A new lifecycle assessment compared the benefits of buy-and-return container schemes with the costs of their production and use. The takeaway wasn’t clean.
The chef at this nonprofit kitchen can turn random deliveries—be it 40 commercial tubs of sour cream or half a cow’s worth of meat—into meals for the hungry.
To get its emissions down, the salad chain had to do exhausting research on every supplier—and create new salads with ingredients that sequester more carbon.
There’s been a huge increase in takeout. And the CDC is recommending that everything in a restaurant be disposable—even the menus. How will that affect how much waste we generate?
