Tableware & Trays

From the Center for Environmental Health, a toolkit for transitioning to healthier food-ware in K-12 Schools, including case studies, transition considerations & a planning guide.

Although not specifically for schools, this guide from the Clean Waste Fund, provides helpful information around alternative tableware, a break-even point calculator, and a cost-benefit calculation worksheet.

From ReThink Disposable, a case study of a California high school transitioning to reusable service-ware, including cost assessments and recommendations.

From Hobart, a case study of an elementary school transitioning from compostable to reusable service-ware, including cost comparisons.

A case study of a district that successfully transitioned 12 schools to reusables, with net annual savings.

From the Center for Environmental Health, essential information about the impact of polystyrene on human & environmental health.

From the Center for Environmental Health, a database to help purchasers identify harmful chemicals, and includes biodegradable and compostable products.

From the Center for Environmental Health and Clean Production Action, a database of safer and more sustainable everyday items, such as bowls and plates.

From the Green Team, information about alternatives to disposable trays, benefits and considerations, and best practices for commercial dishwashers.