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How to Eliminate the Scourge of Single-Use Plastics in Food Establishments: Lessons from Toronto, Canada and Berkeley, California
Thursday | January 27, 2022 | 4:00 pm — 5:30 pm
Single-use disposables in the food sector are a driver of out-of-control plastic pollution. While disposables have been part of the American way of life for decades, finally momentum is building to bring an end to this harmful phenomenon. In communities around the continent, citizen activism is yielding effective strategies for ending the scourge of single-use plastics in food service.
For restaurants, cafes, food trucks and other food businesses, switching to reusables can be an easy way to champion environment quality while also saving money that would otherwise be squandered on single-use disposable plastics. At the same time, a vibrant movement is emerging to support reuse infrastructure and create the needed cultural change for the shift.
This webinar will take a deeper dive into how change-makers in two North American cities are addressing the problem of disposable tableware and takeout containers in the food service sector. Martin Bourque has directed the Berkeley Ecology Center since 2000. Martin will describe the City of Berkeley’s strong waste reduction ordinance, which restricts single-use plastics in restaurants, explain how they achieved this victory, and answer our questions about what we can do in our communities. Tina Soldvieri is the founder of Canada Reduces, based in Toronto, Ontario. Tina will tell us about the joys and struggles of getting the original Reduces program going and provide some guidance in starting such a program in our own communities.
This webinar is presented by Zero Waste Ithaca and Zero Waste Warren County (NY), with technical hosting by GreenEducation.US.
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