ReThink Disposable Case Study | Ballast Coffee [Archive]

Moved To Case Study Page Type

 

Ballast Coffee is known to be the only café serving Barako coffee in the city of San Francisco. Café owner Paolo Araneta, every bit as bold as the Barako coffee he serves, deployed a new reusable jar system for Ballast’s daily grab-and-go treats and eliminated single-use disposable containers.  Annual Impacts:

Eliminates 12,369 pieces of single-use food packaging

Prevents 245 pounds of waste

$1,263 annual net savings

Reusables [are] the only way small businesses like Ballast should move forward. We all need to do our part in contributing to a sustainable future. Small things add up fast. If we all do our part, what a difference we all can make.

Paolo Araneta, Founder and Chief Caffeine Officer

ReThink Disposable Case Study | Ballast Coffee, Page 1
ReThinkDisposableCaseStudy_Ballast Coffee.takeout_0.pdf (1.61 MB)
March 30, 2021 | By ReThink Disposable Case Studies
ReThink Disposable: Stop Trash Before It Starts
ReThink Disposable Main SIte

Related Publications

ReConsidera Desechable Estudio De Caso | Restaurante El Metate

Francisco Hernández, propietario: “De cualquier manera que lo mire uno, el programa ReConsidera Desechable es beneficioso para todos.”

ReThink Disposable Case Study & Video | Bishop O’Dowd High School

“I think it has been a success and will go a long way towards reducing landfill waste and show alternatives to disposables not only to the adults but as well as the kids who go to school here.” - Chef Todd Morales

ReThink Disposable Case Study | El Metate Restaurant (English & Spanish)

Fernando, the owner of El Metate, worried about potential loss of easy to throw away items. After making the switch to reusable cutlery and portion cups with bus tubs and racks helping to reduce product loss, the elevated experience resulted in more dine-in customers and an annual cost savings of nearly $9,000.
Search Clean Water