“Takeout accounts for 50% of our business, and, as our goal is to have Sweetgreen be as sustainable as possible, we use biodegradable packaging made from corn. We also sell reusable ‘salad blaster’ bowls with our logo to help reduce disposable trash and cut our packaging costs. To encourage customers to reuse their bowls, we give them a free topping (50 cents value) each time they bring in their bowl, sometimes two or three times a week. We’ve sold over 2,000 bowls at $6 each and cut our packaging costs in half. The bowls are also a fun way to brand the restaurant and create loyalty.”
– Nicolas Jammet, owner, Sweetgreen, Washington, D.C.

“Because it’s become routine to throw condiments, utensils, and napkins into every takeout order, we’ve added a section on our to-go order page that says ‘Go Green – Reduce Waste.’ Customers can click: ‘Please do not send me 1) plastic utensils and paper napkins; 2) condiments (such as ketchup or salt & pepper packets).’ A large percentage of customers check both. It’s such an easy way to reduce waste, and our restaurant clients tell us they are saving money as a result.”
– Paul Geller, founder, delivery.com

“I helped start The Green Chicago Restaurant Co-op, which gives our 200 members a chance to pool their buying power on such items as biodegradable packaging, which is expensive when purchased in small quantities. As a result, my restaurants shifted from using hundreds of thousands of black plastic containers and cups to corn-based compostable ones. I subsequently learned that, because Chicago doesn’t have a commercial composting program, these items are going into the landfill, taking longer to decompose than if they were being composted. Until we can compost (we’re helping create a citywide compost program), I’ve decided to switch to recyclable takeout containers for my restaurants, which I think are the best sustainable option for now.”
– Dan Rosenthal, president, The Rosenthal Group, Chicago, IL