The Beanery successfully implemented the following ReThink Disposable best practices:
The University of San Francisco Market Cafe successfully implemented the following ReThink Disposable best practices:
- Offers a reusable cup for the water stations
- Provides a reusable bowl in place of two different sizes of disposable salad bowls and lids
- Reduces disposable cutlery and prioritizes reusable forks, knives, and spoons
- Uses bulk dispensers for sweeteners, salt and pepper, unwrapped straws, and toothpicks
- Minimizes napkin use by placing all napkins in two central locations
- Charges $0.25 on disposables to incentivize dining in on reusable food ware
- Bon Appétit staff defaults to reusable food ware at stations where food is made-to-order
- $157,883 in net savings
- Eliminating 2,607,519 pieces of disposable packaging
- Preventing 26,926 lbs of waste
Case Study Paper:
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Lola's Chicken Shack successfully implemented the following ReThink Disposable best practices:
Jena, the co-owner of Sacred Wheel, had switched to compostable disposable packaging, because she
Big G's greatest opportunity to minimize disposable packaging was to stop providing disposable
Clean Water Action and Clean Water Fund