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New England Currents | Summer 2023
In This Issue: Getting to Zero Waste: ReThink Disposable Launches in New England | States in the Lead: Our New England Team is Taking on Toxic PFAS Pollution | Victory! Rhode Island is Getting the Lead out of the Water! | Less Litter, Less Waste, More Recycling: The Rhode Island Bottle Bill | “We Still Can’t Breathe” - On the Ground at the Rally for Asthma Justice | Live in Western Massachusetts? Worried about your water? Contact us! | Energy Efficiency Campaign Launches Round 2! | Celebrating New England’s Environmental Champions!
New Jersey Currents | Summer 2023
In this issue: Environmental Justice Rule is Live! | New Jersey Needs a Budget that Prioritizes a Livable Climate Future | ReThink Disposable Reduces Plastic and Costs for People Most in Need | SAVE THE DATE! Autumn Toast to a Healthy Environment | The Fight for Zero Emission Standards | Governor Murphy, We Need More Action and Less Words on Climate | Our Goal to Reduce Plastic Packaging
Clone of Clone of Clean Water Currents | Spring 2024 Spanish Translation Placeholder
In This Issue: A Message From Bob Wendelgass & Welcome to our New President/CEO Jeff Carter | Progress in Getting Lead Out of Drinking Water Systems | Ohio Train Wreck Could Be Biden’s Chance to Champion Chemical Safety | Ensuring America’s Water Infrastructure is Equitable, Modernized, and Resilient | Victory! EPA Proposes Protective Wastewater Treatment Standards for Coal Plants in Response to Our Litigation | Congress Votes to Nullify Clean Water Restoration Rule | The Burden of Cleaning up PFAS Shouldn’t Just Fall on Drinking Water Systems and Their Customers | State & Regional News
ReThink Disposable Case Study | University of San Francisco Market Cafe
Bon Appétit Management Company plans to implement the ReThink Disposable program campus-wide at USF, after a successful pilot program saved more than $150,000 in disposable foodware costs by eliminating more than two million items with no additional labor cost.
ReThink Disposable Case Study & Video (English & Spanish) | Shish Grill
"First of all, your dishes are going to look a lot better, more presentable and more on the upscale side. And you’re going to save a lot of money. No one hates to do that. You work hard for your money, so saving will go a long way. Third of all, I mean, you’re going green, help the environment as well." - Nancy Annan, Owner