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.

Required: No polystyrene foam
	Points
1. NO DISPOSABLES
Reusable napkins	6.5
Reusable hand towels	6.5
NOTE: The following three items only apply to fast casual restaurants
Reusable utensils for dine-in customers	11.5
Reusable dishes for dine-in customers	11.5
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

3. OTHER RECYCLED PAPER ITEMS

Points will be assigned as follows:

Meet Bleaching Requirement = 0.5

Meet Total Recycled Content Requirement = 0.25

Contains 10-39% Post-Consumer Waste = 0.5

Contains 40-69% Post-Consumer Waste = 1

Contains 70-89% Post-Consumer Waste = 1.5

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 restaurant’s 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 restaurant’s 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), restaurant’s 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.

Sanitary Paper
Napkins	PCF	100%
Paper towels
Seat covers
Facial tissue
Bath tissue
Other Paper
Office & Menu Paper	PCF	100%
Placemats
Receipt Paper	ECF	60%
Guest checks	n/a	50%
Tray liner	n/a	100%
Cup Sleeves	Unbleached	100%
Pizza boxes
Paper bags