Restauranteurs' use of Styrofoam take-out containers was evaluated using an intervention package containing informational components, a written commitment, and an incentive system. A decrease in the use of Styrofoam take-out materials was observed with 4 of 6 restaurants. Across all participants, we observed a 15.7% increase in alternative containers and a 15.7% decrease in Styrofoam containers. Overall, a decreased use of Styrofoam take-out containers was observed with restaurateurs who were able to identify suitable alternative products.