During the pandemic takeout meals have become the norm, enabling restaurants across Massachusetts to continue serving customers when in-person dining is limited. For consumers, this convenience comes with a trade-off: an abundance of packaging and single-use items that often cannot be recycled. For the food service industry, this means spending money to purchase items that…
Best Management Practices for Reusable Takeout Containers at Food Establishments in Massachusetts To download or view the guide as a PDF, click here: Reusable Containers BMP Table of contents Introduction Background Who should use this guide? How RecyclingWorks developed this guidance Why should my business switch to reusable takeout containers? A note on the Food…
As described by Forbes, Massachusetts-based Ocean Spray is one of the latest brands partnering with TerraCycle to reduce the disposal of single-use materials. Through this partnership, consumers can collect the empty flexible plastic packaging used for Ocean Spray snack products and send these items to TerraCycle for recycling using a pre-paid shipping label. Looking beyond…
As restaurants and eateries have pivoted to offer more to-go meal options during the COVID-19 pandemic, the prevalence of single-use packaging has increased. Businesses seeking to save money and reduce waste can reap numerous benefits while demonstrating a commitment to sustainability by reviewing and adopting different practices for to-go items. RecyclingWorks in Massachusetts (RecyclingWorks) now…
Supermarkets and grocers typically generate food waste, cardboard, bottles & cans (and other Single Stream items), waxed cardboard, and shrink wrap, all of which are recyclable or compostable. In addition, many supermarkets offer grab-and-go food options. Similar to restaurant takeout, these often generate large quantities of packaging and other single-use materials that may not be accepted for recycling…
Restaurants generate a range of materials, including food waste, cardboard, paper, and food and beverage containers, all of which have well-established recycling markets. Reducing food waste, the largest component of the restaurant waste stream, offers an opportunity to cut back on disposal weight and reduce the associated disposal and operational costs. Strategies restaurants can adopt to manage leftover…
Johnny’s Luncheonette, an iconic Newton diner with robust recycling and food waste diversion programs, continues to push the envelope in sustainability. The diner now offers a reusable takeout container program! Customers who choose to join the program can order menu items for takeout in containers that won’t end up in any waste, recycling, or composting…
