Safe and Sustainable Foodware: Green Restaurants
Join MiSBF and University of Illinois Chicago for the second session in the Safe & Sustainable Foodware webinar series as we hear from restaurants and institutions that have already made the switch. Presenters will share candid stories about what worked, what didn’t, and how they overcame barriers such as costs, customer preferences, and sourcing challenges.
Speakers:
- Kate Martini, Assistant Professor, Western Michigan University
- Kris Spaulding, Owner, Brewery Vivant
- Brittany Goode, Sustainability Manager, Aldea Coffee
This multi-part webinar series will equip restaurants, institutional food service providers, business associations, and community partners with the knowledge, tools, and resources to transition away from food service products containing PFAS (“forever chemicals”). Each session explores a critical piece of the solution, from understanding health and environmental risks, to navigating product certifications, to engaging staff and patrons in sustainable practices. Participants will hear from early adopters, industry experts, and peer institutions, gaining practical strategies for overcoming challenges and advancing safer, certified-compostable, and reusable alternatives. One session will be offered in Spanish, and all webinars will focus on supporting business owners across Michigan and the Great Lakes region.
The series is funded by the U.S. Environmental Protection Agency (EPA) FY23-24 Pollution Prevention Grants: Environmental Justice Through Safer and More Sustainable Products, through the University of Illinois Chicago Institute for Environmental Science and Policy (IESP). Grant recipient work products may not have been formally reviewed by the EPA and may not reflect the views and policies of the EPA. The EPA does not endorse trade names or recommend the use of commercial products mentioned in these documents.