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We all have friends who disdain leftovers. They just throw out unfinished meals at home and send back their uneaten food at restaurants. It makes me wonder why they have a microwave or the cabinet of Tupperware in their homes?
According to a 2005 study at the University of Arizona, it’s the leftover food in restaurants that is the primary source food waste in America. The study estimates food waste as a percentage of the total food used is 9.55% in fast food establishments and 3.11% in full service restaurants in the United States. The sources of food waste in restaurants vary greatly, but, on average, a restaurant can produce 150,000 lbs. of garbage per year.
In the packaging world, we are constantly struggling with companies marketing their products as biodegradable, compostable, or recyclable. The term “green-washing” has been coined to describe companies that mislead consumers by overselling the environmental benefits of their products.
At Bridge-Gate, we sought out the official authorities on certifying eco-friendly packaging: Cedar Grove Composting and the Biodegradable Products Institute. We have received their approval and proudly display their labels when marketing our products.
This article originally appeared in www.plasticstoday.com
The Biodegradable Products Institute must certify the compostable products accepted in San Francisco’s compost program. Compostable plastic products must be clearly labeled “compostable” (sticker or printing) in a green color or within a green band in order to distinguish the product from conventional plastic. Cutlery must be embossed with the word “compostable” on each piece. Compostable plastics must meet ASTM D6400 standards for compostability.