Working to prevent more plastic from lining Hawaii’s coastlines, Surfrider Foundation is certifying restaurants that don’t use Styrofoam, recycle their waste and provide only reusable or compostable tableware as Ocean Friendly Restaurants.
The environmental nonprofit wants to contribute to the potential economic benefit of going green.
“We’re trying to remind people that every time they spend money, they are voting with their dollars, and it is a value choice,” said Stuart Coleman, manager of Surfrider’s Hawaii Chapters.
Surfrider teamed up with Maui Huliau Foundation, Kokua Hawaii Foundation and the Rise Above Plastics Coalition for the Ocean Friendly Restaurants campaign. The groups began certifying local eateries as Ocean Friendly in April.
“We are going to get to a point where we are not going to do business or events, and the organizations that support us are not going to do any business, with restaurants that aren’t ocean-friendly,” Coleman said.
The goal of the campaign is to eliminate the use of plastics and Styrofoam at food establishments because it is a top item found at the group’s beach cleanups. Plastics made up 60 percent of the debris identified by an aerial survey of Oahu’s coastlines conducted by the state Department of Land and Natural Resources and North Pacific Marine Science Organization.
“Ocean Friendly Restaurants is about changing a lifestyle that is destructive to our planet and our own well-being,” said Rafael Bergstrom, a Surfrider organizer.
Bergstrom said the group has picked up about 12,000 pounds of waste off Oahu’s shores this year.
Surfrider decides whether to certify restaurants as Ocean Friendly based on several criteria, including:
>> Restaurants cannot use Styrofoam, and takeout food containers have to be recyclable or compostable.
>> Only reusable tableware is provided for on-site dining at restaurants.
>> All takeout beverage containers are recyclable or compostable.
>> Takeout bags are not made of plastic and are provided only upon request.
>> Restaurants should offer a discount to customers with reusable cups, mugs or bags.
>> Use of water conservation efforts such as low-flow faucets and toilets.
State Rep. Chris Lee (D, Kailua-Waimanalo) said the cost of replacing plastic and Styrofoam products at some businesses is a common concern among the food industry.
“Often the industry likes to portray that any changes are the end of the world for them,” Lee said. “Now nearly 100 businesses are thriving and doing the right thing by consumers and the environment. There are better ways that can benefit everybody.”
Compostable containers can be double the cost of Styrofoam.
On Friday, ChefZone, a wholesale club that caters to small restaurants, was selling a large compostable container for 35 cents. A similar-sized Styrofoam container costs about 14 cents.
Coleman said the nonprofit has started Ocean Friendly pau hana events, where Surfrider members meet once a month to bring more business to certified restaurants.
“We’re promoting the businesses,” he said. “We put them on our social media page for Ocean Friendly Restaurants.”
Many of the 84 certified Ocean Friendly Restaurants had sustainable practices in place before hearing about Surfrider’s campaign.
Chef Mark “Gooch” Noguchi of the Mission Social Hall and Cafe said the cafe got the stamp of Surfrider approval Wednesday.
Noguchi said he has always prepared meals with a “use-what-get” philosophy.
“I think we live in the best place in the world, but along with that comes a great kuleana to that place,” he said.
Anicea Campanale, owner and chef at the Nook Neighborhood Bistro, said she and co-owner Hailey Berkey planned for the breakfast spot to be eco-friendly before it opened two years ago.
“It’s absolutely nice to be recognized for it,” Campanale said. “It’s something we started off doing when we opened. We had always planned on being an eco-friendly restaurant as much as we can. “
Campanale said some of the changes were initially more expensive than plastic alternatives. The Nook uses metal straws, and instead of plastic bags the cafe sends out to-go orders wrapped in twine.
“We put that cost into our menu ahead of time,” Campanale said. “It’s in the budget. It’s really not that much more expensive. The straws just pay for themselves. Some of our costs make plenty of sense. … The boxes and compostables are definitely more expensive, but when you plan ahead it doesn’t really mean anything.”
Jennifer Hee, chef at Juicy Brew, said the cafe started out using reusable tableware because that is what customers want.
“Our customers are already very mindful about what they consume and the environmental impacts of their decisions,” Hee said.
