In The New Food Economy
The boom in eco-friendly tableware is causing chaos at restaurants
JUNE 3, 2019
It was still dark when Christina Grace got dressed for work: well-worn jeans and a tee, no-skid shoes and a baseball cap. For a touch of color, apple-green rubber gloves. If you’re going to root around in the garbage, rubber gloves are essential.
She headed for a Midtown Manhattan branch of Dig Inn, a quick-service chain that had hired her consulting firm, Foodprint, to analyze its trash, with an emphasis on post-consumer waste—the things customers throw out from the moment they place their orders until they walk out the door.