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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.
ReThink Disposable Participating Business Testimonials
Highlights from food establishments that have received ReThink Disposable assistance.
Still in the Pits: Oil and Gas Wastewater Disposal in California
The disposal of oil and gas wastewater into open and unlined pits puts drinking water at risk, pollutes the air and harms health. California regulators have allowed hundreds of unregulated pits to operate with little oversight. It's time to get California out of the pits and end this disposal method.
Gabi Sanchez
Gabi split her time growing up between Maryland and Maine where she grew a love of the natural world. She spends most of her free time birdwatching and hiking through the woods photographing plants. She earned her B.S. in environmental science from the University of Maryland and is currently working toward her MPH in environmental health. Before joining Clean Water Action, Gabi taught biology and environmental science in Prince George’s County. She worked with students to design, plant, and maintain a gardening program at Kenmoor Middle School and coached the Envirothon team at Eleanor