LA offers microgrants to promote reusable foodware

LOS ANGELES (CNS) – The city of Los Angeles’ Department of Public Works announced Wednesday available microgrants to restaurants and other food services to help them transition from disposable to reusable foodware. LASAN has partnered with APTIM, ReThink Disposable and The Bay Foundation to conduct outreach and assessments, purchase reusable products, provide technical assistance and… Continue reading LA offers microgrants to promote reusable foodware

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Following the Food Scraps

Podcaster Alyssa B. interview TBF’s Community Engagement Coordinator Dalia Gonzalez as she investigates where all of LMU’s food waste ends up — and why its final destination is so important. This is On the Rails, the podcast that dives into the hidden processes and unknown individuals that keep our everyday lives running smoothly.

What Even Is Local Seafood?

The waters off Southern California are rich with marine life. As part of his effort to serve the freshest seafood possible, much of what [Chef Michael] Cimarusti offers at Providence is sourced from the Pacific. “There are so many amazing ingredients that are being harvested right here,” he says. But for most consumers, it’s not… Continue reading What Even Is Local Seafood?

Back to School: Kids at the Environmental Charter Schools in South L.A. Are Taking Climate Change into their Own Hands

Bordered by Gardena Boulevard and nestled between apartment buildings in a converted church in a gritty section of Gardena, a wild tomato seedling has sprouted from a corner of the compost heap at Environmental Charter Middle School, showing hope for the future. Students Giovani Benitez and Kevin Luna just welcomed a wheelbarrow of food waste… Continue reading Back to School: Kids at the Environmental Charter Schools in South L.A. Are Taking Climate Change into their Own Hands

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Case Study: Scoops Chinatown

Scoops Chinatown is successfully implementing ReThink Disposable best practices, with the business certification completed through a partnership between Clean Water Fund and The Bay Foundation. Find out more details in this Case Study.

Case Study: Palette Food and Juice

Palette Food and Juice, located in Atwater Village, Los Angeles, serves farm to table fast-casual foods and fresh juices. Palette prides itself in using local, sustainability grown ingredients that yield nourishing meals that are both healthy for patrons and the planet. As a result of implementing ReThink Disposable’s recommendations, Palette Food and Juice reduced their… Continue reading Case Study: Palette Food and Juice

New Disposable Foodware Source Reduction Project Helps LA Restaurants Reduce Waste and Cut Costs

Through a one-year pilot funded by the Environmental Protection Agency’s Trash Free Waters program, ReThink Disposable has partnered and trained The Bay Foundation (TBF) to help Los Angeles food businesses reduce disposable serviceware. This reduction of single-use disposable items – such as spoons, forks, cups, etc. – reduces landfill, street and waterway pollution and delivers… Continue reading New Disposable Foodware Source Reduction Project Helps LA Restaurants Reduce Waste and Cut Costs