I run Mexican restaurants in San Diego, the taco capital of the United States. We see our restaurants as community gathering places and believe we have a responsibility to make a positive contribution to the world. In recent years, that has included trying to reduce our environmental footprint.
A large part of our business is takeout orders, and that is only increasing as delivery apps are changing the way Americans eat. A few years ago, some of our customers expressed concerns about the packaging we used for takeout food.
We took those concerns seriously and began learning what we could about our options and about San Diego’s Climate Action Plan. Here are some of things we learned: California recycles less than 15% of single-use plastic materials. And worst of all, plastic and Styrofoam often end up in the ocean as “microplastic,” which turns up in fish and drinking water.
After gaining an understanding of these facts, we decided to do everything we could to reduce our carbon footprint by pursuing a composting program, eliminating single-use products — especially plastic ones — whenever possible, and replacing our lighting fixtures with low-energy alternatives.
These changes weren’t cheap, but we received positive feedback from our customers and staff. Even more important, we felt like we were doing the right thing.
Unfortunately, not many of our competitors have followed suit. They still opt for cheaper options like Styrofoam rather than recycled paper takeout boxes. They say that changing the way they operate would require them to raise prices, cut staff or shutter their doors.
The changes we’ve made are not enough to really move the needle if we’re going at it alone. Moreover, we want to compete on a level playing field. Doing what’s best for the world shouldn’t have to come at a competitive disadvantage.
Legislation pending in Sacramento would require all businesses to play a role in reducing waste. The proposed laws would require single-use packaging be fully recyclable or compostable by 2030 and would require the state to ensure 75% of single-use plastic packaging and products is diverted from landfills.
The proposed laws would increase demand for high-quality, ecologically friendly products, and that would bring its own benefits. As the market for such goods explodes, new and cheaper options will be brought to market, and California restaurants will be the beneficiaries. We can also tell our fellow restaurateurs with confidence that their customers will appreciate the changes.
Mikey Knab is director of operations for Ponce’s Mexican Restaurant. He wrote this for the Los Angeles Times.
