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California Currents | Summer 2021
In This Issue: From the Mouths of Babes: ReThink Disposable Partners with Heirs to Our Oceans | Vote No on the Governor's Recall | Cracking Down on PFAS | Groundwater in Trouble Again | Legislative Round-up | Spotlight on Our Water Affordability Team
Reuse During Covid Guide
ReThink Disposable & Clean Water Action/Clean Water Fund have released a timely guide for restaurants seeking to keep customers safe while at the same time honoring our commitment to the planet.
ReThink Disposable Case Study & Video | Lola's Chicken Shack
The owners of Lola's Chicken Shack were able to significantly minimize disposable foodware for their high schooler lunch clientele by replacing large to-go boxes with a smaller food tray, eliminating disposable lids, and educational signage. These simple changes save $1,458 and 573 lbs of waste annually!
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.