Reusable To-Go Containers(RTC) have been utilized in college and universities for well over a decade. In fact, they have been in use for such a long time that there are only a handful of manufacturers that are well known and easy to find, with MyGo Containers™ being a relatively new option.
Even though higher education facilities have been using RTC’s in their foodservice operation for over ten years, the pandemic has driven interest up significantly. Packaging up meals for takeout that would typically been eaten on premise highlighted the amount of waste that single use food packaging creates and brought awareness about just how much disposable to-go containers contribute to non-food waste in dining operations. With so many colleges and universities looking to launch a new RTC program or to focus on expanding an existing program that hasn’t reached it’s potential, one of the most common conversations we had at the regional NACUFS conferences was just how to go about setting up an RTC program.
It's a great question too! There are so many considerations when designing an RTC program that will work for a specific facility. We originally thought we would be helping people decide if they needed a large 3-compartment MyGo Container or if they would be better off with the smaller version of the 3-Compartment MyGo, but that seems to be one of the easier questions the schools have to answer. But because each school is unique in its foodservice operations, layout, meal plan options, student demographics and student priorities, we don’t believe that a one size fits all approach is appropriate. But we are capable of helping you to develop a Reusable To-Go Container program that will be accepted by your students and support your organizations goals.
To get started on creating the right RTC program for your campus, here are a list of questions that can guide you into building a strong, sustainable program:
• What styles or types of reusable to-go containers should you supply to the dining hall or foodservice outlet?
• How many containers will be needed on a daily basis to meet your estimated demand? Where are these containers going to be stored?
• Where are you going to place the return collection receptacles so they are easy for participants to locate and reach?
• Who will be responsible to pick up used containers from the collection receptacles?
• Who will be cleaning the containers? Where will you store the clean containers and who will have responsibility to verify they are stored properly?
• What training is required for your RTC program, how will it be done and who is responsible?
• When will containers be available to students?
• What type of accountability system will be utilized? If you will collect a deposit from students, how much will it be and what will you provide students in exchange for their deposit?
• Who has the responsibility of managing and monitoring the accountability system?
• How will staff be kept accountable for thoroughly cleaning and sanitizing used containers?
• Where do you anticipate theft to happen and what steps can be taken to prevent it?
• How will you educate your student body and other customers on the benefits of your new RTC program?
• Who is in charge of marketing and education regarding the program? Is there a budget for supporting the program?
• What would a successful program look like to all stakeholders?
While answering these questions won’t give you a complete RTC program, they will help you to create a plan that can be filled in with details as you answer each question. For further assistance in launching an RTC program within your school or facility, Cook’s is here with MyGo Containers™ and experience helping other colleges, universities and schools launch successful RTC programs that were financially sound for the dining operation and supported sustainability initiatives of students and organization.
