Policy

The recommended products are in line with Multnomah County's Sustainable Purchasing Practices and Green Meeting Policy.

RATIONALE: Choosing dinnerware, flatware, and mugs that are reusable and durable keeps disposable single-use items out of the waste-stream, reducing our ecosystem impact. County funds for purchase of bottled water have been eliminated with this in mind.

Twenty to thirty percent of household or business waste is comprised of packaging.  Five percent of Multnomah County building waste is coffee cups.  Re-usable or compostable dinnerware eliminates the transportation, manufacture and disposal of these products and their packaging.

Choosing local food has economic, social, and environmental benefits which include supporting the regional economy and protecting Northwest ecosystems.  Eliminating long vendor routes decreases fuel use and vehicle pollution.  We realize that action in one of these areas impacts all of these areas.

Best practices / application

Minimize paper use

• Email handouts instead of printing
• Write out agendas on a white board
• Project documents onto a screen instead of printing
• Print only critical documents and use both sides

Recycle and compost

• Ensure that recycling bins are conveniently located and well marked (www.multco.us/sustainability/recycling)
• Provide a composting bin, if composting is available in your building
• Use a catering service that will provide durable or compostable flatware and will collect compost

Choose to reuse

• Avoid disposable plates, flatware, straws, coffee stirrers and single-serving condiments
• Provide durable dishes, cups, and flatware
• Provide water and other beverages in pitchers and don't buy bottled water
• Purchase condiments, creamer, and sugar in reusable bulk containers

EAT GREEN

Travel Smart

• avoid disposable plates, cups, bowls, and utensils
• encourage employee use of travel mugs
• provide alternatives to bottled water: pitchers, cups, (supply large containers of water for times of no or limited access to other supplies. e.g. emergencies)
• use paper products that are unbleached, processed-chlorine-free (PCF)
• use any disposable paper products or utensils should be compostable/biodegradable
• use dish soap that is non-toxic, biodegradable, Green Seal-certified, and free of chlorine, ammonia, and fragrance
• choose locally grown and prepared food
• choose unbleached paper products such as napkins, cups, and paper towels that reduce and/or eliminate dioxins, which are harmful to humans and the environment
• avoid commercial detergents which often have harmful ingredients such as chlorine, ammonia, and synthetic fragrance (often containing phthalates) to which many people are allergic