Plastic poses environmental, health and social impacts from everyday use of products. In this paper we have identified the main sources of cutlery options and evaluated the associated environmental impacts of silverware, plastic, bio-plastic, and wooden utensils. The objectives of this study were identified as 1) replace free plastic cutlery on campus with a more environmentally friendly option, 2) increase campus community awareness of compostable products, 3) inform campus community about the impacts of waste consumption, and 4) reduce contamination in the compost waste stream. There are some constraints surrounding the implementation of providing more eco-friendly cutlery options on campus, including dispensing method, price, and facility limitations. Initial data collection methods include comparing the lifecycles of bioplastics to wooden cutlery, meeting and contacting constituents involved in ordering dining cutlery on campus, and organizing and creating a video for HOOP (Humboldt Online Orientation Program). The findings through initial studies and assessments shown previously show a definitive need for the replacement of plastic utensils. Several options are not feasible because of campus limitations and poor compostability of materials used. These proposed actions will also help maintain a positive eco-friendly atmosphere on campus as well as lowering the overall carbon footprint. Based on the options available, compostable wooden cutlery is the best alternative. The implementation should also be followed by educational outreach on campus.