For dine-in operations, the owner has replaced paper plates with metal trays, replaced 9 oz plastic
The University of San Francisco Market Cafe successfully implemented the following ReThink Disposable best practices:
- Offers a reusable cup for the water stations
- Provides a reusable bowl in place of two different sizes of disposable salad bowls and lids
- Reduces disposable cutlery and prioritizes reusable forks, knives, and spoons
- Uses bulk dispensers for sweeteners, salt and pepper, unwrapped straws, and toothpicks
- Minimizes napkin use by placing all napkins in two central locations
- Charges $0.25 on disposables to incentivize dining in on reusable food ware
- Bon Appétit staff defaults to reusable food ware at stations where food is made-to-order
- $157,883 in net savings
- Eliminating 2,607,519 pieces of disposable packaging
- Preventing 26,926 lbs of waste
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The Beanery successfully implemented the following ReThink Disposable best practices:
Lola's Chicken Shack successfully implemented the following ReThink Disposable best practices:
Jena, the co-owner of Sacred Wheel, had switched to compostable disposable packaging, because she
Clean Water Action and Clean Water Fund