INTO YOUR FOODSERVICE PACKAGING STREAMLINING SUSTAINABILITY

EXPERT THINKING | TOP BRANDS | SERVICE & TRAINING

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How EBP Can Make Green Mean More For You

Green 101: Important Terms to Know

The Product Lifecycle:5 Steps Impacting Green-ness

Di!erences AmongGreen Materials

Selecting From Green Product Categories

The Secret to Green-ness: Product Disposal

TABLE OF CONTENTS

The trend for quick, healthy foods – and environmentally-friendly packaging for those foods – is no longer just a trend. Customers are now expecting you to be more green throughout your foodservice operation, and want to see it first hand.

TO YOUR CUSTOMERS LOOK GOOD

FOR THE ENVIRONMENT DO GOOD

EBP HAS BETTER WAYS TO MEET YOUR CUSTOMER DEMAND FOR GREEN SOLUTIONS AND STRENGTHEN YOUR IMAGE AT THE SAME TIME.

Streamlining sustainability into your business can be complex. To help you take advantage of these opportunities, EBP uses its foodservice experience to develop comprehensive programs which go beyond just sourcing green products.

HOW EBP CAN MAKE GREEN

MEAN MORE FOR YOU

EDUCATE YOUR ORGANIZATION

Get expert thinkers to help show your staff why green is valuable, and teach them how to implement green practices into day-to-day operations.

EBP PROVIDES GUIDANCE TO HELP YOU:

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SELECT SUSTAINABLE PRODUCTS

Have a specialized partner help you source foodservice products that perform best within your specific business environment.

UNDERSTAND DISPOSAL OPTIONS

Rely on a company at the forefront of legislative issues for guidance on product disposal which meets stateand municipal requirements.

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Being more “green” or “sustainable” is based on a simple fact – that everything we need to live healthy lives depends on the natural environment. In other words, it’s everyone’s responsibility to put back into the environment more than is taken out. Here’s the 101 on various terms that shape green foodservice materials and product lines.

GREEN 101:

IMPORTANT TERMS TO KNOW

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TIPS FROMTHE EXPERTS

Terms to Know

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RECYCLABLEProducts which can be collected, separated or recovered from the waste stream.

BIODEGRADABLEMaterials that – aided by micro-organisms – can break down into smaller, harmless pieces over time.

CONTROLLEDCONSUMPTIONA process to limit the amount of product used – and how much of it becomes solid waste.

POST-INDUSTRIALScrap materials left over froma manufacturing process, which are then put back into new raw materials for reuse.

POST-CONSUMERMaterials which have been used and reclaimed to prevent them frombecoming solid waste.

RENEWABLEResources that can be replenished by natural processes, at a comparable rate to their consumption.

DEGRADABLEMaterials that break down as a result of exposure to chemicals, micro-organisms, light or other external variables.

COMPOSTABLEMaterials that break down within 6 months to CO2, water and organic material.

ZERO WASTEA process of managing products where anything discarded becomes resources for others to use.

Your packaging should include a mix of the types on this chart. Some options are more cost-effective than others; some perform differently than others. Knowing how to balance variety, appearance, function and cost is tricky, so rely on our expertise to guide you.

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2

3

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THE PRODUCT LIFECYCLE:

5 STEPS IMPACTING GREEN-NESS

Sourcing “local” products isn’t just a way to make your customers feel good. It can actually be a cost-efficient strategy. Any product you source needs to be transported – before and after its use – so understanding how product origin and logistics impact your cost is very important. EBP can help figure this out for you.

TIPS FROMTHE EXPERTS

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There are five main components to your foodservice packaging. From beginning to end, these product lifecycle stages play a role in how green a product can be.

4 How a foodservice product is used – and how many products are used to package your food – has a large influence on your costs. EBP offers products, dispensers and other systems which can limit unnecessary packaging and control usage.

USAGE

5 What happens after a product is used is as important as how it is produced. Since no product will compost in a landfill, EBP helps you close the product loop – with green options that can be reused, recycled, composted or turned into energy.

END-OF-LIFE MANAGEMENT

1 Because all raw materials come from the earth, harvesting and transporting them can use lots of energy. EBP sources products which use less energy and more responsibly-harvested materials in order to reduce the negative impact on the environment.

MATERIALEXTRACTION

2 Processing and creating a product requires energy, which results in gas emissions. Manufacturing products made with less material or more recycled content is more green, and is a message you can market about your business.

MANUFACTURING

3 A product must be sent to a warehouse or distribution center before going to you. This requires a plane, truck, boat or train – which use fossil fuels or energy. EBP considers distribution factors when sourcing products for you.

DISTRIBUTION

The materials used in foodservice packaging influence cost and delivery to you – as well as the green message you can communicate to your customers. Go inside green materials to know their differences and their potential in your product sourcing.

PLA

PLA-LINEDPAPER

RPET

BAGASSE

MOLDEDFIBER

RECLAIMEDFIBER

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DIFFERENCES AMONG

GREEN MATERIALS

MATERIAL

Polylactic Acid is a fully-renewable resource extracted from corn

Made from leftover byproducts of the sugar or wheat extraction process

Recycled Polyethylene Terephtalate (typically water bottles) is a tough, petroleum-based product

Polylactic Acid that is created by combing paper with plant-based materials, rather than petroleum

OVERVIEW

X Renewable

X Renewable

X Post-Consumer

X Renewable

GREEN CONTENT

X CupsX ContainersX Cutlery

X CupsX Containers

X CupsX Containers

X ContainersX CutleryX PlatesX Bowls

GREENPRODUCTS

Pulp typically made of recycled paperboard, corrugated cardboard and/or newsprint

X Post-Consumer X ContainersX PlatesX BowlsX Trays

Pulp made from sorted print materials, newspaper, white paper and/or paperboard

X Post-Consumer (Typically “Unbleached”)

X NapkinsX Food WrapX Bags

There are dispensing systems that can help reduce the amount of consumables your customer takes, effectively reducing what could end up in the waste stream as excess. EBP specialists can help determine if these solutions could help you save money while saving the environment.

TIPS FROMTHE EXPERTS

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X Cold Items

X Hot ItemsX Cold Items

X Cold Items

X Hot ItemsX Cold Items

BESTFOR

Compost at acommercial facility

Compost at acommercial facility

Compost at acommercial facility

Recycle wherever#1 Resin is collected

END-OF-LIFERECOMMENDATION

X CompostableX Reusable

X Compostable

X RecyclableX Reusable

X Compostable

END-OF-LIFEOPTIONS

FREEZING POINT

DISTORTION POINT

32˚F

32˚F

20˚F

120˚F

185˚F

160˚F

250˚F

X Hot ItemsX Cold Items

X CompostableX Recyclable

250˚F

X Hot ItemsX Cold Items

X CompostableX Recyclable

250˚F

Compost at acommercial facility

Compost at acommercial facility

Making good choices on what green products you carry means balancing performance, look and price. EBP offers a wide range of selections from the top foodservice brands in the industry – with each product carefully chosen based on three requirements:

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EBP GREEN FOODSERVICE PRODUCTS ARE CERTIFIEDBY TOP INDUSTRY STANDARDS ORGANIZATIONS INCLUDING:

Cedar GroveComposting

BiodegradableProducts Institute

ASTM D6400& ASTM D6868

PERFORMANCEthroughout their usage by you and your customers

NATURAL LOOKINGmaterials that “scream green” to your customers

VARIETYfor options to merchandiseyour green program

SELECTING FROM

GREEN PRODUCT CATEGORIES

What trends are customers looking for? What products perform best in different situations? How can I maintain a variety of packaging products, but reduce my SKUs? Get answers to these common questions and more by speaking with an EBP specialist.

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Product Categories

CATERINGX Platters & TraysX Serving BowlsX Serving Utensils

CONTAINERSX Two-PieceX HingedX Soufflés

CUPSX HotX Cold

CUTLERYX IndividualX Kitted

FOOD WRAPX Butcher RollsX Freezer WrapX Interfolded

NAPKINSX LunchX DinnerX Dispensers

TABLEWAREX PlatesX Bowls

BAGSX Bread BagsX Sandwich BagsX Shopping Bags

TIPS FROMTHE EXPERTS

EBP GREEN WAREWASHING

In addition to the best in foodservice packaging, EBP offers a green warewashing program featuring DfE certified products. Get safe, reliable and environmentally-preferred products – as well as system installation, employee training and ongoing service expertise. Increase your operational efficiency. Make your food preparation, presentation and storage easier. And be more green, with the insight of EBP.

Recent data shows that up to 70% of a foodservice operation’s garbage volume comes from packaging and containers.* As important as the product material, is the disposal of the product itself – and “End-of Life-Management” can have an enormous environmental benefit when done correctly.

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Starting your foodservice packaging selection process with the end in mind is a quick and easy way to navigate through sustainability. EBP Specialists can help you further dissect the process and structure a custom, long-term plan.

*Source: SustainableFoodservice.com

THE SECRET TO GREEN-NESS:

PRODUCT DISPOSAL

RECYCLINGA process which changes waste materials into new products, while reducing energy usage and pollution.

COMPOSTINGChanges waste materials into new products while reducing energy usage and pollution.

WASTE-TO-ENERGYA process which generates electricity and/or heat – new “energy” – by incinerating waste materials.

LANDFILLA site which stores, transfers or processes waste material by consolidating waste above ground or burying it below ground.

Options for End-of-Life Management

HIGH

LOW

MEDIUM

DISPOSAL OPTION ENVIRONMENTAL BENEFITS

TIPS FROMTHE EXPERTS

Look good to your customers. Do good for the environment. And keep in good standing on compliance by utilizing your local disposal services. Because changes in disposal legislation can affect your entire operation, EBP foodservice specialists can help address – and often anticipate – the effect of policies for you. Learn more by contacting the governing organization in your state, or by consulting with EBP.

CONNECTICUT

DELAWARE

MAINE

MARYLAND

MASSACHUSETTS

NEW HAMPSHIRE

NEW JERSEY

NEW YORK

PENNSYLVANIA

RHODE ISLAND

VIRGINIA

VERMONT

STATE

Materials Innovation and Recycling Authority

Delaware Solid Waste Authority

Waste Management Recycling Program

Northeast Maryland Waste Disposal Authority

MASS DEP Solid Waste Master Plan

New Hampshire Department of Environmental Services

New Jersey Department of Environmental Protection

New York State Department of Environmental Conservation

Pennsylvania Department of Environmental Protection

Rhode Island Resource Recovery Corporation

Virginia Department of Environmental Quality

Vermont Department of Environmental Conservation

GOVERNING ORGANIZATION

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Understanding Compliance

Have an initial discussion with an EBP foodservice specialist

800.972.9622

What can greenreally mean for you?

Find green disposalservices in your area:

findacomposter.com

800.972.9622 | EBPsupply.com

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