RECYCLED AND BIOBASED DISPOSABLES
The goal of this section is to encourage foodservice facilities to move toward using products that don't require extracting virgin resources, especially petroleum-based resources. Instead, restaurants should use products that are made from bio-based materials, or materials that have been previously recycled and made into these new products.
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Required: No polystyrene
foam |
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Points |
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1. NO DISPOSABLES |
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Reusable
napkins |
6.5 |
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Reusable
hand towels |
6.5 |
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NOTE: The
following three items only apply to fast casual restaurants |
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Reusable
utensils for dine-in customers |
11.5 |
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Reusable
dishes for dine-in customers |
11.5 |
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Reusable
glasses / mugs for dine-in customers |
11.5 |
2. FOOD SERVICE DISPOSABLES
The GRA will evaluate the following
items:
- Take-out containers
- Cold cups
- Hot cups
- Plates
- Bowls
- Cutlery & straws
- Plastic Bags
- Cup sleeves
- Cup carriers
- Trash liners
- Pizza Circles
Points will be assigned based
on one of the following attributes:
BioBased = 0.75 points
Pre-Consumer Recycled Paper =
1 point
Post-Consumer Recycled
Plastic = 2 points
Post-Consumer Recycled Paper
= 3.5 points
Points will be assigned based
on the proportion of total products purchased.
For example, Restaurant A has
two types of take-out containers - hinged containers and soup cups. If the
hinged containers contain post-consumer recycled paper (3.5 points) and the
soup cups are bio-based (0.75 points), Restaurant A will receive:
(50% * 3.5) + (50% * 0.75) = 2.125 points
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3. OTHER RECYCLED PAPER
ITEMS |
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Points
will be assigned as follows: |
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Meet
Bleaching Requirement = 0.5 |
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Meet
Total Recycled Content Requirement = 0.25 |
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Contains
10-39% Post-Consumer Waste = 0.5 |
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Contains
40-69% Post-Consumer Waste = 1 |
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Contains
70-89% Post-Consumer Waste = 1.5 |
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Contains
90-100% Post-Consumer Waste = 2 |
The GRA will evaluate the
following items:
- Napkins
- Paper Towels
- Bath Tissue
- Facial Tissue
- Seat Covers
- Pizza Boxes
- Paper Bags
- Tray Liners
- Placemats
- Office Paper
- Menu Paper
- Paper for Marketing &
Educational Materials
- Guest Checks
- Cup Sleeves
Similar to the Food Service
Disposable, points will also be assigned based on the proportion of total
products purchased:
For example, if 100% of
restaurantŐs napkins are PCF (0.5 points), 100% recycled (0.25 points), and
contain 90% PCW (2 points), the restaurant will receive:
0.5 + 0.25 +2 = 2.75 points
But, if 50% of restaurantŐs
napkins are PCF (0.5 points), 100% recycled (0.25 points), and 90%PCW (2
points) and the rest are PCF (0.5 points), 100% recycled (0.25 points), and 30%
PCW (0.5 points), restaurantŐs point total would be:
[50% * (0.5+0.25+2)] + [50% * (0.5+0.25+0.5)] = 2
points
The table on the next page
provides information on the bleaching and total recycled content requirements.
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Sanitary Paper |
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Napkins |
PCF |
100% |
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Paper
towels |
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Seat
covers |
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Facial
tissue |
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Bath
tissue |
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Other Paper |
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Office
& Menu Paper |
PCF |
100% |
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Placemats |
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Receipt
Paper |
ECF |
60% |
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Guest
checks |
n/a |
50% |
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Tray
liner |
n/a |
100% |
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Cup
Sleeves |
Unbleached |
100% |
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Pizza
boxes |
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Paper
bags |