Extensive Literature Review Reinforces that Reusables Are Safe

In an attempt to operate as business as usual or even scale up production, the Plastics Industry continues to claim that reusables are unsafe compared to disposable plastic items. This was made even more apparent during the Coronavirus (SARS-CoV-2) pandemic, when the industry was pushing misconceptions through a strategic ploy by the plastic industry to boost sales of single-use plastic – something they even lobbied for at federal agencies and directly to members of Congress. They took advantage of fear in a time of uncertainty to give false hope in products that would ultimately create even more harm. 

Scientists quickly debunked these claims, ensuring us that reusables are still safe and the virus is not primarily spread through surface contact. Yet the damage had been done and for much of 2020 reusables seemed to vanish but are making a comeback. 

Adding further evidence that reusables are safe, a recent study conducted by Ira et al. (2024) titled Do reusables pose greater infectious risks than disposables for consumer goods? A systematic literature review shows that overall, reusables are not major pathogen transmission sources.  

Ocean Friendly Restaurant criteria urges restaurants to offer discounts for customers bringing their reusable containers.

Methodology

The New York University research team looked at the risks of reusable and disposable food serviceware by conducting a systematic literature review of articles that assessed materials, surfaces, or products that could transfer specific food-borne pathogens (also called fomites). After initial screening, the study team extracted data from 122 articles that mostly covered E. coli (25% of included studies), general bacteria (24%), and Norovirus (16%). Thirteen studies (8%) focused on SARS-CoV-2.

Results 

Bottom line - reusables have always been and continue to be safe. Despite analyzing a large body of related literature, there is very little evidence suggesting that either reusable or disposable food serviceware is safer for minimizing infectious risks. 

Pathogens can survive on various fomites, though greater surface porosity and higher humidity levels increase how long a pathogen will live or the ability to transmit. Proper cleaning protocols – including hand hygiene – appear to be the major factor in minimizing transmission risks.

Source: Ira et al. (2024)

Why this Matters 

Reusables are better for our environment, communities, and health. Banning reusable bags and food serviceware citing safety concerns is an inappropriate response, which is rarely spread through surface contact. 

Surfrider is working to create equitable reuse and refill systems so less disposable plastics are produced and used. Here are some ways Surfrider is working to lower the barrier for reuse:

• Ocean Friendly Restaurants(OFR) showcase that reuse is not only better for our coasts and ocean, but better for business, too. One of our OFRs in Ventura, CA sees cost savings by running a bottle return program after reaching their break-even point. Another OFR in San Diego, CA has saved over $4,000 a year by switching from disposable ramekins and cups to reusables. 

One of Surfrider’s Ocean Friendly Restaurants in Ventura, CA runs a successful bottle return system for their juices.
Image taken by Surfrider staff.

• Our newly launched Ocean Friendly Hotels (OFH) Program also showcases the benefits of reuse in the hospitality space. Since switching to refillable bulk toiletries, an OFH in Alaska has noticed significant cost savings and found that tracking bulk containers is more efficient than tracking thousands of tiny bottles. All OFHs must have water refill stations on their property and switch from mini plastic toiletry bottles to large form/bulk or reusable options. Surfrider Hawaii is advocating to ban the use of mini toiletry bottles in hotels.

One of Surfrider's Ocean Friendly Hotels in HI, equips rooms with refillable water cups and containers.
Image provided by 1 Hotel Hanalei Bay.

• We’re advocating for policies that make it easier to switch to reuse. For example, Oregon recently passed a law that would create a process using the state’s Health Code to allow for use of reusable produce bags and bulk containers by consumers in retail establishments. The New York City (NYC) Chapter is also working on an ordinance that would require the city to install 500 new public drinking water fountains by 2030, equitably across the five NYC boroughs.
  
• The U.S. Food and Drug Administration (FDA) updated the federal food code supplemental guidance making it easier for states to allow people to refill and reuse containers in restaurants, grocery stores, deli counters, and events. We are keeping a pulse on this and hope to get more states to adopt it.

Despite industry efforts, reuse and refill systems are gaining momentum and together, we can shift our society to make reuse mainstream!