Blog

Featured topics included health concerns associated with single use foodware products, financial benefits of reusables, available resources for restaurant owners, small steps to get started, and a presentation from a restaurant owner on why they transitioned to reusables and the positive changes they have experienced.

• As the California Program Director for ReThink Disposable, Julie Wedge shared her first-hand experience working with restaurants on their transition to reusable foodware as well as overall guidance for restaurants looking to implement similar changes

• Lyf Gildersleeve, owner of the Flying Fish Company, will be joining to share why he first made the switch to reusable foodware and the positive feedback he has received from customers since. Flying Fish Company is a seafood restaurant based out of Portland Oregon and recognized under the Surfrider Ocean Friendly Restaurant program for their sustainability achievements.

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