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.

 

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Related Case Studies

Five staff members from University Taqueria showing off a dine-in table setting with reusable cups and utensils

University Taqueria, Berkeley

With the help of our ReThink Disposable Zero Waste Specialists, University Taqueria was able to remove 52,664 items from the waste stream every year, and totally eliminate disposables from their dine-in service!
Ceramic bowl with pao de queijo surrounded by reusable cups, silverware, and sauce cups

Casa Do Petisco, Berkeley

With the help of our ReThink Disposable Zero Waste Specialists, Casa Do Petisco is eliminating 24,074 individual pieces of single use disposables and will be saving over $3,000 annually!
Owner of La Enmarada showing off the new reusable cups and utensils

La Enramada Restaurant y Taqueria, San Jose

La Enramada Restaurant y Taqueria is a community favorite in San Jose, California for Brazilian caldo de pollo and authentic enchiladas Michoacanas. With the help of our Zero Waste Specialists to convert away from single-use items, La Enramada is eliminating over 360,000 items from the waste stream every year and saving $15,427 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

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.

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!
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