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ReThink Disposable Case Study | The Conservatory for Coffee, Tea & Cocoa
The Conservatory for Coffee, Tea & Cocoa in Culver City, CA replaced disposable cups, utensils, and stirrers and advertised a "Bring Your Own Cup" incentive. The result was no impact to labor costs, only positive feedback from customers, and $6,899 saved in annual net cost savings.
San Jose Community Restaurants: ReThink Disposable Case Study
Three local restaurants in San Jose teamed up to reduce single-use disposable waste by over 381,376 individual pieces and over 5,695 pounds annually, and they will collectively be saving over $15,000 every year by purchasing fewer disposables. These restaurants all stand as real examples of how businesses can be both eco-friendly and economical.
New England Currents | Fall 2018
In this issue: Massachusetts legislative round-up | Endorsements in Massachusetts | Fall for Water in Massachusetts | Primary Wrap-Up: Rhode Island | ReThink Disposable in Rhode Island | Clean Energy Recap in Connecticut | Don't Take Water for Granted in Connecticut
COVID-19 Pandemic Precautions and Recommendations For Reusable Food Service Ware
ReThink Disposable & Clean Water Action/Clean Water Fund, in collaboration with MudLab and the UC Berkeley Department of Environmental Science, Policy and Management have released a timely guide for restaurants seeking to keep customers safe while at the same time honoring our commitment to the planet. In the guide, readers will find conclusions about the safety of reusables from the scientific community, FDA, CDC, and other authorities on the topic. Further, helpful tips for maintaining reusable systems despite the extra precautions necessary for protection against COVID-19 are paired with practical tips from restaurants who currently implement such re-use systems.
New Jersey Currents - Fall 2017
Check out New Jersey Currents - Clean Water Action's Fall Newsletter 2017!