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Greenpeace's new "Sea of Distress" report compares food service companies on "whether they are helping or harming the oceans and workers," and tips a big ol' hat to Clean Water Action's ReThink Disposable program as a way for businesses to take action, save money and help the environment at the same time.

The report recommends that food service businesses consult with programs like ReThink Disposable to reduce their plastic footprint and save money. You can read the whole thing here.

"Food service companies aren't household names," the report says. But they "buy, transport, cook, and serve

One of the toughest challenges working in the environmental movement is it can be difficult to point to a specific and measurable impact, in the same way that polluters can kid themselves they’re doing well, with their up-ticking sales and profit graphs.

It takes all of us working together, but measuring impact is where ReThink Disposable is different. We’re starting to put up some serious and significant numbers with our campaign to save businesses thousands of dollars by reducing their use of single-use disposable packaging that is ubiquitous in today’s food service industry. And we’re proud

There is nothing like a home cooked meal made from scratch. Make sure the care you take to create a delicious, healthy meal isn’t undermined by harmful chemicals leaching from your cookware.

Tip: Use stainless steel, glass or cast iron cookware. Cast iron cookware is non-stick if properly seasoned. Avoid cookware with non-stick chemical coatings. Discard non-stick cookware that is scratched and never heat when empty or under a broiler.

Non-stick cookware tends to contain perfluorochemicals (PFCs). In 2015, 200 experts issued a consensus statement which raised concerns about PFCs and their