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Go Plastic Free - Join ReThink Disposable in 2019!
2018 was the year of plastic with plastic pollution reaching public attention more than ever before. The global plastic crisis made the cover of National Geographic, headlines in multiple international news sources and documentaries, and even a special on 60 Minutes. We also saw more plastic pollution policies introduced and adopted worldwide, including over twenty local policies in New Jersey! 2018 was the beginning of a paradigm shift. We started off the year with the implementation of China’s new ban on importing the world’s plastic recycling. For over 30 years, the world’s solution to our
ReThink Disposable Searches for Trends in Alameda's Trash
On October 8th, Alameda City employees Kerry Parker and Marc Bautista joined ReThink Disposable program staff and members of Clean Water Action's field canvass team to pick through litter collected by the city’s streetsweeper from the two main busy commercial downtown districts on the island. The goals: analyze the contents and characterization of street litter including each piece’s material type (like plastic, fiber, metal, or glass), product type (like cup, lid, container, packet, or straw), and brand (if the littered food and beverage packaging had a clearly recognizable brand). This
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.
