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House Of Dim Sum
ReThink Disposable has long partnered with the City of San Francisco to help restaurants replace single-use foodware with cost-saving and planet-friendly reusable foodware. A recent champion is the House of Dim Sum in San Francisco’s Chinatown, which spent thousands of dollars weekly on disposable foodware.
After receiving technical assistance and fiscal support, the restaurant has eliminated 2.2 million disposable items every year. That’s more than seven tons of trash that won’t exist — the weight of a San Francisco cable car! An upfront investment of just $429 for durables will save $33,561 per year.
View the Case Study here (English) and here (Chinese).
Read more in The San Francisco Chronicle: Why San Francisco is spending $200,000 on dishware for restaurants
To learn more about our ReThink Disposable program, visit ReThinkDisposable.org.
Business Profile:
House of Dim Sum is located in San Francisco’s iconic Chinatown and specializes in, you guessed it, dim sum! Before working with SF Environment and ReThink Disposable, Ying Huang, the owner, spent thousands of dollars each week on disposable foodware to serve dine-in customers. After a visit from SF Environment’s outreach team, she learned that the ReThink Disposable program provides funds to switch from disposables to reusables for on-site dining. Huang joined the program — resulting in the elimination of unnecessary landfill waste and produced tremendous cost savings, which further supports House of Dim Sum as a cultural point of significance and source of nourishment for San Franciscans and Chinatown visitors.
Packaging practices prior to ReThink Disposable:
- Napkins automatically included with all orders
- Disposable hot cups
- Individually wrapped creamer
- Plastic forks and spoons
- 3 sizes of plastic clamshells,
paper boats, and deli containers
Recommendations Implemented:
- Napkins only upon request
- Stainless steel double-walled cups
- Carafe for bulk creamer
- Stainless steel utensils and teaspoons for stirrers
- Durable baskets and reusable plates
Before & After
Business Information:
735 Jackson St
San Francisco, CA 94133
United States
The Bottom Line
$429
upfront investment in reusable foodware
$33,561
annual savings after payback period
2,200,000
disposable items reduced per year
I encourage other businesses to work with ReThink Disposable and the City for the cost savings and to eliminate disposable items.
Reducing Single-Use Food Packaging
ReThink Disposable works with local governments, businesses and institutions, and consumers of single use food packaging to inspire a cultural shift away from single-use "throwaway" lifestyle.
Curt Moultine
Curt began his canvassing career with the Michigan Citizen’s Lobby in August of 1989. He became Canvass Director for Georgia Citizen Action in March of 1991 and continued in the same role for Clean Water Action in Lansing, Michigan from 1993 until 2001.
Among his accomplishments as a Canvass Director, Curt promoted over a dozen staff members who went on to become Canvass Directors and Program Directors. In his current role with the Hudson Bay Company, Curt works with the Michigan Clean Water Action field canvasses.
He currently resides in Charlotte, Michigan with his wife Carol. They have 3
Emily Woodcock
Emily began at Clean Water Action in September 2004 in Ann Arbor where she filled several roles such as Senior Field Manager, before her current position as Canvass Director. She also canvasses two days a week, and immensely values her time spent training staff and organizing in the community. Emily grew up near Philadelphia, raised by parents who taught her early on the importance of working to better the community in which she lived. Before working for Clean Water Action, Emily spent a year as a Field Manager at the Rape Assistance and Awareness Program in Denver. She also has a degree in
Sean McBrearty
Sean learned the importance of protecting drinking water and our environment from a young age, growing up in a community devastated by perennial droughts and poor water and air quality in California’s central valley. He worked briefly as a firefighter before leaving California to attend school at Franciscan University in Ohio, where he studied History. Sean married his wife, Rose, in 2010 and moved to Grand Rapids, where he worked retail before joining Clean Water Action in Lansing in 2011.
Sean started out as a canvasser, became a Field Manager, then Senior Field Manager, and became the