Serve It Safe: A reuse case story
In collaboration with Upstream, Dishcraft successfully launched a reusable foodware pilot dubbed Serve It Safe to reduce the increasing volume of waste produced by take-out foodware during Covid.
It’s simple for diners to participate in Serve It Safe – they do not need to have a membership, install an app, pay a deposit, or scan any codes. After they place an order at the restaurant, diners receive their meal in Dishcraft’s reusable container. When finished, diners just drop off their empty, unwashed container in one of the Dishcraft collection bins located at the restaurant. Dishcraft picks up containers for cleaning, sanitization and delivery back to the restaurant. For restaurants, the cost is often similar to (or even less than) what they pay for disposable containers and includes the dishwashing service.
Tootsie’s at the Stanford Barn, a local favorite in Palo Alto, CA, was the first restaurant to pilot Serve It Safe.
Highlights
Serve It Safe pilot ran for 1 month (April 20 - May 17, 2021)
1,600 non-reusable containers and 171 pounds of waste eliminated
Overwhelmingly positive response from diners
Seamless transition into existing operations
Serve It Safe will continue at Tootsie’s beyond the pilot and will expand to offer reusable flatware
Environmental Impacts
From 4/20/21 - 5/17/21:
Reusable Containers used: 1,600
Annual projection = 19,200 non-reusable containers eliminated
Waste Reduced in one month: 197 pounds
Annual projection = 2,362 pounds
Carbon savings: .825 metric tons (equal to greenhouse gas emissions from 2,073 miles driven by an average passenger vehicle)
Annual projection = 9.9 metric tons of carbon dioxide equivalent (equal to greenhouse gas emissions from 24,881 miles driven by an average passenger vehicle)
“Customers absolutely loved it. It was a great success. They understood why we were making the change and they were all on board. We have to be involved in making a change for the future - for our kids and our grandkids. It’s a no brainer.”
-Rocco Scordella, Owner, Tootsie’s
Serve It Safe: A Reuse Case Story
Download a brief which summarizes highlights and key takeaways on Dishcraft and Tootsie’s successful Serve It Safe pilot; plus where they plan to go from here.
Serve It Safe on the Indisposable Podcast
The Indisposable Podcast host Matt Prindiville sits down with reuse service company Dishcraft’s Linda Pouliot, Tootsie’s at the Stanford Barn restaurant owner Rocco Scordella, and Upstream Business Innovation Director Samantha Sommer to discuss the Serve It Safe pilot.
Blog: Setting the Table for Reuse
Upstream’s director of Business Innovation Samantha Sommer tells the story of how the collaboration with Dishcraft and Tootsie’s helped pivot toward a positive outlook for reuse in restaurants during Covid.