If you’ve ever grabbed a quick lunch at a hospital café, you’ve probably noticed how easy it is to reach for a plastic fork or paper plate, and how quickly those items end up in the trash. Most disposable foodware items are used for only a few minutes before being tossed away. But at UCSF Health, a reusable revolution is taking place.
UCSF Health recently became the first hospital in San Francisco to switch from disposable to reusable dishware, setting a new standard for sustainable hospital operations. This bold move not only reduces waste and operational costs but also aligns with the UC Sustainable Practices Policy, which requires medical centers to phase out single-use plastic foodware.
In April of 2025, a 6-month pilot period began. At the Mount Zion Cafe, reusable plates, bowls, cups, and utensils were made available for dine-in. At Moffitt Cafe, reusable utensils were also launched.
The transition didn’t start from scratch. UCSF Health already had key ingredients for success: an engaged and experienced food service team, an operational dishwasher, and an existing workflow, since patients already dine on reusables. Some team members even remember when the cafés served food on reusables many years ago.
The initiative was funded by grants from the San Francisco Department of the Environment and the University of California Office of the President (UCOP). With that support, UCSF’s Sustainability team was able to purchase reusable dishes and storage items needed for the program.
They estimated the number of reusable items based on previous disposable orders, anticipating that about 20% of café customers dine in.
To ensure the success of the program, the Sustainability team launched an extensive communication effort. They hosted in-person tabling events, shared updates through newsletters and LinkedIn posts, and listened carefully to staff feedback. Anticipating that customers might have questions or concerns, the team developed a survey to collect and address feedback throughout the pilot phase.
Over the 6-month pilot period, the project reduced 20,555 pounds of waste, received great feedback, and is projected to save the organization thousands of dollars annually through reduced purchasing and waste disposal costs.
The success of the pilot project has also allowed UCSF Health to secure additional funding to launch a reusables program at Mission Bay’s Shorenstein Family Cafe, and to expand to plates and bowls at Moffitt Cafe! Thanks to strong partnerships, staff engagement, and customer support, reusables are here to stay.
Reusable foodware is a big step toward a smaller waste footprint and a healthier planet. And at UCSF Health, being more sustainable just became a daily habit.