Why we started an Ocean Friendly Restaurant Campaign Learned of HB campaign at 2014 CA Chapter Conference Restaurants have the power to greatly reduce their impact on San Diego’s oceans and beaches on many fronts Styrofoam ban in SD unlikely in next 3-5 years Engage restaurant owners and managers in conversation about OFR to pave the way for a styrofoam ban

But Why Restaurants?  88% of restaurant goers would view restaurants more positively if they used environmentally friendly take-out containers  60% of respondents would eat at an OFR over another restaurant that uses styrofoam *89 Respondents OPPORTUNITY!

San Diego Restaurants: What do we know? 21% use disposable in-house serviceware 61% use styrofoam or non-recyclable to-go containers 78% would switch practices if their restaurant was promoted by Surfrider 63% think a styrofoam ban is no hardship at all BUT only 38% of respondents (restaurant owners/managers) think their customers care about what type of to-go products they use *59 restaurants in 14 zip codes in SD

Mission Statement The Ocean Friendly Restaurants campaign aims to work with the San Diego county restaurant community to institute self- regulated policies that will reduce plastic waste.

What is an Ocean Friendly Restaurant? 3 Required Criteria 1.No styrofoam use; replacements are recycled, recyclable, compostable, or biodegradable 2.Only reusable tableware is provided for on-site dining 3.Proper recycling practices are followed throughout the restaurant

What is an Ocean Friendly Restaurant? 6 Optional Criteria (Must Choose 3) Plastic straws are provided only upon request Takeout food and beverage containers are recycled, recyclable, compostable, or biodegradable Takeout bags are not plastic Takeout bags are not plastic and are provided only upon request, or pickup customers are asked to bring their own takeout bags Disposable utensils for takeout food are provided only upon request No beverages sold in plastic bottles

Benefits for Restaurants Certification system = cool sticker in the window Promotion using Surfrider brand and reach Promotional Events Website Social Media Blasts to 17,000 SD County Residents Discounted pricing on OFR products Dedicated volunteers

Successes 70+ restaurants signed up since April 2015 Lots of new and dedicated volunteers Greater awareness among restaurants about styrofoam in our environment and alternatives to styrofoam Now scaling outside of SD nationally and internationally Partner program in Tijuana with a Mexican environmental NGO through EPA grant Promoted at Global Wave Conference in England last October

Snooze AM Eatery Our first OFRs were two Snooze cafes, already doing more than required

The Patio and Kitchen 4140 Two Patio restaurants switched to plastic straws and takeout bags only on request

Challenges Smaller restaurants and taco shops that need to make significant changes to comply Misinformation about styrofoam Compostable/biodegradable products and knowing what is the most ocean friendly product Enforcing Compliance Dealing with food trucks Vendor price lists hard to compile national list for bigger discounts Volunteer motivation - trained many but most don't participate maybe team up in pairs, or dedicated sign-up day in a community Lack of resources to develop mobile app

Lessons Learned Do a lot of outreach at the beginning and sign up several restaurants to get on the news Refine collateral for restaurants 90% didn't want brochures, table toppers, etc. that we started with Branded paper bags are a better idea Restaurant staffs need training Ideally staff would be ambassadors to public Suggest developing e-brochure directed at servers

Next for OFR in San Diego Refine criteria based on most ocean friendly products Start engaging smaller restaurants and taco shops Discounted or free products, or other incentives Sign up one known taco shop to prove it is possible Scale Work with other Surfrider chapters and organizations that want to implement OFR Share collateral

QUESTIONS? THANK YOU