ReThink Disposable in California

ReThink Disposable, a program of Clean Water Action and Clean Water Fund, prevents trash before it starts by working with local governments, businesses and institutions, and consumers to minimize single use disposable packaging in food service to conserve resources, prevent waste and ocean litter pollution.

 

Blog Posts

Related Case Studies

Patricia Hernández, Manager at Powderface

Powderface

Located in Fruitvale Village, Powderface serves the best beignets west of New Orleans, serving both traditional and vegan beignets. Powderface will not only divert over 77,000 single pieces of harmful disposable plastics every year but will also enjoy a $3,000 annual savings.
Samara, Parra’s Employee

Parra’s

Parra’s is a traditional Mexican restaurant in the heart of the Fruitvale. Parra’s was already using reusable foodware for their dine-in guests but were still relying on plastic straws and sauce cups. Replacing them with stainless steel reusable foodware will positively impact the community diverting over 41,000 pieces of harmful disposable plastics annually.
Hogar Latino Panaderia Y Restaurant Co-Owner Hugo Barajas Jimenez

Hogar Latino Panaderia Y Restaurant

Located in the heart of the Fruitvale on International Boulevard, Hogar Latino Panaderia Y Restaurant serves Honduran and Salvadoran food with an amazing juice bar and, arguably, some of the best tamales in Oakland. After switching to 100% resusable dine-in foodware, they'll be saving $3,120 annually!

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Trash can full of disposable coffee cups

Starbucks and Our Plastic Pollution Problem

The globe is covered in plastic waste. The "to-go" coffee culture is a big part of this problem. Take Starbucks, for example. Starbucks uses more than 8,000 paper cups a minute, which adds up to more than four billion a year.
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Publications

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.

How Alameda County Is ReThinking Disposables [Video]

Working with funding from StopWaste and Ocean Foundation and in collaboration with Gurdwara Temple, Julie’s Coffee & Tea, and Freight & Salvage, ReThink Disposable is excited to share this video highlighting the work happening in the Bay Area to reduce plastic waste. Each of these businesses are realizing significant reduction in single use disposable foodware and a savings to their bottom line!

Reusable Foodware Purchasing Guide

This guide provides examples of reusable foodware substitutes for disposable products that contribute to the waste generated by a typical food service business.
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