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Publications from our ReThink Disposable Team.

Reusable Foodware Purchasing Guide

This guide provides examples of reusable foodware substitutes for disposable products that contribute to the waste generated by a typical food service business.

Through the Eyes of the Food Service Operator: A survey of Alameda County food businesses during the COVID-19 pandemic

Clean Water Fund surveyed Alameda County, CA restaurants that had previously adopted reusable options through the ReThink Disposable source reduction process. Core values around sustainability remain strong, however there is a clear need to educate both food operators and the public that reusables are just as safe as disposables .

ReThink Disposable: Unpackaging Alameda

With a grant from the California Ocean Protection Council, ReThink Disposable partnered with the City of Alameda to create a model for “unpackaging a city.”

Reuse During Covid Guide

ReThink Disposable & Clean Water Action/Clean Water Fund have released a timely guide for restaurants seeking to keep customers safe while at the same time honoring our commitment to the planet.

Greenhouse Gas Impacts of Disposable vs Reusable Foodservice Products

The focus of this literature review and inventory is environmental impacts relating to greenhouse gas emissions from extraction, manufacturing, distribution, consumption, and end-of-life management of disposable and reusable foodservice products.

What's In The Package? Unveiling the Toxic Secrets of Food and Beverage Packaging

This report investigates the issue of chemicals in food packaging and their impact on the safety of what American consumers eat and drink.