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Office of the Vice President for the Loyola Schools
Ateneo de Manila University
426-6001 ext. 5008
ecologically sustainable, environmentally responsible
Revised LS Guidelines for
Packaging Materials used in Food Products Distributed on Campus
School Year 2009 – 2010
Last year, we managed to substantially reduce the amount of disposed packaging materials
used in food products here in the Loyola Schools. We removed disposable Styrofoam and
plastic containers that made up a huge volume of our solid waste and instead used reusable
tableware or brought our own baunan. We put up a composting facility for foliage and food
waste. We recovered recyclables such as bottles and aluminum cans. This year, we hope to
reduce the amount of solid waste even more while remaining conscious of other
environmentally sound measures.
We’re reinforcing guidelines modified from those tried out last semester, in order to help us
both manage our waste and preserve a healthy environment.
Specific Packaging Guidelines
1. The most eco-friendly food containers are those that are reusable. Thus, we
encourage everyone to use reusable table ware when serving food or to bring their
own reusable baunans for take-out.
2. Materials used for food packaging or which come into contact with food must be of
food-grade quality.
3. Food products should use packaging materials that are environmentally sustainable.
This means that the packaging material should:
 be manufactured with minimum demand on energy and natural resources
 use processes and have products/by-products that generate minimum waste and
have minimum impact on the environment.
4. Disposable food packaging materials should generally be avoided unless they can be
degraded and renewed naturally, because they promote a lifestyle that involves high
consumption of resources and waste generation.
5. Whenever possible, individual packaging should be avoided. For example, dispensed
drinks (i.e. water pitcher and reusable glasses, cups or tumblers) are preferred over
single-serving water PET bottles.
6. All reusable materials must be washed and sanitized immediately after use and must
be kept in a clean storage area. Please refer to the procedures on dishwashing of
utensils (FQA Guidelines from the Loyola Schools Office of Health Services).
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7. The following are acceptable forms of packaging:
a. All natural forms of packaging (those that did not go through mechanical or
chemical processing, such as banana leaves or bowls from coconut shell)
b. All naturally degradable and renewable packaging (those that are partly processed but
can be degraded by nature and can easily be grown and harvested, such as wooden
chopsticks, bilaos or biodegradable plates from corn)
c. All engineered forms of packaging that are designed to be reusable (those that went
through mechanical or chemical processing and are washable and durable, such as
ceramic ware, melamine ware, metal cutlery, durable plastic tumblers, food baskets)
d. Disposable packaging materials that can be applied to the present waste management
practices of the LS community (those that can undergo vermicomposting like banana or
coconut leaves; those that can be collected under the materials recovery facility like
aluminum cans, glass bottles, and plastic bottles)
8. The following are not acceptable forms of packaging:
a. All disposable polystyrene and similar plastic packaging (such as Styrofoam food
containers, plastic cups, plastic spoons and forks) that do not fall under 7a and 7b
b. All disposable composite packaging (materials that are made of two or more
different materials laminated or fused together to form a single entity or material,
such as tetra packs, foil packs, laminated plastic/paper cups used in vending drinks
and beverages)
9. For all plastic disposable packaging, the preference as to the choice of the material is
determined by the resin identification code/plastics recycling code, set by the Society
of the Plastics Industry, Inc. (SPI). It determines the ease of recycling of the plastic
product labeled, 1 being the easiest to recycle and 7 being the hardest to recycle.
Please refer to the table 1 below.
Table 1. Resin identification code.
Code Polymer Examples
PETE or Plastic bottles for water and
Polyethylene terephthalate
PET softdrinks
Plastic bottles for milk,
HDPE High density polyethylene
shampoo, medicine
PVC or V Polyvinyl chloride Blister packs, water pipes, tubing
LDPE Low density polyethylene Plastic bags
Containers for ice cream, yogurt,
PP Polypropylene
margarine
Foamed: food trays/containers;
PS Polystyrene Non-foamed: spoons/forks,
clear plastic cups
OTHER Other plastics such as acrylic, Reusable water bottles
fiberglass, nylon, polycarbonate,
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Code Polymer Examples
and polylactic acid
Please note that not all plastic products are suitable for food applications. For
example, PVC (polyvinyl chloride, index 3), is not suitable for food packaging
applications.
10. Current corporate franchises for School Year 2009 – 2010 may use packaging
sourced from their commissaries, but they should be choose those that closely meet
the guidelines of the Loyola Schools.
11. Initial approval of all packaging materials for use within the Loyola Schools shall be
given by the following:
Sector Coordinator
Cafeterias (including sub- AMPC or Blue & Gold Management
concessionaires)
JSEC Mr. William Mallari
Manang’s Clubhouse Food Quality Assurance (FQA) Supervisor
Student Activities Director of the Office of Student Activities
Final approval, however, rests on the FQA Supervisor from the Loyola Schools Office
of Health Services.
We hope that these guidelines serve as reminders to all of us in the Loyola Schools so that
we may continue to take care of our campus.
Noted:
Ma. Assunta C. Cuyegkeng
Vice President for the Loyola Schools
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