Guide to choosing single-use service ware

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Know the options when choosing single-use cups, plates, clamshells, cutlery and bags for your restaurant or other food business.

There are many considerations when choosing single-use and disposable service ware to purchase for your restaurant or other food business, including cost and environmental impact of the products themselves.

There is no “best” disposable service ware product from an environmental standpoint. Each product’s environmental impact varies, depending on its material, how it was manufactured, packaged and transported and what happens after it is used.

Recycled content: balancing cost and environmental impact

Regional government partners recommend using products made from recycled content materials – the higher the percentage of post-consumer recycled content, the better.

Compostable: an expensive trip to the landfill

Even though the packaging and marketing say compostable, biodegradable or made-from-plants, no brands of compostable service ware are allowed in Oregon’s composting or recycling system. Oregon composters will not accept this material as it contaminates their final compost product. In Oregon, compostable service ware ends up in the landfill with plastic service ware.

That means businesses may be paying more for compostable service ware because of a perception that it is better for the environment. Compostable service ware does not break down in a landfill, even when the marketing says it is compostable.