A sticky situation: Reducing PFAS in foodservice

It’s a short acronym with a long-lasting impact.

PFAS (per- and polyfluoroalkyl substances) — a class of synthetic chemicals used to make foodservice disposables like plates, bowls and containers grease and moisture resistant — have been linked to health and safety issues in numerous peer-reviewed journals, including reproductive and developmental effects, increased risk of some cancers and elevated cholesterol. According to the Environmental Protection Agency, one primary concern around PFAS is how slowly they break down, leading them to build up in people, animals and the environment over time.

While switching to alternatives can seem daunting, there are plenty of options available — and it’s tough to ignore the immense health benefits that coincide with that decision. And for many organizations, it’s no longer a matter of choice. Several states have enacted or proposed legislation to ban or restrict the use of PFAS in food packaging and disposable foodservice products, including Washington State, California, Hawaii, Illinois, Massachusetts, Nevade, New Hampshire, New Jersey and New York.

Here, we look at sustainable alternatives and inclusive sourcing strategies that can guide your approach to more ecofriendly procurement in the foodservice space.

Author spotlights

Nguyen is a sustainability expert who has brought attention to the impacts healthcare can have on people, prosperity and the planet through numerous speaking engagements hosted by internationally renowned organizations. Most recently, she spoke at the Berlin Forum for the Global Framework on Chemicals to emphasize Vizient's focus on addressing chemical production, use and disposal in healthcare. She also spoke at a World Health Organization expert consultation in October to discuss sustainable procurement guidelines for medical imaging equipment. Nguyen played a key role in developing the guidelines with providers, suppliers and group purchasing organizations as part of the Medical Equipment Proactive Alliance (MEPA).

Mellissa Nguyen

Vizient Senior Program Services Manager,
Environmental Sustainability

Mosier is a procurement expert who supports the Vizient Supplier Diversity Program's Minnesota Community Contracting cohort. Prior to joining Vizient, Mosier honed their skills in logistics, contracting and procurement roles throughout the Midwest and western United States, including as a subject matter expert on a Bloomington, Illinois, downtown transfer center construction project that led to the creation of 200 better bus stops for residents. In their current role, Mosier focuses on expanding business opportunities for diverse suppliers with healthcare providers and community-based organizations such as colleges, universities and other large employers in the Minnesota area. Mosier earned an MBA from Illinois State University.

Cas Mosier

Vizient Sourcing Executive,
Supplier Diversity

How to reduce PFAS in your organization

According to Practice Greenhealth, hospitals generate over 30 pounds of waste per bed day, with an estimated 10-15% of that from food waste — which translates to roughly 288,401 tons per year. The good news: Embracing more sustainable options in foodservice can help reduce that number.

Compostable options are items made from renewable, plant-based materials like paper, wood, bamboo and certain bioplastics, and they can be composted along with food waste, reducing waste sent to landfills or incinerators. Reusable options are crafted from durable materials like ceramic, glass or stainless steel, and can be washed and reused many times, saving money in the long term and minimizing environmental impact.

But switching to these categories of foodservice disposables shouldn’t be the only steps on your journey to creating a more environmentally sustainable organization. Here are a few more options to consider:

• Certification: Look for foodservice disposables certified as compostable by organizations like the Biodegradable Products Institute (BPI) or GreenScreen Certified Standard for Food Service Ware. These certifications ensure that the items meet sustainability standards including compostability.
• Innovation: Explore innovations in biobased and compostable materials to offset the growth in single-use food disposables. For example, nano-cellulose is lightweight, strong and biodegradable and can be used in packaging. Starch blends also are a leading product type for biobased biodegradable plastics.
• Proper disposal: Dispose of non-compostable items properly to prevent PFAS pollution. Avoid purchasing single-use plastic bags or other disposables that cannot be composted or recycled locally. Ensure that non-compostable items are disposed of in designated waste streams to prevent PFAS contamination. This includes utilizing landfill options that minimize leachate and emissions.
• Inclusive sourcing strategies: Supplier diversity also plays a key role in boosting environmental sustainability initiatives. Organizations should:
  • Identify and work with local businesses to tap into the benefits of supporting local economies. For instance, according to recent studies, inclusive procurement strategies help supply chains weather disruption and support cost savings, yielding year-on-year cost savings of up to 8.5%.
  • Partner with diverse-owned businesses. Engage with leadership to make supplier diversity a top priority in your organization, and tap into resources to find diverse-owned sustainable product suppliers. For example, Green America is one resource to explore.
  • Support veteran-owned businesses. Look for certifications that indicate a business is veteran-owned and incorporate those suppliers into your sustainable sourcing strategy.

The big picture

Eliminating PFAS in foodservice is an important step toward more sustainable and environmentally friendly practices, and organizations have several compostable and reusable alternatives available to reduce their environmental footprint. Moreover, by prioritizing inclusive sourcing strategies, organizations can amplify their positive impact. Partnering with local, diverse and veteran-owned businesses for sustainable foodservice disposables not only supports ecofriendly practices but also strengthens local economies, promotes social equity and honors the contributions of veterans.

This holistic approach to sustainability combines environmental stewardship with social responsibility, creating a more resilient and inclusive supply chain. By making conscious choices in both product selection and supplier partnerships, businesses can lead the way in fostering a more sustainable and equitable future for their communities and the planet.

Learn more about Vizient ESG Impact Spend, including Environmental Sustainability and Supplier Diversity.