from the the McDonalds corp:
hapter 3: Reuse
Reuse is a basic strategy for reducing materials use and waste generation. Identifying opportunities for introducing reusables throughout McDonald's system -- distribution, bulk storage and food preparation, as well as customer service -- was a large part of the task force's work. The greatest opportunities in this area are behind the counter, where the majority of McDonald's on-premise waste is generated. As set out in the Action Plan, steps to be implemented or tested in 1991 include: replacing heavy-duty, plastic-lined corrugated boxes with durable, washable containers for delivering meat and poultry to McDonald's suppliers; replacing short-lived wooden shipping pallets with durable pallets in the distribution centers; and replacing single portion packages of cleaning supplies with bulk packaging.
McDonald's will also develop a number of pilot tests to explore the potential benefits of reusables in over-the-counter service. This area, we concluded, poses the most formidable challenges to the large-scale conversion to reusables. As a step toward defining solutions, the task force identified five major challenges to implementing reusables in a quick-service restaurant system. These are: (1) customer expectations; (2) health, sanitation and safety issues; (3) McDonald's operating system; (4) dishware collection, handling, washing and resanitizing; and, (5) cost and data uncertainty.
While any one challenge might be met in isolation from the others, the real challenge for McDonald's is to overcome all of them at once. For example, McDonald's Engineering Department could design high-volume dishwashers suitable to the task, and a shift to reusables for customer service could conceivably produce savings in expenditures on disposable packaging. However, other major issues remain unresolved, such as the capital costs of the system, pilferage, the added labor costs to collect dishware and load and unload the dishwasher, the economic and environmental effects of energy and water used in dishwashing, and the ability of a restaurant crew to operate the equipment in a way that consistently meets sanitation standards.
We agreed that reusable dishware systems from conventional full-service restaurants cannot simply be transposed to McDonald's while maintaining its high-volume, high-speed food service system. The task force also discussed more long-term, theoretical options for reconfiguring McDonald's equipment and operations to incorporate food-service reusables.
Ultimately, full resolution of these issues will depend on incremental testing and R&D activities of the type that are central to McDonald's operations and packaging development.