Surfrider Launches Ocean Friendly Foodware Guide 3.0
Surfrider’s Ocean Friendly Foodware Guide 3.0 is designed to equip restaurants and hotels with the tools to choose the best “ocean-friendly” products for their businesses and avoid greenwashing.
What's Been Happening Since 2.0
This new foodware guide is an updated version of the Ocean Friendly Foodware Guide 2.0. Since that guide was launched in early 2024, even more foodware products have entered the market all while the plastic industry is working overtime to water down existing plastic-reduction policies, push false solutions, and ramp up the production of plastics and bioplastics. In response, Surfrider has advocated for policies at every level of government to incentivize reusable packaging, reduce harmful chemical additives (such as PFAS) in foodware, ensure product labels align with proper disposal methods, and strengthen existing plastic bans.
Components of the Ocean Friendly Foodware Guide 3.0
- Updated definitions of common labels and terms
- New graphics to help you understand the different types of bioplastics
- A decision matrix to help review products and avoid greenwashing
- An interactive foodware quiz to help determine, 'Is This Product Ocean Friendly?'
- Buying guide with new products categorized as ‘best choice,' 'good alternative,' ‘what to avoid,' and 'what is assessed case-by-case'
- Case studies of real OFRs
- Exclusive vendor discounts for OFBs
Ocean Friendly Businesses
Thank you for being a member of the Surfrider Foundation’s Ocean Friendly Restaurants or Hotels program! If you are not yet a member, you can sign up today or reach out to your local chapter or club for more information. The larger Surfrider grows its network of Ocean Friendly business leaders, the more mainstream the concept of single-use plastic-free becomes.
Download the Toolkit & Other Resources
We know that foodware and bioplastics can be overwhelming and confusing topics. Surfrider has even more resources for you to explore and learn more:
As Ocean Friendly Programs Manager, CJ brings a wealth of experience reducing plastic not just in the environment, but also within the dining and hospitality industries. She has a master’s degree in Development Practice from Emory University with a focus on Monitoring and Evaluation (M&E) and Environmental Conservation.