​Starbucks has introduced new opaque white compostable cups in 14 states, replacing their traditional clear plastic cups in an effort to boost sustainability and comply with local regulations.

While we applaud any move to reduce waste and expand compostable packaging options, the transition hasn’t been without challenges. Customers are voicing frustrations over leaky lids, loss of drink visibility, and the end of TikTok-worthy beverages. In response, Starbucks is encouraging customers to bring their own reusable cups or choose in-store ceramic mugs.

Sustainability Without Sacrificing Customer Experience

Here’s the good news: sustainability and customer experience don’t have to be a trade-off.

Our crystal-clear, certified compostable PLA cold cups are composter-approved and let your drinks shine—literally. Customers love showcasing their beverages, and they shouldn’t have to compromise on aesthetics for eco-friendliness.

Prefer paper? Try our compostable NoTree™ cups for an equally sustainable alternative. customer experience. 

Where Has Starbucks Made the Change?

While Starbucks operates 17,000 stores nationwide, only 580 locations have implemented the new cups so far in these 14 states:

• California
• Washington
• Hawaii
• Minnesota
• Arizona
• New Mexico
• Massachusetts
• Michigan
• Maryland
• Connecticut
• Virginia
• South Carolina
• Colorado
• Georgia

In the heart of Jordan's Dead Sea Valley, a remarkable environmental endeavor took root in the early 2000s. Geoff Lawton, a pioneer in permaculture, led the Greening the Desert Project.

The ideal location for this venture was Al Jawfa, Jordan. The land in this area was arid and received little rainfall. This was causing drought conditions and locals were having a hard time growing food and supporting their livestock. Their goal was to turn a harsh, lifeless desert into a flourishing oasis.

The Essence of the Greening the Desert Project

The Greening the Desert Project follows the ideas of permaculture, which is a philosophy that aims to copy natural patterns and processes. In this dry and thirsty place with very little rain, permaculture is very important. It includes different plans and techniques to help manage water and promote sustainable farming. Permaculture is all about revitalizing the soil and ecosystem, giving life back to land that has lost resources and energy.

Earthworks and Swales: Capturing Life-Giving Rainfall

Central to the project's success are the ingenious structures known as earthworks and swales. Earthworks, essentially large artificial banks of earth, are carefully placed to capture the small amounts of rainfall that grace the region. These mounds of earth prevent precious water from escaping as runoff and instead direct it towards the land's thirsty soil.

Swales, on the other hand, serve as welcoming oases for plant life. These gentle depressions in the terrain act as both shade providers and water retainers. By protecting rainwater, they create ideal circumstances for its absorption into the soil, providing nourishment to plant roots.

The Greening the Desert Project uses careful engineering to make the most of each raindrop. This is important because it helps to support life in dry areas.

Enhancing Soil Fertility through Mulching

Aside from collecting and overseeing rainfall, the project prioritizes the well-being of the soil. Here, mulching plays a pivotal role. Mulching involves the application of organic materials, such as leaves, straw, or compost, to the soil surface. This organic layer helps stop water from evaporating, so the soil stays moist for plants.

Moreover, mulch gradually breaks down over time, enriching the soil with essential nutrients. This organic infusion enhances soil fertility, making it an ideal medium for plant growth in an otherwise challenging environment. The synergy between earthworks, swales, and mulching exemplifies the project's commitment to sustainable land regeneration.

The Significance of the Greening the Desert Project

The Greening the Desert Project carries immense weight on the global stage. In places where desertification has caused plants to die and turn into a desert, this initiative gives us hope. By restoring vegetation and halting soil erosion, the project actively counters the relentless march of desertification.

This project demonstrates that regions with scarce water resources can still achieve sustainable agriculture. It showcases that even in areas where conventional farming practices falter, innovative techniques can yield high outcomes.

Beyond ecological restoration, the Greening the Desert Project plays a pivotal role in uplifting local communities. Through education and hands-on training, it equips individuals with the knowledge and skills needed to cultivate and sustain their land. This empowerment leads to self-sufficiency, food security, fosters economic resilience, and strengthens community bonds.

In an era defined by the intensifying impacts of climate change, this project serves as a model of resilience. This demonstrates how communities can adapt to a changing climate, emphasizing the crucial importance of sustainable practices for a sustainable future.

A Beacon of Hope in Arid Lands

The Greening the Desert Project is a great example of how humans can use innovative ways to bring life back to our environment. This amazing project uses permaculture and sustainable farming to bring hope to dry regions. It also reminds us that we depend on the environment, and it depends on us too.

Photos Courtesy of The Greening the Desert Project

"Using nature to solve the mess we are doing to this planet."* This is how the Ocean Cleanup, a 501(c)(3) non-profit organization dedicated to removing plastic pollution from the world's oceans, is attempting to reduce floating plastic by 90% by 2040.

Each year, millions of tons of plastic enter the oceans, primarily from rivers. Nearly half of the plastic sinks directly to the bottom of the ocean because of its low buoyancy, while the remainder most often ends up on our coastlines. This plastic can have severe consequences for marine wildlife, the coastal environment, and the fishing industry and can cause high cleanup costs for coastal communities.

To solve the problem, The Ocean Cleanup employs a dual strategy: intercepting in rivers to tackle the sources of ocean plastic pollution and cleaning up what has already accumulated in the ocean and will not go away by itself.

In Oceans, The Ocean Cleanup project deploys its flagship technology to create artificial coastlines. Through active propulsion, a U-shaped floater with a skirt attached beneath forms a barrier that concentrates and traps plastic debris. The collected waste is periodically extracted and transported to land for proper disposal and recycling.

The Ocean Cleanup deployed its first full-scale cleanup in 2018 in the Great Pacific Garbage Patch in October 2018. This plastic accumulation is estimated to be twice the size of Texas and triple the size of France and Thailand. To date, over 550,000 lbs of trash has been removed.

Since rivers are the arteries that carry plastic from land to sea, The Ocean Cleanup is also working with governments and partners on solutions. According to a 2021 study, 1,000 rivers worldwide represent almost 80% of ocean plastic emissions. The Ocean Cleanup's revolutionary interceptor technology solutions are working to capture trash at the source.

In addition to cleanup operations, The Ocean Cleanup actively focuses on research and development to understand the scope and impact of plastic pollution in our oceans. They also engage with governments, industry leaders, and the public to encourage policy changes and inspire individual action to reduce plastic waste.

Cleaning up the world's oceans is a global initiative requiring the support of governments and individuals all over the world. Spread the word about the critical work The Ocean Cleanup is doing and consider supporting their efforts! 

*Source: Andre Borschberg, Co-founder of the Solar Impulse Project
**All photos provided by The Ocean Cleanup. 

As the restaurant industry continues to evolve, sustainability is becoming an increasingly important factor in many decisions. As diners and businesses become more aware of their environmental impact, it's more important than ever for restaurants to act responsibly. To meet this growing need, restaurant owners are looking for ways to drive revenue making meaningful changes towards becoming a sustainable and eco-friendly restaurant.

While implementing large-scale changes may not be feasible, there are plenty of easy sustainable moves to reduce your carbon footprint. These could include replacing single-use plastics like plastic straws with compostables, or ordering local, organic ingredients. By taking these simple steps towards sustainability today, restaurateurs can start building a greener tomorrow.

6 Green Restaurant Sustainability Practices 

1. Food Waste: Reduce, Reuse & Recycle

Restaurants generate a lot of food waste that can accumulate quickly. Unused food scraps, leftovers and spoilage are all a problem to manage. As difficult as it may sound to reduce food waste, there are simple steps to reduce the amount going into landfills.

Encourage staff to be mindful of how much food they prepare each day. Implement portion control, and make sure that the leftover food gets eaten, donated, or composted. Composting food waste is a great way to keep natural resources out of landfills while creating usage nutrient-rich soil.

Improving inventory control is another way to focus on minimizing food waste. Keeping better records regarding stock levels ensures that only necessary items are ordered, limiting extra or duplicate purchases.

Owners and chefs can also get creative saving ingredients they already have on hand. Fortifying existing sauces with food scraps such as vegetable tops and ends like a carrot top pesto for example.

2. Upgrade the Menu

Growing red meat is generally energy, land, and water intensive. Factory farming cows and other animals in CAFOs produces large amounts of methane and nitrous oxide. By reducing our consumption of factory meat and dairy, we can reduce greenhouse gas emissions and help protect our environment.

Replacing meat from the menu is obviously a non-starter for many businesses that depend on it. However, there have been massive strides made in regenerative agriculture science. Using cows and other animals rotationally helps capture carbon, reduce feed and fertilizer inputs and build soil health.

Sourcing local pasture-raised meat from responsible farms is a great upgrade that many consumers are willing to pay more for. It also helps support farmers doing the right thing, improves animals' quality of life and supports local businesses.

Just as replacing factory meat is better for the environment, local produce also has many benefits. Sourcing produce locally is another great way to reduce food miles and long supply chains. Local and organic produce is even more beneficial, as it reduces inputs such as chemical fertilizers and pesticides. Seasonal produce also allows us to make the most of what is available in the area.

By offering local and sustainable ingredients at your restaurant, you’ll be finding success with both customers and your environmental impact. You may also make supplier connections that are interested in taking your food scraps back to their farm. A win-win!

3. Grow Your Own

Making an effort to purchase local ingredients helps minimize food miles and pollution related to shipping goods long distances. Growing your own ingredients is becoming an increasingly popular way to increase efficiency, save money, and source fresh local produce. It also helps to reduce packaging waste.

Limited by location or gardening experience? It's possible to grow certain items onsite using containers, raised beds, or rooftops. Chefs and customers can feel good knowing their food was locally grown and organic which adds extra appeal to the menu.

Restaurants may already have existing team members or customers with the knowledge needed to help set up a garden space. If not, local gardening experts are easy to find to establish an effective garden plan. Not only will this make meals fresher but also reduces reliance on farms or distributors. It also improves efficiency, leading to happier patrons and higher revenues at the same time.

4. Energy Efficiency

With just a few small changes, restaurateurs can make a big impact cutting down on energy consumption. Utilizing energy-efficient appliances like LED bulbs or Energy Star-certified freezers and refrigerators in your kitchen drastically reduces electricity consumption.

Utilizing daylight, the most energy-efficient light, whenever possible further enables you to save money during daytime hours. Installing water management systems like aerators on faucets allow for optimal water consumption. These low-flow faucets can make a big difference given how much water is used in a commercial kitchen. By equipping the kitchen with efficient appliances, restaurants can enjoy lower monthly utility bills due to lower water and energy usage.

5. Green Cleaning

In today’s eco-conscious world, it’s important to use green cleaning products to protect ourselves and the environment. The harsh chemicals found in most commercial cleaners can be damaging to both people and animals and contribute to water pollution.

To solve these issues, many eco-friendly cleaning supplies have been developed. These are powerful enough for commercial use but without toxins and pollutants. Look for plant-based ingredients like vegetable-based surfactants, lavender oil, plant starches, and natural minerals.

6. Replace Single-Use Plastic Waste with Renewable Alternatives

The US disposes of millions of tons of plastic every year. Fortunately there are environmentally-friendly disposables available. Made from natural products such as bamboo, sugarcane, PLA bioplastic or paper which can be composted and recycled.

Use compostable to-go containers, plates, and cutlery instead of plastic or Styrofoam disposables. Investing in certified compostable products also has significant upstream benefits. It is also a great step to help reduce plastic and to show customers you care!

The U.S. Department of Agriculture (USDA) has announced an investment of $9.4 million in compost and food waste reduction projects. The funding will be used to support 61 projects across the country, which aim to reduce food waste and divert it from landfills, as well as create compost and other renewable energy sources.

"With an estimated 4% of U.S. greenhouse gas emissions attributable to uneaten food, local strategies and tools like these are important climate solutions," said Terry Cosby, Chief of USDA's Natural Resources Conservation Service (NRCS). These funding efforts are part of the USDA's broader efforts to address climate change and promote sustainability in the agriculture sector.

Despite the significant environmental benefits of composting, only 27% of Americans have access to "some kind of composting program" that accepts food waste and/or biodegradable packaging. In comparison, nearly 80% of U.S. population has access to curbside or drop-off recycling programs, according to the EPA.

In recent years, cities nationwide have implemented new programs to provide better access to composting.

In New York, Mayor Eric Adams and the NYC Sanitation Department just announced their goal to bring composting to all five boroughs over the next 20 months following the success of their Queens-wide composting program in 2022.

"In just three months, a pilot composting program right here in Queens kept nearly 13 million pounds of kitchen and yard waste out of landfills. That's more than the weight of 300 city buses," said Mayor Eric Adams.

Additionally, San Francisco, Seattle, Los Angeles, Vermont, and Massachusetts now require composting by residents, businesses, or both.

Learn more about how composting works, locate a compost service near you, or explore compostable packaging.

Full-circle sustainability offers a three-faceted benefits package to the restaurant industry:

1. Environment.

   Reducing landfill loads also reduces the production of methane gas, which is a primary contributor to the greenhouse gases that pollute the atmosphere.

2. Economics.

   Food waste chips away at profit margins and increases waste-disposal costs. These costs can plummet by using alternative strategies designed to recycle and repurpose restaurant waste.

3. Philanthropy.

   Sales profits are enhanced by people profits. Although restaurants can reduce waste by donating leftover food, feeding those in need is the higher benefit.

Restaurant owners following the curve toward sustainability are led by three different influences:

1. Conscience.

   An internal compass that instinctively points toward responsibility and accountability is a strong motivator to "do the right thing."

2. Customers.

   The developing consumer-driven shift toward sustainable restaurant practices is picking up momentum. Restaurants are experiencing an increased need to maintain transparency and accountability to their customers with their sustainable choices.

3. Compliance.

   Legislation continues to increase in many cities now requiring the food service industry to decrease waste and phase out plastics like Styrofoam™ in favor of more sustainable packaging material.
   
   

Regardless of which influences drive restaurants toward the goal of sustainability, these green technologies and practices can help accomplish their goals:

• Compostable to-go containers. With a similar look but different composition than conventional foam packaging, these containers are made from plants.
• Recycled paper take-out bags. Made with a minimum of 40 percent post consumer recycled paper, from no old-growth forests and compliant with plastic bag ban legislation.
• Composting. Recycling approved food scraps and restaurant waste paper products can be outsourced or done on-site. If your city doesn’t offer compost service yet, you can find a composter near you here. As the ultimate full-circle sustainable practice, composting reduces waste to a usable soil amendment for food plots.
• Biofuel technology. Restaurants can be a vital part of the biofuel industry to help reduce dependency on conventional fuel sources. This cutting-edge technology converts recycled restaurant cooking oil and grease to biofuel. There are now many services in cities that pick up used cooking oil for free for this purpose.

Eco-friendly packaging and practices are increasing exponentially as a result of customer preferences, ongoing sustainable legislation and conscientious restaurant owners. Implementing one practice at a time benefits all of us toward the goals of awareness and responsible conservation.

How to Start

According to restaurant industry author Maggie Moulatsiotis, you should first sit down and write down the core of what your restaurant represents to be able to start communicating your brand and connecting with consumers. Ask yourself these questions:

1. What does your restaurant represent? Think of short phrases that speak to your restaurant’s theme or concept, such as: family-friendly, heritage, fine dining or hip and modern.
2. Why do you serve your chosen cuisine?
3. Why is what you create important?
4. What emotional experience do you provide?
5. Have you received accolades that you can communicate? Think about customer testimonials or community awards

Minimize Messaging Clutter and Distraction

One of the reasons the Mexican chain Chipotle is so successful is that their menu and restaurant are simple and clutter-free. You don’t see Coca Cola signs everywhere or logos on refrigerators. I’m continually amazed at the number of restaurant owners that allow the likes of major soda and beer company brands to compete with theirs. That free outdoor sign or refrigerator the manufacturer offers you might sound good when you’re starting a business. But the value of the exposure you’re giving away and the loss of your brand’s value over its lifetime will exceed the benefit.

Sometimes Less is More

There’s so much competition now for consumers’ eyeballs. Many businesses think this means that the louder they are the more positive attention they’ll get. I see many examples of bars and restaurants throwing third-party logos around to attract clients.

On one major street I was on recently, every bar seemed to have such giant banners with the names of beer and liquor companies advertised on them, that I couldn’t even see the name of the restaurant. These are independent restaurants trying to differentiate themselves in a crowded market by using other company’s logos! In the process, they all looked the same and probably got very little attention.

One look at some of our clients can give you an idea of what I mean. Bitter+Sweet (below photo) is a dessert and coffee shop in the heart of Silicon Valley. The minute you walk into their café, you sense that their product is high quality. You may not specifically notice the simplicity of their iPad cash register, or the European stainless steel appliances and lighting, but you feel like you’re in a special place that’s inviting. Everything behind the counter is visible to the customer and well laid out with no clutter.

The place is spotless but there are no cleaning chemical smells to get in the way of the gourmet coffee smells. All that, in and of itself, is communicating a brand. Now that you’re not distracted with Coke signs and unpleasant smells, you can notice their excellent service, quality desserts, wonderful events they sponsor, etc.

Sweat the Small Details

Many of our most successful clients even strive to use compostable take-out packaging that has no or limited third-party branding on it.

Some cafes buy product that includes third-party advertising as this generally also has compostable messaging clearly printed on it. You can also go with custom printed compostable packaging and get your own logo printed on a variety of different products.

PLA, or polylactic acid, is a polymer made from biomass such as corn or sugarcane. PLA is meant to break down in commercial composting environments while traditional plastics are meant to last forever. So, while your PLA packaging looks and feels like the typical plastic products, they need to be cared for differently because of the nature of the material.

Keep them cool

Temperatures above 110 degrees Fahrenheit can warp your PLA products.

• Keep out of direct sunlight
• Store in air-conditioned storage space. Avoid hot kitchens or food truck storage
• Move the boxes to a cool location as soon as they are delivered

Remember, PLA is designed to breakdown in hot temperatures just like compost. It's important to avoid placing them in the type of conditions that promote degredation.

Consider Alternatives

If you don't have a good location to store these items safely, we provide alternatives for many of our PLA containers. These alternative are still compostable, plant-based, and eco-friendly, but may work better if your storage is not temperature-controlled.

• Instead of PLA deli containers or salad bowls, use fiber bowls or paper bowls
• Instead of PLA straws, use PHA straws
• Instead of PLA clamshells, use fiber clamshells
• Instead of PLA cold cups, use paper hot cups

Juice Bottle Manufacturing Certifications

Safe packaging begins at the point of manufacturing. Be sure the facility adheres to the highest standards for production and safety. There are two critical certifications you need.

SQF Certified

The SQF Institute sets a single, worldwide standard for food safety covering many areas of food production. This certification ensures that companies involved in the manufacture of food packaging adhere to a clear set of guidelines for food safety, quality, and legality.

When buying bottles, be sure the manufacturer and their facilities are at least Level 2 SQF Certified. This ensures your juice bottles are manufactured, stored and transported according to a clear set of guidelines dramatically reducing the chance of contamination.

IMS Certified

Contamination of packaging during the manufacturing process can cause serious issues for downstream customers. In the case of juice bottles, sources of contamination can come from several sources, including poorly filtered compressed air in the blowing process, and contamination of ground water used in the manufacturing process. 

So make sure your bottles also carry certification from the Interstate Milk Shippers List (IMS). IMS certification is an FDA program and is required for any company that ships dairy products such as milk across state lines. 

If you aren’t in dairy production, you can still feel confident in the safety and sterilization of your bottles by using companies who are IMS certified.

HPP Compatibility

If you are producing cold-pressed juice, you’ll need to be sure the bottles are HPP (high-pressure pasteurization) compatible.

8 oz Juice Bottles

HPP is a non-thermal method of reducing bacteria as an alternative to hot filling. Because the juice isn’t heated, the nutritional value remains intact and the texture and taste are unaffected. The shelf-life if your juice is extended about 10 times longer as well.

The use of HPP in food and beverage is regulated by the USDA and FDA but there are no specific labeling requirements. Ask your distributor to verify that the bottles you buy are HPP compatible. Glass is never HPP compatible.

Glass Bottles vs Plastic Bottles

The selection between glass or plastic bottles comes down to three primary decision points: cost, aesthetics and the environmental impact.

Glass has a good reputation for being environmentally friendly due to its ability to be endlessly recycled. However, glass actually has a carbon footprint five times higher than plastic. Glass requires more resources for initial production, is much heavier to ship and requires much more packaging to minimize breakage. Despite easy recyclability, only 33% of glass is actually recycled, which compares closely with 30% for PET plastic.

16 oz Juice Bottles

Plastic will be less expensive to purchase and to ship. Because plastic is more durable, you’ll experience less loss with plastic. As your business scales, so will the savings.

If you choose plastic, PET will be your best bet. Its crystal clear and can actually look like glass. Your labeling can be creative and look great.

PET also has the best oxygen barrier of all plastics, including HDPE, which will extend the life of your bottle drinks. They can be used in temperatures as low as -40 degrees, but the shape and weight of the bottle itself will be the determining factor to whether you can freeze the liquid in it. If you need to freeze the bottle, talk to your distributor to make sure you get the correct design for the use-case.

Certain types of drinks are best bottled in glass, such as kombucha. But for juices, smoothies or cold coffee drinks, plastic can be more cost-effective and just as environmentally friendly.

Manufacturing Redundancy

If you are interested in scaling your production, you’ll want to be sure the bottles you select are produced by a manufacturer with multiple or redundant manufacturing facilities. In the case there is a catastrophic event at the facility, or just a run on the style of bottles you’ve chosen, having alternate facilities available to pick up production of your bottles can keep you on the store shelves.

We offer a full line of PET bottles in sizes ranging from 2 - 64 oz and five different styles. All are HPP compatible and are BPA-free. Contact us if you are interested or Shop all juice bottles.

Today we’re testing the claims that double wall insulated hot cups are better than using recycled cup sleeves with traditional single wall hot cups. Double wall hot cups are made by manufacturing two paper walls with an insulating air pocket between them. Some manufacturers have claimed using a double wall cup avoids the need for a sleeve and keeps drinks hotter longer.

Since these cups tend to cost about $.06 more than a regular hot cup, we wanted to make sure the value was worth it- after all, a sleeve is about $.05.So we made some coffee in our headquarters Test Kitchen to find out.

Lab Equipment

• Cup 1: World Centric 12 oz Single Wall Hot Cups and Lid
• Cup 2: World Centric 12 oz Double Wall Hot Cups and Lid
• Laser Thermometer for measuring outside cup temperature
• Old fashioned liquid thermometers
• Black coffee, served at 180 degrees Fahrenheit

The cup on the right (cup # 1) is the single wall cup while the cup on the left (cup #2) is the double wall cup. As you can see, we started the test with 180 degree coffee in both cups.

After pouring the coffee in and letting it sit for a minute, the laser thermometer showed the outside temperature of cup #1 to be 179 degrees, virtually the same as the inside. This makes sense; paper is a poor insulator. This cup was very uncomfortable to hold; we found that a temperature of 150-160 degrees is about the maximum temperature at which one could comfortably hold a cup of coffee without using a sleeve. The surface area of a sleeve on a cup is a comfortable 130 degrees by comparison so the sleeve helped considerably.

The surface area of the double wall cup was exactly 10 degrees less than the single wall cup.This was actually bearable to hold but we had hoped for a lower temperature.

After 10 minutes, both cups had cooled to a nearly identical 160 degrees inside, indicating that the double wall cup wasn’t really making a difference in maintaining temperature over time.So for those of you who like to savor your coffee for a long time, we hope you’re okay with luke-warm because the double wall didn’t seem to keep it hotter.

Conclusion

• Our test results didn’t seem to show a compelling reason to use double wall cups over single wall either for maintaining temperatures or negating the need for a sleeve. However, many cafes now serve coffee approaching 200 degrees so the double wall may offer a higher variance in temperature and therefore more compelling value over a single wall cup in that scenario.
• Some people prefer using a sleeve even though it requires more behind the counter labor because sleeves do make it easier to hold a very hot coffee. For beverages that are not served very hot, the customer doesn’t need a sleeve, which saves this additional cost of $.05.If a cafe uses double wall cups for every transaction, it would obviously not see this potential savings on some transactions and therefore would be “overpaying” for this added insulation.
• Other people prefer the clean aesthetic that not having a sleeve provides. In addition, sleeves may make a cup more difficult to fit in car cup holders, which is a big consideration for take-out customers. In addition, sleeves cover up logos and other valuable branding for shops that have invested in custom printing on their cups. On the other hand, custom printed cup sleeves provide a way around this.

Summary

The final decision relies on your end use, serving temperature, your preference, and your customers preference. As mentioned there are some slight savings using single wall if customers opt not to use a cup sleeve.

So, what do you think? Take a look at our collection of compostable coffee cups, insulated cups and sleeves. We also offer custom printed coffee cups and custom cup sleeves.