I examined the current climate in Ames to see if and how restaurants actively work to decrease the amount of single-use product waste they currently generate. To do this I conducted a focus group with restaurant managers in the community who could benefit from the use of these alternatives. After transcribing and analyzing focus group results, I created campaign materials including a website, logo, infographic, etc., to be shared with local restaurants to provide them with the resources and knowledge they need to transition towards eco-friendly and sustainable packaging solutions. The primary goal of this work is to help these restaurants decrease the amount of single-use Styrofoam they use and begin using alternative packaging products and methods instead.