The University of San Francisco Market Cafe successfully implemented the following ReThink Disposable best practices:
  • Offers a reusable cup for the water stations
  • Provides a reusable bowl in place of two different sizes of disposable salad bowls and lids
  • Reduces disposable cutlery and prioritizes reusable forks, knives, and spoons
  • Uses bulk dispensers for sweeteners, salt and pepper, unwrapped straws, and toothpicks
  • Minimizes napkin use by placing all napkins in two central locations
  • Charges $0.25 on disposables to incentivize dining in on reusable food ware
  • Bon Appétit staff defaults to reusable food ware at stations where food is made-to-order
  Their annual impacts are:
  • $157,883 in net savings
  • Eliminating 2,607,519 pieces of disposable packaging
  • Preventing 26,926 lbs of waste
Case Study Paper: 
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