The production of single-use plastics has surged over the past several decades, and the environmental, public health, and economic impacts are increasingly difficult to overlook.
One of the most problematic forms of single-use plastic is plastic foam, formally known as expanded polystyrene. This lightweight material is commonly used in takeout containers, coffee cups, and packaging products. Yet in the United States, just 1% or less of plastic foam waste is recycled each year.
To meaningfully reduce plastic pollution, the flow of single-use plastic must be stopped at its source by scaling back production.
Many businesses are already helping lead this transition by adopting reusable systems and advocating for policy changes that support and expand these solutions.
To spotlight these efforts, Oceana is sharing their stories through its Businesses Breaking Up with Plastic blog series. The featured companies are addressing the plastic pollution crisis by eliminating foam and other single-use plastics from their operations, or by creating the infrastructure and markets needed for sustainable alternatives. Together, they demonstrate that practical and effective solutions are within reach.
This month, Oceana sits down with chefs Mary Sue Milliken and Susan Feniger, the owners of Border Grill, a restaurant group with several locations and concepts across Las Vegas and Southern California. Read the interview below.
Tell us about your business. How did you get started?
Susan Feniger (SF): We opened our first restaurant in 1981, and we’ve been co-chefs and co-owners ever since. Since then, the company has expanded and contracted in different ways. Right now, we have Border Grill Las Vegas, which has been at Mandalay Bay for 27 years and right across from another one of our restaurants, BBQ Mexicana. In Los Angeles, we have a catering company called Border Grill Truck and Catering. We also have a restaurant in Palm Springs called Alice B. Our restaurants have stands at stadiums in Las Vegas and at LAX airport. We have a Border Grill opening at Burbank airport this year. Finally, we have a company called Feed Folks that does contract meal business by partnering with non-profit organizations, government agencies, and others to feed the community at scale.
Any special connection to water or the coast?
SF: Yes! We are located right near the ocean. We had restaurants along the coast, and we tend to really love the flavors of coastal Mexican food, and that’s reflected in our menu. Luckily, we are able to purchase fish from people that we feel come from the same sensibilities. We started serving sustainable seafood more than 25 years ago and that has been a great part of our business in terms of customers really responding to and appreciating it.
SF: As chefs, we get to be creative, so we’re able to come up with amazing dishes using catch from healthy fish stocks. And the West Coast has so much biodiversity that we get to keep it fresh! So we’re able to get really gorgeous rockfish that gets fished right off our coast, black cod from up a little bit north, and lovely mussels down in Baja.
SF: Back in 2007, we went to a conference at the Monterey Bay Aquarium for Seafood Watch. And we were both completely blown away with a newfound sense of responsibility to support sustainable oceans. So, we told all of our chefs that moving forward, the only fish that we’re using must be in accordance with Monterey Bay Aquarium’s Seafood Watch program. As time goes on, we are trying to educate ourselves more, but that guideline was certainly an early influence on how we operate.
Has your business been foam-free or even plastic-free from the start?
Mary Sue Milliken (MM): Not at first, but we feel incredibly fortunate to have established our first restaurant in Santa Monica because it’s such a forward-thinking city. As they began to introduce bans on plastic foam and single-use plastic bags, they even had people come around to restaurants to show alternatives to use instead! This was an interesting approach that I think really helped businesses get on board because, in the restaurant industry, there can be so many stressors and struggles to figure out a financial model that works. That same year we were one of the first to sign-on with the city of Santa Monica to ban the use of plastic foam.
Once we reduced plastic in our Santa Monica restaurant, we did the same with our other restaurants, whether it was a local mandate or not.
Why was it important to remove foam from your business operations?
SF: Mary Sue and I have always been extremely committed to speaking up for the environment and making positive change. As business owners, we know first-hand it can be daunting to think through how to make it all work and still be profitable. Our approach has always been to just do one thing at a time. Do the first thing and then next year, take on more to improve our impact. And this effort keeps our team really motivated, too. They like to work in a place that cares about creating a better world for their grandchildren.
Does your state have a ban on polystyrene foam? How does it impact your business?
MM: Yes, California has had a statewide polystyrene foodware ban in effect since 2025. We see a lot of California-based companies not using plastic foam anymore. Even our packages arrive without foam peanuts. You just don’t see it anymore and you don’t miss it at all. And when you do see it, you’re shocked!
How would a national ban on polystyrene foam impact your business?
MM: If polystyrene foam was banned across the country, there would be more demand for alternatives, and more options would be developed and sold to the market. It definitely helps to have more volume. In Santa Monica, everybody was encouraged to buy alternatives together and increase their purchasing volume so prices would come down. Today, the choices for alternatives are better than in past years, but they are still limited. If there was a national movement away from plastics, I think we would really see some innovative solutions. Ultimately, affordability is key.
By providing alternatives to single-use plastics or phasing those materials out of your operations, you’re already doing a lot to be a part of the solution. Why is it important to advocate for policy change, too?
MM: Well, we never learned the word “no.” It might look as though we’re spread thin, but we are very careful about vetting who we partner with. And we have grown to really trust the initiatives that Oceana supports. We try to look for opportunities to be advocates where we know our efforts will really accelerate change. We feel like, as chefs, we have some visibility and voice, so we need to use it to support the things that we believe in.
What does being a part of the solution mean to your customers?
MM: Impact is something that many chefs care about. They care about what they serve and how it’s grown. So, if there’s more awareness raised because of that, I think it helps. Chefs also have a voice that the public tends to listen to.
MM: As far as our plastic reduction, people are on board. Especially our customers. We like to share the message of what we’re doing with our customers so they’re aware. The most common thing we see is people being really thankful.
What does being a part of the solution mean to the communities where your business is located?
MM: From the very beginning, we’ve believed that our success is rooted in the community. Even when you’re on television or reaching a broader audience, it’s still the community that’s supporting you, showing up for you, and making that success possible.
MM: Because of that, we’ve always felt a responsibility to give back. The question has never been if we should, but how we can make the greatest impact. Giving back has always been at the forefront of who we are as a company.
SF: We also work to instill that mindset in the younger people who work with us. At our events, we want them to hear those conversations, see the importance of community involvement, and understand the many ways they can contribute. Giving back isn’t only about writing a check. It’s about volunteering your time, sharing your talents, supporting causes you care about, and finding meaningful ways to make a difference.
What advice would you give to other businesses interested in taking action to reduce plastic pollution?
SF: Be vocal about your efforts. If you’re going to talk about your values, you have to back them up with action. But if you are doing the work, don’t be afraid to share it. Let your customers know that you source sustainable seafood, use environmentally friendly packaging, or support responsible practices.
SF: At the same time, don’t fall into the trap of thinking that if you can’t do everything, you shouldn’t do anything. Start with one meaningful change and commit to it. As you’re able to, build on that progress. Real impact often comes from a series of small, consistent steps. If you’re waiting for the perfect opportunity to make one big change, you may never get started at all.
It’s Time to Say ‘Farewell to Foam’
Oceana and its allies support the federal Farewell to Foam Act, which would phase out the sale and distribution of polystyrene foam foodware, disposable coolers, and loose-fill packaging (packing peanuts) nationwide. Many states across the country have begun to phase out this material, and science shows that these policies help protect the environment from plastic foam pollution. Now, we need Congress to take action to protect all of our country’s environments and communities.
If you’re a business owner interested in advocating for change, join Oceana’s National Business Coalition for the Oceans today.
You can learn more about Border Grill at bordergrill.com or follow the chefs on Instagram at @SusanFeniger and @MarySueMilliken.
