Pizza Today - February 2025 - 25

facilities and budget allow, use reusable,
washable dinnerware and serving
ware. If you can't bring them from your
restaurant, investigate renting. Options
are broadening.
For example, Oshman recalls a large
event at which they hired a service that
delivered reusable plastic cups and large
marked boxes to collect them. The company
picked up the cups to be cleaned,
sanitized, and re-used. Search online for
" reusable plastic cup service. "
If you must substitute disposables for
some or all these categories,
choose them carefully. Avoiding
single-use plastic is a top
priority. Choose paper or
compostable over plastic for
cups and plates and choose
bamboo or compostable flatware
over plastic.
Think about your serving
options supplied by other entities, will
help you trim your margins on quantities.
File away notes from each job to
help you hone your skills at estimating
food quantity.
Speak with your client in advance
about how they'd like to address leftovers.
They may wish to send excess
consumables to a food bank or other
non-profit, or home with guests. If you
brought pizza in boxes, save them to
package leftovers. Bring biodegradable
takeout containers for sending food
Oshman. " Don't have it be an afterthought
where the vegan bride has to
ask you 500 questions to make sure that
she can go with you. Because by that
time, there's some competitor out there
that's making it much easier for her
than you are. As the caterer you want
to lead with your green options when
you're selling. Be ready to say 'we have a
very strong set of transparent verifiable
eco-conscious steps that we can
do for you. And if that's of interest to
you, we'll show you that section of our
menu.' "
" The operator can't afford
not to be sustainable. "
ware as well. It's better to buy
low-end metal platters that
you can reuse and easily recycle
than to buy plastic platters with a short
life span and poor recycling options.
Sweet buys second-hand trays at vintage
stores to use for service and relies
on cloth tablecloths instead of paper or
plastic.
Evaluate the packaging you use to
transport perishables and equipment
to the job site. When can you rely on
reusable plastic bags instead of singleuse
plastic film? Sweet uses plastic food
covers " that look like shower caps and
can be re-used. " Always choose biodegradable
and compostable packaging
over plastic.
BEVERAGES
Gilded Tomato Company serves bulk
beverages in dispensers rather than
single-serving bottles and cans. If you
must serve single-serving drinks, choose
glass bottles, aluminum cans and paper
cartons instead of plastic. Tell customers
about recycling options when you serve
them these containers.
REDUCING FOOD WASTE
Make a long-term, big-picture effort
to reduce food waste. Communicate
well with clients to better estimate
quantities. Knowing the age and lifestyle
of diners, along with other food
MICHAEL OSHMAN, FOUNDER AND
CEO OF THE GREEN RESTAURANT ASSOCIATION
home with guests or clients, and food
storage containers for perishables you'll
be bringing back to your commissary.
WASTE MANAGEMENT
At events, Sweet always sets up an
area for trash, recycling and compost.
These receptacles must be well labeled,
especially if they are guest-facing. She
advises considering " what is filling
your dumpster? " and letting the answer
inform your sustainability steps, both at
the catering site and in your kitchen.
TRANSPORTATION
Using eco-friendly transportation is
a critical way to reflect your sustainable
brand. In some areas, you can rely on
bicycle delivery for certain jobs, such
as B-Line Urban Delivery in Portland,
Oregon. At Gilded Tomato Company,
" we have an EV (electric vehicle), and
we have an EV charger, " says Sweet.
Minimizing use of fossil fuels will help
build your credibility as a green brand
while also saving money and reducing
your carbon footprint.
MENU AND OFFERINGS
You should further establish your
green credentials with " a really strong
menu of sustainable options, " advises
COSTS
No doubt you are wondering
about the costs associated with
going green. Our sources have
diverging opinions. Sweet says
" we would make more money
if we weren't sustainable. I do
use all the eco-friendly stuff
that I can purchase, but that's
where the expense comes in. "
She's in favor of tax credits to support
green businesses.
In Oshman's opinion, " the operator
can't afford not to be sustainable. " He
asserts that your sustainable competitor
has figured out how to save money and
energy and resources in every possible
way and they are " tightening their
belt with the expertise of the Green
Restaurant Association. " He also asserts
that green restaurants attract more passionate
and committed employees and
experience less turnover.
PROGRESS NOT PERFECTION
" Don't worry about being perfect, it
matters that you just do what you can, "
urges Sweet. " Do a 10-percent, then a
20-percent, then a 30-percent improvement.
Here's my advice: think through
every aspect of what you do each day.
Break it down in terms of purchases.
Do I really need to buy this? Do I really
need to buy so much of this? Am I
really going to use it? What would be
an alternative? What can I buy locally? "
ANNELISE KELLY IS A PORTLAND,
OREGON-BASED FREELANCE WRITER.
FEBRUARY 2025 / PIZZATODAY.COM / 25
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Pizza Today - February 2025

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