Tag: waste reduction

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Plastic Free July 2025: Reducing plastics at home, work, and on the go

Plastic Free July is a campaign coordinated by the Plastic Free Foundation to raise awareness of the negative impacts of plastic pollution and to encourage individuals to reduce their consumption of single-use plastics.

You’ve probably seen news coverage of collections of plastic pollution in the oceans or seen photos of wildlife harmed by ingesting or being trapped in discarded plastic packaging. Microplastics have been detected in a variety of human organs, and in virtually every habitat on Earth. We’re only beginning to understand and investigate the potential negative impacts of plastic pollution and exposure on human and environmental health. To learn more about those potential impacts, see the “Impacts on Environmental and Human Health” section (beginning on page 65) in the “Plastics” chapter of the recent ISTC report, “Illinois Materials Management & Recycling Opportunities,” available at https://hdl.handle.net/2142/127016.

This year marks the 15th anniversary of Plastic Free July, and the third year we’ve celebrated the campaign by offering tips on the ISTC Blog. In 2023, we focused on atypical examples of single-use plastics, beyond things like plastic water bottles and grocery bags, to foster further reduction among people who have already tackled the “low-hanging fruit.” In 2024, we focused on ways to reduce plastic pollution from your clothing and textiles. This year, we’ll share a few new tips to reduce plastic consumption throughout various aspects of your life—at home, at work, and on the go. Some of these tips apply to businesses as well as individuals. Be sure to check out the previous posts as well for additional tips! These lists are of course not exhaustive but are meant to provide inspiration for change, and perhaps spark conversation and brainstorming.

As always, please remember that ISTC does not endorse, either explicitly or implicitly, any manufacturer, vendor, product, or service. Information about specific products, manufacturers, or vendors is provided for reference only.

At home

Choose glass, stainless steel, or ceramic storage containers, serving utensils, and cookware, and don’t use plastic containers when heating up food in the microwave. Research has shown that even FDA-approved plastics release microplastics into your food when they’re heated in a microwave. See last month’s blog post on more environmentally friendly gifts for dads and grads for some resources to help choose stainless steel, cast iron, glass, and ceramic cookware.

Replace plastic cutting boards with wood or bamboo. A study by Yadav et al. (2023) identified plastic cutting boards as a substantial source of microplastics in food (citation below under “Learn more”). Alexandra Kelly, writing for Martha Stewart’s website, offers tips for “How to Clean and Care for a Wooden Cutting Board So It Lasts for Years.”

Photo by Studio95 – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)

Replace plastic dish scrubbers and sponges. Options include compostable Swedish dishcloths made from cellulose and cotton, such as If You Care Sponge Cloths, which are reusable, machine washable, and certified for composting at their end of life in both commercial and home composting systems. Dish scrubber pads made from sisal, coconut coir, or bamboo fibers can also help you reduce plastic. Be careful though—some scrubbing pads made with natural materials such as walnut shells sometimes include recycled plastic from water bottles. Be sure to check the product packaging/description carefully if you want a plastic-free item.

This and the preceding two tips may be useful at work for food service operations like restaurants, cafeterias, or other food-focused businesses.

Opt for wool dryer balls instead of single-use dryer sheets that are typically made from polyester. See “How Long Do Dryer Balls Last? Plus How to Refresh Them” by Mary Marlow Leverette, writing for Real Simple, to ensure your dryer balls last as long as possible–we may be focused on plastic this month, but let’s remember to reduce all waste!

Switch to tablet forms of toothpaste and mouthwash to eliminate plastic tubes and bottles (e.g. these products from Bite) and consider a toothbrush made from bamboo with plant-based bristles (e.g. Brush with Bamboo; note the bristles are not compostable and should be removed if you plan to compost the handle). You can also find plastic-free dental floss, made from natural silk, corn-derived starch, or bamboo. James Miller reviews these floss options in “8 Best Plastic-Free Dental Floss Brands Tested.”

These swaps may also be useful for dentist and orthodontist offices.

Photo by Harry Wedzinga – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)

Ditch disposable wipes. This one works for office settings too, which may have started keeping these on hand during the pandemic and simply never stopped. Whether you’re talking about disposable sanitizing wipes for surfaces or personal cleansing wipes, these items often include synthetic fibers made from polyester or polypropylene, although cotton, cellulose, or rayon may also be used. See the FDA web page “Disposable Wipes” for more information (and note that different agencies regulate wipes depending on their intended purpose). It can be challenging to determine the fibers used when examining product packaging—for example, the “smart label” information for Chlorox wipes includes the ingredients in the cleaning solution the wipes are impregnated with, but not the ingredients of the wipe itself. Since waste reduction is always a good idea, why not skip the wipes entirely or only use them for really nasty messes when a washable cloth would not be desirable? Even then, using a spray cleaner with paper towels made from recycled paper or bamboo would be more environmentally preferable than a single-use wipe made with plastic. If sanitizing a surface is important, note that the Center for Disease Control (CDC) states that “In most situations, cleaning alone with soap and water can remove most germs, such as harmful viruses or bacteria, on surfaces.” You could also use a can of spray disinfectant (e.g. Lysol or similar product) with a washable cloth or paper towel.

If you really like the convenience of pre-soaked cloths for quick clean ups, consider making your own. On the Nature’s Nurture blog, Sarah Umm Yusuf describes simple cleaning wipes made with castille soap for everyday cleaning, while Mary Marlowe Leverette, writing for The Spruce, describes homemade disinfectant wipes soaked in alcohol.

At work

Avoid disposable coffee pods in the break room. Again, this tip does double duty, since it applies to home kitchens as well, but many offices, especially in public-facing areas like conference rooms or waiting areas, have gravitated toward Keurig-style machines with pods that allow people to brew a single beverage serving. The mountains of resulting plastic waste have been the subject of more than one Internet meme. Honestly, it wasn’t all that long ago when humans managed just fine with regular coffee pots and pitchers of water or other cold drinks at meetings or in waiting areas. Just because pods exist doesn’t mean you have to offer them, and your business might boost its image with customers or employees, if you post a sign near your “old fashioned” offerings tying your choice to waste reduction.

Photo by Elena Medoks – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)

If you feel compelled to give individuals choices, and you’re located in an area where commercial composting is available, consider compostable pods. Check out the Corner Coffee Store post “6 Best Eco-Friendly Coffee Pods in 2025: Reviews & Top Picks” by Melissa Gunter to explore options.

If you’re only providing coffee for a small group of employees (or your family at home) and you still want to use pods to allow individual choice, consider providing reusable coffee pods for your crew. In January 2025, Justin Hughes described the pros and cons of “15 Best Reusable Coffee Pods for a Sustainable Brew – Eco-Friendly Choices for Coffee Lovers” on the Cappucino Oracle website.

Eliminate other single-use plastics in break rooms and at catered events. Another double-duty tip here, since it can apply to parties you host at home. If your office/business has a break room, consider stocking it with bulk condiments in the refrigerator, rather than single-use sachets. If you have a sink or dishwasher, provide reusable mugs, plates, cutlery, etc. for employees to use and wash, or encourage employees to bring their own from home.

When you cater a meeting or event, if you’re handling the catering yourself, check out Beyond Plastic’s guide “How to Host a Plastic Free Event.” If you’re using a catering service, ask them in advance to avoid single-use condiments and avoid plastic straws, cutlery, and single-use packaging–and that you’re willing to find a different caterer that can fulfill this request if they can’t. The more potential customers that show an interest in plastic reduction, the more likely caterers in your area will be to make plastic waste reduction part of the status quo.

Avoid plastic packaging when shipping items and reuse plastic packaging that you receive. Use paper fill and wraps instead of bubble wrap or plastic air cushions whenever possible, and opt for paper padded mailers. Check out EcoEnclose (https://www.ecoenclose.com/) for more sustainable packaging options, including branded items, reusable packaging, and even plastic-like pouches, such as Sway’s seaweed-based polybags.

If your office has a supply area, stash plastic mailers, bubble wrap and other items you receive there for reuse. If you’re in the Chicago-area, check out EcoShip, https://ecoship.org/. They currently don’t have a permanent physical location (and are in search of one), but in the past this organization has accepted donations (temporarily on hold) of gently used shipping materials for redistribution—for free. Obtaining used shipping materials is a boon to small businesses. Currently, EcoShip is fundraising to find a permanent forever home. Follow them on social media to stay informed about their progress and next steps.

On the go

Consider keeping a reusable “to-go” kit in your car or backpack. You may have adopted the habit of keeping reusable shopping bags in the trunk of your car so you’re never without them. Maybe you even carry a reusable mug with you, and if you’re really prepared, you might have reusable cutlery and a reusable straw in your purse or briefcase. To take it to the next level, consider keeping a reusable glass or stainless steel food storage container, in your vehicle or bag so you can avoid polystyrene or plastic containers for any leftovers from your restaurant stop.

Photo by SBM Creatives – – stock.adobe.com (Education license, University of Illinois Urbana-Champaign)

You can even ask for takeout food to be put into your own container. Did you know that based on IL Public Act 103-0524, as of January 1, 2024, a “restaurant or retailer may fill or refill a consumer-owned container with ready-to-eat or dry bulk foods.” Note the use of the word “may”—restaurants aren’t required to do this, so expect some of them to say no. However, many establishments may not even be aware of this law, and if you inform them, they might be open. You never know until you try. See the Illinois Department of Public Health guidance on this legislation at https://dph.illinois.gov/topics-services/food-safety/reducing-food-and-packaging-waste/consumer-owned-containers/guidance.html.

Learn (and do!) more

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Free sustainability assistance for the IL craft beverage industry

Close up of a man's arms and hands, as he stands by a brewing tank. In one hand he holds a glass with beer in it under a spigot. His other hand controls the spigot.

Stand out from the crowd. Be sustainable, be recognized.

The Beverage Resilience Program offers free help to make Illinois craft beverage businesses more sustainable and save money. Brought to you by the Illinois Sustainable Technology Center (ISTC) and our partner the Smart Energy Design Assistance Center (SEDAC), this grant-funded program supports breweries, wineries, distilleries, and other craft beverage businesses across the state of Illinois.

Our team will come to your business and perform a comprehensive site assessment to identify opportunities to reduce energy and water use, waste generation, and costs as well as highlight areas where your business is already excelling in sustainability. The opportunities identified will help you to reduce costs as well, promote sustainability in your community, and differentiate yourself from your peers.

Following your assessment, you will also have the chance to assist in shaping the certification process for green beverage manufacturing in Illinois and to be recognized for your sustainability efforts through the Illinois Green Business Program.

How does it work?

  • Initial Meeting – either via email, conference call, or in person, to discuss needs and concerns
  • Opportunity Assessment – conducted on-site to uncover areas for potential change or improvement
  • Report on Findings – a document providing methods for reducing pollution and potential cost savings
  • Implementation Support – assistance for next steps, if needed

  • Project Review – document savings and benefits

What are the benefits?

  • Promotes sustainable manufacturing and growth
  • Improves profitability, productivity and competitiveness
  • Improves workplace safety through less exposure to hazardous materials
  • Reduces environmental impacts such as:
    • water use, energy and materials
    • waste volume and/or toxicity
  • Increases capacity to attract new business
  • Increases recyclability and/or diversion of by-products

How do I sign up?

Interested businesses should fill out the short form at go.illinois.edu/bev_industry.

Questions can be directed to Owen McMahan at omcmahan@illinois.edu.

Download the Beverage Resilience Program flyer.

This opportunity is made possible by a grant from US EPA Region 5.

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ISTC is proud to be a 2025 Food Waste Prevention Week partner

Mark your calendars for Food Waste Prevention Week, scheduled to take place April 7-13 this year. 

The US EPA estimates that in 2019 alone, 66 million tons of wasted food was generated in the food retail, food service, and residential sectors, and most of this waste (about 60%) was sent to landfills. Food Waste Prevention Week (FWPW) is a collaborative effort to raise awareness about food waste and its negative impacts on our society and environment, while also sharing resources to help individuals, families, and organizations reduce their food waste. Because the Illinois Sustainable Technology Center (ISTC) Zero Waste team has experience working on food waste reduction and management projects, ISTC is proud to be a FWPW partner organization for the third year in a row!

Be sure to check ISTC’s social media platforms during April 7-13, for highlights of relevant projects, as well as facts and resources to help you on your food waste reduction journey. If you’re not already following us on social media, you can connect with us on Facebook and LinkedIn.

How do I get involved?

The FWPW website provides a wealth of information to help various sectors with food waste prevention efforts, including descriptions of webinars presented by partners across the country. Here are just a few suggestions for relevant activities and webinars, arranged by sector, including links to ISTC and partner organization resources, as well as links to appropriate sections of the FWPW website for further information and inspiration. Links to specific programs or services are for informational purposes only and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois Urbana-Champaign.

Colleges & Universities

See https://www.foodwastepreventionweek.com/universities for additional ideas.

Local Governments

See https://www.foodwastepreventionweek.com/cities for additional suggestions for municipalities.

K-12 Schools

See https://www.foodwastepreventionweek.com/k-12schools for additional resources for K-12 schools.

Events, Hospitality, & Sports Teams

See https://www.foodwastepreventionweek.com/events-hospitality for more suggestions for events and hospitality. See this link for more info for sports teams.

Restaurants

 

Individuals & Families

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Free sustainability assessments for small food businesses in DuPage & Kane Counties

Photo by onephoto for Adobe Stock Images, Education License – University of Illinois

Uncover cost-saving and efficiency opportunities for your food-focused business! The Illinois Sustainable Technology Center (ISTC) and the Smart Energy Design Assistance Center (SEDAC), units of the University of Illinois, are providing free technical assistance to 10 small for and/or non-profit entities, such as restaurants, grocers, and other food-focused businesses and organizations in DuPage and Kane Counties in Illinois. By getting assessed, businesses can lower operational costs, reduce wasted food & resources, and attract environmentally-conscious customers. 

Assessments will focus on helping entities reduce costs and/or reduce environmental impacts through pollution prevention, energy efficiency, water reduction, alternatives to hazardous chemicals, and waste reduction including purchasing and disposal. 

What will the process look like?

Step 1: Initial conversation. This will take the form of a brief introductory phone call to discuss the assessment process and expectations. There will also be discussion of utility data collection. (Participant time commitment: 30 minutes)

Step 2: Pre-Assessment Data Collection & Analysis. The participating business will share utility billing data as available. Providing this information helps our team quantify savings opportunities found on-site. (Participant time commitment: 30 minutes)

Step 3: Facility Walkthrough. On-site visit to discuss and tour the facility to review current conditions of the facility including infrastructure and operational processes. Identify sustainability opportunities for cost and resource savings. (Participant time commitment: 1 hour)

Step 4: Providing Recommendations & Resources. ISTC and SEDAC will use data and information from previous steps to develop strategies to reduce costs and/or reduce environmental impact. Recommendations and resources will be shared with the participating business via a written report and presentation with Q&A.  (Participant time commitment: 1 hour)

Step 5: Implementation. ISTC and SEDAC will assist businesses that are interested in implementing recommended strategies. Implementation assistance includes further guidance on equipment and/or process upgrades, as well as connecting to incentive or funding opportunities. (Participant time commitment will vary.)

Step 6: Case Study (Optional).  A case study will be developed to showcase opportunities uncovered and strategies implemented. (This step is optional. If you decide to share your experiences with peers and customers, your time commitment will be approximately 1 hour to review drafts and provide feedback/approval.)

How do I sign up?

Interested businesses should fill out the short form at https://go.illinois.edu/FoodBusiness.

Participants will be selected on a rolling basis and ISTC and SEDAC will work with participants upon selection until December 2026. Questions can be directed to Zach Samaras at zsamaras@illinois.edu.

This opportunity is made possible by a grant from US EPA Region 5.

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Celebrate International Day of Zero Waste on March 30 by reducing textile waste

Photo by smirart for Adobe Stock Images (Education license, University of Illinois Urbana-Champaign)

Note that ISTC does not endorse, either explicitly or implicitly, any manufacturer, vendor, product, or service. Mentions of specific products or businesses below are provided for informational reference only.

The International Day of Zero Waste, observed on March 30th annually, was established through UN General Assembly Resolution 77/161 and is jointly facilitated by the United Nations Environment Programme (UNEP) and the United Nations Human Settlements Programme (UN-Habitat). The day highlights the importance of waste reduction, sustainable materials management, and responsible consumption and production as part of sustainable development.

This year’s theme and why it matters

This year’s theme is “Towards zero waste in fashion and textiles.” According to the non-profit organization Global Fashion Agenda, 92 million tonnes of textile waste are produced globally each year. (Note that a “tonne” or metric tonne is equal to 2,204.6 lbs., as opposed to a “ton,” a.k.a. short ton, which is equal to 2000 lbs.) In 2018, the U.S. EPA found that nearly 17 million tons of textile waste were generated nationwide, with 11.3 million of those tons going to landfills (3.2 million tons were combusted).  According to the Illinois Materials Management Advisory Committee Report to the General Assembly (2021), 279,188 tons of clothing were disposed of in Illinois landfills in 2018, along with 235,523 tons of “other textiles.” In its 2017 report A new textiles economy: Redesigning fashion’s future, the Ellen MacArthur Foundation stated that between 2000 and 2015, global clothing production doubled while the duration of garment use decreased by 36 percent. So-called “fast fashion,” defined by Merriam-Webster as “an approach to the design, creation, and marketing of clothing fashions that emphasizes making fashion trends quickly and cheaply available to consumers,” tends to involve production of less durable items that wear out quickly, contributing to this trend of high production rates and shorter periods of use.

In a previous ISTC blog post (dated 6/26/24), we pointed out the connection between textile waste, particularly clothing waste, and plastic pollution, given that 60% of material made into clothing into clothing is plastic, including polyester, acrylic, and nylon textiles. The UNEP report Catalysing Science-based Policy Action on Sustainable Consumption and Production: The Value-chain Approach & its Application to Food, Construction and Textiles (2021) indicates the fashion and textile sector account for 9 percent of microplastic pollution reaching the oceans annually.

Further, it is estimated that over 15,000 chemicals are used in textile manufacturing processes, some of which are toxic or prone to persistence in the environment (Roos, et al, 2019). Textile manufacturing also uses lots of water and is responsible for massive greenhouse gas emissions. Given the variety of textiles produced, and with some being natural and others synthetic, it’s hard to characterize the total amount of water used for, and emissions resulting from, all textile production worldwide. Considering a cotton t-shirt as an example, a frequently cited article from the Spring 2014 edition of World Wildlife Magazine claims it takes 713 gallons (2700 liters) of water to produce one cotton t-shirt. Mayer and Birkocak (2024) estimate the textile and apparel industry accounts for approximately 10% of global greenhouse gas emissions.

Suffice it to say, due to the massive amounts of resources involved in the production of textiles, the potential for pollution from the manufacture and use of textiles, and the amount of textile waste filling dwindling landfill space, anything we can do to reduce waste associated with textiles is important.

Ideas for positive action

While the potential negative impacts associated with textiles seem daunting, there are several things that individuals can do to prevent textile waste and manage them more responsibly at their end-of-life. Here are a few suggestions to consider.

  • Resist “fast fashion” by reducing the amount of clothing you buy. Avoid trends and purchase more “timeless” styles that will serve you for years to come. Look for individual pieces (shirts, pants, accessories, etc.) that can be paired with multiple other items in your wardrobe to create more outfits with fewer items. If you want some guidance, check out How to Create Different Outfits with Fewer Items (& Sustainably) from Project CeCe and How to Build a Capsule Wardrobe: Wear Fewer Pieces, Create More Outfits from Closet Cachete. How to Create More Outfit Choices With Fewer Clothes includes examples using men’s fashions.
  • Invest in more durable items. The upfront cost may be higher, but reducing the need to replace worn out items can make that worthwhile in the long run. Check out Good on You’s guide to choosing clothes that last.
  • When possible, buy secondhand clothing from thrift stores, consignment shops, or similar outlets. You might get lucky and find some deeply discounted, high-quality items that wound up at a thrift store precisely because they were made to last! In any event, keeping wearable clothing in use longer conserves the resources invested in their creation. If you have items that are still wearable but no longer wanted, consider donating or consigning them at relevant local charities or shops.
  • Participate in, or host, a clothing swap, in which friends or community members come together to exchange items that are still in good shape but no longer wanted by the original owner. Check out the Wikipedia article on clothing swaps for more information on this phenomenon. For advice on planning your own, see 4 Tips For Throwing A Successful Clothing Swap from Southern Living and How To Host A Clothing Swap Party: Step-By-Step Guide from Almost Zero Waste.
  • Repairing your clothing and textiles, rather than replacing them when seams rip or holes begin, is another strategy to conserve natural and financial resources. If you’re not handy with needle and thread, connect with friends or family who are, or support the local economy by taking items to an alteration shop or shoe repair service in your area. You can also do an Internet search for a local Repair Café, Fixit Clinic, or similar gathering where others might help you fix your items. You might also look for no-sew options using iron-on patches, fabric glue, or shoe glue (Shoe Goo is a popular brand of the latter, available in many hardware or “big box” stores; though typically used to repair soles that are separating from uppers, the Shoe Goo website notes that it can also be used for other repairs, such as fixing holes in backpacks). Marissa Elena’s Simple Ways To Mend Your Clothing Without A Sewing Machine is a good resource with embedded videos for illustration.
  • Wash your clothing less frequently and use cold water when you do. Unless you’ve sweat profusely or been doing a particularly dirty job, your outer garments might be able to be aired out and worn at least one additional time before getting tossed in the laundry basket. Washing less often will reduce wear and tear on your clothing and reduce your chores as a bonus. Check out Real Simple’s guide on how frequently to wash various types of clothing. And Don’t Bother Using Hot Water to Wash Your Laundry from Consumer Reports should set your mind at ease about the efficacy of cold water, which means less energy used during washing.
  • Reuse your textiles for crafts or cleaning rags. Some people enjoy making quilts or rag rugs from fabrics reclaimed from old clothes, or even tote bags or hot pads. See 9 Ways to Make a Rag Rug you’ll Want to Try! for some inspiration. If you’re not crafty, consider repurposing your castoffs into cleaning rags you can launder after use—an option that will also help you reduce your use of disposable items like paper towels. Some textiles are of appropriate size to use as rags as-is (e.g., an old washcloth or cloth diaper), but if you want to cut old shirts or pants down to size, use pinking shears to reduce fraying.
  • Recycle textiles that are not suitable for donation that can’t be repurposed in your own home. Check city, county, or local non-profit websites for “where to recycle it” guides, or do an Internet search to find recycling options near you. If you’re not sure which agency to contact in your area, reach out to the Illinois Recycling Foundation for guidance. Textiles collected for recycling might be turned into industrial rags, insulation or other construction materials, or carpet padding, among other items. Like more traditional recyclables, textiles should be seen as resources that don’t belong in landfills.

If you’re already doing some of the things suggested above, great! If it’s all new to you, don’t try to tackle everything at once. Choose one or two suggestions that fit well with your situation and circumstances and try them out. Talk to friends and family about your successes, and any challenges you encounter. They might help you overcome barriers and you just might inspire them to fight waste too! Don’t focus on trying to be perfect–you’re human, after all. If you try too many new things at once, or get too wrapped up in doing the exact “right thing,” you may become overwhelmed and either never start your new habit, or start and quickly give up. Every small step you take to reduce waste matters. If you’ve read through this whole post, congratulations–you’ve taken the first step toward sustainable behavior by being open to new practices!

More ways to get involved in waste reduction

Visit the UNEP website and click on “Events” to find Zero Waste Day events near you, or to add your own event to their map!

If you represent an organization or business interested in reducing all types of solid waste (beyond textiles) and managing materials more responsibly, learn more about the services of the ISTC Zero Waste team and contact them at istc-zerowaste@illinois.edu.

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Better bouquets: Sustainable purchasing and end-of-life management for floral arrangements

UI Public Affairs: L. Brian Stauffer. © Board of Trustees of the University of Illinois.

As Valentine’s Day approaches, purchases of flowers increase. Whether for a holiday gift, special occasion, or other celebration, most of us will buy bouquets or flower arrangements at some point. But have you considered sustainable options or the best way to manage bouquets after they fade?

Note that links to products, programs, or vendors below are for informational purposes only and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois Urbana-Champaign.

Why it matters

When you think about the economic impacts of agriculture, you’re likely to consider crops used to feed humans or other animals. But floriculture is also “big business.” The USDA defines floriculture as “that branch of horticulture dealing with the production of field-grown or greenhouse-grown plants for their flowers or showy leaves.” According to the US Department of Agriculture National Agricultural Statistics Service (USDA NASS), in 2023 (the year with the most recently published data), floriculture sales in IL totaled $134,063,000. For the same year, the Society of American Florists, reports total spending nationwide on floral products (flowers, seeds, and potted plants) was $72.8 billion.

While the USDA NASS estimates there are approximately 263 commercial floriculture operations, throughout IL alone, most of the flowers purchased in the US are imported from other countries. Utah State University Extension notes that “As many as 80% of all cut flowers sold in the U.S. are imported, with the majority coming from Columbia, Ecuador, Holland, and African countries such as Kenya that have the climate for the year-round cut flower cultivation (Cain, 2022; Knoch, 2022; Li et al., 2016; Tegethoff, 2023).” (See Utah State University Extension site for full citations.)

Source: https://www.ers.usda.gov/data-products/charts-of-note/chart-detail?chartId=106472

Clearly, buying and selling flowers has a huge impact on carbon emissions just from the perspective of product distribution. Imported blooms are flown thousands of miles and once they reach US soil, they might still end up being trucked for many more miles before reaching a retail location. Beyond the fuel used for transportation, refrigeration is often required along the way to keep blooms fresh.

Like any other agricultural operation, floriculture involves the use of a lot of resources (e.g. land, water, labor, etc.) and the application of a variety of chemicals that may have negative impacts on human and environmental health. A recent review of pesticides in flower production identified 201 different compounds used, 93 of which are banned by the European Union (Pereira et al., 2021).

So, although we tend to focus on aesthetics when picking the flowers we buy, attending to any available information on the source and production practices matters greatly if we care about environmental sustainability. It’s also worth considering the impacts of any packaging involved, which might be destined for the landfill if it can’t be reused, recycled, or composted. Because of the resource use embodied in them, it pays to consider keeping ornamental flowers and plants vibrant and in use for as long as possible, and when they are genuinely wilted and no longer lovely, we should try to keep them out of landfills if possible through composting. When plant material and wasted food (collectively called “organics”) break down in landfills without oxygen present (i.e., in anaerobic conditions), methane, a greenhouse gas is produced. The US EPA reports that municipal solid waste landfills are the third largest source of human-related methane emissions in the US, accounting for approximately 14% of methane emissions in 2022.

Better options

So how can you reduce the negative impacts of the flowers you buy?

Buy locally grown flowers whenever possible. If purchasing at a florist, grocery store, or large retail outlet, look for posted information on the source of the product or ask staff for more information. Depending on your location, time of year, and the intended use for your flowers, you may be able to get what you need from a farmer’s market or directly from a farm. This gives you the opportunity to meet the grower and ask questions about their operation. Buying local also supports the local economy and populations of pollinators, depending on the amount of shelter used in production (i.e. open fields, greenhouses, etc.). And of course, you’ll greatly reduce the greenhouse gas emissions involved in distribution. According to the Association of Specialty Cut Flower Growers (ASCFG), local flowers also tend to be of a wider variety, will last longer because they’ve traveled a shorter distance to you, and may smell better, because they are less likely to have been bred for uniformity, a practice that may compromise natural fragrance. If you don’t already have a farmer’s market or other favorite source for local flowers, the following resources will help you find them:

  • ASCFG Find Local Flowers and Growers Map: https://localflowers.org/find-flowers/. Enter your location and choose a radius in miles for your search.
  • IL Specialty Growers Association Live Local Shop Local Map: https://www.specialtygrowers.org/shoplocal.html. There are a few different ways to search. Either select “Floriculture” from the “Products” drop-down menu OR “Cut Flowers” from the “Product Attribute” drop-down menu OR type “flowers” or “cut flowers” into the search bar.

If you can’t find locally grown, look for sustainably grown options. This might mean using an online service that sources sustainably grown flowers or looking for certified products in shops. Links related to certification programs below will allow you to dive into the details of the program standards if you wish.

  • ReVased: https://www.revased.com/. This company began in 2019 with a focus on “upcycling” flowers from events (more on that below), selling a portion and donating a portion of these reclaimed arrangements. When the COVID-19 pandemic caused events to temporarily be put on hold, they shifted gears and now primarily offer online orders of sustainably grown flowers and plants. From their website: ‘We are proud to source our flowers from high-quality, sustainable-minded farms in both the U.S. and South America. The flower farms we work with have achieved Rainforest Alliance Certification, Fairtrade Certification, or take other steps for environmental, economic, and social sustainability. This includes protecting forests and natural wildlife habitats; promoting farmers’ human rights and safe, decent working conditions; conserving water and soil; and helping to lessen the burden of the climate crisis. We are lucky to work with amazing farm partners who meet these rigorous standards of excellence! We also ship “farm-direct.” This eco-friendly shipping method reduces carbon emissions by bypassing many stops in the traditional floral supply chain and reducing the total number of stems being cut, as every cut stem is meant for a customer! Additionally, we offset emissions from our shipments to neutralize our shipping footprint and make our shipments carbon neutral.’
  • Rainforest Alliance Certification: https://www.rainforest-alliance.org/insights/rainforest-alliance-certified-ferns-flowers/. The Rainforest Alliance certifies products that comply with their agricultural standard which “protects ecosystems and wildlife habitats, conserves water and soil, promotes decent and safe working conditions, and ensures that farms are good neighbors to rural communities and wildlands.” According to the Alliance’s website, Costco stores in IL sell their certified flowers, plants, coffee, and tea.
  • Fair Trade Certification: https://www.fairtradecertified.org/what-we-do/what-we-certify/floral/. Fair Trade certified products comply with standards to safeguard working environments and conditions, living wages and benefits, and to eliminate poverty and forced labor. Check the packaging on products or signage at your florist or other retailer for an emblem from Fair Trade USA or Fair Trade International. According to the Fair Trade USA website, you can find certified flowers at Sam’s Club and Whole Foods.
  • Veriflora Sustainably Grown: https://www.scsglobalservices.com/services/veriflora-certified-sustainably-grown. “This third-party certification assures buyers and consumers that cut flowers and potted plants have been produced in an environmentally and socially responsible way, with practices that achieve the highest level of product quality.” This is part of the SCS Global Services suite of third-party certifications, so look for an emblem with the SCS green hummingbird logo and the words “Sustainably Grown Certified.” Veriflora products are available through various florists and supermarkets, so check with your local shops.
  • Organic:  While it is possible to find flowers with USDA Organic certification, this tends to be used for edible flowers or those used for tea. Many growers will follow organic principles without going through the formal certification process, which is why buying local is great if feasible, because it allows you ask questions and learn more about the production process.
  • The Bouqs Co.: https://bouqs.com/about-us/our-difference. This online retailer sources directly from farms that use sustainable practices.

Once you’ve got your flowers in hand, check out these tips from McGill University: How to Keep Cut Flowers Looking Fresh, With Science.

Reuse and other diversion options

If you’ve bought flowers for an event, when your festivities are done, there’s no reason to send those blooms to the landfill. Explore donation of arrangements that still look lovely, and composting when those flowers have truly faded.

  • ReVased: https://www.revased.com/pages/non-profit-floral-directory. As noted above, this company started out by rescuing flowers from events to rehome them. Since the pandemic their focus is more on online sales, but they have started directory of non-profit organization that can accept donated flowers. Currently, all the IL entries are in the greater Chicago area/northern IL. You can also reach out to them at hi@revased.com for assistance in finding organizations to accept floral donation, but bear in mind their capacity for this is currently limited.
  • Repeat Roses: https://repeatroses.com/. This company works nationwide and will be hands-on, collecting flowers after an event and delivering them to organizations to which they’re being donated. Where commercial composting facilities exist, they can also pick up donated flowers once they’re truly withered and deliver them to the composting facility. According to their website, “Some locations will offer only limited composting sites within reasonable driving distances. For those locations, we will explore alternatives to ensure we divert flowers from landfills.” In order to have this level of service, you’ll need to plan far in advance. “Four to six months is ideal to secure your date to ensure you are on our pickup schedule. The earlier you decide to reserve your date on the calendar, the more time we have to coordinate with your florist and venue. Often, it is easier for your florist to know of your plans to donate your flowers in advance so they can design your arrangements with this information in mind as it relates to vase/container rentals and arrangement structure. Additional fees may apply to events booked with limited notice.”
  • Reach out directly to local organizations that may accept donated flowers. If you are planning an event that includes flowers, reach out in advance to local women’s shelters, nursing homes, hospitals, senior services, or cancer support non-profits to see if they could reuse your blooms and work with them, friends, or family on transportation of donations.
  • Compost. Check the Illinois Food Scrap and Composting Coalition (IFSCC) website list of commercial compost haulers and processors or for tips on composting at home if you’ve got the space and the interest and you’re dealing with a bouquet or two rather than lots of flowers from an event.
  • Preserve your blooms. If your flowers have sentimental value, consider preserving them. Check out HGTV’s guidance on various methods for drying, pressing, or using resin to create keepsakes.
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Public comments sought on food date labeling

Two women look at labels on beverages in front of a cooler.
Photo by Stephen Ausmus. Image Number D1830-30, USDA Agricultural Research Service.

The US Department of Agriculture (USDA)  Food Safety and Inspection Service (FSIS), the Food and Drug Administration (FDA), and the US Department of Health and Human Services (HHS) are seeking public input on food date labeling. This Request for Information seeks information on industry practices and preferences for date labeling, research results on consumer perceptions of date labeling, and any impact date labeling may have on food waste.

From the Federal Register:

“On June 12, 2024, the Biden-Harris Administration released the final National Strategy for Reducing Food Loss and Waste and Recycling Organics (the National Strategy). The National Strategy lays out a path for the U.S. to meet its national goal of reducing food loss and waste by 50 percent by 2030.

The U.S. Environmental Protection Agency (EPA) estimates that in 2019, 66 million tons of wasted food was generated in the food retail, food service, and residential sectors, and most of this waste (about 60 percent) was sent to landfills. An additional 40 million tons of wasted food was generated in the food and beverage manufacturing and processing sectors. Wasted food is the single largest category of material placed in municipal landfills. Wasted wholesome and safe food represents nourishment that could have helped feed families in need. Additionally, water, energy, arable land, and labor used to produce wasted food could have been used for other purposes. Effectively reducing food waste will require cooperation among federal, state, tribal, territory, and local governments, food manufacturers, agriculture producers, faith-based institutions, environmental organizations, communities, and others, all along the entire supply chain.

In response to the draft National Strategy for Reducing Food Loss and Waste and Recycling Organics, FSIS and FDA received comments encouraging an update of the Federal date labeling requirements, including standardizing date labeling. Commenters noted that food manufacturers use a variety of phrases such as “Sell By,” “Use By,” and “Best By” on product labels to describe dates on a voluntary basis. According to commenters, the use of different phrases to describe dates may cause consumer confusion and lead to the premature disposal of wholesome and safe food, because it is past the date printed on the package.

As explained in the final National Strategy, both FSIS and FDA recommend that food industry members voluntarily apply the “Best if Used By” food date label, which notes the date after which quality may decline but the product may still be consumed. The “Best if Used By” label aims to lessen consumer confusion and reduce wasted food. In addition, the “Best if Used By” label was the most frequently perceived by consumers as communicating quality, among the food date labels assessed by researchers at Johns Hopkins Center for a Livable Future (CLF), which supports standardizing this label. Although FSIS and FDA encourage the use of the phrase “Best if Used By”, current federal regulations do not prohibit industry from using other date labeling phrases, such as “Sell By” or “Use By,” if they are truthful and not misleading. It should be noted that industry groups have taken steps to address consumer confusion. However, the number, diversity, and complexity of food products in the marketplace along with significant variability in the environmental, storage, and distribution conditions of food create challenges for standardization of food safety or quality date labels.

FSIS and FDA are requesting additional information on industry practices and barriers for standardizing food date labeling, research results on consumer perceptions of food date labeling, and any impact date labeling may have on food loss and waste. The information may be used to inform future policy decisions, guidance, or consumer education campaigns on food date labels intended to help reduce the premature discard of wholesome and safe food. Commenters should provide any data, studies, or other evidence that supports their response.”

See 89 FR 96205 for full details, including questions for commenters. Comments must be submitted by February 3, 2025.

Submit comments by one of the following methods:

  • Federal eRulemaking Portal: This website allows commenters to type short comments directly into the comment field on the web page or to attach a file for lengthier comments. Go to https://www.regulations.gov. Follow the online instructions at that site for submitting comments.
  • Mail: Send to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250-3700.
  • Hand- or Courier-Delivered Submittals: Deliver to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350-E, Washington, DC 20250-3700.

Learn more and read the National Strategy for Reducing Food Loss and Waste and Recycling Organics.

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Holiday gifts to foster climate action

Photo by Fred Zwicky / University of Illinois Urbana-Champaign

Whichever winter holiday(s) you observe, you’re likely considering showing your appreciation for loved ones through gifts as part of your celebration. It’s worth noting that consumerism has real consequences for climate change, as outlined by Renée Cho on the Columbia Climate School’s blog, State of the Planet. Last holiday season, we outlined holiday gifts with sustainability in mind, including some ideas that didn’t involve consumption, such as giving experiences and donations to charity. This year, we’ll highlight gift options that, despite involving consumption, may help the recipients reduce emissions of greenhouse gases or otherwise foster climate action. Please note that links and companies mentioned in this post are for informational purposes only, and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois.

Food waste reduction

US EPA infographic on the climate impacts of food waste. It states up to 40% of food is wasted in the US and lists emissions impacts throughout the lifecycle of food.
US EPA infographic on the climate impacts of food waste.

The US EPA estimates that up to 40% of food is wasted nationally, and greenhouse gas emissions occur throughout the food production, distribution, and disposal process. Thus, wasting food contributes to climate change, and each year the emissions caused by wasted food are greater than the emissions from all domestic flights in the US plus all international flights run by US airlines. Here are just a few gift ideas that might help the recipient waste less food:

  • Check out The Original Green Pan’s guide to 10 Sustainable Cookbooks to Help You Reduce Food Waste for ideas for using up items that may often be disposed of as scraps. The foodie in your life might appreciate one of these volumes.
  • Make sure your recipient has the URL for Save the Food’s Interactive Storage Guide (https://savethefood.com/storage) with tips for proper storage of various foods, and consider adding a set of clear glass storage containers. Being able to see the food stored in your refrigerator provides a visual prompt to use it up, hopefully avoiding the cliché of an unrecognizable moldy mess in an opaque container at the back of the fridge.
  • A marker and some label tape can help your recipient keep track of when they stored various items, so they’re more likely to eat older items first before spoilage. You could even print off the US EPA’s “Eat First” sign and suggest they keep a bin in their fridge for produce and containers that need to be used up first.

Composting

US EPA infographic showing the benefits of composting and how it impacts climate change.
US EPA infographic explaining how composting decreases GHG emissions, sequesters carbon, and improves soil health and resilience.

For unavoidable food scraps, such as eggshells, bones, peels, etc., it’s still better for the climate if you can compost instead of sending those to a landfill. Here are a few suggestions for helping your loved one compost their food scraps:

  • Check out the Illinois Food Scrap and Composting Coalition (IFSCC) list of residential food scrap haulers and food scrap drop-off locations. If your recipient lives in a part of the state where commercial food scrap composting is available, consider a gift card or paying for a trial month or two for a pickup service or providing information on drop-off bins and an offer to help them transport their scraps to the drop-off location. Giving the gift of trying out composting services might help your loved one form a positive habit.
  • If they don’t live in an area where composting services are available, or if they’re more of a DIY-type, check out IFSCC’s resources on composting at home through a backyard bin, worm bin (vermicomposting), or bokashi (using micro-oganisms in an airtight container). The Strategist’s list of The Very Best Compost Bins provides suggestions for countertop food scrap collection (before transporting to an outdoor bin), as well as gear for worm composting or bokashi. This Green Lunchroom Challenge post on home composting includes links to YouTube videos with tips for simple home composting, even if your recipient is an apartment dweller.

Energy efficiency

Gifts that help your recipient save energy can reduce their use of fossil fuels and avoid greenhouse gas emissions. Here are just a few ideas:

Raising awareness and hope

While most people have heard about climate change, not everyone may feel knowledgeable about it or feel they have enough of a handle on how they can make a difference. These items can help your recipient learn more and feel empowered:

  • Daybreak board game. A potential option for a family gift, this is a “cooperative boardgame about stopping climate change. It presents a hopeful vision of the near future, where you get to build the mind-blowing technologies and resilient societies we need to save the planet.” The game is for 1-4 players, ages 10+, and takes 60-90 minutes to play.”
  • Saving Us: A Climate Scientist’s Case for Hope and Healing in a Divided World by Katherine Hayhoe is a book that helps readers learn how to talk about climate change with anyone, even those who may hold very different worldviews from them. Dr. Hayhoe suggests that talking about climate change and making human connections, without focusing on changing minds, is an effective way to inspire action.

Additional resources

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Composting pumpkins and other ways to green your Halloween

Photo by Colton Sturgeon on Unsplash

Did you know that IL leads the nation in the production of pumpkins? You may not realize it, but pumpkins are mostly water! A great deal of labor, land, water, and other resources are invested in growing, harvesting, distributing, and processing pumpkins in our state, so if you care about conserving resources, it’s scary to think about how many pumpkins end up in landfills once Halloween has passed.

After the neighborhood kids have finished collecting their treats, some folks leave their pumpkins out for squirrels and other wildlife to feed on. Others may have a backyard compost pile for returning jack-o-lanterns to the soil. If you’re not lucky enough to have the space or time to create your own compost, many cities and towns throughout IL host collection events in early November for composting decorative pumpkins. Such an event is called a “Pumpkin Smash.” Some collections may involve fun activities in which people can literally “smash” their pumpkins by throwing them into a designated dumpster or compost heap. SCARCE and the cities of Wheaton and Elmhurst hosted the state’s first pumpkin collections in 2014, diverting over 9.31 tons of pumpkins from landfills and helping to improve composting laws in Illinois. By 2023, Pumpkin Smashes were being held at over 95 sites in IL and beyond, and in that year over 241 tons of pumpkins were composted!

If you’re interested in coordinating a Pumpkin Smash in your community, SCARCE has just released an updated how-to guide for pumpkin collections, available for free on their website. The revised guide includes tips for on-site composting at community gardens and small farms. This option is great for areas of the state without access to a commercial compost processing site that will accept food scraps.

The main Pumpkin Smash page on the SCARCE site provides other resources including diversion statistics from last year, downloadable promotional materials to help spread the word about your local event, a link to register your Pumpkin Smash site, and a map to help you find Smashes in your area. Visit https://www.scarce.org/pumpkins/ and keep scrolling to find these resources. Note that there are two “official” dates for Pumpkin Smashes this year–Saturday, November 2, and Saturday, November 9.

Other festive ways to reduce, reuse, and recycle

Please note that links and/or mentions of organizations or businesses are provided for informational purposes only and should not be construed as endorsements by the Technical Assistance Program, ISTC, the Prairie Research Institute, or the University of Illinois.

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Video resources for Pollution Prevention (P2) Week

In a previous post, we noted that September 16-20, 2024 is Pollution Prevention (P2) Week, and highlighted some relevant projects of the ISTC Technical Assistance Program (TAP). To conclude the week, we’ve compiled some video resources that may be of interest, whether you’re unfamiliar with “pollution prevention” or a seasoned practitioner.

“Pollution prevention,” also known as “source reduction,” is any action that reduces, eliminates, or prevents pollution at its source before recycling, treatment, or disposal. While the term may at first evoke images of smokestacks spewing dirty clouds into the sky or pipes discharging visibly dirty liquids into waterways, P2 is not just for industrial facilities. We all use natural resources, and we all encounter materials at work, regardless of the sector we work within, or in our schools or homes that may cause harm to human or environmental health. So we all have opportunities to use raw materials, water, energy, and other resources more efficiently, or to substitute less harmful substances for hazardous ones. The old proverb, “An ounce of prevention is worth a pound of cure” rings true in terms of protecting human and environmental health, as well as strengthening our economic well-being.

To learn more about P2, check out these videos:

  • What is Pollution Prevention? (1 minute, 5 seconds) from the U.S. EPA. This is a very basic overview.
  • Pollution Prevention Playlist (8 videos) from the Arizona Department of Environmental Quality (ADEQ). This includes an explanation of the circular economy; tips for individuals such as donating goods, using reclaimed building materials, composting, and xeriscaping; and housekeeping tips for auto shops.
  • Pollution Prevention #P2 for Businesses (1 minute, 28 seconds). Also from ADEQ.
  • Pollution Prevention (P2) Mini-Webinar Series (5 brief videos per year). Each year the Minnesota Technical Assistance Program (MnTAP) produces a short video for each day of P2 Week. For 2024, videos include “Waste Hierarchies” presenting different strategies for managing waste, “Coffee Machines,” focused on an easy way to save energy, “Conductivity Probes,” focused on saving water in industrial settings, “Anesthetic Gases” on a surprising source of greenhouse gas emissions in healthcare settings, and “About MnTAP” introducing the organization and its services. Be sure to check out archives from past years, going back to 2021.

If you’d like to learn more about perfluoroalkyl and polyfluoroalkyl substances (PFAS):

To learn more about choosing safer products in a variety of settings including your home, check out the U.S. EPA Safer Choice Videos collection, also available in Spanish.

Instructors interested in integrating P2 into curricula should explore videos from last year’s “P2 Works” student storytelling challenge. High school and college students used the Toxic Release Inventory (TRI) P2 Search Tool to identify facilities reporting source reduction practices. The students created videos telling a compelling story about how these case studies benefitted relevant businesses, communities, and the environment. Visit this website for descriptions and links to the winning videos.

A webinar recorded earlier this week by the Pollution Prevention Resource Center (PPRC) entitled “Pollution Prevention in EJ Communities” (1 hr., 8 min., 28 sec.) summarizes the results of a recent two-year project funded by the U.S. EPA, including adjustments made throughout the project for better reach, engagement, and service to participating businesses.

Finally, the ISTC Sustainability Seminar Series frequently features P2 topics. Visit the series webpage to learn more and explore archived recordings going back to 2007.