Food Service Gloves

Green purchasing guidance for food service gloves.

Required specifications

Purchasers must include these specifications, unless not possible:

EO 04-01: Persistent Toxic Chemicals directs the state to make available for purchase and use by state agencies equipment, supplies, and other products that do not contain persistent and bioaccumulative toxic (PBT) chemicals, unless there is no feasible alternative.
EO 20-01: State Efficiency and Environmental Performance (SEEP)
- “When making purchasing, construction, leasing, and other decisions that affect state government’s emissions of greenhouse gases (GHGs) or other toxic substances, agencies shall explicitly consider the benefits and costs (including the social costs of carbon) of available options to avoid those emissions. Where cost-effective and workable solutions are available that will reduce or eliminate emissions, decision makers shall select the lower-emissions options.” It further states that “reducing…the use of dangerous toxics in the products state agencies purchase will all have a direct positive effect on human health, particularly for vulnerable children.”

Purchasers should avoid these specifications whenever possible:

Food service gloves may not contain polyvinyl chloride (PVC), which may contain phthalates and can create dioxins, a class of highly persistent and bioaccumulative toxic (PBT) chemicals, when incinerated.
- Purchasers are encouraged to include on their contract compostable food service gloves that are certified by the Biodegradable Products Institute (BPI).
- Most compostable gloves are made of a plant-based plastic called polylactic acid (PLA).

These laws, rules, and executive orders must be included in the contract language:

Use surplus disposal to get rid of items you no longer need. Keep materials out of landfills and make funds for your agency.

Hazardous waste disposal guidelines and options: