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Reducing Litter and Achieving Zero Waste by Charging for Take-Out Cups
Surveys were conducted with 95 café owners and 461 customers across San Francisco that sell to-go beverages in disposable cups. The goal of the survey was to determine what current practices and behaviors businesses utilize to incentivize BYO behavior, current consumer habits and reasons, and opinions on future options.
Greenhouse Gas Impacts of Disposable vs Reusable Foodservice Products
The focus of this literature review and inventory is environmental impacts relating to greenhouse gas emissions from extraction, manufacturing, distribution, consumption, and end-of-life management of disposable and reusable foodservice products.
What's In The Package? Unveiling the Toxic Secrets of Food and Beverage Packaging
This report investigates the issue of chemicals in food packaging and their impact on the safety of what American consumers eat and drink.
Expanding Baltimore City’s Sewage Backup Assistance Programs
This report provides background information about the issue of sewage backups in Baltimore City and the existing assistance programs, summarizes and analyzes DPW’s feasibility study, and makes recommendations for improving and expanding the support systems for residents facing this environmental hazard.
ReThink Disposable: Reusable Food Serviceware Guide
This guide provides examples of reusable foodware substitutes for disposable products that contribute to the waste generated by a typical food service business.
