ReThink Disposable - Businesses

ReThink Disposable is a technical assistance program to help food business operators reduce waste and cut costs by minimizing disposable packaging items. Whether you are a caterer, a mobile food vendor, or run a restaurant, café or institutional kitchen, minimizing the use of disposable food ware products can help you:

  • Reduce disposable food service ware costs
  • Improve customers’ dining experience
  • Prevent litter near your business
  • Keep local waterways clean
  • Be a greener business and reduce waste
  • Lower waste collection service costs

We provide hands-on support by ReThink Disposable staff for small food business operators including access great resources like the Reusable Foodware Guide and the ReThink Disposable Foodware Transition Calculator.

“I encourage other businesses to work with ReThink Disposable for the cost savings and to eliminate disposable items.”

Ying Huang, Owner, House of Dim Sum
$429 upfront investment, $33,561 in total annual net cost savings

Reduce Waste, Save Money, and Go Green!

See how other businesses and institutions have successfully reduced single use packaging from their operations.

"There is less trash in the self service area due to straw and sugar wrappers, and no more overfilled garbage cans... In a nutshell, it’s a win, win, win. It’s a win for the planet, a monetary win for me, and an operational win."

Mark Rogers, Owner, Lola's Chicken Shack
Increased business by 40% with no increased trash

Requirements For Participation:

  1. Implement ReThink Disposable Best Management Practices (BMPs) for source reduction.
  2. Able to provide information and implement BMPs within a timely manner. Typical time to complete certification is three months.
  3. Conduct baseline and follow-up inventory to measure packaging and waste reduction and cost savings.

"This program has kept us accountable, which is great. I have wanted to make these changes for a while now and some of the changes I haven’t even thought of before, so I am glad to have signed up for this program."

AJ Barish, Owner, The Conservatory for Coffee, Tea & Cocoa
205,008 pieces of disposable packaging reduced per year for annual net savings of $6,899

Interested? Contact Us To Learn More!

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ReThink Disposable Case Study: Shish Grill | Page 1

ReThink Disposable Case Study & Video (English & Spanish) | Shish Grill

"First of all, your dishes are going to look a lot better, more presentable and more on the upscale side. And you’re going to save a lot of money. No one hates to do that. You work hard for your money, so saving will go a long way. Third of all, I mean, you’re going green, help the environment as well." - Nancy Annan, Owner
ReThink Disposable Case Study: Hang Ten Broiler | Page 1

ReThink Disposable Case Study | Hang Ten Boiler

Alameda, CA based Hang Ten Boiler hosts many dine in and to go customers, all hungry for their Hawaiian, Asian fusion, and Cajun style seafood dishes. After making the switch to all reusable in-house dining foodware - accounting for the costs of hiring a new dishwasher and water - Hang Ten saved $3,988 each year.
ReThink Disposable Case Study, Lola's Chicken Shack | Page 1

ReThink Disposable Case Study & Video | Lola's Chicken Shack

The owners of Lola's Chicken Shack were able to significantly minimize disposable foodware for their high schooler lunch clientele by replacing large to-go boxes with a smaller food tray, eliminating disposable lids, and educational signage. These simple changes save $1,458 and 573 lbs of waste annually!
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