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Introduction
Since the 1950s, one billion tons of plastic have been discarded and may persist for hundreds or even
thousands of years (Smith, 2010). Understanding the Earth's demands is the key to meeting its needs. It is
becoming extremely important for everyone to care for the environment, in the recent times. Algonquin
College has 21,059 full-time students and 1290 full-time employees. There are 9 food locations across its
campus (Towards a Sustainable Algonquin, 2017). Every day the food services at Algonquin College uses
plastic cutlery in the form of plastic spoons, knives and forks. Plastic cutlery is convenient and affordable,
but its continuous use has ecological and social costs. The production of plastic for cutlery involves the use
of huge amount of energy and water which has a large environmental impact. Finally, all the plastic cutlery
ends up in the trash which, eventually goes to landfills.

If we can reduce the use of plastic cutlery, we can reduce a lot of landfill and contamination to earth, other
than a huge saving of energy and water, which goes in the production. We can also reduce the amount of
solid waste and CO2 emissions up to a great extent. We are proud to be students at Algonquin College, a
sustainability champion in the community. To help Algonquin College in achieving its green initiatives,
and fulfill the requirements for our recommendation report and poster presentation assignments, we are
pleased to propose a plan which can make Algonquin College to be one of its kind in reducing the plastic
waste from cutlery. We are proposing edible cutlery. It is made from safe, edible ingredients even babies
can eat or use as teethers. It has a shelf life 18 months, and it is naturally decomposable. It comes in three
different flavours: plain, sweet and savoury. It is 100% natural, biodegradable, vegetarian and vegan
(Bakeys, 2016).

Background and Goals
We have chosen this sustainable business practice because the college has not adopted it yet and it will have
a profound effect on the environment. We have used following resources to determine that edible cutlery is
not currently in use: • Reviewed the Algonquin College Website
• Consulted Mr. Jay Smith (Professor directly involved with sustainability projects)
• Contacted Ms. Sarah Dehler (Sustainability Coordinator)
• Visited all food courts to determine if edible cutlery is already in use or not
To complete this project we will be using the following additional resources:
• Interviews: We will contact supervisors of every food court on campus to find out how much
plastic cutlery is used on daily basis to get an idea about how much plastic waste we have and how
much impact that have on environment because of that disposable plastic.

2 • Analysis: After gathering data, we will analyse it. We will get estimate how much edible cutlery
we need. How much cost is involved to replace the plastic cutlery?
• Websites and magazines or books: We will be using number of websites, magazines, and books
to gather the information that we need to collect, to complete our research. For example these
websites :
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