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, and national nonprofit Perpetual 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 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 token. This is similar to a deposit option where users will pre-pay to load a token. This token can then be used to check out a reusable item. If the item is returned, the token 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 determine what additional container types the system should be expanded to.

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.

Item descripYes, 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.tion