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Boston, Time to Bring Your Own Bag
This past Tuesday, December 13, Boston City Council hosted a public hearing to address a proposed "bring your own bag" ordinance seeking to reduce waste from plastic bags. Unimaginable numbers of plastic bags are used daily, for an average of 12 minutes before they are discarded. Unfortunately, less than 5% of single-use plastic bags are in fact recycled. Many people do not know how to deal with plastic bags. Really the only option for consumers is a bin in the occasional grocery store. But, like I said, only 5% of these bags ever make it to a recycling center. The other 95% of plastic bags
Managing the Waste Stream As An Ally At Standing Rock
—This is a guest blog by Genevieve Abedon of Californians Against Waste Going to Standing Rock to fight for Native rights, land and water, and against the outdated oil and gas industry has been one of the most inspiring experiences of my life. I was at Oceti Sakowin camp in North Dakota for most of Thanksgiving week. I am both an environmentalist engaged with the broader progressive movement, and also a campaigner against plastic pollution; particularly single-use disposables. In this way I have always been a water protector at heart. I worked diligently with partners across the state
ReThink Disposable Case Study & Video | Bishop O’Dowd High School
“I think it has been a success and will go a long way towards reducing landfill waste and show alternatives to disposables not only to the adults but as well as the kids who go to school here.” - Chef Todd Morales
ReThink Disposable Case Study | El Metate Restaurant (English & Spanish)
Fernando, the owner of El Metate, worried about potential loss of easy to throw away items. After making the switch to reusable cutlery and portion cups with bus tubs and racks helping to reduce product loss, the elevated experience resulted in more dine-in customers and an annual cost savings of nearly $9,000.
ReThink Disposable Case Study | Cybelle's Pizza
The owner of Cybelle’s Pizza on Bush Street has been historically challenged to implement reusable food service ware in his fast paced restaurant. 50% of his business caters to delivery and customers grabbing a quick slice to go. Even faced with these challenges, the results of this program showed a significant drop in disposables.
