The use of disposable paper and plastic in the foodservice industry is costly in terms of the effects of such use on the environment. The environmental costs of waste disposal, from toxic incinerator emissions to groundwater landfill poisons, have been reported with increasing frequency and alarm. There is good reason for this: “Just four primary production industries, paper, plastic, chemicals, and metals, account for 71% of the toxic emissions from all U.S. manufacturing” (Young and Sachs 1). Obviously, we need to find solutions for reducing the use of disposable paper and plastic products if we are to lessen the degree of pollution we pour into the earth and atmosphere. Favoring the use of disposable paper and plastic products instead of concentrating our efforts on reduction, reuse, and recycling, wastes large amounts of natural resources and large amounts of energy. Finding ways of reducing use of these products and an increase in the amount of them recycled would create significant pollution and energy savings “A 1992 study of recycling and incineration found that, while significant amounts of energy can be recovered through burning, three to five times more can be saved by recycling municipal solid waste. Increasing the recovery of materials in U.S. solid waste so that at least 60% of all the materials are recycled could save the equivalent of 315,000,000 barrels of oil a year” (Young and Sachs 2).
There are obstacles to achieving the reduction of the use of these products and achieving an increase in the amount of them that are recycled. One of these is consumer and business owner convenience. It is much easier and less costly to use a Styrofoam or paper cup and then toss it away, as opposed to providing glass or ceramic cups and plates and metal silverware. The use of non-paper and plastic items raises labor cost. The goal of recycling more creates inconvenience for both consumer and business owner from...