Businesses thinking beyond straws
Restaurants say alternatives to plastic not always feasible
Marc Miles is happy that what he calls the “absurdity of single- use plastic” is gaining national attention with announcements by major companies that they will phase out the use of plastic straws.
Miles is one of the owners of the fastcasual restaurant chain Salsa Fresca, headquartered in Danbury. From the beginning, Salsa Fresca has limited plastic in its locations by taking steps such as using paper straws, plant- based to- go containers, and corn- based utensils and salsa cups.
“When we started Salsa Fresca 10 years ago, one of the original missions was to do everything in our power to offer ecofriendly, compostable utensils and to- go packaging,” Miles said. “We’re trying to do our part.”
Starbucks thrust the plastic straw dilemma into the headlines last Monday by announcing it would remove the items from its stores by 2020. A Twitter post from Starbucks on Monday claimed the action would eliminate “more than 1 billion plastic straws per year from our stores.”
One day later, American Airlines made a similar announcement. Earlier this year, Hyatt hotels said plastic straws would be available only upon request. McDonald’s is testing alternatives to plastic straws.
On July 1, Seattle banned the use of plas- tic straws, becoming the first major U. S. city to do so. Other cities, including New York City, are considering similar steps. California lawmakers have introduced a bill that would ban plastic straws statewide.
“It’s wonderful because now it’s putting it in the spotlight,” Miles said. “It will only encourage more businesses and individuals to think about what they use when it comes to plastic.”
The movement to eliminate plastic straws has received some pushback from organizations that represent people with disabilities.
According to the website The Last Plastic Straw, backed by the National Park Service, 500 million straws are thrown away each day in the U. S. Many of the straws end up in the ocean or other waterways, hurting wildlife and ecosystems. Plastic straws take up to 400 years to biodegrade, according to the Ocean Conservancy.
“It really opened my eyes and we are hoping other restauranteurs and individuals will get on board,” Miles said. “If we
can make a simple change by either refusing straws or using paper, we can make a difference.”
Paper or plastic?
Miles said there is a “learning curve” associated with switching to paper straws. He said they “hold up well” for fountain drinks, but obviously are not as sturdy as plastic straws. When Andrea Gartner opened Pour Me on Main Street in Danbury last summer, she spent the extra money for cornbased utensils and take- out
bags and containers made from post- consumer recycled materials. The utensils are biodegradable and the to- go materials are recyclable. She was surprised to discover that Styrofoam plates and packaging were cheaper options than paper. What she has not figured out yet, but is brainstorming with her staff, is how to eliminate plastic straws. “Everything but the straw,” she said, referring to her restaurant’s limited use of plastic. Pour Me offers a variety of healthy smoothies and paper straws do not hold up well for the entire drink, Gartner said. Reus-
able aluminum straws are becoming a popular alternative at some restaurants, but Gartner questions the cleanliness of the product and whether customers will embrace them.
She said she will continue to seek alternatives to plastic straws with the hopes of eliminating them.
“From a personal standpoint, I want to be a business that is lessening my environmental impact,” she said. “Europe has been doing this for decades. It’s good we are catching up.”
Hoodoo Brown BBQ opened on Route 7 in Ridgefield in 2015 with a similar philosophy. Customers bring home their brisket and pork belly in
packaging from Bioplus Earth, made from 100 percent recycled paper.
Although take- out orders are a large part of the business, the restaurant never printed to- go menus.
“There’s no need to print thousands of these. It’s 2018. Everything can be found online,” Chris Sexton, manager at HooDoo Brown, said. “Every step you can take to save the planet, you should take it. We shouldn’t just think of ourselves, but also about future generations.”
Beyond the straw
While eliminating plastic straws and other singleuse plastic items have garnered the most attention of late, local restaurateurs said there are other steps to take to become more environmentally conscious.
Salsa Fresca and Pour Me are working on composting programs to cut down on food waste. Pour Me hopes to join a curbside composting movement in which food waste will be stored in a container, placed near the street and picked up by local farmers.
Salsa Fresca will open its 10th store this fall as part of its ambitious plan to open 100 stores in the next five years. They are seeking franchisees who will embrace their mission of eco- friendliness. All stores that open will use the same plastic- alternative materials, including straws, as the original locations.
“There is a cost associated with it, but we’ve made the commitment to pay a little extra to differentiate ourselves and be proactive in protecting the earth for future generations,” Miles said.
In the meantime, plastic remains public enemy No. 1 as Salsa Fresca aims to become a “zero waste” franchise.
“If we can get all the plastic out of our restaurants … that’s where we want to be,” he said.