hall/Chamber of Commerce Bulletins
• Program packets shared with vendors at community events
• Flyers shared with growers at Farmer’s Markets

Virtually
• Social media outlets (Facebook, Twitter, Instagram)
• City websites
• Through partnerships with organizations that promote green businesses, such as Green Source DFW
• In conjunction with existing Plastic Reduction campaigns, such as Plastic Free July

MEASURING SUCCESS:
Below are ideas for measuring the performance of the community-run certification or recognition program with restaurants.

Community Measures
• Number of restaurants participating in program
• Number of restaurants implementing a measure(s)
• Surveys measuring resident’s buy-in to program and positive reception, ask about website changes restaurants have made
• Reduction in litter near the restaurant or adjacent property
• Number of hits on toolkit webpage and/or community webpage that discusses program
• Number of leave-behind cards left at restaurant

Restaurant Measures
• Number of signs used for program
• Reduction in straws distributed/Reduction in costs for straws
• Reduction in plastic utensils distributed/Reduction in costs for plastic utensils
• Proportion of positive feedback compared to negative feedback received from patrons
• Increased use of alternatives to single-use plastics
• Feedback from customers
• Text about participation in program on website

INCENTIVES TO OFFER RESTAURANTS FOR PARTICIPATION


One of the main goals of the Trash Free Texas Restaurant Program is to assist communities and restaurants in creating a program that is mutually beneficial. This is also the best way to ensure that the program is sustainable over time. Below is a list of ideas of incentives that communities can consider offering to help maintain the partnership between the community and restaurants and motivate participation.

1. Adopt a City Council Resolution encouraging restaurants to reduce plastic use. The City of Galveston passed a resolution on plastic straws and stirrers, Resolution No. 19, at its city council meeting on February 28, 2019.
a. Distribute the resolution to local restaurant associations and the Chamber of Commerce.
b. Provide resources to assist restaurants in making the transition to more sustainable material options.
– Cities and restaurants can use the educational resources in the Trash Free Texas Restaurant Program’s Toolkit for Restaurants as is or as a template for the purpose of educating patrons. “The Final Straw Galveston” campaign also offers educational resources for restaurants to inform patrons.
– Plastic Free Restaurants provides cash subsidies and discounts to restaurants for the purchase of eco-friendly materials.
c. Resolution may include an ordinance implementing a levy on single-use plastics or other provisions requiring restaurants to take actions like providing disposal straws or utensils only upon request, or charging customers a small fee for use of disposal cups.
– https://plasticpollutioncoalitionresources.org/laws-and-policies/
– Ex, Bellingham, WA: https://sustainableconnections.org/single-use-plastics/

2. Create a working group of local restaurants to support each other and share resources, supplier information, best practices, and lessons learned in making this transition.

3. Promote restaurants and businesses on social media and other city-run platforms, highlighting their plastics reduction initiatives and alternative packaging usage. During this promotion, the public should be encouraged to ask individual restaurants for permission to bring reusable cups and containers prior to visiting.

4. Give restaurants utilizing plastic reduction measures preferential procurement for city-hosted events such as catered lunches, conferences, festivals, etc.
a. Include a plastics reduction clause in procurement documentation for city food service procurement.
– Example of plastic reduction requirements for consideration:
https://www.surfrider.org/programs/ocean-friendly-restaurants
• Only reusable foodware is used for onsite dining.
• Paper straws are provided only upon request.
• No expanded polystyrene use (aka Styrofoam).
• No plastic bags are used for takeout or to-go orders.
• Single-use utensils, straws, condiments, and other accessory items are provided only upon request.
• Beverages are not sold in plastic bottles.
• Proper recycling practices are followed.

5. For cities who operate their own solid waste hauling services, vouchers for reduced trash disposal fees may be granted to businesses committed to plastic reduction efforts.
https://plasticsmartcities.org/recycling-incentive-scheme/

6. Cities may set up Green Zones, also known as “ecodistricts”, as areas with a focus on reducing environmental impacts and implementing sustainability measures. These areas are typically in neighborhoods that have historically faced adverse social and environmental impacts like increased pollution, food deserts, and outdated infrastructure.
a. Cities can zone specific areas as Green Zones, or neighborhoods can petition to adopt a Green Zone ordinance.
b. One provision of the Green Zone(s) may be for businesses within it to adopt plastic reduction measures. A Green Zone may be designated specifically in a commercial area with high restaurant density.
c. Green Zones can serve as pilot areas to test new sustainable strategies.
– https://sustainablecitycode.org/brief/creating-green-zones/
– Example: Washington, DC Ecodistrict https://www.ncpc.gov/initiatives/swecodistrict/

EXAMPLES OF CERTIFICATION PROGRAMS AND OTHER INITIATIVES ALREADY IMPLEMENTED


IN TEXAS:
1. City of Plano’s Green Business Program – recognizes businesses that “commit to reducing their environmental impact.”

2. City of Galveston, The Final Straw Galveston – encourages a “straw by request” policy, provides educational resources to restaurants to participate, and recognition to restaurants on social media, websites, and other publications.

3. Dallas-Fort Worth International Airport (DFWIA) – “Proud to Be Plastic Straw Free” Campaign. See below for more details.

“Proud to Be Plastic Straw Free” Campaign – Dallas/Fort Worth International Airport (DFWIA)
Contact for more information: sustainability@dfwairport.com

Program Details
• Since 2019, DFWIA has required vendors to stop using plastic straws and switch to more environmentally friendly alternatives
– Mandate was communicated to all 200+ vendors within the airport, who had 60 days to comply.
• Allowed vendors to purchase materials of their choice from an approved list of plastic alternatives: paper, food items (i.e. seaweed-based or noodle straws), compostables, bioplastics only if the vendor had their own proper disposal method
– Most chose paper straws
– Allowing them to choose and source their own supplies helped soften resistance
• Vendors, especially chain restaurants, were concerned about branding (i.e. McDonald’s-branded straws) and bulk purchasing across locations
• DFWIA has significant leverage in their contracts with vendors, so they are able to require compliance with plastic reduction mandates
– Cities would need to implement a different type of incentive program, for example, by providing composting services at a reduced rate for businesses in the program

Successes
• Target locations that are likely to be “early adopters,” or already interested in sustainability, low waste, or eco-friendly messaging
– Some were already using paper straws, so were easy wins and advocates for the program
• Now implementing voluntary composting
– 27 of 200 vendors are participating so far
• Publicize that consumers think positively about plastic reduction
– Good marketing for vendors to use in campaigns, on signage

Challenges and Lessons Learned
• Airport sustainability staff are not frequently spot-checking for compliance; vendors have realized this and some have returned to using plastic straws.
– Need for regular oversight from airport staff
– Potential for a public reporting mechanism from customers?
• Important to create a comprehensive program from the ground up
– Need composting services in place for all vendors, or else material is still going to landfill
• Make the program as easy as possible to adopt; package it up as a “plug and play” model
– Provide signage and language for advertising the program, list of approved/suggested suppliers for plastic alternatives, information on composting services
• Before mandating adoption, show vendors why the program is beneficial to the triple bottom line: economic, environmental, and social.
– Show vendors where the waste is going; educate them on the problem with plastic and the benefits to alternatives and composting
• Cities may couple this with their existing Green Business Program to capitalize on pre-existing relationships and campaign awareness.


OUTSIDE OF TEXAS:
1. Beyond Plastics, a project based out of Bennington College in Bennington, Vermont released a toolkit for restaurants called “Hold the Plastic, Please, A Restaurant’s Guide to Reducing Plastic” on July 25, 2022. Provides resources and case studies for restaurants. Also provides information for patrons who want to engage restaurants in this effort.

2. National Reuse Network’s #SkipTheStuff Campaign
https://upstreamsolutions.org/skip-the-stuff
#SkipTheStuff is a national policy campaign whose goal is to enact policies in local and state government that require restaurants to “ask first” before adding all the unnecessary stuff to your order. Working together to get city, county and state legislatures to take action and enact a policy that:
• Requires every restaurant to ask the customer first before providing accessories.
• Requires meal delivery and online apps (like Uber Eats, GrubHub, Door Dash and Yelp) to post a menu of accessories (e.g. cutlery, napkins, straws, condiments, etc.) whereby a customer has to “opt-in” or select each item and quantity they want.

3. ReThink Disposables:
https://www.rethinkdisposable.org/businesses
ReThink Disposable is a technical assistance program to help food business operators reduce waste and cut costs by minimizing disposable packaging items. Whether you are a caterer, a mobile food vendor, or run a restaurant, café or institutional kitchen, minimizing the use of disposable food ware products can help you:
• Reduce disposable food service ware costs (see calculator tool)
• Improve customers’ dining experience
• Prevent litter near your business
• Keep local waterways clean
• Be a greener business and reduce waste
• Lower waste collection service costs
ReThink has case studies and video testimonials from business owners on how the changes they implemented saved them money and were successful. Even covers the potential objection on extra dishwashing and water usage.
ReThink also has a Rethinking Disposable Foodware Guide that provides examples of reusable foodware substitutes for disposable products along with the estimated costs for those items.

4. Product Stewardship Institute’s, “5 Easy Steps to Reduce Plastic & Benefit Your Business: A Guide for Restaurants and Eateries.”

5. Surfrider Foundation: Ocean Friendly Restaurants
• Provides examples of reusable foodware substitutes for disposable products along with the estimated costs for those items.
• 7 criteria of an “ocean-friendly” restaurant
– Only reusable foodware is used for onsite dining.
– Paper straws are provided only upon request.
– No Styrofoam
– No plastic bags are used for takeout or to-go orders
– Single-use utensils, straws, condiments, and other accessory items are provided only upon request,
– Beverages are not sold in plastic bottles
– Proper recycling practices are followed.

RESOURCES TO ASSIST RESTAURANTS WITH STARTING AND IMPLEMENTING PLASTIC REDUCTION MEASURES


Please note that templates for Promoting a Plastic Reduction Program and Promoting a Plastic Reduction Program Print Format to patrons have been developed by the Trash Free Texas team. Those resources can be used, as is, by just filling in the needed text, or as a starting point for your own materials.

TOOLKIT FOR RESTAURANTS

This toolkit was created for restaurants who are seeking information on strategies to reduce the use of single-use plastics. This toolkit also includes resources for promoting these strategies to patrons, an equally important component of implementation. For the purposes of this toolkit, single-use plastics refers mainly to plastic straws and plastic utensils. However, some restaurants may want to reduce even more types of single-use plastics over time and after the initial practices become more established.

Users of this toolkit are welcome to use the included resources for promoting the strategies. They can be used, as is, or as a template for your own ideas. The Trash Free Texas team hopes that this toolkit will help you take the first step toward reducing the use of single-use practices at your restaurant. Implementing these strategies will require changes to staff training and regular routines, and with those changes, there will likely be some stumbling blocks along the path. But, if you stick to it and learn lessons along the way, these strategies are expected to result in lower costs for restaurants, and overall, good publicity as well.

The Trash Free Texas Restaurant Program is a term used to help the Trash Free Texas team identify the toolkit for reporting and discussion purposes. Restaurants who wish to implement these strategies or ideas, and communities as well, can choose to use this name or come up with their own name.

Single-Use Plastic Reduction Strategies and Resources for Restaurants

One of the simplest strategies for reducing single-use plastics and their cost to restaurants is to change the default practice of automatically providing those items to customers. If customers are asked whether they need a single-use plastic straw or plasticware set (opt-out), or if those items are provided only when customers request them (opt-in), customers may realize they do not need them. This results in less waste from single-use (or often no-use) plastics, and restaurants will need to place fewer orders for those items, and will need less space to store the items. However, it also allows customers to still have the option of using items like straws if they need them. Overall though, fewer orders can equal cost savings.

OPT-IN STRATEGIES:
• Make plasticware for takeout orders a choice on your website by either adding a checkbox that customers need to check if they want the item or adding plasticware as a separate menu item to select.
• Do not automatically put single-use plastic straws in drinks or on a table when bringing drinks. Instead have them available only if customers ask for them. In a counter-serving set up, straws could be behind the counter/bar and only provided upon request.

OPT-OUT STRATEGIES:
• Train staff taking takeout orders in-restaurant or over the phone to ask if plasticware is needed and to note that on the order, so it does not get placed in the bag if customers do not need it.
• For takeout orders on a website, another option is to have a box on the website that says “I do not need plasticware” that customers can check when they order. However, this still makes plasticware the default choice unlike the Opt-In strategy above.
• Train staff to ask if customers want a straw before automatically providing one. Alternatively, if straws are provided at a general serving station by a soda fountain, signage could be displayed asking customers to reconsider if they need a straw and informing them about the reason to reconsider.

WHAT YOU MIGHT NEED TO IMPLEMENT THIS STRATEGY:
• Possible changes to your website
• Staff training

PROMOTION OF OPT-IN AND OPT-OUT STRATEGIES:
• For restaurants concerned about customer reactions to an Opt-In or Opt-Out strategy, or those wanting to promote these efforts for a smoother transition and greater impact, please see the section of this toolkit titled, “Positive Promotion of Plastic Reduction Efforts.”

CASE STUDY: PHAT EATERY OPT-IN AND OPT-OUT PLASTIC REDUCATION CHANGES:
Restaurant: Phat Eatery in Katy, Texas
Location: Katy, Texas 77449

Phat Eatery took steps to reduce its use of plastic utensils during the pandemic by initiating both an Opt-In and Opt-Out strategy for plastic utensils. Phat Eatery started asking customers if they wanted plastic utensils with their order, and then later made changes to their website. Embedding an Image Screenshot from the Phat Eatery online order platform.
Alex Au-Yeung with Phat Eatery said, “At the beginning of the [COVID-19] pandemic, we put plastic utensils in every order just like before. Then we realized the amount of plasticware we were going through. It was like 4 to 5 cases a week. I thought we should be eating at home anyway; we started to ask if customers want utensils on every phone order. The usage went down to no more than half a case a week.” Phat Eatery also incorporated an “Opt-In” option for plastic cutlery on their online ordering system. In their case, the plasticware is actually an item on the menu customers have to check if they want to receive it with their order and includes a disclaimer to let customers know. Some online platforms use a checkbox that must be selected and serves the same purpose. Alex estimates that their cost-savings from this “Opt-In” policy is at least $500 per week. While it is worth noting that the cost savings might be greater due to the greater popularity of online and to-go orders during the pandemic, this policy will still provide cost-saving if to-go and online orders subside to pre-pandemic levels.

Case Study - The Houston Zoo
• Removed single-use plastics (bottles,straws) from restaurants on site.
- Used signage to educate customers (saving sea turtles) and provided alternatives.
- Educated staff to be fully aware of why this measure was implemented.
• Helped pilot a program with local bars and restaurants.
- Bars and restaurants reached out to them.
- Some just removed the staws from the bar, and customers had to ask for them.
- Customer response has been overall good with consistent messaging and staff education.
• Used community-based social marketing.
- Long-term behavior change.
- Laws are not always the solution.
- People have to want to change.
- Find compelling reason(s) to change.
- Find the real barriers to change.
- Create a simple path to change.
- Must be cost effective.
• Resources from this program can be made available as part of the toolkit.
- No need to re-invent the wheel of a successful program.

STRATEGIES FOR RESTAURANTS LOOKING FOR SUSTAINABLE PLASTIC ALTERNATIVES


SWITCHING TO SINGLE-USE ALTERNATIVE ITEMS (CUPS, STRAWS, TO-GO CONTAINERS):
To reduce the use of single-use plastics, some restaurants simply choose to swap out the plastic options for alternate single-use items made from materials that are considered more “sustainable”. This a valid strategy to reduce single-use plastic, but it is worth noting that some of these materials have not been as well received by customers and might require more investigation or customer education. Also, some alternative options may not be as “sustainable” as they are marketed. Some of these alternative options are discussed below.
• Paper straws and cups
–Note that paper straws can be unsatisfactory to customers, and some studies have shown that paper straws lose their effectiveness in as little as thirty minutes.
• Paper bags for to-go orders.
• Paper or Compostable To-go containers – but put warning about not actually compostable.
–Neither of these types of containers can be recycled. Compostable containers are not compostable under all conditions and programs, they can only be composted in certain programs, so you may need to check with your municipality or waste hauler for programs available in your area.
• Sturdy/rigid to-go containers that can be washed/re-used by customers for other purposes/uses.

SWITCHING TO/ENCOURAGING REUSABLE ITEMS (CUPS, STRAWS, TO-GO CONTAINERS):
Another strategy for reducing single-use plastics is to make sustainable alternatives appealing to customers. If customers have an option to save money by bringing in re-usable items (approved and sold by the restaurants), they may be more likely to use them and less likely to need single-use cups and straws. While this strategy may cost the restaurant more initially along with the cost of the discount applied for using them, some of these costs can be passed on to the customers (cost of initially purchasing the reusable items) or incurred at a minimum (offering discounts on menu items that are highly marked up, such as drinks.) Plus, customers receiving an incentive to use your products at your restaurant (either financial or philosophical), will be more motivated to return in the future. This results in less waste from single-use plastics, and restaurants will need to place fewer orders for those items. Fewer orders can equal cost savings.
• Encourage customers to bring their own reusable cups, straws, and to-go containers. These items should be used only with expressed permission from the restaurant and the restaurant reserves the right to approve and disapprove of all reusable materials.
• Branded reusable items – Branded reusable items can be useful tools to reduce single-use waste in some restaurants with frequent repeat customers where incentives are provided to use the items. However, it is important to consider the incentives and likelihood of customer reuse, otherwise this strategy could lead to further trash creation.
• Provide incentives or discounts to customers
–Discount for using sustainable items (either own or purchased branded from restaurant).
–Offer a drink discount for customers who bring back and use the reusable cups, a free dessert on their next visit when using the re-usable to-go container, or some other non-monetary or low-cost incentive.
–Entering their name in a drawing to be featured on your website or in your restaurant as Plastic Reduction Hero of the Month or Customer of the Month.
–Punch card when bringing in reusable items for a future discount/prize.
–Charge more than the cost of a large drink to purchase the cup, motivating customers to return to the restaurant for their discount.

SWITCHING TO REUSABLE SILVERWARE, PLATE, AND CUPS
The surest way to replace single-use plastics in a restaurant and reduce waste is to use reusable items that get washed after customer use. These are the standard cups, silverware, and plates or baskets found in many dine-in restaurants. While initial costs of purchasing might be higher, and there are added costs for dishwashing, this strategy does not require the recurring cost of purchasing the single-use items. Costs for this strategy can be potentially offset by having customers bus their own tables and return the reusable items to bins near trash cans that have signage requesting this action.

What you might need to implement these strategies
• Staff training
• Purchase of single-use plastics alternatives
• Invest in reusable alternatives to sell.
• Develop an incentive program.
–Consider cost-benefit analysis of savings vs. initial investment.
–Invest in additional materials like punch cards, etc.
–Create advertising/promotion for the incentive.

PROMOTION OF SINGLE-USE PLASTIC ALTERNATIVE STRATEGIES
For restaurants looking for more information about the single-use plastic alternative strategy, or those wanting to promote these efforts for a smoother transition and greater impact, please see the next section, “Positive Promotion of Plastic Reduction Efforts.”

POSTITIVE PROMOTION OF PLASTIC REDUCTION EFFORTS


SIGNAGE:
Signage can come in various formats depending on the setup and needs of your restaurant, including posters, window decals, table tents, napkin holder inserts, inserts or additions for menus, stickers, and more. Whatever format is used, the signage should be placed in a location where the customer will see it when considering their options, such as at an ordering window, near a beverage station, or on the tables. In general, signage should also be positive rather than negative, and should either make customers feel like participants or like they are getting a win, rather than trying to guilt customers. For example, signage could note the positive reasons a restaurant has reduced plastic and invite the customer to help, such as “By reducing our use of single-use plastics we are helping keep sea turtles safe from harmful debris – you can help by skipping the straw today.” In general, signage should avoid language that emphasizes that many people use and discard plastic items that become litter, as noting that “many people” are doing something can often make it seem normal and reduce the likelihood of change even if it is a negative behavior.
• Signage that encourages customers to think about whether they need the single-use plastic item;
• Signage that highlights the positive benefits of the reduced plastic waste, either focused on the environment, the community, or wildlife;
• Signage that ties the restaurant’s actions to a positive community/nature impact;
• Signage that provides information or instructions on specific restaurant strategies or incentive programs and/or highlights how participation benefits the customer.

INTERACTIVE PROMOTION:
Interactive promotion materials may not necessarily help with customer acceptance or learning of new strategies, but they can be a way to celebrate the success of the program and raise customer awareness and participation.
• Pledge - you can have a pledge that customers can sign to say they are helping reduce single-use plastic waste. This pledge could be on a wall of the restaurant for all customers to see and sign, on a website, or even on items like paper kids’ menus.
• Running count of reduced plastic – you can keep a count of how many single-use plastic items your customers have helped to reduce and highlight it somewhere in the restaurant or on the restaurant website. It could be updated at whatever interval works best.
• Piloting plastic reduction efforts during targeted times of the year, such as Earth Day or Plastic Free July.

ADDITIONAL RESOURCES


• Cost Saving calculators
–https://rethinkdisposable.org/foodware-calculator.
–https://www.productstewardship.us/page/FoodwareCalculator.
• Beyond Plastics, a project based out of Bennington College in Bennington, Vermont released a toolkit for restaurants called ”Hold the Plastic, Please, A Restaurant’s Guide to Reducing Plastic” on July 25, 2022. Provides resources and case studies for restaurants. Also provides information for patrons who want to engage restaurants in this effort.
• Resources for Restaurants – Plastic Free Restaurants

The resources available on this website include: an opportunity for a cash subsidy to convert from single-use items to reusables, a Reusable Food Services Product database, a Reusable Food Serviceware Guide created by ReThink Disposable, a Single-Use Foodware Database created by the Center for Environmental Health, and a searchable database of composting facilities near you. Also included is the sign-up for a nationwide list if you are already a plastic-free restaurant.

If you are a restaurant owner or manager and your restaurant would like to implement one or more of the plastic reduction strategies discussed, please reach out to the Trash Free Texas team at EandD@nctcog.org or WaterResources@h-gac.com, for help obtaining printed posters, flyers, etc. for your use. Or, please feel free to download and fill in the needed text on any of the example templates found in the Appendices or use them as a starting point to create your own. You are free to print any of the templates in the Appendix for your use in the program.

PROMOTIONAL MATERIALS

The promotional materials to be used for the implementation of the voluntary measure in the Restaurant Program Toolkit were designed in various sizes and with various Texas wildlife. The Trash Free Texas project team chose to create different sizes based on the different display areas available at certain restaurants. Sea turtles and armadillos were selected because they are well-known Texas wildlife, and they represent the both coastal and inland areas. A sea turtle might be more relatable to restaurant patrons in coastal communities of Texas region, whereas an armadillo would be more relatable to a restaurant patron in inland areas. The promotional materials are available as a window cling, poster, and a napkin insert for napkin dispensers. There are also Customer Leave-Behind cards, which are the size of business cards and are something that customers can leave at a restaurant to show their support for reducing the use of plastic. Finally, a flyer is available to distribute directly to restaurants to help inform them of the purpose of the Restaurant Program Toolkit. The templates are available in three sizes: a standard rectangular flyer/poster at 8.5 inches x 11 inches, a circular sticker/decal at approximately 4 inches, and as napkin inserts at 6.5 inches x 4.25 inches. The templates below are the napkin insert size. Not all the sizes for the templates are included below to reduce repetition because the images and text remain the same for all the templates available, just the size and shape of the templates are different. Note that many of the templates come in pairs. The difference between them is that one has more space for the restaurant name and logo.

Materials:
The promotional materials are listed in two categories: Trash Free Texas branded and Customizable for adding a logo. See the customizable category for more details about how to add your image. There are also “Print” formats available for all of the materials. These items contain trim marks and color bars and are suitable for printing the materials with a vendor.


Trash Free Texas Branded Promotional Materials
• 4-inch Circle or Square Window Clings-Turtle, Armadillo, Community, and Trash Free Texas, Print Format.

Customizable Promotional Materials: These materials can be customized by adding your own logo. Simply click on the blank white space that is found in each item, and you will be prompted to add an image. “Print” formats of the items, with trim marks and color bars, are also available.

• Customizable Customer Leave-Behind Cards-Turtle, Armadillo, and Plain
• Customizable Customer Leave-Behind Cards, Turtle, Armadillo, and Plain, Print Format. To be displayed on napkin dispensers or smaller napkin holders on tables.
• Customizable Napkin Inserts, 6.5 inches x 4.25 inches-Turtle, Armadillo, Pause on Plastic, Trash Free Texas
• Customizable Napkin Inserts, 6.5 inches x 4.25 inches-Turtle, Armadillo, Pause on Plastic, Trash Free Texas, Print Format
• Customizable Restaurant Posters, 18 inches x 24 inches
• Customizable Restaurant Posters, 18 inches x 24 inches, Print Format

 

The North Central Texas Council of Governments received funding from the United States Environmental Protection Agency to develop this toolkit, which was completed through a partnership with the Houston-Galveston Area Council and Texas State University.