ReThink Disposable in California

ReThink Disposable, a program of Clean Water Action and Clean Water Fund, prevents trash before it starts by working with local governments, businesses and institutions, and consumers to minimize single use disposable packaging in food service to conserve resources, prevent waste and ocean litter pollution.

 

Blog Posts

Related Case Studies

Cafe owner showing off reusable coffee cup and stirrer

Voca Coffee - Fremont CA

ReThink Disposable assisted Voca Coffee, a boutique coffee roaster and online coffee retailer, in cutting their overall usage of disposable items by 87% annually — and completely eliminating the usage of food service film in the kitchen.
Manager of Falafal Etc posing next to a new place setting of all-reusable foodware

Falafel, Etc. - Fremont CA

With the help of our Zero Waste Specialists, Falafel, Etc. is eliminating 100% of their single use disposables for dine in customers! These changes keep 4,129 pounds (the weight of a mid-size SUV!) from the waste stream and save them $11,779 annually.
Five staff members from University Taqueria showing off a dine-in table setting with reusable cups and utensils

University Taqueria, Berkeley

With the help of our ReThink Disposable Zero Waste Specialists, University Taqueria was able to remove 52,664 items from the waste stream every year, and totally eliminate disposables from their dine-in service!

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Trash can full of disposable coffee cups

Starbucks and Our Plastic Pollution Problem

The globe is covered in plastic waste. The "to-go" coffee culture is a big part of this problem. Take Starbucks, for example. Starbucks uses more than 8,000 paper cups a minute, which adds up to more than four billion a year.
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The Problem of Marine Plastic Pollution

Preventing the generation of disposable products as much as possible reduces the amount of money needed for controlling and managing trash and litter. Prevention is both cost-effective and better for the environment.
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RI_plastic on beach_canva

Publications

San Jose Community Restaurants: ReThink Disposable Case Study

Three local restaurants in San Jose teamed up to reduce single-use disposable waste by over 381,376 individual pieces and over 5,695 pounds annually, and they will collectively be saving over $15,000 every year by purchasing fewer disposables. These restaurants all stand as real examples of how businesses can be both eco-friendly and economical.

California Currents | Winter 2024

In This Issue: California Voters Invest in Climate Reality | Communities Are Taking the Fight for Clean Air Into Their Own Hands | A Year of Success for Our ReThink Disposable Program | Bringing PFAS Testing to California’s Smallest Communities | National Updates: 2024 Election Results and Our Work; The Safe Drinking Water Act: 50 Years of Progress — But the Work is Never Finished; A Win for Our Water: Progress On Getting Lead Out Of Drinking Water

Fruitvale Community Restaurants: ReThink Disposable Case Study

Five local Fruitvale restaurants teamed up to reduce single-use disposable waste by over 187,600 individual pieces and over 3,240 pounds — annually. After an average payback period of 2.74 months, this group of restaurants will collectively be saving over $10,000 every year by purchasing fewer disposables, dramatically reducing plastic pollution in their operations, and providing real-time examples of businesses that are both eco-friendly and economical in the Fruitvale community.

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