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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 Case Study | Hang Ten Boiler
Alameda, CA based Hang Ten Boiler hosts many dine in and to go customers, all hungry for their Hawaiian, Asian fusion, and Cajun style seafood dishes. After making the switch to all reusable in-house dining foodware - accounting for the costs of hiring a new dishwasher and water - Hang Ten saved $3,988 each year.
EARTH DAY: Groups Urge NJ Legislature and Gov. Murphy for a Green Agenda
Today environmental groups are holding an Earth Day press conference demanding the state Legislature and Governor move forward on a strong environmental agenda for New Jersey. We have a climate crisis that’s getting worse.
Fruitvale Community Restaurants: ReThink Disposable Case Study
Five local Fruitvale restaurants teamed up to reduce single-use disposable waste by over 187,600 individual pieces and over 3,240 pounds — annually. After an average payback period of 2.74 months, this group of restaurants will collectively be saving over $10,000 every year by purchasing fewer disposables, dramatically reducing plastic pollution in their operations, and providing real-time examples of businesses that are both eco-friendly and economical in the Fruitvale community.
New Jersey Currents - Summer 2017
Check out New Jersey Currents - Clean Water Action's Summer Newsletter 2017!