Rene Rose Island Cuisine successfully implemented the following ReThink Disposable best practices:
  • Displays reusable utensils more prominently and only supplies disposable cutlery to customers upon request
  • Reusable bowls, plates, and cups are used in place of disposables
  • A bulk sauce dispenser eliminates the need for disposable ramekins for dine-in customers
Their annual impacts are:
  • $22,122 in savings
  • Eliminating 151,607 pieces of disposable packaging
  • Preventing 2,130 lbs of waste
Case Study Paper: 
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Location

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