Compostable vs Recyclable Coffee Cups: What the Labels Actually Mean
The green label on a cup is a promise you inherit. Here's what compostable and recyclable legally and practically mean, where each actually works in 2026, and how to word claims safely.
BPI Certification Explained for Coffee Shop Owners
The BPI mark is the most recognized compostability certification in North America. Here's what it does and doesn't mean for your cups and packaging, in plain English.
PLA Cups: Pros, Cons, and Where They Actually Compost
PLA cups look like plastic and are made from plants. They can compost, but only in the right facility. The honest pros and cons, and how to decide whether they fit your café.
Paper Cup Recycling Access: Where It Works and Why
Paper cups are recyclable in a growing number of places, about 20% of the U.S. population in 2026. Here's why access is limited, where it's growing, and how to talk about it honestly.
How to Avoid Greenwashing on Your Menu Board and Packaging
Customers care about sustainability, and they notice when claims don't add up. How to talk about cups, packaging and practices honestly, with wording you can use today.
Polystyrene Foam Bans: What Coffee Shops Need to Check Locally
A dozen states now ban expanded polystyrene foam food containers, and many cities had bans first. Which items are covered, how to check your local rules and what to switch to.
PFAS-Free Packaging: What Changed for Food Paper and What to Ask Suppliers
PFAS grease-proofers are gone from new U.S. food paper, and many states ban intentionally added PFAS in packaging. What changed, which café items to check and what to ask your suppliers.