As a member of the Zero Waste team at the Hanley Sustainability Institute, our team is responsible for facilitating composting at large-scale zero-waste events held on campus.
My interest in zero waste and plastic alternatives was furthered when I studied abroad in Australia last semester. I saw so little plastic, and almost all the takeout cutlery was made of wood or bamboo. When I returned to the U.S., I was reminded that plastic is still the primary product used and is nearly unavoidable.
There are many alternatives to single-use plastic silverware. At the University of Dayton, we use compostable silverware made from plant-based materials, such as PLA (polylactic acid). These utensils come from renewable resources and are certified for industrial composting, breaking down under high heat and controlled moisture. However, this material cannot be composted at our on-campus in-vessel system at Old River Park due to the amount of heat necessary for PLA to decompose. As a result, the compostable utensils are often sent to the landfill. While utilizing compostable silverware is a step towards sustainability, matching infrastructure is needed to maximize environmental benefits.
When conducting a zero-waste event, we understand the confusion and frustration when we tell attendees that the silverware labeled compostable must be sorted into the landfill bin. This reality made me think about alternatives we could be using.
A growing alternative is wooden — specifically bamboo — cutlery, which is compostable and biodegradable. These utensils can decompose naturally, without the need of an in-vessel, while plastic utensils take hundreds of years to break down.
Bamboo is a renewable resource that grows fairly quickly and can be harvested within a few years without damaging the plant or its roots. Bamboo and wooden utensils are also natural and free from toxic additives that are typically found in plastic cutlery. Unsurprisingly, these are more costly than PLA utensils and plastic cutlery.
While natural materials like bamboo are an option we could explore, the most sustainable and durable option for cutlery is reusable, such as stainless steel or metal silverware.
Reusable metal eliminates the need for continuous production and disposal, reducing waste and energy consumption. At UD, initiatives like “Go Green Containers” and dining-in promote the use of reusable silverware and minimize single-use waste. The challenge is ensuring these utensils are returned and preventing the need to source new ones that are costly and resource-intensive to create.
At large-scale events, reusable cutlery would require significantly more involvement and logistics. Ultimately, each alternative has trade-offs in terms of convenience, cost and sustainability. Compostable and wooden utensils provide a more sustainable disposal option, while metal silverware remains the best material in long-term waste reduction. Our team is currently discussing processes to make the use of reusables feasible within Dining Services' current infrastructure.
As I approach graduation in May 2026 as a biochemistry major with a sustainability minor, I am confident that I can apply my sustainability experience with my scientific knowledge to better the environment. It has been inspiring to help implement and lead zero-waste initiatives on campus through HSI’s Zero Waste team. I hope to continue finding sustainable solutions on and off campus that tackle complicated challenges like this.