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{Past Event} - Sustainable Food Service Wares - Considerations & Tools for Selection & Disposal

November 10, 2016 - 2:00 pm - November 10, 2016 - 3:00 pm -- Eastern Standard Time


Explore the health concerns of styrofoam food service wares and the options available to operators looking to move away from styrofoam. Topics will include a review of boi-based products, an evaluation of each material based on usage, health, cost, and environmental considerations. Attendees will learn about sourcing and certification resources such as Environmental Preferred Purchasing, USDA BioPreferred, Biodegradable Products Institute and Forest Stewardship Council.

Learning Objectives:

  • Develop a basic understanding of waste streams
  • Learn about the different food service ware materials and the considerations for each including patient health effects and upstream and downstream environmental impact
  • Take away EPP resources, vendor and product lists (BPI and BioPreferred)


Thresa Pattee
Food Program Coordinator, Healthy Food in Health Care Program, Health Care Without Harm

Thresa brings 10 years of experience working in broadline foodservice distribution sales with a focus on healthcare institutions. She also piloted the first Sustainability Specialist position at US Foods San Francisco and helped to bring environmentally driven purchasing forward in the company's culture. She received a B.A in Marketing and French from Portland State University and an M.B.A in Sustainable Business from San Francisco State University. She recently moved back to her hometown of Bozeman, Montana where she enjoys skiing, hiking, fishing, and all that the beautiful Montana wilderness has to offer.

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