STATE COLLEGE, Pa. – The current economic climate of the United States is up in the air. Businesses are still struggling to get back on their feet following the Covid-19 Pandemic, and inflation has put prices through the roof. At the same time, the new presidency is seeing unprecedented change in budgeting nationwide.

Simultaneously, sustainability has gained a massive following in the past few years worldwide. We are becoming more educated as a society on the harms of global warming, climate change, and our carbon footprints. People care more and more about how we treat our planet.

As environmental awareness grows, businesses are under increasing pressure to adopt sustainable practices. But sustainability comes at a cost, one that may be too much for struggling businesses to handle right now.

For bars and restaurants in State College, the financial burden of going green raises a difficult question: Can sustainability and profitability coexist in a competitive and inflationary market?

Some bars, like Café 210 West, have taken steps toward sustainability by reducing single-use plastics in favor of reusable pitchers, glassware, and silverware. Others, like Doggie’s Pub, continue to rely heavily on disposable cups, straws, and utensils, generating massive waste every night.

“On a busy weekend, we go through thousands of plastic cups,” said Phoebe Conway, a server at Doggie’s Pub. Conway feels conflicted as she knows this is harmful, “but switching to reusable options isn’t easy when we’re already dealing with rising costs across the board.”

The hospitality industry is among the largest contributors to waste, with single-use plastics, food waste, and excessive energy consumption creating a significant footprint.

According to the National Restaurant Association, restaurants produce up to 150,000 pounds of waste per year on average.

Switching to sustainable materials is often expensive, though. A biodegradable straw costs two to three times more than a traditional plastic straw. Reusable glassware requires constant washing, increasing water usage and adding to labor costs.

“It’s not that businesses don’t want to be more sustainable,” said Penn State Economics Professor Mark McLeod. “It’s that they don’t see the immediate financial return. If there were local incentives or grants available, more bars and restaurants would be willing to make the transition.”

State College does not currently offer financial incentives for businesses to implement greener practices, leaving bars to shoulder the costs alone. While some cities and states have introduced bans on plastic straws and single-use plastics, Pennsylvania has yet to enact similar legislation.

Many customers appreciate bars that prioritize sustainability, though it’s not always their primary concern when choosing where to go.

“I think it’s great when places use real glassware instead of plastic,” said Penn State senior Syra Reza. “But honestly, when I’m out with my friends, I’m not really thinking about sustainability. I’m thinking about cheap drinks and socializing.”

For employees, the transition to sustainable practices can be a double-edged sword. While some appreciate their workplace’s commitment to sustainability, others find it creates additional challenges.

“I used to work at a bar that used reusable pitchers and glasses, and it was a mess,” said Jack Sweeney, a former bartender at The Shandygaff. “People would leave the pitchers everywhere, and we had to constantly run around collecting them and washing them. It slowed things down on busy nights.”

Penn State has several student organizations working on sustainability initiatives, including Eco Action, the Student Organization for Sustainable Development Goals (SOS), and the Student Farm. These groups have advocated for greener business practices in State College, but without institutional support, their impact remains limited.

“The university promotes sustainability on campus, but there’s little outreach to local businesses,” said Hans Muse, president of the Student Farm and bartender at Doggie’s Pub. “If Penn State partnered with downtown bars and restaurants to provide sustainability guidance or incentives, we could see real change.”

The Borough of State College has also explored ways to encourage sustainability but has yet to introduce policies that would mandate or incentivize eco-friendly business practices.

With increasing environmental concerns and consumer demand for sustainability, the pressure on businesses to adapt is unlikely to go away. However, without financial assistance or clear policies, many bars may continue prioritizing cost-efficiency over sustainability.

“It’s a tough spot,” Muse said while expressing his own frustration over the matter. He wishes there was more they could do, but without a push from local government or consumers, businesses will likely choose what makes the most financial sense.

Unfortunately, he said, the main consumers are college students on a budget who, “don’t really think about or care where their empty cups go.”

For now, sustainability efforts in State College’s bar scene remain uneven. While some establishments take steps toward reducing their environmental impact, others struggle to justify the costs. As customers become more eco-conscious and policymakers consider new regulations, the future of sustainability in the local nightlife industry remains uncertain.

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