Category: Organics, Sustainability
The flip side of going green - "green wash" ... and, care to take the no more bottled water pledge?
May 18th, 2009|
The flip side of going green - "green wash"
One thing that caught my eye was the flip side of going green - things that are marketed in that vein, but perhaps are not all they are cracked up to be. I recently attended an online Rotary meeting and read this PDF program about "green wash." Basically, green wash is about marketing a product as "green" or "eco-friendly" or any other term to make a buyer think that a particular product is better for the environment than the competition. The only problem is, it isn't always true. How many times have you bought something because it appeared or was marketed to be green, even though it really wasn't? Here a 'for instance" that I found: "PepsiCo puts Aquafina water in more eco-friendly bottle." (Click here for article). In other words, PepsiCo is taking one of the truly environmentally detrimental products and "improving" it's "greenness." Taking something truly terrible for the environment and making it merely horrible. The marketing department must be working overtime at PepsiCo! Stopping our use of water bottled in disposable plastic is one of the easiest ways each of us can have a significant impact on the landfill. After all, it wan't that long ago that we didn't even have bottles water! I certainly didn't grow up with it; did you? (OK, maybe I am dating myself). 12 Reasons to Stop Drinking Bottled Water (from The Good Human)
Want to have an even greater impact? Can you business commit to not using (or selling) bottled water? Have you already? I'd like to hear from you! I'll publish the name of any company that has committed to not using or selling any disposable plastic water bottles. -Margie ______________________________________________________________ We always serve water from the tap in our restaurant as an automatic part of customer service. Bottled water (in extremely small bottles) is available but probably sell 6 bottles of this a year. Maria Hi Margie: I just bought a house and have found little information on both, business and home “effective recycling” I am the kind of person that avoids plastic of all sort but there is so much of that out there!! I have started recycling aluminum, glass, plastic, paper and regular trash… do you know of sources or information on where and how to recycle these? I have found little or no support from our county Hi there! In answer to your query, Tres Sabores has a “drink our water…. Please!” policy. Our well water probably is as pure (and delicious) as any source that could be found---there’s nothing between our well and miles of uninhabited Alluvial and Mountain territory. We’re working hard to substitute the water bottles that are usually provided by the terrific hospitality company/chauffeured vehicles who visit us –with our own pitchers of cool water. If guests arrive with water bottles, we use that extra water for our gardens and always recycle the bottles. Good for you for spreading the word. We agree—bottled water is an unwise waste of resources. We were the third property to be certified organic in the valley and we’re sticking with (and expanding on) our philosophically-driven practices here at the ranch. Please come visit! Julie Johnson Owner and Winemaker www.tressabores.com</span> I love your site I think it’s awesome! I twitter too! By the way, I’d like to extend to you, your friends, colleagues, anyone you send my way actually a 10% discount off of any vacation home/estate/cottage rental! Just have them contact me directly. Please see our site J I’ll add you on twitter. Be well and positive, Miko Miko Carson Director of Sales, Marketing + Business Dev. Sonoma County Vacations Healdsburg Property Mgmt. I read your piece titled Green Eating and wanted to reach out and introduce myself and a company I recently co-founded, ReUseIt. ReUseIt is a rewards program aimed at getting U.S. consumers to shop with reusable bags by providing them a positive incentive to do so. Unfortunately, our society has become much more addicted to disposable bags than many European countries, and thus our habit will be harder to break. With that being said, we believe that there is a positive to solution to the issue that does not require taxing or banning disposable bags. ReUseIt is building a new loyalty program aimed at getting consumers to use reusable bags by rewarding them with reward points every time they shop with their reusable bags. Participants can then use their reward points to redeem rewards from hundreds (eventually thousands) of different companies that support the program. In the end, everyone wins. Consumers are rewarded for their positive actions, retailers can offer a viable and attractive solution to the disposable bag issue, reward partners are provided access to a valuable marketing and promotional channel that has the added benefit of helping to create a more sustainable society, and, most importantly, the earth and environment benefit. You can find out more about our program on our website (www.reuseitbags.net). ReUseIt has the ability to have a significant impact on the disposable bag issue as well as helping to change consumer behavior and consumption patterns while promoting a more sustainable earth. We would love to tell you more about our business. Feel free to call or email me using the contact information below. Logan Dickerson ReUseIt, LLC Co-Founder 704-281-6951 Thank you for your wonderful news letters, love the one on green eating part I & II. Here is my though on the matter. In Europe, we think collectively instead of individually in the USA, it is a basic difference in philosophy! Everyone has a right to a decent quality of life. I live in Healdsburg and the community‘s consciousness is expending. At Big John’s you pay extra for a plastic bag, small changes are effective; as a result, people bring their own bags. If the government were to take a stand and regulate the food packaging industry requiring that all containers must be recyclable, it would provide a giant step forward. I am up in Reno for a few days and still to this day, their recycling comes every other week and the small stackable containers cannot accommodate all of it. I use the large blue bin on wheels every week and the smallest one for the garbage. Make it mandatory and user friendly so the movement can follow. In regards to the pedestrians, I do enjoy car free zone in France; check out Lille a wonderful city, very social and cultural, designed for the people who seem to spend their life in the streets and cafes. Now in our neighborhood, the smart train is coming; it only took 10 years to implement a public rail transportation along the 101 corridor! However, it took forever to widen the freeway because the infrastructure lacked vision and interest. If you built housing, the people will come adding more cars on the road. Therefore, the project should have been in place 20 years ago. We love living here and will keep moving forward in the right direction! Warm regards, Isabelle Adams I enjoyed your article in 4Hoteliers about Green Eating in Germany. I was an exchange student to Germany 30 years ago, and I go back every 2-3 years to see my friends. I am always impressed by their green ideas in Europe, and try to incorporate as many lifestyle changes as I can here at home. In the early 90’s I worked for a German company in the Chicago area, and we were already recycling all of our office paper and cardboard boxes then. Thanks for a great article! Sue Hovey __________________________________________________________ Margie, thank you so much for sharing that piece about your trip to Germany! I was in Germany 15 years ago or so visiting my son and d-i-l and granddaughter. His wife was in the Air Force there. I was so impressed with how clean all the towns in Germany were that I visited. I don’t know where you went, but I’m sure you noticed that as well. Also how polite the drivers are. You stay in the right lane UNLESS you’re passing and only then. Not like our road “hogs” here, which my brother Ken and I witnessed to all the way from NC to MD Thursday and today when we came home. We were nearly run off the road, and were lucky not to have turned the car over. The only accidents in Germany are those that people pass but not fast enough to get out of the way of those really fast drivers in the fast lane, coming 125 miles an hour or more! More on your topic. You gave me hope that if we as L. consultants, even, could make some waves with our government, perhaps we could do something to put the lobbyists out of politics in this “green” phase that we’d all like to be in. Can you imagine if 40,000 consultants all wrote our congressmen/women and our president and stated what you did in your letter how much more we could get done? Wow! Thank you so much for writing it and thanks to Ann and Misti for sending it to us. I just know you had a wonderful trip! Let me know where you went. I’d love to hear. God bless you, Wilma ________________________________________________________________ Hi Margie, I sell food to restaurants and the number #1 reason restaurants don't switch to green containers is cost. The same goes with organics. For example, a foam 9x9x3" container costs about $.13 where a corn or sugar cane based one is easily double that price. The best thing to do is to keep demanding that the restaurant should use green items. Trust me, they listen. Many cities in California are starting to mandate compostable or the banning of styrofoam, however, the cities don't have enough man power to police it. Chris Batti |
Eating green Part II
May 13th, 2009Green Eating Part II
Last week's topic of the large amount of waste involved in quick service take out struck a chord; I heard from a lot of you! (For all the comments, click here, I have posted them at the bottom of the blog). Although the topic was about take out, the subject really applies to every type of food we buy, and of course, also everything else in life.
Having just been in Germany (if fact I am writing this at the Frankfurt airport, while waiting for our delayed flight), I paid a lot of attention to the way they do things in Europe. I hate to admit it, but they seem to live far "greener" lives than we do. It seems the packaging or plastic industry must have a pretty powerful lobby!
Things that I noticed, that we would no doubt be wise to adopt include:
Many people take "market baskets" to the market, and avoid having to use bags. If you do need a bag they charge for it, so there is added incentive to take your own. (And the market baskets are really great, I am bringing one home with me!)
The produce is not packaged, as it seems ours is more and more. Where I shop, strawberries, grapes, herbs, mushrooms, some tomatoes, etc. are all sold in plastic containers. At Trader Joe's , I store I love, almost every type of produce is in a plastic container or on a plastic tray that is wrapped in plastic wrap. Considering their organic focus, it seems a bit incongruous.
There was an obvious lack of styrofoam, in fact, I don't think I saw it in any shape or form in the last two weeks!
At quick service cafes, things aren't all wrapped and bagged automatically. If you are "eating in" your items are placed directly on a non-disposable plate, and drinks are in real glassware. Even if getting your items to go, they generally were not wrapped AND bagged. At one seafood place, the sauces were served in small cups made out of ice cream cone batter, rather than something disposable.
Bottles (such as Coke bottles) are sterilized and re-used, as they are in Mexico. (There is a telltale band around the bottles where they have rubbed against each other during the process). I have often wondered why we see the need to completely melt every glass item down after one use; it really seems outrageous when you think about it.
Many stores still have service counters so that there are no pre-packed meats, sausages (and there are a LOT of sausages in Germany!) or cheeses. You get exactly what you want, so only one wrap is necessary.
They use far more paper type products and far less plastic in all types of food service, I never saw a plastic clam type container. Even at the grocery store, most juices -- that would be sold in the US in heavy plastic bottles -- come in tetra-paks. Even items with the same brand names as here are packaged far more green for their European customers.
Their recycling program seems far ahead of ours. We saw recycling containers everywhere: stores, restaurants, on the street, even at the airport. And it seems that everyone participates.
One thing I loved was that many downtown areas have become "traffic free" zones. Cars can pull up to load or upload and then must move, making the streets for pedestrians, bikes, etc. The cafes and shops spill out into the street, creating a wonderful atmosphere and a great feeling of community.
I read that Germany now has one completely car-free town. Cars can be parked in one of two car lots at the edge of town (you must buy your parking space), outside of that there are no cars at all. 70% of the residents have decided to give them up all together. Of course, Europe is far ahead of us in other types of travel -- there are trains everywhere, so cars are less necessary for travel outside the community.
Smart cars are everywhere!
It is just that we are spoiled and demanding? Or are there politics behind some of these things as well? Email me and let me know your thoughts!
-Margie Follow on
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If I liked the restaurant food & service I would continue to patronize the business (especially if a locally owned restaurant or franchise chain location)- it looks like they put a lot of effort in your take out meal so that it would be in the best possible condition; they have a cost of doing business as well and stryofoam is a lot cheaper than a sturdy paper containers. Unfortunately restaurant takeout does provide a lot of left over clutter. Here are some steps I use to reduce takeout waste:
1) Refuse the packet of forks, knives, & napkins- I use my own silverware when eating takeout at home
2) Canvas Grocery Bags- I now have restaurants place my food in a cloth bag for take out
3) Utilize the styrofoam- I chop up the styrofoam into small pieces for use in gardening: add the larger pieces to soil in large planters to take up space & reduce waste, smaller pieces (crumbs) to soil for plants that require quick draining soil like cactus and other succulents, etc
4) Paper bags and napkins can be recycled with either newspaper or office paper
5) Since I eat at a lot of Asian restaurants, I take my own pair of collapsable chopsticks so I don't use the complimentary wooden sticks
Maybe it's the boyfriend you may need to change ;-)
Tom Furlong
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Love your blog – I’ve written one about recyclable packaging and cosmetics – what do you think? http://vinotherapyskincare. Would love your thoughts! Thanks. Sue Redenbaugh
President
WINE COUNTRY NATURALS a division of Medispa Resources Inc. _______________________________________________ Hello Margie, It was very interesting for me to read your last two newsletters. I am German and just moved to New Zealand about 6 months ago, and even here, in this little country, where tourists believe everything is perfect and ‘green’, it’s more like you describe it from the US than it is in Germany. They just start doing some waste sorting and I am shocked about all the plastic rubbish we have in New Zealand. Every bottle you buy is plastic and you cannot give it back for recycling. Even worse are the cans, millions get sold here a day, I would imagine, and they are so so bad for the environment. In Germany we have to pay for cans now, so that we get money back when we bring the can back to a shop (to stop people from throwing them out of car windows etc.). That almost got rid of all cans, which is a good thing. When I first came here I couldn’t believe, that you still get free plastic bags in supermarkets (some supermarkets changed this in the meanwhile!) and they just put 2 or 3 items in one bag and then use another one. That makes me angry, so I tell them to put as much in as possible, if I forgot my reusable bags. Very sad is, that America doesn’t want to sign the Kyoto protocol. As one of the biggest polluters… What can all the others do without the US, China and Russia? But that probably goes to far and we are not the deciders… There must be so many clever ideas out there, that could help to sustain the earth, but it all gets blocked off by some big industries and politicians, which is a real shame. It should be lots more affordable to do things for the environment, not more expansive. Those things should be sponsored and not the other way around. I believe there is a family here in NZ who tries to live without waste for one year. (Must be somewhere in google.) That’s really cool. Sorry for letting it all ‘out’ like that, but that’s what comes into my mind every time I read or hear about all the unnecessary waste in the world. Best regards, Kendra
The Cellar Door ___________________________________________________ I grew up with all those European values and recall paying a fee for the garbage bags we used AND they had to be the right recycling items in them or the Swiss garbage men wouldn’t pick it up and you were left to remove it from you life. We had 5 bins for recycling too! I know America has always been in the “new world” mode even after some 200 years. It’s sad that we are forced to follow Europe’s steps only after a crisis!!!
Laura Wegner - President, LILY CREATIVE GROUP
________________________________________________ I liked your article...How about doing one on Micro Distillers...and the new movement in the U.S. We are making everything from Vodka's to single malt Whiskies... to Grappa. I would loveto talk with you....By the Way you mentioned Trader Joe's... I make Trader Joe's Raspberry wine...Try it over Ice Cream or chocolate cake... I will send you a bottle....email your shipping address.
Thanks again
Jim Busuttil
Saint James Spirits ______________________________________________________
Welcome back! Pursuant to your Green 2, I take a large straw market bag with me when I go to either Planet O or Oxbow Produce & put my food in to it w/out any additional bags w/ the exception of items that are very delicate then use only on biodegradable plastic bag. When ready to check out I load everything on the counter & reload into my bag. I don’t buy much produce at T Joe’s due to packaging. I keep a bunch of egg cartons & other misc. packaging material in the back of my wagon. I cannot stand using plastic from Safeway or another store. I prefer buying meat from So Mkt & fish from Osprey in Napa. They pack items in paper w/ wax. Oxbow Mkt uses all recycled material but their stores are kind of expensive. For Steffan & I its fine…I’m not feeding an army or doing big cooking projects. Rochelle Zatkin Architectural Signs & Associates ___________________________________________________ Thanks for the article. It is an interesting topic and one that becomes more interesting when you travel outside the US and see what other countries are doing. I was visiting friends in Germany a few years ago and noticed that my friend was picking through the garbage and separating it. I asked her what and why she was doing this and she replied that the garbage has to be separated into different bins: glass, paper to recycle and non-recyclable paper, plastic. These bins are then dumped into large dumpsters of the same color/type of garbage. I think there were 3 or 4 bins in her apartment? She "trained" me on how to dispose of the garbage and said it has be separated otherwise she may get "controlled" or inspected and could be fined for improper control of her trash.
Regarding the grocery store, did you also notice that people also bag their own groceries? Do you think this will ever happen in the US? :-)
Trash and its disposal aside. You do see a lot of waste in the US and there is still so much room for improvement. The stores that you "expect" to be doing this are not yet there. When I go to whole foods, I still come home with a lot of plastic containers and bags from virtually every part of the store - produce, deli, salad bar, etc. I liked some of the creative solutions you mentioned, sauces in cone-batter are a great alternative. The non-traditional ways to serve food, on glass/ceramic when you eat in make it a much better experience but in the US it would require having to wash and replace - both additional expenses. I am still converting and trying to think green wherever possible and telling anyone who will listen.
Thanks again for the fun read!
Lulu Arroyo ___________________________________________________
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Hi Margie!
hope the rest of your trip was safe and enjoyable (after your flight delay...)
First to comment on your Germany notes. Think I mentioned that I lived there for just over 10 years (1978-1989) and was dragged kicking and screaming back the states. 
not only was i impressed by their recycling (even back then) but by their deep sense of respect for the environment in general. I loved that (back then - maybe not now) stores were closed on Sundays and families spent time together... long lunches followed by walks in the beautiful woods... I loved that if you went into a restaurant that was crowded, it was natural to share a table with people already seated... and then either the privacy was respected OR you made new friends. I loved that every little village had a festival (be that beer or wine) and the whole town turned out to sing and celebrate. (I became 'family member' of many towns... always knew where the next festival was.) So many down-to-earth ways of living... that I knew I would miss when I returned to the states.
Now I realize that those are indeed important standards to live by, but we can bring them with us wherever we go. And hopefully, by example, spread the word. Just as you are doing with your wonderful account of your trip. In an age where we are connected 24/7, finding the peace and solace of friendship, nature and the moment are the most beautiful gifts we can give ourselves and those we share our time with.
Thanks again for the tales of your trip. Look forward to hearing more.
Hello Margie. People forget that most plastic bags or Togo containers are made with Petroleum. We do not have Oil in Western Europe! So, our politicians did not do anything better than yours here. No choice but finding something they had/could use from their backyards. Soon the US will change; the price and demand of oil will change everything. Chef Patrick Farjas "Maitre Cuisinier De France" __________________________________________ Margie, Thanks for forwarding this information. Personally as someone who tries to do the right thing when it comes to eco/conservation I, too, am floored by the waste associated with take-out products. Add to that the distance traveled by most food/ingredients used in commercial/restaurant establishments, and the overall impact on the environment is incredible (and we’re not even looking at the benefits of organic gardening). For many reasons, I decided to take a marketing position with E-cloth, an eco-friendly cloth with dramatic benefits including reduction of paper waste and unnecessary tree harvesting and the virtual elimination of the need for cleaning solutions. Did you know that the average family of four in the US uses nearly 38 trees worth of paper products (napkins, paper towels, toilet paper and tissues, which are made from virgin wood not recycled paper) and that even many ‘green’ cleaning solutions contain chemicals that when combined with others that exist in water run off create dangerous concoctions? E-cloth uses only water and cleans like no other paper towel, rag or microfiber on the market. The company has an extensive list of products, including a Drinkware Drying and Polishing Towel. I am happy to send you a sample if you are interested in checking it out, may be sharing your thoughts with your network of friends/followers. If you are interested in running a give away, we will gladly donate a package. Please let me know and again, thank you for sharing your ezine info with us.
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Hi Margie,
Good to hear you liked my country. I lived in Frankfurt before I moved to the States and was quite excited to read your impressions. Your description of the recycling system was pretty accurate and I have to say it was very interesting to get an opinion from somebody outside Germany, many recycling issues we take for granted obviously are news here.
The orderly mentality of Germans helps with separating waste too........
Just as a remark: The recycling system was introduced by the government back in the nineties, as far as I remember, and financed by the trash penny which was added to the products cost by the industry. They did not like that at all, but after a while a gigantic recycling business evolved and that is where things are at the moment in good ole Germany.
Thanks for the piece on recycling again, there will be change if enough people promote it, and you are amongst them.
Stefan Uch
crackermancrackers.com
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Interesting that you brought this up. The restaurant that I help promote is currently evaluating their take-out containers. They're looking at using paper when possible for wrapping things, and recyclable plastic containers for things that don't wrap. It's a dilemma for the restaurant -- you want the food to get home with the customer such that it's still presented in the best possible way -- hot or cold as needed, not soggy, etc. And you don't want to add to the landfill.
If anyone has seen / heard of a good solution, please pass it along!
Lucy Frost
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Have you ever been to North Cyprus (not the Greek side, i mean the Turkish side) I would love to read your comments about North Cyprus.
Beyaz
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Eating take out and going green: are both possible?
May 4th, 2009
Last week I had some late meetings - meaning I would not be getting home until after 8PM. My boyfriend decided to make things easier and stopped at Pollo Loco on the way home, to grab something quick for dinner. I am not (never have been) much of a quick service or take out kind of girl, so my experience here is limited.
I have to say I was happy to see the food though - I hadn't realized how hungry I was until I opened the first box and dug into a piece of chicken. Dinner included a small side salad, two pieces of chicken and a large bowl of soup. I was just happy that it was relatively tasty and at least somewhat healthy.
However, when I finished eating I was astounded when I looked at the array of containers sitting on the table! I mean really, it was one meal for one person, yet the contribution to the landfill was not insignificant. I am an avid recycler, yet many of the containers were not recyclable. The amount of energy expended for one meal seemed outrageous to me.
Here is the list of items to be recycled or thrown in the garbage:
* 1 styrofoam box (chicken)
* 1 styrofoam bowl, plus plastic lid (soup)
* 2 small paper bags (tortilla strips for soup)
* 2 small plastic containers and lids (salad dressing)
* 2 small plastic containers (salsa and cheese)
* 1 plastic container and lid (side salad)
* 1 paper cup and plastic lid (drink)
* 1 small plastic bag (extra protection for soup)
* 1 large plastic bag (for the whole meal)
* 1 plastic knife, 1 plastic fork
* 1 paper napkin, 1 plastic bag (for napkin and utensils)
Is it just me, or is this just wrong? If you multiplied this times the population of world (again, for just one meal) it is mind boggling. We just can't afford this kind of behavior any longer (in reality, we never could).
I can´t justify eating at places like this. What are your thoughts? What changes are you making in your life to reduce, reuse, recycle? Would you stop patronizing a place because of the type(s) of containers they use?
Email me and let me know your thoughts!
Follow on
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Wow – I was astounded by the number of items – had never really thought about it. Yet, I doubt that you will get our society to stop getting “take-out” – what is the alternative? I guess places could suggest that people bring their own containers, or offer containers than can be used at home for an extra fee – places that do this might attract new clients, but might lose a lot of clients to. Maybe making it optional such as grocery stores offering recyclable bags that you can bring back with you – but food is more difficult. An interesting challenge – maybe we can invent something if enough of us think hard enough about it!
Sue Redenbaugh
President
WINE COUNTRY NATURALS
a division of Medispa Resources Inc.
www.winecountrynaturals.com
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Thanks for your comments on excess waste. When I think of all the plastic garbage floating in the oceans and all the other plastics being wasted every day, I get so scared for my young children! What will we leave to them?
Marie-Eve Gilla, Managing Partner, info@forgeroncellars.com Forgeron Cellars, Walla Walla, WA
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Margie!
I own a business and we are slowly revamping our practices to decrease our carbon footprint. I think we do have a responsibility to try and find measures to make our businesses (and therefore our neighborhoods) more green. And you know what? It’s not always more expensive! Here are some things my business is doing:
* Swapped out our commercial dumpster for a smaller size and added a recycling dumpster, as most of our waste is recyclable cardboard
* Offer a discount when customers return our bags and boxes. 5% off a purchase when they return 10 bags with our logo on them; 10% off a purchase when they return 10 of our 4 or 6 bottle cardboard carriers.
* We will be selling recycled cotton bags screen printed with eco-friendly ink by this time next week to encourage people to not take paper and plastic bags when shopping
* Carry a large # of locally, sustainable made cheeses and other food products
* Carry a large # of biodynamic wines or wines using sustainable methods
* We are a member of Local First Chicago
* We use a non-toxic all-purpose cleaner for windows, counters & floors that is citrus based and therefore not a health hazard for our staff. We are always looking for ways to become a more green business so let me know if there are things that other folks share.
Thanks!
Tracy Kellner
Provenance Food & Wine
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We have a dinner restaurant on the Mendocino Coast. Even though we are a fine dining establishment we do get to go orders. We use recycled paper products, but do encourage our customers to bring their own containers, some have those multi layer metal togo containers other have porcelain dishes they can take cassoulett home in and warm up later. A little different from a high volume fast food place but an idea.
Lisa Geer
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Depending where you live. We prepare and sell artisanal "Take-Out" food in San Francisco, since 1981.A couple of years ago the City of San Francisco cracked down on the use of non-recyclable plastic containers. Manufacturers complied with supplying us with recyclable food containers. NONETHELESSwe have NEVER used as much packaging as you describe, - EVER. Perhaps it takes more time to conserve which "FAST food" operators don't have to spend. Find a GOOD FOOD, SLOW FOOD purveyor in your community. You shouldn't have such a problem with packaging.
Lisa Middione, VIVANDE, San Francisco
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One solution that one of our local restaurants does here in Napa for take out is that you bring in your own containers. Yes, it means you have dishes to do but at least you did not have to slave over a stove. I guess a suggestion might be to call the restaurant you wish to order from and ask if they can accommodate you with this request. You may need to wait a few extra moments in order for your take out to be placed in your containers but it should be worth the wait in more ways than one.
Donna Blevins
Hospitality Administrator/Wine Club Liaison
Far Niente
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It is a difficult position for business people - they wish to give their customers and patrons wonderful service and a high standard of product but they also do not wish to create undo strain on the planet with non recycled one use items. At our bed and breakfast we try to find a balance by looking for re-usable items that people will take away and be able to continue to use for other things - our gift wine is in glass bottles that if they leave we will clean and re-use or it can be recycled by the guests if they leave. Our coffee cups glasses and plates and cutlery are always ones that we re-use - no styrofoam. We ask if guests have travel mugs for coffee to go. However when we send someone off with leftovers it is difficult to package for travel and re-use. Sometimes we will use recycled plastic containers but it is not always possible to find just the right thing that also looks professional. Our towels and linens are the best and newest for the guests and then they become family items and finally are sent to Big Brothers or other charity organizations for their use.
We are always on the look out for cleaning/laundry product that are organic and environmentally friendly but also do an excellent job of cleaning. We make our own soaps for the bathrooms and encourage our guest to take the left overs since they would only be thrown out (most people like to take the softly scented organic specialty soaps)It is an issue that requires on-going though and attention but in the end our planet is certainly worth all the attention a assistance we can give it.
Robby Tranfield
Country Ridge Ranch House Bed and Breakfast
Come and be pampered in the Okanagan
www.countryridgebedandbreakfast.
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This is defiantly a topic that my wife and I have faced as restaurant owners, but let me try to give you some insight into the industry side or the dark side of “green”. At Canvas we use several “green products” from recycled “Bio-Plus” to-go boxes that cost us almost a dollar per box, to all of our bakery boxes which are made from recycled paper and are also very expensive, but the problem with the new “green” “plastic ware” made from corn-starch, which are totally bio-degradable and the only current alternative to the Styrofoam and plastics that you mentioned, is that they are enormously expensive like 5 times the cost of comparable plastics or styro-foam, and right now are virtually useless. The corn derived “plastic” products cannot exceed rather minimal heat as they warp and actually melt if a hot soup or hot beverage are introduced, not to mention they conduct the said heat and it feels very much like holding melting plastic.
On the other side of the coin if the items placed into the container are too cold the corn products become brittle and very unstable to any slightly abnormal pressure.In a business that is already extremely strained in this current economic environment, and has uniquely thin margins of profit, it is not only cost prohibitive to be ”totally green”, but it opens us up to a whole new line of litigious attacks by the next customer who burns them selves with an unstable “to-go” product, or swallows a shard broken off from a brittle corn based product. So you tell me….where does it end? Where do we begin?
I think it is counterintuitive and irresponsible to suggest that we stop ordering food from our local Mom and Pop businesses and restaurants, or chains for that matter, because they are not “green”, what we need to do is offer constructive suggestions for options, what do we do for the customer that orders like you did? The nature of the food items that you ordered required the vessels they came in, thus the irresponsibility is shared, so the solution must be also. This is a much bigger issue than either you or I, or how your conscious or my conscious treats me as it relates to being “eco-friendly” and “green”, the problem is that there are zero cost effective, viable options out there and this applies to the entire “green” movement, to be “green” requires a lot more green cash, and to produce more green cash we have to expend more and create more waste in the process of becoming “green”. All of these “green” energy options out there are facing the same types of prohibitions which is why they have not been implemented.
It will cost the end user way too much and expend way too much to be effective. The cost of the technology has to come down across the board if we desire to move into this direction we cannot simply wish it into existence or legislate it into existence because there will be a trail of destruction and loss leading to “green”.Obviously this is something that deeply bothers me and as responsible business owners we not only desire to, but feel responsible to do our part to minimize our business’s impact on the environment, but the problem is not with us and our desire to do so, the problem is that it all looks good on paper and sounds great when preached to us from a podium, a blog, a megaphone, or even the White House, the problem is who can afford to be as responsible as we would like to be? Is going “green” worth losing our business? Taking away employment and health benefits from the ten families that we are responsible for? Taking a viable addition to the community away? Removing a tax generator from the city/county/state/fed? What would you do?
Christopher Gatti
CANVAS Cafe and Bakery
724 Cherokee St.Marietta, GA 30060
www.canvasfoods.com
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I couldn't agree more! So when I was forced to close my restaurant (where we used earth-friendly takeout packaging) I began a new business preparing meals to serve two or more in pyrex and ziplock storage containers that are returned when the next meal is picked up. It's run as a membership and you can read more about it here.http://soupandsupper.blogspot.com/Btw, I always enjoy reading your ezine! Good topics! Thanks,
Susan
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I read your story about your "Pollo Loco" take out experience with great interest. I live in Seattle which has banned all styrofoam containers in take out restaurants. In addition, I manage foodservice for a corporate cafeteria serving a population of 1900+. Over the last year we have turned from styrofoam fully compostable plates cups and utensils as part of newly attained GRA certification. We compost the vast majority of our refuse now and instead of our trash going out in a very large compactor every week, trash is now limited to two small dumpsters. Compstable is expensive and still a work in progress, but is becoming a viable option. Our city council has also been toying with the idea of making grocery store charge customers per plastic bag used at the store. Great topic!
Josh Hulett
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You’re entirely right about the awful Styrofoam and plastic containers used for take-out in many (most?) restaurants today. They are inappropriate and a disgrace from a recycling/environmental point of view. Probably the best response is for concerned consumers to refuse to eat at restaurants who continue to negatively impact the environment by using plastic bags, Styrofoam, plastic utensils (non-biodegradable), plastic cups, etc.Some communities have actually passed laws forbidding the use of non-biodegradable food containers and/or plastic bags. On a personal level, I suppose we could all carry our own canvas bags, reuse paper bags, use stainless steel water canteens instead of plastic bottles, and generally boycott plastic soda cans, Styrofoam, and other non-biodegradable containers. Maybe I’ll start carrying my own knife and fork set and plate (sincerely)!In any event, I appreciated your comments and concerns. The unconsciousness of humanity is rampant. Let’s hope other people will continue to promote better environmental consumption and awareness. You have done your part with your E-mail communication to us. Thanks very much....With appreciation,
Jim Boswell
THE BOSWELL COMPANY
www.boswellcompany.com
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Thanks for the email on the amount of waste some restaurants still choose to package to-go food. This is an area that highly irritates me as well. If I find a restaurant gives me to-go food in containers that go in the landfill than I try and not go there in the future. I love that Martha’s Mexican Food on main street in Sebastopol not only has amazing authentic Mexican food but she gives the food in eco-friendly to-go boxes and reusable plastic containers in which I use in my home. I wish I could think of more good examples for you but I can’t! I hope other people email you with suggested restaurants that are doing a great job in this area.Another example of a new green restaurant in Santa Rosa, which is on my list to check-out is http://www.ggsearthandsurf.com/. I haven’t been but I’ve heard good things about the food. The only down-side is the wine list is limited because they are only serving organic and biodynamic wines. I would imagine their to-go packaging is eco-friendly. I plan to twitter my thoughts once I go (possibly this Friday!). I just added you, so would love if you also followed me: http://twitter.com/MySonomaLife
Kim Lapides
Wine Club Director
Lynmar Estate
www.lynmarestate.com
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I agree! I’d rather pay a little more for fast food that encourages recycling and uses items that are biodegradable, supports sustainable measures, etc. (like Chipotle). There are many choices now and it certainly could be a savvy marketing tool!
Ronnie Campbell
THE BURRELL GROUP, LTD.
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I couldn't agree with you more on all of your comments. I'm glad to see you using your platform to educate people in a non-"down your throat" fashion. Same kind of stuff is happening with wine production and the crazy amounts of pesticide, herbicide, fertilizers, fuels, etc, etc. What's it worth to drink low priced wine? Just like the takeout meal, most people either don't know or don't think about all the impacts they are making with their consumer choices. Please, keep the information coming.
Bryan Hope
Sustainable Vine Wine Tours
805.698.3911
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I am 35 years in the restaurant biz...25 years at greenleaf restaurant in ashland oregon...it makes me ill when i see the amount of packaging it takes for a to go order...we do our best to limit containers...we use recycled for some, but i agree with you...it is astounding the waste to package a meal for one person...thanks for keeping the issue in the spotlight...
daniel
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I caught your email on eco-friendly takeout and thought you might be interested in PizzaFusion. We’ve gone to great lengths to address the very concerns you addressed in your email. Below, I’ve included some of the initiatives we’ve taken at our restaurants nation-wide to combat this stigma. Please take a moment to review this information and let me know your thoughts.
PIZZAFUSION'S ENVIRONMENTAL INITIATIVES:
In our restaurants:
·Building all our restaurants according to LEED (Leadership in Energy and Environmental Design) certification standards set forth by the United States Green Building Council (making us the first and only national restaurant chain to do so)
·Offsetting 100% of our power consumption in our restaurants with the purchase of Green-e certified renewable energy certificates
·Delivering our food in company owned hybrid vehicles
·Promoting sustainable agriculture by serving a more than 75% organic menu
·Mandate recycling in all our stores and giving customers discounts for bringing back their pizza boxes to recycle them
·Using only eco-friendly cleaners to sanitize all our stores
·Serving our food in containers that are made 100% from corn starch and are designed to decompose in landfills in 60 days
·Using spudware utensils that are made 100% from potatoes that biodegrade in 60 days
·Recycling the heat from our ovens to heat the water in our stores
·Selling and providing our employees only with eco-apparel made from 100% organic cotton
·Using only Energy Star Certified appliances in our kitchen whenever possible
·Using 100% post consumer toilet paper and paper towels in all our bathrooms
·Printing our in-store graphics on a banner material made from 100% recycled soda bottles and printed using non-VOC inks
·Using Compact Fluorescent (CF) bulbs in our stores which saves on energy consumption
·Manufacturing bathrooms sinks made entirely from bamboo for our bathrooms
·Using furniture made from reclaimed wood sources
·Using reused construction elements and furniture, such as old church pews used for booth seating, furniture reclaimed from a closed bowling alley, wood flooring salvaged from an old high school gymnasium, discarded slate roof shingles reused as wall tiles, and more
·Install low-flow faucet aerators on our sinks that cut our water usage by as much as 40% from 4 gallons per minute to 2½ gallons per minute
·Using pizza peels, plateware and cutting boards made entirely from bamboo
·Utilizing a cradle-to-cradle approach by reusing glass bottles from our stores to manufacture countertops for our future locations
·Installing a smart lighting system in our bathrooms that automatically turns off when the bathroom is vacant
·Using FSC (Forest Stewardship Council - http://www.fsc.org/en/about) certified wood to build our cabinets and wood fixtures
·Using eco-friendly paints from Green Planet Paints
·Using seat cushions made from naturally biodegradable latex, instead of petroleum based foam
·Using drywall in our build-out that is 95% post-consumer content and locally manufactured
·Using insulation in our restaurants made from recycled blue jeans
·Using the most energy efficient HVAC unit on the market
·Using 30% recaptured industrial concrete
·Using ceiling grids made from 74% recycled aluminum cans and 24% post industrial metals
·Installing bamboo flooring and veneer, instead of wood
·Using ceiling baffles made from recycled composite board
·Prohibit smoking inside all our restaurants with designated smoking areas located at a minimum of 25 feet from our restaurants
·Select restaurant locations that maximize natural light inside our restaurants and are located within close proximity to public transportation, whenever possible
·Using soy based concrete sealer, containing no VOCs, for our floors
·Install floor tiles made of 75% post consumer materials
·Install dual flush, low flow toilets to reduce water waste
Education, philanthropic & political:
·Donate money to environmental causes in, around and beyond our communities
·Host a free organics for kids class every third Saturday of the month that educates children on the importance of eating organic and sustainable living
·Lobbying for political action, such as The Safe Climate Act (H.R. 1590), that supports a more socially responsible future
·Speaking at various environmental events in and around our local communities
·Furthering our eco-impact nationally by speaking at various environmental and organic conferences around the U.S., such as the 2nd Annual Business of Organics Conference (http://www.almevents.com/ conf_page.cfm?instance_id=29& web_id=1017&pid=625) and the 2008 All Things Organic conference (http://www.organicexpo.com/ 07/public/Content.aspx?ID= 14290)
·Organized a holiday bike donation for the Boys and Girls of Deerfield Beach, FL.
·Organized fundraising team for the American Cancer Society’s Relay For Life in Delray Beach, FL and chaired the event in organizing its execution.
·Raised $38,000 for the Leukemia and Lymphoma Society through Team In Training and running the San Diego Rock ‘n’ Roll Marathon.
Awards & Recognitions
·Fast Casual - #6 in the 2008 Top 100 Movers & Shakers annual listing
·PETA – Top 10 Vegan-Friendly Restaurant in America – http://www.peta.org/mc/ NewsItem.asp?id=11834
·Co-op America – Top 10 Green Business of the Year
·Cookie Magazine – Best Fast Food
·Grist Magazine – Top Green Business Founders
Our mission is to uphold the highest level of integrity in all we do, from the quality and origin of our food to our care for the health of our customers and the environment. Our motto is ‘saving the Earth, one pizza at a time.’
Beyond our organic menu of gourmet pizza, sandwiches, salads, beer and wine, we proudly offer health conscious alternatives for people with selective diets and food allergies. For example, we serve gluten-free pizza, brownies and beer for our friends with celiac disease. Vegans and vegetarians love us for our soy mozzarella (used in our ‘Very Vegan Pizza’) and vegan brownies. We also offer a healthier multi-grain crust for the carb conscious eater.
For additional information, you may download an electronic version of our press kit at http://www.pizzafusion.com/ uploads/documents/presskit.pdf, as well as access all our recent press releases at http://www.pizzafusion.com/ press-room/press-releases.aspx.
Thanks again for your interest in eco-friendly eating. If I may be of assistance in the future, please let me know.
Eric Haley
Vice President of Communications
Pizza Fusion
e.haley@pizzafusion.com
Fresh, Gourmet, Organic Pizza, Sandwiches & Salads
Saving the Earth, One Pizza at a Time!'
www.pizzafusion.com
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I don't know about where you live; but here in Oregon, more and more places are going to 90% post consumer recycled boxes and bowls for their take out. There are also a few companies that produce "plastic" type containers made from corn. These are a bit more expensive, but I am willing to pay for it. Maybe you should ask some of you favorite take-out places to consider switching.
Jason Brumley
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I totally agree. Take out food creates a huge amount of waste. Conscientious take out establishments should have their order takers ask the customer if they need utensils and napkins...and also, use biodegradable containers and charge 10% more.Thanks for bringing up an important subject!
V. Ciarlo
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Excellent point on the amount of trash fast food produces, Margie. I think they should have recycling containers for the various items, (paper, plastic, food, etc.) and come-up with less wasteful containers at the same time. Thank you for pointing this out, it’s been bothering me more and more lately as well.
Dana Johnson
Brewery & Winery Technical Representative
BIRKO Corporation
web: www.birkocorp.com
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Living too far from Poco Loco (salivating) while pondering all those containers... So - - - 1) how much energy is consumed washing dishes vs making recyclable containers??? 2) does your garbage service have a recycle center so that the packaging is separated and goes back to a mfgr??? (i.e. aluminum cans consume less energy than new processed aluminum ore...) 3) How do we get ALL materials recycled [that place in the Pacific where stuff has accumulated - can it be harvested???]One of my crazy things is WATER - letting it run while shaving and radically taking a NAVY shower {get wet, lather, rinse off - requires a comfortable temp in the bathroom unless your a radical outdoorsman }Sorry you asked; I always shudder watching volumes of water flow down the drain @ the Gym from the guys shaving... [would people stop and think if the bowls automatically plugged to show how much water is being consumed??? do sensor faucets use less water? ??paper vs hot air dryers??]so much food for thought; gonna throw up <;(
Scott Jackson
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Margie, great job of pointing out what many restaurants still do…our favorite restaurant in San Rafael, Lotus Cuisine, has finally switched to better (bio) containers after we complained for one year…its all about education…!
Grant Raeside
Executive Director
Sonoma Valley Vintners & Growers Alliance
www.sonomavalleywine.com
__________________________________________________________________________________Thanks for a very good observation. Yes, I would stop patronizing a place that uses so many non-recyclable products. Unfortunately that would do no good if the company didn’t know why they were losing my business. The next important step would be to notify the company of my intentions, perhaps suggest they change their policy and their take out products and promise to return to their business once they do.Thanks for the article.
Janet Laursen
Amapola Creek Vineyards & Winery
www.amapolacreek.com
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I too have noticed the same problem! I live in the British Virgin Islands, and sadly the locals do not respect their natural surroundings. Styrofoam containers are either littered, placed in a landfill (right at the base of our only rainforest!) or thrown in the incinerator. Such a shame in such a beautiful place! It seems to be a large trend throughout the Caribbean as well. While travelling thorugh the Dominican Republic we crossed a bridge through some stunning foothills, and we couldn't even see the creek as it was filled with plastic shopping bags and styrofoam carry-out containers. People have come up with the shopping bag solution and I proudly carry my Whole Foods bag every time I go shopping, and I was thinking that restaurants could create their own reusable tupperware type thing. It could work a few ways, you could purchase a kit from your favourite restaurant and wash it yourself and bring it in when you place your next order... or exchange resuable packaging when you return again and again. This means the restaurant would be doing the washing up, and you'd have to rely on people actually returning their gear. But at least they wouldn't be tossing it. Believe me, I have thought about this over and over again! I am so happy you noticed and to share my ideas. Might never take off in Tortola, but at least somewhere else in the world just as beautiful may have a fighting chance!
Kind Regards, Michelle
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One probably can't eat takeout and go green. But the first question I had was why do you think that that was a healthy meal? I'm sure it was nice that your friend was thinking about you; but honestly do you really think that that was a healthy meal?Next time you want a fast meal, try an avocado smashed on (sprouted grain) toast and sprinkled with sea salt. It would take less time to prepare than unpacking the stuff you had, and the avocado skin can go in the compost heap. And, oh, yes, with a glass of red wine it would be a complete meal, complete with MUFAs and pH balanced. Now that is healthy!
Dennis
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I read your story and I liked! Today people having less and less respect to the food and would like daily food to be like Nokia cell phone!! very easy to handle small and convenient so you can take with you at any place , and after using just throw in garbage and buy new because is going (mass production) cheep-er and cheep-er( and less quality but more quantity).We should keep restaurant (restaurant is French word for restorations and same time socializing place)to be place where to to eat pay the bills an let them do one time recycling and will be not more mess around. At the same time all grocery stores should sale fresh/food products (without chemicals that kipping product long shells)and cooking love for professionally trained cooks/chefs or for individuals in there own kitchen for there/family own needs.That looks like regulation , and I think we should have regulation in food industry, It is most important industry for our human civilization.
tomo dragosavljevic
Chef tomislavcatering/personal chef & restaurant consulting
www.cheftomislav.com
Toronto-Ont-Canada
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It is indeed a real conundrum for the fast food industry. I am sure they are trying to provide a better food experience for their patrons, which they believe requires the extra packaging to deliver the ingredients at the quality level demanded of patrons. Having been in food packaging positions before, I can tell why they are using the materials that you experienced, and I can also tell that they are trying to mitigate the impact on landfill (even though it doesn't appear to be so!!).Thanks for the article. Maybe if folks like you keep crying out and using their literary powers there will be a higher demand for innovation in the packaging industry. If you want more info related to food packaging, Mr. Glenn White out of Louisville is one of the industry's experts, athttp://www.linkedin.com/pub/12/547/237Ps. If you think the food industry has a lot of packaging, check out pharmaceuticals!!
John
______________________________________________________________________________________I I love your article on recycling and take out food. First off - I hate most fast food. Too much sodium and not healthy! I work with a caterer and we encourage everyone to bring in there own platters, etc...so we do not have much plastic to dispose of at the end of the day. Stay greeen and eat fresh food!I also represent a chef who makes hand made artisan stuffed pasta - cappellacci and borsette are his most famous shapes.Also, another pastry chef who is coming out with a specific fun line if desserts ( I cannot tell you the name yet but it is really catchy!).Lastly, I work with a local coffee roaster who provides fresh ground coffee nation-wide. Private label too. We have been to some shows.I live in Illinois and would like to introduce them to people nation wide. Any thoughts, advice or assistance would be greatly appreciated. Especially how to get into the Wine Country market in CA.
Suzanne M. Accurso
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While I agree the number of containers astounding, you can't fault the restaurant as you were the one ordering the food items for take out. I suppose you could show up with your own containers but that is improbable. So fill your freezer with frozen items and nuke? Or cut down on the things you order. And bring your own carry out sak. I have a number of insulated bags I use, keep them in the back of my car.I have a film catering company and would love to use the new biodegradable knives and forks but they are crazy expensive, and my clients have already cut back on how much they want to spend, so I use flimsy paper plates and plastic knives and forks. Any thoughts on that?
Chery Corshen
Puttin' On the Ritz Catering
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This is an eye opening commentary. Myself and my wife take out food once sometimes twice per week, and I really do not pay much attention to this, but will make a point to comment on it to some of the places we frequent. This is a very relevant and needed area of remark, and like you say, if people took a moment to consider how much of this garbage it takes just to feed us a meal, it would make them take notice.
Excellent post!
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Although we run a small wine bar and wine shop, we have made many changes. All our take-out containers are recyclable. I stopped buying Styrofoam wine shippers and now use pulp (recycled paper) egg crate shippers. They also take up less room... Bonus! If I am shipped wine in Styrofoam, I offer my customers the option of getting a free shipping box and the knowledge they are helping to recycle (reuse). We encourage our wine club customers to recycle the paper wine bags we give them each month (reuse). Our "popped" corks go to the local schools for kids art projects. The kids have also collected corks (as a contest) to donate to Re-cork America (reuse & recycle). I installed a lot of light dimmers and not only does it save on electricity, but the bulbs last 12-18 months longer (save energy)! Five years ago I bought a box of plastic bags. I still have it. We are not perfect, buy we have come a long way in the past five years, setting a standard in our business.
Rick D, Mendell, President & OwnerRick's Wine CellarCorte Madera, CA 94925
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I think it was last summer, that I saw a segment on Good Morning America that talked about companies that are making the disposable containers made out of biodegradable styrofoam made from corn or soy. Also, I went to the Southwest Food Expo when it was held here in Dallas a couple years ago. Anchor Hocking was there promoting their line of reusable microwaveable containers designed for take out items. I agree, it's a disturbing thought - about the waste, but now that "green" is trendy, more people will want these items and hopefully they'll become more affordable for small business foodservice. So, I believe that being green while eating out will become/is becoming more common.
Mary McCreery
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Wow, I had no idea how much @#$% comes with a take out meal. We rarely eat take out, but I will definitely think twice about it. There are some companies who do it better - Organic To Go (a former client), Whole Foods containers are bio-degradable and M Chaya Cafe (Los Angeles).We do try to limit our footprint, but it can be challenging sometimes especially when you're rushing around just trying to keep your head above water.I would love some suggestions as to how we can ask for less packaging at a place like El Pollo Loco (love them btw) or other options.Thanks for the great post.
Carin Galletta
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Thanks for forwarding this information. Personally as someone who tries to do the right thing when it comes to eco/conservation I, too, am floored by the waste associated with take-out products. Add to that the distance traveled by most food/ingredients used in commercial/restaurant establishments, and the overall impact on the environment is incredible (and we’re not even looking at the benefits of organic gardening).For many reasons, I decided to take a marketing position with E-cloth, an eco-friendly cloth with dramatic benefits including reduction of paper waste and unnecessary tree harvesting and the virtual elimination of the need for cleaning solutions. Did you know that the average family of four in the US uses nearly 38 trees worth of paper products (napkins, paper towels, toilet paper and tissues, which are made from virgin wood not recycled paper) and that even many ‘green’ cleaning solutions contain chemicals that when combined with others that exist in water run off create dangerous concoctions? E-cloth uses only water and cleans like no other paper towel, rag or microfiber on the market. The company has an extensive list of products, including a Drinkware Drying and Polishing Towel. I am happy to send you a sample if you are interested in checking it out, may be sharing your thoughts with your network of friends/followers. If you are interested in running a give away, we will gladly donate a package.Please let me know and again, thank you for sharing your ezine info with us.
Lauren Curley
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Your thoughts have influenced me to think and act.
Amarjit Bindra
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Thanks Margie,It is a brilliant article!
Jose Ruiz
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Yes, Margie, you are 100% right. Thanks for at least mentioning the waste that goes along ‘convenience’, whether it’s for food or almost any other service or commodity. Does the packaging industry have some secret rewards program that gives bonus points to wasteful, non-eco packaging?
Thanks again for the effort. We can always hope that a few more people at least start thinking a little bit.
Cheers-
David Key
Schug Carneros Estate Winery
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Hi Margie,
A friend of mine forwarded your recent question about eating takeout and going green. She receives your Ezine and thought I would be interested in this question.
Your list of items to be thrown away or recycled was pretty impressive but also quite typical. Unfortunately our, and when I say our I mean ours in the context of industrialized nations, modern food system is based on the quick and easy. The costs are never fully built into the price of what you get. You’re right, we can’t afford it and the truth is the rest of the world bares a lot of the cost of these habits.
There are some great solutions to this problem that save costs and reduce waste in this regard yet allow people to still continue to frequent “take out” establishments. At least these are some that I can think of.
A. Bring your own reusable food containers from home and/or keep some at the office. I’ve asked the places I frequent on a regular basis if they’ll give me a discount for using my own containers. In some establishments I’ll use their paper container but refuse bags, utensils, and napkins and use my own back at the office.
B.Bring your own containers for sit down establishments to use as “doggie bags” for leftovers.
C.Retail food outlets can offer incentives for people to bring their own containers. In the end this saves them in reducing overhead costs.
D.Communities can mandate that containers used for takeout are either fully compostable or recyclable.
E.And yes, customers can choose not to frequent an establishment that disregards their concerns about what types of containers they might use. It may seem harsh but if you value a pristine natural environment why shouldn’t that be a condition for why you frequent an establishment.
If it tastes good, but it leaves a bad taste in your mouth are you really going to enjoy it.
Thanks for this post. I hope it gets people thinking.
Best regards,
Mathew Lachesnez-Heude
Environmental Manager
Lindblad Expeditions
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As with anything, people need to vote with their dollars. Corps only respond when it hits their bottom line. In this case, only when they become aware their biz is slipping unless they at least pretend to be Green.
Glenn A Curry
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This is a beautiful email. I am very glad you made it, and I agree 100%.
These kind of considerations are so important and when producing a product, you realize how much wrapping and containers are used..it is crazy.
I am looking forward to the Hess Collection tasting, and am due to arrive in CA this coming Thursday to begin our Summer launch. I look forward to seeing what events we can grow to do with you.
Thanks again for this newsletter & speak with you soon.
Andrew Lazorchak
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I couldn’t agree more. What I have tried to do on occasion is take my own Tupperware or pot to a restaurant. The other thing is that Sonoma needs to make some changes that prohibit restaurants and markets from using Styrofoam containers. The paper take out boxes are a bit more costly, but I think a step in the right direction. I do know that there are products similar to Styrofoam out there that are recyclable and actually edible, made from potatoes or some starch.
Rose Galanty
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We run a B&B. Many of our guests go out for dinner and often time bring left overs home in those oh so lovely styrofoam containers. Once they have had their snacks it is often up to us to dispose of their styrofoam. I hate putting it in the garbage but that is pretty much all you could do with it. Imagine my surprise when one of our guests pointed out that the containers were bio degradable. They had gone to Ricardo's Mediterranean Restaurant in Lake Country/ Kelowna and asked for their food to be packed to go. Signs up at Ricardo's told them the containers were all bio degradable and good for composting. We happily put them in our compost. How great is that? I wish more restaurants would use those containers.
Regards
Robby Tranfield
Country Ridge Ranch House B&B
Come & be pampered in the Okanagan
www.countryridgebedandbreakfast.com
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Great post. As a quick service restaurant owner myself, I have noticed the intolerable amount of trash that is accumulated with takeout. This is one of the primary reasons I decided to join the Green Restaurant Association. As for our restaurant, The Pita Pit, we don't really produce that much trash with our take out. 1 paper bag, possibly a biodegradable PLA bag depending on the size, recycled napkins (unbleached) , PLA (corn based) biodegradable cups and a paper wrapper. The key is to get more and more restaurants involved. The more eco-friendly products restaurants buy, the cheaper they will become.
Adam Palmer
Mystery Foods
September 18th, 2008
I came across a link to a recipe today for "French Fry Spam Casserole". (Sorry the source doesn't deserve a link for having this little gem.) I had just had lunch and it was probably a mistake to scan it's contents at all during digestion. However, something compelled me to. I think I was expecting some sort of humorous draft or spoof to follow my click but alas no. It was all too real and so was the instant nausea. The recipe consisted of a mixture of cornflakes, SPAM, condensed soup, french fries and various other disgusting combinations.
I have actually never tasted the wonder that is SPAM. I've always had a vague idea of what it is, some unclassified meat product in a can that's dirt cheap. I decided to try to find out exactly what it is and I didn't get very far. I found one very weird website dedicated to everything SPAM, a few ads on where to buy in bulk and I quickly lost interest.
What was interesting however is that this link was nested in the header of my gmail account. Gmail has very targeted advertising and I was clearing out, you guessed it, my spam folder at the time. If you have noticed this level of targeted advertising too, check out the about privacy page on the gmail site. I imagine that there must be a certain level of skepticism about this level of targeting by scanning email but that's a whole other topic.
I got to thinking about 'spam' in advertising terms. The most annoying example for me at the moment has to be the ads about high fructose corn syrup (HFCS). In one, there is a girl eating a popsicle and her male companion questions her choice of snack. He is portrayed as an idiot, unable to come up with the name of the artificial sweetener. She smiles sympathetically and assures him that it can't be bad as it comes from corn. As she cleverly points out, nothing is bad for you in moderation. She is clever, she eats popsicles and HFCS is ok in moderation.
Moderation by who's standards though? HFCS exists in a staggering amount of items sold in most supermarkets today, most notably cereals, breads, snacks, cookies, soft drinks and condiments. I'm all about moderation but spending an hour in the supermarket checking every label for the ingredient list before putting in my basket seems well, excessive. This has been the case for me for years now however.
I recommend the documentary King Corn. It's the story of two guys who move from Boston to Iowa to plant an acre of corn and follow it's life cycle from seed to plate. What they find raises some troubling questions about how we eat & how we farm. Moderation is nowhere to be found in the corn industry anymore. Small farms are folding and giving way to massive super farms, genetically engineered crops are utilized 100%, government subsidies ensure production beyond demand mostly for the fast food industry. The film has a good balance of interesting characters and humor as well as some startling facts about this agri-business. Check it out!
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