A reusable foodware program is a community-driven initiative designed to reduce waste and environmental impact by replacing single-use foodware with reusable alternatives. A reusable foodware system would allow consumers to borrow an item from a restaurant or cafeteria and return it when they are done with the item, often in a different location. Businesses would pay a per use fee comparable to the current cost of disposables. A third party would support collection, cleaning, and redistribution to ensure the system is efficient and timely. 

Zero Waste Hawaiʻi Island, The County of Hawaiʻi, national nonprofit Perpetual, and University of Hawaiʻi Sea Grant Prgram are partnering to design and implement an immersive, community-wide reusable foodware system in Hilo.

This project has received grant funding to design and stand up the system: 

1. EPA Solid Waste Infrastructure For Recycling (SWIFR) for $1.5M to support program infrastructure (transport vehicles, return bins, dishwasher, and tracking technology).

2. Pollution Prevention: Environmental Justice through Safer and More Sustainable Products (P2) for $622,000 to support transition costs for businesses, organizations, and schools.

3. Perpetual brings over $500,000 funding from private foundations to support staff time, community engagement, and the overall process in Hilo, and is leveraging experience and insights from parallel work in three other cities. 

While grant funding is leveraged to support up-front costs of design and implementation, the reuse system is designed to be economically self-sustaining as the revenue model of businesses pay per reuse will cover the cost of the system.

Businesses and other foodware using establishments in Hilo can participate by enrolling in the program and offering reusable foodware as an option for their customers. Businesses pay a per use fee comparable to the cost of disposable packaging. A third-party provider(s) will handle all reverse and forward logistics, washing, and inventory management. The program aims to be streamlined and will integrate into existing point of sale (POS) systems allowing minimal friction during the checkout process. 

Up to 100 Businesses can receive technical assistance when enrolling in the program to aid in the transition from disposables to reusables through the Pollution Prevention grant funding. This support includes staff training, technology and collection bins, support for updating workflows, and marketing and education materials.

Community members can "check out" a container at participating restaurants and return it at designated drop-off points within a specified period. A refundable "non-return fee" is charged if the item isn't returned on time, with a partial refund possible upon late return after deducting a processing fee. 

There will be two options for the check-out process: 

1. Check-out with a credit card. You will not be charged unless the item is not returned within the return timeframe. 

2. Check-out with a pre-paid card. This is similar to a deposit option where users will pre-pay to load a card. This card can then be used to check out a reusable item. If the item is returned, the card will be replenished back to the original pre-paid amount.

Reuse is a transformative climate solution. Life-cycle assessments (LCAs), academic studies, startup programs, pilots, and ongoing reuse operations have repeatedly shown that, even when including washing and logistics, reusables can result in 2 to 10 times less lifecycle GHG emissions than disposable alternatives. 

Reuse Has Many Co-Benefits, including those for Vulnerable Communities

• Reuse systems drastically decrease waste and pollution, especially from plastic, which has compounding climate impacts that are not reflected in current LCAs. Disposable packaging and foodware are among the most littered items and release GHGs as they degrade. Plastic pollution in the ocean damages marine ecosystems and affects carbon flux to the deep sea. 

• The avoided manufacture, transportation, use, and disposal of single-use products is associated with reduced health impacts from exposure to toxic chemicals and other co-pollutants. This has particular significance for vulnerable communities, which tend to be most affected by the health consequences of manufacturing, disposal, pollution, and climate change.

Reuse systems have economic benefits, from the avoided costs and productivity losses associated with health impacts to economic savings for local governments and taxpayers from reduced waste and litter management. Reuse also expands local economic opportunity, creating an estimated 200 to 330 jobs per 10,000 metric tons of single-use waste avoided.

When a reusable foodware system is thoughtfully designed and through a scaled approach can be environmentally superior compared to disposables across environmental impact metrics including water, greenhouse gas emissions, and more. 

This project partners with the University of Michigan Center for Sustainable Systems to leverage their parametric life cycle assessment model. This model is adapted to the Hilo context and allows us to make informed design decisions to ensure that the resulting reusable program is actually better than disposables. 

Further, Chemicals such as PFAS, endocrine disrupting, and other potentially harmful compounds migrate from disposable cups and containers and food packaging into the food and drinks they contain. This migration has been found to occur from plastic, compostable plastic, compostable fiber, and other foodware and packaging materials. This program prioritizes the use of inert materials which will reduce the community’s exposure to chemicals of concern.

We recognize that some may prefer the Bring-Your-Own (BYO) option and share the belief that in many situations, this is a viable option. We strive to always encourage this option where it is allowed by the Department of Health (DOH) while also offering a convenient alternative for people who do not wish to bring their own container or when BYO is not allowed by DOH. Under current FDA code, restaurants are not allowed to fill customers’ personal food containers.

The program includes rigorous cleaning and sanitation processes managed by professional service providers to ensure that all reusable items meet health and safety standards before being recirculated.

Once the initial scope of the system is up and running successfully, we will work with the community to expand the program to include additional container types beyond those introduced at the time of the program launch.

Community members can get involved by participating in the program, volunteering with ZWHI at local events, educating others about the benefits of reusables, and providing feedback to help improve the system.

The "return rate" refers to the percentage of reusable items that are returned after use. It significantly impacts the success of a reusable foodware program because a high return rate is essential for the economic and environmental benefits of reuse. For example, to achieve 20 uses per item, a return rate of at least 95% is necessary. Systems with lower return rates quickly deplete inventory and create durable waste. Effective system design, including convenient return options and tech-enabled tracking, can help achieve high return rates and enhance the program's success. The good news is that return rates of 95% or higher are possible and are already happening today! ClubZero, Muuse, and MaConsigne have achieved rates of 95%, 98% and 98.9% respectively.

Yes, Hilo will have both closed-loop and open-loop systems for reusable foodware. 

In a closed-loop system, the reusable foodware is returned to the same establishment from which it was borrowed. This system is simpler to manage as it involves a direct return process. An example of a closed-loop system in Hilo would be at local schools or community nutrition programs where reusable containers are distributed, used, and then returned to the same institution for washing and reuse. This approach ensures that the containers remain within a controlled environment, simplifying logistics and reducing the chances of loss or damage​​.

An open-loop system, on the other hand, allows for the borrowing and returning of reusable foodware across multiple locations. This type of system requires a more complex network of collection and redistribution points. In Hilo, an example of an open-loop system would be the city-wide reusable foodware program where residents can borrow a reusable cup or container from one participating restaurant and return it to any of the designated bins placed around town. This system provides greater flexibility and convenience for users, encouraging widespread participation and reducing single-use waste across the community​​​​.

Both systems will help Hilo move towards its goal of reducing waste and promoting sustainability, each catering to different needs and usage scenarios within the community.

Reusable foodware can be made from various materials, each with its own advantages and disadvantages. Polypropylene, for example, is lightweight, which makes it easy to handle and reduces transportation-related greenhouse gas emissions. It is also low-cost and microwave safe, although microwaving food in it is not recommended. Additionally, polypropylene can be see-through. However, it poses potential exposure to chemicals of concern, especially with hot or fatty foods. It has limited recyclability, is not recycled locally, and has a shorter lifespan compared to stainless steel or glass, requiring more frequent replacement. It lacks insulation, shows wear and tear easily, and can take up to 48 hours to air dry without specialized drying equipment. Furthermore, users may get confused about its proper disposal.

Glass, on the other hand, does not pose any chemical exposure risks and can be reused many times. It is see-through, which allows for easy identification of contents, and is aesthetically pleasing. However, glass is heavier, which poses challenges for users and increases transportation-related greenhouse gas emissions. It is more expensive than polypropylene and offers limited nesting or stackability. Additionally, it is not insulated, making it unsuitable for hot foods and beverages without additional insulation, and concerns about breakage present safety and waste issues.

Stainless steel stands out for its high durability, significantly higher rotation possibilities, and aesthetic appeal. It is insulated, which keeps hot drinks hot and cold drinks cold without condensation or heat transfer. It does not expose users to chemicals of concern, and it is clear to consumers that it is not disposable, thus minimizing accidental disposal. However, stainless steel is heavier than plastic and impractical for very large sizes. It is more expensive, requiring a higher replacement fee if not returned, and poses potential challenges with batch scanning if stacked. It is not microwave safe, although microwave-safe stainless steel is now available. Lastly, stainless steel is not see-through, which makes it harder to identify contents, and it may be attractive to keep as a souvenir.

These insights highlight the trade-offs between different materials in terms of usability, safety, cost, and environmental impact, which are crucial for designing an effective reusable foodware system.

A centralized wash hub in Hilo will clean and sanitize reusable containers efficiently, using less water than single-use production. Instead of constructing new facilities, the program will repurpose an existing space, reducing environmental impact. If the program expands island-wide, additional wash stations may be established.

The wash hub’s schedule will be demand-driven. As participation grows and more containers are returned, operating hours will expand to ensure a steady supply of clean containers for businesses.

Yes! While reusing containers requires washing and transportation, studies have shown that single-use foodware production and disposal consume far more energy overall. This includes raw material extraction, manufacturing, packaging, and transport—followed by collection and landfill disposal. A well-designed reuse system significantly reduces waste, water use, and greenhouse gas emissions.

Each participating business will receive an initial inventory based on their needs. Inventory management software will track assets and anticipate restocking to ensure businesses have what they need. Additional containers can be requested for expedited restocking if necessary.

Thanks to EPA Pollution Prevention Grant funding, the program is set to onboard approximately 100 businesses initially. Restaurants can enroll at any time and will receive training, signage, and reusable inventory to start participating.

Restaurants will pay a per-use fee for each reusable container, which is comparable to the cost of single-use options. Consumers can use the system for free as long as they return the containers. Those who fail to return containers will incur a non-return fee, incentivizing compliance.

Stainless steel containers are designed for hundreds of uses, making them a cost-effective and environmentally friendly alternative. When damaged, they are 100% recyclable. While current market availability suggests they will be manufactured in China or India, the program will prioritize U.S.-made goods whenever possible in compliance with the Build America, Buy America Act.

While reducing waste through reusable takeout containers resonates with many, small-scale reuse programs often struggle with high costs, logistical challenges, and limited adoption, making it difficult to compete with single-use options. By implementing reuse at a city-wide level, the Hilo program can achieve economic efficiency, lower per-use costs, and greater convenience, making reusables as accessible as disposables. Single-use systems benefit from economies of scale, despite their hidden environmental, health, and waste management costs. By launching reuse at scale, we create a practical, cost-effective, and sustainable alternative—one that can serve as a model for other communities looking to transition away from wasteful, disposable packaging.

The Hilo reusable foodware program will be operated by a reuse service provider selected through a competitive bidding process. While the County of Hawaiʻi has secured grant funding to establish key infrastructure—including a container tracking system, dishwashing facility, transport vehicles, and reusable containers—the day-to-day logistics will be handled by the selected provider which could be a non-profit or private business.

This service provider will be responsible for maintaining collection bins, transporting used containers to the dishwashing facility, sanitizing them, and redistributing them to vendors for reuse. This model follows the county’s existing approach to waste operations, where private businesses are contracted by the county to manage services like glass and cardboard recycling and the green waste program.

The selected Reuse Service Provider will charge participating businesses a pay-per-reuse fee , similar to how businesses currently cover single-use packaging costs. This fee will support the program's ongoing operational costs and ensure the system can operate independently without continuous reliance on philanthropic funding. Initial philanthropic funding covers upfront costs, allowing the pay-per-reuse fee to remain lower than if those expenses were amortized over time.

To further support financial sustainability and expansion (e.g., geographic growth or adding additional reusable items), the program will explore additional revenue streams, such as sponsorships and advertising.

A comprehensive financial model has been developed that integrates start-up costs, operational expenses, projected volumes of reusable items within the system, anticipated revenue streams, and other key design decisions. This model is used to determine the necessary funds for additional infrastructure investment, ROI, and payback period. It also helps test different per-reuse pricing strategies and explores the financial implications of key operational metrics, such as return rate/loss rate.