Setting yourself up for success means getting the logistics right from the start.  There are a number of considerations to make in the months leading up to your project: • Check local regulations • Work with your local council's Environmental Health Officers to find out what the health and safety standards are for your destination. This will help you pick out a reusable solution that is both environmentally and socially responsible. • Once you’ve selected your reusable initiative/s, submit plans for approval as required. This may involve outlining wastewater management, dishwasher installation, utensil cleaning processes, and waste minimisation strategies. • Talk to food service staff early • Explain how your reusable system will work and the benefits for them, including saving on waste disposal, simplified clean-up, and boosting their eco-friendly image. Help staff to integrate the system into their operations and ensure they understand the processes, including cleaning and sanitising requirements.

Your next step is to estimate how many items you will need for your reusable system. One way to estimate out how many reusable items you need is to use your daily food and beverage point of sale information from your peak season and double that amount. An important consideration here though is your wash-up system. If you have an onsite dishwashing system that you’ll be using regularly during opening hours, you may be able to reduce the total quantity of reusable items you need.

Depending on the size and location of your destination, there are many different reusable systems available to you. Start by asking: • What cups do you want to swap? We recommend trialling one item to begin with - either coffee cups or cold beverage cups. • Is your food and beverage service dine-in or takeaway (or both)? The type of reusable item you select will depend on whether people are moving around or staying in one place while they eat. • What material would you like your reusable cups to be? There are many different options available on the market. Our Reusable Options tool has been designed to help you make the best choice for your destination. • Would you like to switch to reusable foodware items too? Use our Reusable Options tool to explore other foodware options like trays, containers, and snack boxes. This guide includes an interactive tool that you can use to select your reusable swaps. All you need to know is your food service type, estimated budget and daily visitor rate. You can find it here. There are several important things to consider before purchasing your reusables: • Storage • Where will you keep your reusables? You might be able to swap out your disposable storage with reusables. • Storing them as close to food service areas as possible is a great way to ensure efficiency. If your onsite cafe or restaurant has a back-of-house kitchen space, consider installing some shelving there to accommodate your new reusable items. • It’s important that storage areas are clean, dry and pest free. • Durability • Durability is particularly important for destinations, where visitors are often on the go while eating. • Choose commercial, high-quality, stackable items that can withstand repeated washing and use. • If you are purchasing reusables for a sit-down restaurant, durability may be less important than quality. • Material • Aluminium and high-quality plastic are good options.  • Glass works great for high-end, sit down restaurants. • Pick what fits your destination’s style and practical needs. A note on branding. While you might like to brand your reusable coffee cups and cold beverage cups, consider the implications on stock loss if these are ‘souvenired’. A reuse pilot is taking place at the Grand Canyon where they will specifically not brand items in order to prevent stock loss. This has also been the experience of many other venues. Where to purchase reusable items: • Reusable system specialists • There are many organisations now that specialise in providing reusable cups or foodware and supporting infrastructure. • Some examples include EcoTrilogy,(https://ecotrilogy.com.au/) Green My Plate,(https://www.greenmyplate.com.au/) B-Alternative,(https://www.b-alternative.com/) Returnr,(https://returnr.org/) Cercle,(https://www.cercle.com.au/) Devolver,(https://www.devolver.com.au/) Stack Cups,(https://stack-cup.com/) Bettercup,(http://bettercup.com.au) Wosup,(http://wosup.com.au) Turn Systems,(http://www.turnus.in) Wise,(http://itsinyourhands.com.au) eCup,(http://www.ecup.com.au) GO2CUP,(http://go2cup.com.au) TOMRA.(http://tomra.com)  • Restaurant or packaging suppliers • Buy reusable items in bulk for a lower price. • Corporate sponsors • Some companies may fund or donate reusables in exchange for branding opportunities. • Second-hand reusable items • If your location is small or you don’t mind about whether your foodware matches, you might consider purchasing reusable items second-hand. • You could also consider putting out a call to the local community for foodware donations.

At this stage, it’s important to plan out how your reusable cups or foodware will be distributed, collected and redistributed. Provide cafes and restaurants at your destination with a set amount of reusable cups and/or foodware to serve beverages and food to customers. How many you give to each of them will depend on how busy they are on a typical day. If you only have one food operator or your food service offerings are primarily sit-down/restaurant type, you can provide each with a set amount of reusable cups and foodware for them to manage directly. If your destination primarily serves takeaway food, having return point/s for beverages and foodware works best for ensuring that everything is returned efficiently. These can be as simple as bins, or they could be tables or trolleys. If your location has a centralised dining area, this is the best place to have some return points. Cups and foodware can then be collected from the return points by staff and volunteers and taken to wash-up stations. If your destination primarily serves sit-down meals, you can treat your reusables as a restaurant typically would. Cups, plates and cutlery can be left on the table by diners to be collected by wait staff.  Once cups and foodware have been sanitised and cleaned, they will need to be redistributed to cafes and restaurants for reuse. Be sure to account for peak periods and constantly check supply levels for each food service operator. There is an example Distribution Logistics Plan (https://static.wixstatic.com/media/84587d_306612c045674d9d80e71144a62ab18c~mv2.png)in this guide for you to see how this system typically works.

Staff will be required to help with distribution and wash-up of reusable items. Ensure everyone handling utensils is trained in proper food safety procedures and the operation of dishwashing equipment. Provide them with clear instructions on their roles, particularly those assisting with utensil collection and visitor guidance.

Now for the fun part - implementing your reusable foodware initiative! The work you completed during the planning phase of your project will help to ensure everything rolls out smoothly. Follow your Action Plan and Logistics Plan (https://static.wixstatic.com/media/84587d_306612c045674d9d80e71144a62ab18c~mv2.png)closely.

Establish a method to assess the effectiveness of your reusable swap system. Use this to set goals and track progress.