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SURFRIDER FOUNDATION

Ocean-Friendly Restaurants Program Promotes the Reduction of Plastics Use

By C. Jayden Smith

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REDUCING

The

USE

Of

PLASTICS is one way to contribute to easing our burden on the Earth, and the nationally recognized Surfrider Foundation has found a way to highlight restaurants across the country for their collaboration.

Since 2013, the organization’s Ocean-Friendly Restaurants program has partnered with 350 businesses nationwide to serve as an eco-friendly community.

What started with the Huntington Beach chapter of Surfrider has since swelled to participation in 23 states.

Program manager CJ O’Brien says that most restaurants are connected through the work of chapter representatives.

“We have chapters and clubs all across the country, and so they’re really the ones spearheading the outreach to the restaurants in their community,” O’Brien says. “But we do have restaurants that reach out, because (the program) is nationally recognized, and so it has gained a lot of traction and publicity.”

The onset of the COVID-19 pandemic caused a dip in participation, but some businesses remained resilient, and Surfrider has seen a significant rise in recent months.

There’s excitement from restaurants, activists, and volunteers, according to O’Brien. California, Hawaii, Oregon and Washington boast many of the partnering businesses, with notable membership on the East Coast as well.

Ocean-friendly restaurants in South Orange County include Dana Point’s Young’s Beach Shack, The Real Empanada and West Toast Café in San Clemente, and Trevor’s at the Tracks in San Juan Capistrano.

Marcelo Nonaca, co-owner of The Real Empanada, says the ownership group wanted to be a part of the program even before they opened in March 2022. He pointed to their relationship with the local surf community as one reason why, given that local surf artist Josh Paskowitz completed a surf mural for them.

“I wanted to have that connection, especially because we package our own unique boxes, which are recyclable and beach-friendly,” Nonaca says. “We don’t really use plastics at our shop, so I thought it was a really good fit. Plus, I wanted to really cater to the (surf) lifestyle as well.”

The Real Empanada became connected to Surfrider through the patronage of multiple South Orange County chapter board members, and the partnership grew from there.

Being a part of the program consists of a one-year membership that is free to join. The local activists come in to conduct compliance checks throughout the year by coming in to eat, talk with the owners and eventually build a strong relationship between Surfrider and each restaurant.

“Because it’s a yearly membership, the restaurants renew, which provides a really great opportunity for us to make sure the restaurants are following the criteria and (to check in) with them and get all the updated information,” says O’Brien.

Restaurants must meet seven criteria to be recognized as ocean-friendly.

They must only use reusable dinnerware and drinkware, silverware, and containers for on-site dining; they must only provide paper straws upon request; and they must follow proper recycling practices. The program also restricts the use of expanded polystyrene (Styrofoam), plastic bags for takeout orders, single-use utensils, straws and other accessory items unless upon request, as well as restricting sale of drinks in plastic bottles.

Surfrider also lists optional criteria that businesses can meet, which serve as a more holistic approach by recommending the provision of “Best Choice” seafood and vegetarian options, actions toward water conservation and energy efficiency, and more.

O’Brien says the chapter activists give participating restaurants more leeway in letting them determine what is doable for their business.

“But, if a restaurant reaches all of the criteria—meaning all the mandatory and optional criteria—then they can become a platinum restaurant,” she says. “So, our chapters really try to get our restaurants to be platinum, and really provide support on how they can make those more sustainable choices.”

The organization also provides resources to educate the owners, such as a foodware guide.

At first, the decision to become ocean-friendly can be “daunting,” O’Brien says, but restaurant personnel show more enthusiasm as they begin to learn that the other collaborating businesses are saving money.

The chapter representatives are helpful with guiding owners to take their approach one step at a time, by simply eliminating the use of Styrofoam, for example.

“(That) will really help to act like a domino effect on how restaurants can reach more of the criteria and do more to reduce single-use plastics,” says O’Brien.

She adds that part of the businesses’ feedback from being involved is that their customers enjoy knowing that they will always have a plastic-free experience when they stop by.

Given that Surfrider hosts beach cleanups that result in picking up a lot of food-related plastic items, being a part of the OFR program is a stamp that member restaurants can proudly boast.

“Our ocean-friendly restaurants can reduce their plastic footprint, (and) they can show society and policymakers that a plastic-free future is possible,” O’Brien says.

Nonaca of The Real Empanada recommends that other restaurants participate.

“Whatever we can do to minimize our footprint on this Earth is obviously encouraged, especially (with me) being a 20-year San Clemente local,” says Nonaca.

Surfrider estimates that its partner businesses serve more than 60,000 meals without plastic each day, a number that will continue to grow as the program expands.

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