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• Store napkins behind the counter: Give only one per customer.
• Limit use of disposables (plasticware, napkins, etc.).
• Use "pump" condiment dispensers (refillable) instead of small packets.
• Rethink food containers (i.e. is paper lining in addition to cardboard baskets necessary).
• Offer a reusable drink container and discounted refills.
• Do not dispense straws or lids.
• Use reusable containers to transport food to the festival site.
• Use washable cloth towels or sponges to clean up behind the counter.
• Use recycled products made from the highest post-consumer waste percentage possible.
• When disposable items are necessary, buy recycled and unbleached paper.
• Save food waste for animal consumption or composting.
• Donate leftovers to area shelters.
• Offer smaller portions to reduce food waste by consumers with "eyes bigger than their stomachs."
• Use non-toxic cleaners and buy cleaners in bulk, or use concentrates.
• Ask your suppliers to transport products without corrugated boxes, or in reusable boxes.
• Share little used items with neighboring vendors.
• Avoid bringing more than you have to.
• Come up with additional ways you can reduce waste and save money and implement them.
• Encourage your employees to be creative in coming up with ideas to reduce waste.

  For more information on how you can reduce waste call 1-866-91-SMART.