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Reusable Foodware Purchasing Guide
This guide provides examples of reusable foodware substitutes for disposable products that contribute to the waste generated by a typical food service business.
Clean Water Currents | Spring 2024
In This Issue: We Are Closer to an Important Victory in Getting Lead Out of Drinking Water | Update From Jeff Carter, President & CEO | State Infrastructure Programs - New Report Finds Opportunities to Improve Transparency and Accessibility | News Updates | Protecting Water After the Devastating Sackett v. EPA Supreme Court Decision | State and 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
ReThink Disposable: Unpackaging Alameda
With a grant from the California Ocean Protection Council, ReThink Disposable partnered with the City of Alameda to create a model for “unpackaging a city.”
