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

Hogar Latino Panaderia Y Restaurant Co-Owner Hugo Barajas Jimenez

Hogar Latino Panaderia Y Restaurant, Oakland

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!
Socorro Martinez, Co-Owner La Torta Loca

La Torta Loca

Located on International Boulevard,you will find La Torta Loca a quaint, mainly take-out restaurant that serves delicious tortas, sopas, and standard Fruitvale fare of burritos and tacos. Since their business is 75% to-go, we only converted 25% of their disposables to reusable, and yet La Torta Loca shows that even small reuse changes can add up and save restaurant owners money.
Jake Lee, Chef and Owner Emil's Burger & Breakfast

Emil’s Burger & Breakfast, Oakland

Located in Fruitvale Village, Emil’s Burger & Breakfast prides itself on the freshest ingredients, hand-selected by the owner daily and cooked fresh to order. They had been serving their customers on disposable paper and plastics. Now, people are noshing on their delicious burgers with reusable foodware and enjoying an elevated dining experience.

Publications

ReThink Disposable Case Study | Palo Alto Unified School District

Palo Alto Unified successfully transitions single-use foodware to reusable in 12 elementary schools using a central kitchen distribution model earning an annual net savings of $25,000.

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.

ReThink Disposable Case Study | The Conservatory for Coffee, Tea & Cocoa

The Conservatory for Coffee, Tea & Cocoa in Culver City, CA replaced disposable cups, utensils, and stirrers and advertised a "Bring Your Own Cup" incentive. The result was no impact to labor costs, only positive feedback from customers, and $6,899 saved in annual net cost savings.
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