ReThink Disposable, an organization devoted to “stopping waste before it starts,” released a case study showing how transitioning a mobile operation from disposables to reusables saves thousands of dollars as well as provides a host of other benefits to the business. They partnered with Doc’s Classic, a popular Bay Area food truck.
“Not only did eliminating paper wrap for burgers cut costs,” reports owner Zak Silverman, “but we’re now able to produce burgers faster and have increased the number of people we can serve during a busy lunch shift. And the food looks better!”
Doc’s Classic (formerly Doc’s of the Bay) is four years old and serves a range of American burgers. On average, Doc’s serves 70-100 lunches and/or 40-60 dinners in a day. Like most food trucks, Doc’s doesn’t have on-site dining and relied entirely on disposables to serve their customers.
Before, every burger was served:
- in a disposable tray
- wrapped in paper
- with a stack of paper napkins
ReThink Disposables proposed:
- reusable baskets
- eliminating the paper wrap
- self-serve napkins
The Bottom Line
Doc’s on the Bay not only saw an immediate aesthetic and environmental benefit to their choice – they’ve also seen net savings.
If there were any concerns about the upfront cost of purchasing and replacing lost baskets, those fears have been put to rest:
Brandon Smuke, Truck Manager, also has positive things to say about the transformation: “The recommendations are working fabulously and we’re seeing benefits well beyond the $2,000 annual savings. The food looks better than it ever has and customer response has been really positive.”
Evening falls on a lighter, more sustainable Doc’s.
What about STL food trucks?
St. Louis loves its food trucks – but there’s no denying that they create a lot of waste. Food Truck Friday for instance, has an intense environmental impact. Recycling On the Go (ROG), another program of St. Louis Earth Day, manages waste collection and diversion at the event. ROG collects an average of 2,400 pounds of recyclable and compostable waste, and another 285 pounds of landfill waste each month from this year’s food truck festivities in Tower Grove Park.
Want to get your favorite food truck on board with something like this?
Step 1: Say something. Every business wants to satisfy their customers, and they’re most likely to make changes if they know that their customer base wants it.
When things are slow at the truck, or via email/social media, send them a supportive message, like: “I love your food – but food trucks are really wasteful. Try reusables and save money AND the planet!”
Step 2: Connect them to Green Dining Alliance – because we’ll help them make it happen.
