GO REUSABLE OR COMPOSTABLE

Font Size: + -

Feedback Print

STEP 1: GO REUSABLE OR COMPOSTABLE

Choose the service ware strategy that fits your operation - both reusable and compostable options can offer significant improvements over conventional single-use plastic items while supporting regulatory compliance.

This guide includes two options to transition away from single-use plastic service ware. Both approaches reduce environmental impact, improve compliance, and can provide cost benefits depending on your restaurant's operational priorities and constraints.

Switching to reusable service ware - transforms supply costs into a one-time investment that typically pays for itself in less than 12 months, then generates ongoing savings. This can also simplify sorting for customers and staff to help maximize your diversion of waste from landfills.
Switching to compostable service ware - maximizes your organics recycling service, can simplify sorting for customers and employees, and diverts waste from landfills.

Select the objective that best matches your needs:

I want to achieve regulatory compliance

ACHIEVE REGULATORY COMPLIANCE WITH REUSABLES

WHAT'S REQUIRED

Businesses are required to source separate materials into proper recycling, organics, and trash containers per E.M.C. 11.23.040 (B).
Disposable service ware made from expanded polystyrene ( Styrofoam ) is prohibited per E.M.C. 11.27.040.
Plastic straws are prohibited per E.M.C. 11.2.060
Restaurants are not required to switch to reusable service ware, but it can significantly reduce waste and simplify the waste sorting process for customers or staff. Simplifying the sorting process can provide an easier pathway to compliance with source separation provisions in E.M.C. 11.23.040-
Per the San Diego County Food Facility Plan1, restaurants can successfully transition to reusables by following California health code guidelines. This includes proper sanitization using either a 3-compartment sink or NSF- / -ANSI Standard 3 approved dishwashing machines, and adherence to protocols for both establishment-provided reusables and customer-brought containers.

COMPLIANCE TIPS

You can use reusable service ware and to-go containers for dine-in and takeout when properly sanitized per California health codes.
Food service operators may use a dishwashing machine in addition to the required 3-compartment sink. All automatic ware washers, pan washers, and glass washers in the latest issue of NSF-/-ANSI Standard 3 are complaint.
Consumers may bring reusable food and beverage containers to foodservice establishments.

ACHIEVE REGULATORY COMPLIANCE WITH COMPOSTABLES

WHAT'S REQUIRED

Restaurants are not currently required to switch to compostable service ware, but it can significantly increase organics diversion and help maximize the value of your required organics recycling service, while also simplifying the sorting process to comply with source separation provisions in E.M.C. 11.23.040 (B).
Choose fiber-based, non plastic compostable products. Not all products labeled 'compostable' are accepted in the green organics bin. Plastic or wax-lined products (even bio-plastics labeled 'compostable') are not compatible with the green bin. If it is waxy or shiny in appearance, it is likely not compostable.
Proper disposal training and signage - staff and customers must understand that compostable items go in organics bins, not recycling, to minimize contamination.

COMPLIANCE TIPS

Bioplastics are NOT accepted in recycling or composting bins - this includes items labeled 'compostable plastic', 'biodegradable plastic', and 'compostable liners.' Use paper liners instead of plastic liners.
Choose fiber-based compostables to maximize organics diversion and prevent rejected loads. Avoid products that are waxy, shiny, or contain bio-based plastics as there contaminate waste streams.
When in doubt, verify acceptance with your waste hauler or refer to the compostable service ware purchasing guide before purchasing new compostable products to ensure they meet local facility processing standards.

I want to get started on this action

GET STARTED WITH REUSABLES

If you are starting to use reusables in your restaurant for the first time, you may benefit from several operational improvements and cost savings! The Quick Start Guide below will guide you through each step of transitioning to reusables. Once you are up and running, use the Troubleshooting Guide to continue improving.

TIME ESTIMATION
Phase	Time Required
Research & Planning	3-4 hours
Initial Setup	2-3 hours
Staff Training	45 minutes
Adjustment Period	1-2 weeks

PRACTICAL BENEFITS

Eliminate monthly supply costs for disposables
Reduce waste pickup frequency (See Step 5)
Enhanced customer experience
Consistent supply stocks - No running out.

COST IMPACTS

Calculate your potential savings
Time to return on investment
Read other restaurant's cost saving and success stories HERE.

QUICK-START ACTION PLAN TO MAKE THE CHANGE

Step 1: Assess Your Current Operations

Collect three months of service ware ordering data.

Evaluate storage capacity and shelving space.

Check dishwashing infrastructure – sink size, machine capacity & speed.

Calculate daily usage for plates, cups, and utensils during peak service using this calculator.

Step 2: Choose Your Highest-Impact Categories

Focus on items with the best cost savings and lowest operational complexity:

Start with plates, bowls, cups (high volume/cost).

Expand to utensils, ramekins, and specialty items.

Consider size, durability, stackability, material, function, and aesthetic.

Step 3: Calculate Quantities & Costs

Order 2-3x your peak hourly needs to account for washing cycles.

Use the Breakeven Cost Calculator to see how many uses are needed to break even.

Budget for initial investment.

Step 4: Plan Your Operations

Storage: Choose stackable reusable items and store where disposable items used to go.

Dishwashing: Plan for dishwashing operations with current staff or hire a dishwasher.

Staff training: Discuss changes during a 15-minute training (or during regular staff meetings). Add reminder signs in the kitchen as visual cues.

Bus station placement: Place dish return stations slightly away from waste bins to reduce loss. Add clear visuals for customers and staff.

Step 5: Launch and Monitor

Start with a single, distinct category like dine-in beverages or a specific meal period where the reusable workflow is most natural for both staff and your operation. After the initial adjustment, consider transitioning other items too.
Track savings and staff and customer feedback.

Fine tune processes and standard operating procedures after the first two weeks.

Step 6: Go Above and Beyond

Start small with a “bring your own cup or container” program, offering a 10-cent discount.

PRACTICAL TOOLS READY TO USE

Reusable Service Ware Purchasing Guide

Switch to Reusables Calculator

GET STARTED WITH COMPOSTABLES

If you are starting to use compostables in your restaurant for the first time, you may benefit from several operational improvements! The Quick-Start Guide below will guide you through each step of transitioning to compostables. Once you are up and running, use the Troubleshooting Guide to continue improving.

TIME ESTIMATION
Phase	Time Required
Ordering	1 hour per month
Initial Setup	2-3 hours
Staff Training	45 minutes
Adjustment Period	1-2 weeks

PRACTICAL BENEFITS

Maximize your organics bin investment - get more value from required service

Simpler operations than reusables - no dishwashing or storage needed.

Simplified sorting - compostable service ware allows customers to place food waste and service ware into one container (the green organics bin).

Reduce waste pickup frequency (See Step 5).

COST IMPACTS

Calculate the cost of your compostables
Compliant compostable service ware purchasing guide

QUICK-START ACTION PLAN TO MAKE THE CHANGE

Step 1: Assess Current Disposable Usage

Collect one month of disposable ordering data to understand volumes and costs.

Identify highest-volume items first: plates, bowls, cups, takeout containers.

Calculate current monthly spending on disposables for cost comparison using the Switch to Compostables Calculator.

Step 2: Research Accepted Materials

Refer to the provided compliant Compostable Service Ware Purchasing Guide, review EDCO’s guide to compostable service ware, or contact them directly to check specific products.

Before purchasing anything, ensure that all selected items are fiber based and there are no bioplastics.

Step 3: Source and Test Compostable Wares

Use the Service Ware Purchasing Guide to find compostable options that can be placed in your green organics bin.

Order samples to test durability, food safety, and customer acceptance.

Compare costs including any price differences and potential waste savings.

Step 4: Plan Operations and Train Staff

Ensure organics bins are properly signed and are accessible for compostable service ware disposal.

Train staff on proper sorting - compostables go in organics, never recycling.

Step 5: Launch and Monitor

Start with one category (like takeout containers) before expanding.

Monitor organics bins for contamination. Retrain staff if back-of-house bins are contaminated and increase or improve signage if front-of-house bins are contaminated.

Track waste diversion and calculate trash service reduction potential (See Step 5).

I want to troubleshoot actions I'm already taking

TROUBLESHOOT REUSABLE SERVICE WARE TRANSITION

If you are already using reusable service ware and want to improve your operations, this section will help you think through common issues and solutions. Also check out the “Get Started with Reusable Service Ware” section above for additional tips.

TROUBLESHOOTING
Challenge	Solution
Finding space for new reusable inventory	Replace your disposable inventory storage space with vertical shelving or stackable racks. Use space no longer needed for bulky disposables items. Choose stackable reusable wares to save space.
Increased dishwashing labor needs	Use the Switch to Reusables Calculator to determine if a full transition to reusables makes financial sense. Assign staff to handle dishwashing during slow times. Consider investing in a high-efficiency dishwashing machine to reduce labor.
Making the leap for the initial investment of reusables	Use the Switch to Reusables Calculator to understand potential costs and savings of transitioning to reusables. Consider payback period length and annual savings. Plan for the switch if an immediate change isn’t feasible.

TROUBLESHOOT COMPOSTABLE SERVICE WARE TRANSITION

TROUBLESHOOTING
Challenge	Solution
Higher costs than non- compostable disposables	Use the Cost-Savings Calculator to factor in potential waste hauling reductions from increased organics diversion. Start with high-volume, low-cost items like napkins and coffee cups before transitioning expensive containers. Consider the total cost including disposal fees.
Staff and customers putting compostable items in recycling and landfill	Place clear signage showing that compostable service ware goes in green organics bins. Train staff on the three-bin rule: if it's compostable service ware, it goes in green organics bin only. Position organics bins prominently near where compostable items are used. Always keep blue, green, and grey bins together.
Product performance issues	Test samples during peak service conditions before ordering in bulk. Choose fiber-based products appropriate for your menu - hot foods need heat-resistant materials. Work with suppliers to find alternatives if initial products don't meet operational needs.

Important Updates:

City of Encinitas

Welcome to the City of Encinitas!

POPULAR SEARCHES