Tips

How to prepare your business for the single-use plastics ban

The food and beverage industry is about to take a major step – several steps, perhaps – towards reducing waste and becoming more environmentally conscious as a ban on single-use plastics is set to take effect. 

After two years of being battered by a global pandemic, it might seem daunting to have to revamp your business strategy yet again, but this is one change that’s key to ensuring we do right by the planet. 

what’s being banned?

There are six items on the Single-use Plastics Prohibition Regulations (SUPPR) list being banned by the federal government.

These six items are:

  • Plastic checkout bags

  • Plastic cutlery

  • Takeout containers made with hard-to-recycle plastics

  • Plastic six-pack rings

  • Stir sticks

  • Straws (with some exceptions)

When will the ban take effect?

By December 20th 2022, the manufacturing and import of most of these items will be forbidden. Beyond that businesses will no longer be allowed to sell most of these items by December 2023. This gives businesses a roughly 18-month window to find and implement alternatives.

It should be noted items such as garbage bags, takeout beverage lids and coffee lids are not banned at this time, as the federal government felt there weren’t enough viable eco-friendly alternatives yet; however, it’s unclear whether these items will be targeted in the future.

There are a few exceptions to take note of as well. Plastic ring carriers and single-use plastic bendable/flexible straws have an additional six-month grace period, as their manufacture and import prohibitions come into effect June 2023, and sale prohibitions in June 2024. Plastic flexible straws will also remain available indefinitely for medical and/or accessibility purposes.

finding new suppliers

Don’t know where to start? One strategy is to break the transition down piece by piece. Begin with one item - straws, for example. Find an alternative supplier whose product offerings comply with the new regulations, and then introduce them to your business. Once that new supply chain is locked in, move onto the next item. Rinse and repeat. 

Hopefully, higher demand for plastic alternatives will spur yet more suppliers to enter the market, creating healthy competition and an increased variety of sustainable single-use (or even reusable!) alternatives for foodservice companies. 

To get you started on your plastic-free journey, check out our roster of LEAF-approved suppliers who carry everything from wooden cutlery to palm leaf dinnerware to bamboo straws. The list is pretty comprehensive and we encourage you to check them out!

If you’re still on the hunt for the right replacement suppliers, you can also explore what other businesses are using. Scope out and attend networking events such as trade shows (like the Restaurants Canada Show from April 10 - 12th 2023!), workshops, webinars, and other learning opportunities on sustainability. The next time you’re at a restaurant or café, take note of which plastic-free alternatives they use. Gauge whether they might be suitable for your own customers, and get recommendations from fellow foodservice operators. 

THE COST HURDLE

Another major hurdle with making the switch to plastic free is, of course, costs. 

One way to bring costs down is by implementing a “BYO” program to encourage customers to bring their own reusable bags and/or containers for takeout. You could also add an “opt-in” option on online ordering apps to ask customers whether they need single-use cutlery (make sure to ask customers that call in orders as well!). If applicable, you could also consider partnering with local businesses, like Suppli, Muuse, CASE, DreamZero, and Cupko to implement reusable mug or takeout container programs. 

Start Now

We recommend developing your strategy early and not waiting until the last minute, when finding and switching to new suppliers and supplies on a time-crunch can get stressful. The government has given us 18 months to transition and find the best alternatives for your business - let’s take advantage of that time!

There are many ways to transition to plastic-free alternatives, and no right way - just a way that’s right for you. Regardless of how you might feel about the mandate to switch to earth-friendly alternatives, LEAF is here as a resource for your business, to help you make the plastic-free transition with ease.

Additional resources:

Official news release by Environment and Climate Change Canada: https://www.canada.ca/en/environment-climate-change/news/2022/06/government-of-canada-delivers-on-commitment-to-ban-harmful-single-use-plastics.html

CBC News on the SUPPR: https://www.cbc.ca/news/politics/single-use-plastics-explained-1.6498061 

Overview of SUPPR: https://www.canada.ca/en/environment-climate-change/services/managing-reducing-waste/reduce-plastic-waste/single-use-plastic-overview.html

RC Show 2018: sustainability up front

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Over 20,000 chefs, restaurateurs and industry professionals attended the RC Show in Toronto on Feb 25-27th, 2018. LEAF was a co--presenter of the Eco Pavilion, which featured businesses and organizations to help attendees address waste, find rebates, learn about the ENERGY STAR program and more.

Day one featured a great discussion on the Business Case for Sustainability. Bruce McAdams of the University of Guelph's Sustainable Restaurant Program (UGSRP) started off the talk by highlighting the economic benefits of incorporating sustainability into operations and stats to provide context.  A panel discussion with five LEAF certified restaurateurs followed, each discussing their challenges and successes in their sustainability journey, and providing valuable insight and advice. 

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The talk wrapped with each chef offering their recommendation for the best sustainable change they made - either economically or greatest impact with least investment:

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  • Chef Cam McGowan from CRAFT Beer Market suggested starting with a waste audit of garbage, compost and recycling - laying everything "out on a tarp" to seeing what you're actually throwing away.
     
  • Ian Vickers, COO of Diversity Food Services, recommended placing compost containers by each service station and taking the garbage out of the way. Ian suggested placing the garbage at the back of the house created a "walk of shame" to throw something out, ensuring anything that could be composted or recycled, was.
     
  • Evelyn Gharibian from Hearty Catering, favoured monitoring water use and implementing conservation systems as means to reduce water use and cost.
     
  • Elio Zannoni of Gusto Commissary and Catering highlighted the ease and impact of eliminating plastic straws and stir sticks.
     
  • Brad Long of Cafe Belong recommended working towards being a Certified B Corp, and stressed the importance of measurement.
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Kim of Montgomery's Restaurant

Kim of Montgomery's Restaurant

Throughout the show we collected pledges in our Pledge to Win contest - encouraging foodservice operators to make a sustainability pledge. We captured pledges for everything from  purchasing ENERGY STAR appliances and installing low flow fixtures, to eliminating plastic straws! 

The final day of the show featured the SaveONEnergy Forum presented by IESO where the focus was on SAVING. We heard first hand accounts of how big and small energy efficiency strategies had lead to major operational cost savings. 

Chic Alors! saves $700 per month with LED lighting and realized a payback within 7 months of the initial investment

Sheridan College campus was able to reduce the temperature by two degrees in the winter by installing ENERGY STAR window film, resulting in substantial cost savings

Kim of Montgomery's restaurant kept costs in check by choosing ENERGY STAR appliances, unplugging equipment when not needed, filling in cracks in the walls and around windows and doors, installing thick curtains and rugs as insulation, and more

At the end of the SaveONEnergy Forum, ENERGY STAR Canada, in partnership with Restaurants Canada, IESO, LEAF and Newspring Energy, launched their Foodservice Energy Challenge, which will give participating restaurant and foodservice facilities the opportunity for deep discounts on ENERGY STAR equipment and a chance to win prizing. 

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The show was capped off with the first LEAF Awards, presented to four incredibly deserving companies. Diversity Foodservices, Chic Alors!, Community Cafe and Creelman Market all took home awards. Learn more about the winners here.

Thanks to Restaurants Canada for putting on an amazing show and highlighting sustainability! We look forward to the RC Show 2019 where the theme will be Sustainability! 

Creelman Market: winner of Eco-Innovator 2018

Creelman Market: winner of Eco-Innovator 2018

Diversity Foodservices: winner of Greenest Restaurant over 10,000 square feet

Diversity Foodservices: winner of Greenest Restaurant over 10,000 square feet

Community Cafe: winner of Most Improved 2018

Community Cafe: winner of Most Improved 2018

Chic Alors!: winner Greenest Restaurant 2018

Chic Alors!: winner Greenest Restaurant 2018

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LEAF Approved Supplier Rethink Resource

LEAF Approved Supplier Rethink Resource

Biodegradable or Compostable? Which takeout container is “greener"?

By Jeanelle d'Eon

Labelling can be one of the most confusing aspects when looking for an environmentally sustainable product. When in comes to takeout containers, the terms "biodegradable" and "compostable" dominate in popularity and cause plenty of confusion. While these two descriptors may seem similar (even interchangeable), they can mean very different things and have major differences when it comes to the end of the product's life cycle.

Truly biodegradable products (such a paper-based takeout containers and wooden utensils) have the ability to break down completely in nature with the help of living organisms like bacteria, or they can be composted in a simple backyard composter. Although they break down easily in the right conditions, if they end up in landfill, they will produce methane (a potent greenhouse gas) during the breakdown process due to lack of oxygen. So it is ideal to ensure there is a proper processing facilities and receptacles in place to minimize the amount of these products that end up in landfill. 

Here's where it gets complicated: not all "compostable" food service products are biodegradable. Many newer products that are labelled as "biodegradable" or "compostable" (such as bio-based plastics), require industrial composting facilities to break them down. Unfortunately, not all municipalities have these facilities, so many of these products end up in the landfill where they will not break down. Or, if they do, it's estimated to take a few hundred years, or more.

Essentially, truly compostable, non-plastic products are a more environmentally sustainable choice, (ideally made from recycled paper-based products), but there are many things to consider. When it comes to choosing a take out container, restaurateurs should consider a few key things:

Does my municipality have industrial composting facilities? 

Are my patrons likely to dispose of these products properly, or will most of them end up in landfill? 

Considering the above questions, what product will have the least harm on the environment?

100% recycled, paper-based take out containers and wood-based utensils are a few of our preferred options. What type of container are you using in your restaurant, and why?

 

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