6 Steps to Launching an RTC Program at your College or University
Over ten million tons of plastic waste end up in our oceans annually, resulting in the death of more than a million marine creatures each year due to plastic pollution, as reported by Plastic Oceans. This plastic debris not only contaminates waterways but also poses a significant threat to the environment. Implementing a Reusable To-Go Container (RTC) Program at your college or university can help mitigate this issue significantly. Let’s explore six essential steps to successfully launch an RTC Program and identify the best option available.
Step 1: Understand Your School Environment
Before diving into the initiative, take the time to familiarize yourself with the political, social, and organizational dynamics of your institution. For instance, is the administration committed to long-term environmental goals? Are there existing student groups focused on sustainability that might collaborate with you? Being thoroughly prepared will enable you to ask the right questions and anticipate potential challenges. However, navigating school bureaucracy can be daunting, so patience and persistence are key.
Step 2: Identify Decision-Makers
Schedule meetings with relevant stakeholders such as representatives from the campus sustainability office, dining services, operations, and procurement departments. It’s critical to determine who holds decision-making authority and engage directly with them. Understanding their priorities will help align your efforts with the school’s goals.
Step 3: Select a Dining Venue
Focus on university-owned eateries rather than regional or national chain restaurants, which often operate under long-term contracts and may prioritize external interests. RTC programs tend to thrive in cafeterias and dining halls that offer salad or hot meal bars.
Step 4: Secure Food Code Certification
Under federal food codes, restaurants cannot serve food in customer-provided containers. However, an RTC program operates differently. Explaining its mechanics to health authorities can simplify the approval process. Collaborating with your school’s occupational safety and environmental health team can address any lingering concerns about the program’s safety.
Step 5: Develop a Budget and Apply for Funding
Launching an RTC program requires financial resources, including purchasing reusable containers, return receptacles, storage crates, and exchange tokens. While these initial costs may seem high, the long-term savings from eliminating disposable containers make the investment worthwhile. Securing grants or institutional support can alleviate financial strain.
Step 6: Design and Launch the Program
Finally, carefully design and roll out your RTC program. Ensure you account for every detail, such as selecting appropriate reusable containers, estimating demand, organizing cleaning and storage operations, and ensuring convenient access to return receptacles. Attention to these specifics is vital for the program’s success.
Choosing the Right Container for Your Program
With MyGo reusable to-go containers, creating a closed-loop system within your dining program becomes straightforward. Students register for their meal plans and receive or purchase a MyGo Container. At the beginning of the semester, they’re issued a token or key card to retrieve their MyGo. They can then fill their container with a meal and take it wherever they go. After finishing their meal, students deposit their MyGo into one of the designated receptacles on campus. The containers are sanitized, dried, and stored until their next use.
Case Study
According to Papuga, the Unit Director at Northern Illinois University (NIU), their RTC Program with MyGo Containersâ„¢ proved highly successful. Students now have the flexibility to grab a quick meal between classes and take it with them, while faculty members can enjoy meals in quieter settings like their offices or outdoors. Faculty members value the variety and affordability of the options but sometimes prefer moments of solitude away from students.
Keywords: MYGO CONTAINERS, REUSABLE TO-GO CONTAINERS, RTC PROGRAM
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