Eco Refill Solutions

Eco Refill Solutions We bring sustainable cooking oil to food service kitchens while eliminating plastic waste and diverting it from landfills.

Sustainability becomes harder to sustain when it sits outside the way people already work.ERS takes a different approach...
09/11/2026

Sustainability becomes harder to sustain when it sits outside the way people already work.

ERS takes a different approach.

Refill is designed into the normal movement of an essential foodservice commodity: supply, use, replenishment and return.

The goal is not to create another sustainability task. It is to change the system underneath the work already being done.

๐™Ž๐™š๐™š ๐™๐™ค๐™ฌ ๐™ž๐™ฉ ๐™›๐™ž๐™ฉ๐™จ.

Disposable packaging occupies more than a waste bin.It moves through receiving, storage, kitchen areas and disposal, req...
09/06/2026

Disposable packaging occupies more than a waste bin.

It moves through receiving, storage, kitchen areas and disposal, requiring space and repeated handling along the way.

When recurring packaging is reduced at the supply level, some of that operating burden can disappear with it.

๐™Ž๐™š๐™š ๐™ฉ๐™๐™š ๐™ค๐™ฅ๐™š๐™ง๐™–๐™ฉ๐™ž๐™ค๐™ฃ๐™–๐™ก ๐™œ๐™–๐™ž๐™ฃ.

Reuse in foodservice cannot simply mean using a container again.The operating model has to support disciplined handling,...
09/05/2026

Reuse in foodservice cannot simply mean using a container again.

The operating model has to support disciplined handling, controlled transfer, cleaning and preparation before equipment goes back into circulation.

That rigor is part of the refill infrastructure itself.

๐™Ž๐™š๐™š ๐™ฉ๐™๐™š ๐™จ๐™ฎ๐™จ๐™ฉ๐™š๐™ข.

A refill program becomes more valuable when it can move beyond a single kitchen.ERS is designed as infrastructure that c...
09/04/2026

A refill program becomes more valuable when it can move beyond a single kitchen.

ERS is designed as infrastructure that can be replicated across locations while keeping the operating model consistent: reusable delivery, replenishment, collection and measurable performance.

For organizations managing multiple foodservice environments, the opportunity is not simply to refill more containers. It is to build a system that can travel.

๐™Ž๐™š๐™š ๐™๐™ค๐™ฌ ๐™€๐™๐™Ž ๐™จ๐™˜๐™–๐™ก๐™š๐™จ.

Refill should produce more than a good sustainability story.Organizations need to know what is actually happening inside...
09/02/2026

Refill should produce more than a good sustainability story.

Organizations need to know what is actually happening inside the system.

ERS uses the Refill Impact Report to translate refill activity into measurable operational and packaging impact, giving teams visibility into performance over time.

Because an infrastructure model becomes much more useful when its results can be seen, understood and improved.

๐—ฆ๐—ฒ๐—ฒ ๐—ฟ๐—ฒ๐—ณ๐—ถ๐—น๐—น ๐—ถ๐—ป ๐—ฎ๐—ฐ๐˜๐—ถ๐—ผ๐—ป.

For high volume dining environments, sustainability cannot depend on an occasional initiative sitting outside normal ope...
09/01/2026

For high volume dining environments, sustainability cannot depend on an occasional initiative sitting outside normal operations.

It has to become part of how products are sourced, received and used every day.

ERS integrates refill into the ongoing supply of essential foodservice commodities so reuse becomes part of the operating model itself.

๐—ฆ๐—ฒ๐—ฒ ๐˜๐—ต๐—ฒ ๐—บ๐—ผ๐—ฑ๐—ฒ๐—น.

Reuse becomes meaningful when the return loop actually works.ERS manages a recurring system around commercial foodservic...
09/01/2026

Reuse becomes meaningful when the return loop actually works.

ERS manages a recurring system around commercial foodservice: product is delivered through reusable fustis, containers are collected, cleaned and returned to circulation, and replenishment continues according to the operationโ€™s needs.

The infrastructure is what makes reuse repeatable.

๐—˜๐˜…๐—ฝ๐—น๐—ผ๐—ฟ๐—ฒ ๐˜๐—ต๐—ฒ ๐—ฟ๐—ฒ๐—ณ๐—ถ๐—น๐—น ๐—น๐—ผ๐—ผ๐—ฝ.

The oil still has to perform in the kitchen.ERS starts there.Foodservice operations receive the cooking oils their culin...
09/01/2026

The oil still has to perform in the kitchen.

ERS starts there.

Foodservice operations receive the cooking oils their culinary teams require, but through a reusable supply infrastructure designed to reduce recurring packaging around the product.

The product matters. So does the system that delivers it.

๐—ฆ๐—ฒ๐—ฒ ๐—ต๐—ผ๐˜„ ๐—ฟ๐—ฒ๐—ณ๐—ถ๐—น๐—น ๐˜„๐—ผ๐—ฟ๐—ธ๐˜€.

Address

4588 East 2nd Street Suite K
Benicia, CA
94510

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 8am - 5pm
Sunday 9am - 5pm

Telephone

+17077042324

Website

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