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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!
New Jersey Currents - Summer 2018
In This Issue: Trenton Roundup: Nuke Bailout, DuPont Toxic Waste, Fracking and Plastic Bag Bans | Farewell, Poseidon | Helping Elect Pro-Environment Candidates to Congress | Upcoming Clean Water Action Events | No More Plastic Straws | Environmental Justice Updates from Newark to the Statehouse
New Jersey Currents | Fall 2018
In this issue: Electing Pro-Environmental Candidates to Congress in New Jersey | The Fight Continues for Economic, Social and Environmental Justice | ReThink Disposable in the Garden State | Autumn Toast: Celebrate Fall at Clean Water Action’s 9th Annual Charity Auction
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.