Allow takeout/to-go orders in customer-provided reusable Recognizing Responsible Foodware and Waste reduction efforts

HOW TO PARTICIPATE

Businesses can receive an “Earth-Friendly” window decal by completing the following steps: 

WASTE REDUCTION REQUIREMENTS 

1. Use only reusable foodware* for onsite dining. (*Foodware includes dinnerware, drinkware, silverware, containers, and other items as defined in the proposed Foodware/Waste Reduction Ordinance.)                                      
2. Provide disposable foodware by request only for takeout/to-go orders.                                                                                                                                           
3. Use only natural fiber-based compostable and BPI-certified (or other third-party certified) disposable foodware, free of “forever chemicals,” for takeout/to-go orders.                                                                                  
4. Apply a charge for natural fiber-based certified compostable
   disposable foodware items. This might be 25¢ for disposable items
   or bags, 3% of the total bill, or some other amount, at the
   restaurant’s discretion. This charge must be noted as a line item
   on the receipt.                                                                                                                           
   For example: We include a 3% charge for non-reusable foodware
   and apply a discount for customer-provided foodware.
   Please include the sentence: These requirements are based on the
   Reusable Foodware and Waste Reduction ordinance drafted by
   Napa Climate NOW!                                                                                                                     
   We recommend that this policy be added as a note on the menu,
   displayed on a sign at the cash register, or posted on the wall. Our
   goal is to educate the public as much as it is to cut down on waste.                 
5. Allow takeout/to-go orders in customer-provided reusable foodware and apply a discount when customers provide their
   own. (For example: 25¢ for reusable items and takeout bags,
   or 3% of the total bill.) This discount must be noted as a line
   item on the receipt and may also be posted on a sign at the
   cash register or on the wall. Again, please include the
   sentence: These requirements are based on the Reusable
   Foodware and Waste Reduction ordinance drafted by Napa
   Climate NOW!                                                                                                                                
   In addition, you might add to your menu — or post on the wall – a
   statement of appreciation. For example:                                                                        
   Thank you for helping us promote practices that conserve
   resources, reduce waste and litter, and benefit the environment,
   now and for future generations.                                                                                         
6. Follow “Reduce, Reuse, Recycle and Rot (compost)” practices throughout establishment before sending any waste material to landfill; include proper, standardized labels on receptacles.                                 
7. Use only paper bags or customer-provided bags for takeout/to-go orders.

ADDITIONAL STEPS (Choose at least 3) 
 

1. Prioritize working with local vendors, when possible.                                         
2. Reduce water consumption in front and back of the house. (i.e. Install low-flow faucets and toilets and auto-off faucet; Offer drinking water by request only; Don’t hose down outside to reduce urban runoff.)             
3. Use non-toxic cleaners.                                                                                                         
4. Conserve energy. (i.e. Upgrade lighting and equipment to save energy; switch to LED lighting; install solar panels; use Energy Star-certified appliances.)                                                                                                                                         
5. Follow other climate-oriented business practices. (i.e. Offer transit vouchers to employees and install bike racks to encourage alternative transport; Reduce food waste by donating excess to food recovery organizations; Make the switch from fossil fuel by choosing the “deep green” renewable energy option offered by MCE through PG&E.)                              
6. Sell only beverages that are not in plastic bottles.                                                  
7. Sell/rent for deposit reusables on site. (i.e. foodware containers, travel mugs/cups, bags.)