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

An industry first: The Sustainable Foodservice Professional course is now live!

LEAF is thrilled to announce the launch of the Sustainable Foodservice Professional online program!

Working in the industry for the past 10 years, it became obvious to us that there was a gap. Often times restaurant owners and leadership had the best intentions and plans for how to make their restaurant more sustainable, but front line staff weren’t always equipped with the knowledge or skills to support that effort. Or sometimes, leaders themselves would make poor sustainability decisions, not having the foundational knowledge to make good ones. We knew we wanted to find a way to bring that foundational knowledge to the masses, in a convenient, inexpensive and accessible way.

For the past 3 years, LEAF has attended the Restaurants Canada Show in Toronto and had the pleasure of meetings hundreds of people in the industry, including instructors at Canada’s best Culinary and Hospitality schools and their students. Both instructors and students told us they were interested in having sustainability education to supplement their programs.

So, in 2019, we got to work. LEAF, in partnership with industry expert André LaRiviere of The Next Course™, has created an industry first: a ground-breaking online sustainability program for both Foodservice and Hospitality professionals, and Culinary and Hospitality students: The SUSTAINABLE FOODSERVICE PROFESSIONAL (SFP) CERTIFICATE PROGRAM.

With other global issues demanding urgent attention, there’s more change in store for the restaurant and hospitality industry, and the communities who support and sustain it. One smart way to prep for those challenges is to future-proof. 

The Sustainable Foodservice Professional (SFP) program provides inspiring e-learning experiences on best practices in future-proof sustainability principles across all aspects of foodservice & hospitality operations and management. 

Students learn how basic sustainable policies and adaptable practices provide the kind of resilience essential for businesses and careers. Featuring experts and leaders in the Culinary and Sustainability industries, the SFP Student Edition will help participants to add in-demand, strategic skills and enhance their career prospects. 

✔ Learn the foundations of a sustainable foodservice operation

✔ Reduce personal and professional environmental impact

✔ Rise to the top of the hiring pool

✔ Learn the skills that will save businesses money in reduced energy, water and waste!

Designed for mobile learning, the SFP Level 1 course combines inspiring videos, challenging quizzes and practical resources in bite-sized lessons, covering the essentials in five sections.  Each explores a particular set of choices every operation must make, from menu concepts, sourcing products and equipping kitchens to staff policies and customer communications; and outlines the many opportunities to embed future-proof policies and solutions into those options.

What students are saying about the SFP Student Edition:

“Great course, well produced and very inspiring. Loved the videos!”

“I understand sustainability in a deeper and more comprehensive way.”

“This course has inspired me to reduce my footprint and improve on sustainable practices.”

The SFP Level 1 Student Edition is available for individuals or groups:

Individual Student: $49 + HST

Groups (30+) for Culinary/Hospitality Programs: Starting at $949 + HST 

Take advantage of a Special 20% Introductory Discount Until June 2021

Visit SFPcertificate.ca for more information or to register.

Greening an Icon - The CN Tower gets LEAF Certified

Executive Chef John Morris

As a world-class attraction, The CN Tower knows that it needs to be a leader in sustainability and show that venues of all sizes can implement change, to make change. The CN Tower sees over 1.9 million guests and 360 serves more than 350,000 diners in a year. Numbers like that make a dramatic impact. 

We all know that every little bit counts when it comes to making sustainable choices to help reduce our footprint on the environment, which is why the CN Tower has made changes to how they operate, in order to help reduce their impact. In spring of 2019, the CN Tower also achieved LEAF Certification for the work that they’ve done. The 400-seat 360 Restaurant has received a Level 2 LEAF Certification, and Le Café and VUE Bistros are Certified LEAF Cafés. 

What makes The CN Tower LEAF certified?

Small yet important changes like moving to paper straws and to products made with compostable materials wherever possible. Their onsite Culinary Gardens grow a range of herbs, fruits and vegetables that are used in 360 Restaurant, as well as serving as an opportunity for education.

The CN Tower has reviewed all suppliers, and where possible made the change to a local supplier or had existing suppliers source local ingredients. From the Tower, you can see many of their suppliers or the regions where they are located. By sourcing more local ingredients, 360 is making a major economic impact locally.

Several years ago, the CN Tower made the decision to feature Ontario craft beers only. 360 also instituted a wine mandate to feature more local, artisanal, limited supply, and hard to find Ontario wines.  But they don’t stop at beer and wine - they have also developed a Canadian focused cocktail list with all cocktails being driven by a Canadian based spirit.

“The opportunities in our field to make positive changes are plentiful, and can have a global impact.  Our team is seen as leaders in this area and we want to inspire others to take more action.  Achieving LEAF certification for the CN Tower and 360 Restaurant was key for us as it shows our commitment to being environmentally responsible with our foodservice.”

Executive Chef John Morris, 360 The Restaurant at the CN Tower

In 2018 the CN Tower installed an ORCA, an innovative food waste solution system that mimics the natural digestion process. ORCA uses mostly air, along with water and microbiology to turn the food waste from the base kitchen for 360 Restaurant, into an environmentally safe liquid that goes down the drain and is disposed of using the existing sanitary sewer infrastructure.  This reduces the amount of food waste that needs to be picked up and transported.

Due to this technology our environmental footprint has been reduced in the following ways:

• 11.24 tons of food waste was diverted

• 6,350 litres of diesel fuel were not used

• Reduced methane gas by 7.31kg

• Reduced carbon dioxide by 9.89 tons

360 Restaurant has achieved FeastOn Certification and also recently received the Greenest Choice TO award for a FeastON Certified Restaurant. They are also Ocean Wise certified for sustainable seafood.

“We will continue to find ways to lessen our environmental impact, but in the mean time we encourage you to come and experience what we have done so far.”

LEAF's Guide to Canada's Greenest Restaurants 2019

VICTORIA, BC, APRIL 16, 2019 - LEAF’s annual Guide to Canada’s Greenest Restaurants showcases the growing importance of environmentally sustainable foodservice. With nearly 100 LEAF Certified facilities across Canada, from independent restaurants, to small cafes, and large campuses, the green movement is making an impact.  

LEAF Certified restaurants are distinguished because of their dedication to sustainability, including water and energy conservation, waste reduction and composting, and local or sustainable food offerings.

“Choosing to dine with a restaurant that cares about their environmental impact is helping create change in the foodservice industry and moving Canada towards a greener future,” says Janine Windsor, LEAF President and Founder.  

The updated list of LEAF certified restaurants includes Craft Beer Market, who won the 2019 LEAF Award for Most Improved and are LEAF certified in all of their seven locations across Canada. The 2019 LEAF Award for Greenest Restaurant went to to River Café in Calgary, who continue to raise the bar in their commitment to sustainability.

LEAF’s top six most sustainable restaurants in Canada are:

• Cafe Belong, Toronto, ON

• Locals Restaurant - Food from the Heart of the Island, Comox, BC;

• River Cafe, Calgary, AB;

• The Coup, Calgary, AB;

• Degrees, Winnipeg, MB;

• Chic Alors!, Quebec, QC.

As LEAF approaches ten years as a Canadian not-for-profit, green dining options are  steadily growing due to both consumer demand and increased industry awareness. This past year LEAF launched a successful plastic-free dining challenge, which encouraged all restaurants to reduce or eliminate single-use plastics.

“These are no small changes,” says Windsor. “It’s estimated that plastics take approximately 400 years to degrade, so eliminating common single-use items is an important step in reducing plastic waste.”

Consumers can support a more sustainable foodservice industry by visiting a LEAF Certified restaurant and encouraging local restaurants to become LEAF Certified.

Follow LEAF on Twitter @LEAF_Canada, on Instagram @LEAF_Canada, and on Facebook L.E.A.F

Leaders in Environmentally Accountable Foodservice (LEAF) is Canada’s only nationwide, non-profit foodservice certification program. Established in 2009, LEAF helps restaurants reduce their environmental impact and makes it easy for patrons to identify green restaurants.  

Check out the guide below!