Plastic-lined paper food Paper recycling Landfill containers Wax paper and waxy paper Landfill Food Scraps food sleeves Plastic condiment packet Food Scraps Landfill Paper ketchup/sample cup Landfill Food Scraps (dirty or clean) Appendix E: Use of Sustainable Food Packaging among Food Vendors The following notes are based on with food vendor owners and/or managers at the EPIC Sustainable Living Festival. While outside of the scope of this research, many waste reduction experts interviewed strongly recommended taking upstream measures addressing the food packaging at events in order to reduce the quantity of non-compostables and non-recyclables onsite. Indeed, waste monitoring is only effective in increasing waste diversion if items are accepted in the waste diversion stream. The table below is intended to provide some insight into barriers and benefits faced by food vendors in purchasing compostable and recyclable packaging which future research may build upon. Barriers and Benefits to Providing Recyclable and Compostable Food Packaging Company Name Barriers Benefits Hot Donuts No recognition for greening efforts Satisfaction in running business in among customers (do not usually accordance with personal environmental notice packaging) ethics Additional cost Kaboom Box Additional cost Maintaining green image consistent with their food products (i.e. sustainable seafood) Recognition for environmentally responsible business practices among customers Satisfaction in running the business in a manner that is environmentally responsible Beljan’s Waffles Additional cost is the primary None identified barrier Appearance of food—food doesn’t look as appetizing in compostable containers Orange Juice Additional cost Satisfaction in being environmentally Vendor friendly, living in a safe environment Beavertails As a franchise, franchisees are Desire to be a sustainable and organic limited by what the chain franchise
Plastic-lined paper food containers Paper recycling Landfill Wax paper and waxy paper food sleeves Landfill Food Scraps Plastic condiment packet Food Scraps Landfill Paper ketchup/sample cup (dirty or clean) Landfill Food Scraps Appendix E: Use of Sustainable Food Packaging among Food Vendors The following notes are based on with food vendor owners and/or managers at the EPIC Sustainable Living Festival. While outside of the scope of this research, many waste reduction experts interviewed strongly recommended taking upstream measures addressing the food packaging at events in order to reduce the quantity of non-compostables and non-recyclables onsite. Indeed, waste monitoring is only effective in increasing waste diversion if items are accepted in the waste diversion stream. The table below is intended to provide some insight into barriers and benefits faced by food vendors in purchasing compostable and recyclable packaging which future research may build upon. Barriers and Benefits to Providing Recyclable and Compostable Food Packaging Company Name Barriers Benefits Hot Donuts No recognition for greening efforts among customers (do not usually notice packaging) Additional cost Satisfaction in running business in accordance with personal environmental ethics Kaboom Box Additional cost Maintaining green image consistent with their food products (i.e. sustainable seafood) Recognition for environmentally responsible business practices among customers Satisfaction in running the business in a manner that is environmentally responsible Beljan’s Waffles Additional cost is the primary barrier Appearance of food—food doesn’t look as appetizing in compostable containers None identified Orange Juice Vendor Additional cost Satisfaction in being environmentally friendly, living in a safe environment Beavertails As a franchise, franchisees are limited by what the chain Desire to be a sustainable and organic franchise