Reusable VS Compostable

Why does CFNT's review criteria give higher ratings to restaurants that provide reusable options over restaurants that provide compostable options? Aren't they the same in terms of environmental impact? Read on to learn more!

Compostable

According to a case study conducted at UC Berkely, 360 compostable clamshells (takeout boxes) is equivalent to 360 uses of 1 reusable clamshell. The disposable clamshells used:

• 80 times more CO2

• 25 times more energy

• 20 times more waste

Compared to reusable service ware, compostable options have many downfalls, including: 

• inability to be composted by many facilities

• not composted by user

• resources consumed (water, energy) and pollution produced (CO2, waste) during manufacturing is less but similar to that of disposables

• although compostable food ware is plant-based rather than petroleum-based like plastics, intensive farming and the manufacturing methods have similar environmental impacts 

Reusable

From schools to restaurants, switching to reusable service ware decreases waste production, pollution, resource consumption (energy, water), and overall costs by the thousands (in pounds and dollars) annually. Even with energy and water consumption during dishwashing included in the calculations, reusable service ware has by far the least environmental impact. And they are the best option in terms of human health (for instance, Styrofoam is linked to cancer) and increasing restaurant patronage.

The perks of reusables include:

• less water & energy consumption

• less waste production

• Least drawbacks! (the biggest being losing the item)