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What Can Aquariums Do To Reduce Plastic Pollution?
Aquariums are in a great position to educate their visitors about the harmful impacts of plastic pollution. Lots of people visit aquariums—more than 183 million, worldwide, each year—and, according to research, they trust them more than most other public and private agencies. I was thrilled to be invited to speak at a gathering of Aquarium staff from all over the country in Monterey Bay last month. About 100 guests representing 20 aquariums, nine environmental non-profits, a handful of consultancies, and a food and retail service provider participated in the event. We know that 80% of marine
An Environmental Justice Disaster
Sometimes injustice at the community level, where neighbors live in close proximity to a major polluter for decades, demands that we pull out all the stops. The on-going tragedy taking place in Saugus, Massachusetts is that kind of environmental justice disaster. Saugus is home to the oldest trash incinerator in the state and its owner, Wheelabrator, is proposing to expand the ash landfill on the site–despite the fact that the landfill is unlined, is smack in the middle of a beautiful marsh formally designated as an Area of Critical Environmental Concern, and surrounded by densely-settled low
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.
