Recycling
Reuse is on the Table
Why More Food Service Businesses are Rethinking Takeout Packaging
For years, single-use takeout containers have been the default choice for restaurant owners. They can be easy to stock, quick to hand out, and built into the rhythm of daily operations. But they also come with a steady stream of costs such as purchasing, storage, and disposal – that many businesses have simply learned to absorb.
Establishment provided reusable takeout container programs are changing. More food service businesses are considering reusables as a practical way to reduce waste, adjust costs, and rethink how takeout works.
Durable Containers
The idea behind establishment provided reusable containers is straightforward: instead of buying the single use containers over and over to be used one time, invest in durable containers that can be used repeatedly.
The concept is more feasible than ever. With clarification of consistency with the health code, growing customer awareness, and new service models, reuse is more accessible than it was even a few years ago.
There’s No “One-Size-Fits-All” System
While reuseable containers are getting more traction, implementing a system does require careful planning and preparation. Some businesses manage everything in-house, collecting, washing, sanitizing, air drying, and redistributing containers as part of their normal operations. Others partner with third-party services that handle collection and cleaning. Some start with a small pilot and then expand over time.
What matters most is choosing a system that fits your service model, staff capacity, and your customers.
Thinking Outside the Takeout Container
At its core, reuse is about rethinking how materials move through your operation. When done well, reusable systems can:
Keep it in Rotation
Ready to explore reusable takeout containers?
RecyclingWorks MA has developed consensus based guidance to help businesses think through reusable container systems, including health and safety considerations, operational setup, and different service models.
Stories to Inspire
Boston University’s
Reusable Program Prevents 40,000 Single Use Containers.
Grainmaker
A restaurant in Boston utilizes a take-back program for their customers offering 32-ounce glass containers
Fulfilled Goods
package-free market and bulk refillery.
Mount Holyoke College
swapped out its single-use food containers and cups for returnables.
Reusables on The Cape
How Local Businesses are Turning the Tide on Single-Use Waste.
Revolutionizing Reuse
How Third party Warewashing is Expanding Waste Reduction.