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ELIMINATING THE IDEA OF WASTE®

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Garbage Crisis Will Bury Companies That Don’t Adapt, TerraCycle’s CEO Says

Garbage has become such a crisis that companies that don’t invest in long-term ways to reduce waste won’t survive, warns the founder and CEO of the recycling company TerraCycle.   “I believe that it won’t be industries or sectors that pivot versus die, but individual companies,” Tom Szaky told the Harvard Business Review in an interview. Companies like Nestlé S.A., Unilever and Procter & Gamble Co., who are working with TerraCycle, are making the tough choices that have costs in the short term but lay the foundation for their survival, he said. But many large U.S. food companies “are blind to what’s coming and will likely be overtaken by startups that are building their business models around the new reality that is emerging.” Investors understand that new ways of dealing with waste are needed and have poured more than $850 million into 20 startups in the sustainable packages and materials sector. With 18 billion pounds of plastic waste flowing into the oceans every year, the startups should find no shortage of customers.   TerraCycle, a private company that focuses on hard-to-recycle items, saw its revenue grow 30% in 2019 from a year earlier and expects similar growth this year. The Trenton, N.J. company’s Loop initiative, formed in mid-2019, works with brands to provide reusable packaging for common consumer items. Loop Global and TerraCycle U.S. each raised about $20 million last year from investors, he said.   “This is driven primarily by everything moving faster and companies wanting to go deeper versus big new surprises or new industries that have been asleep now waking up,” he said. Meanwhile, “investors are looking much more for authentic impact investments. This is entirely correlated to garbage becoming a crisis.”   Sustainability investing has become a requirement for business longevity, a switch in perspective from about 15 years ago when investors saw it as more of a charitable contribution, he said. And many companies think they have to get ahead of sustainability issues or face legislative measures.   Szaky said he expects about 90% of the 400 companies that have made the Ellen McArthur Foundation pledge — to make their products compostable, recyclable and reusable and eliminate their use of new plastic by 2025 — will fail. That’s because they’ll produce packaging that will be technically recyclable but the recycling systems won’t be able to process it, he said.   “That’s going to create a big reckoning that will piss off consumers even more, backfiring on brands,” he said.  
  • Nestlé said earlier this month that it would invest up to $2.05 billion to shift from virgin plastics to food-grade recycled plastics and accelerate the development of sustainable plastic products.
  • Unilever plans to halve the environmental footprint from the manufacture and use of its products by 2030.

MGA Entertainment Expands L.O.L Surprise! Recycling Program With TerraCycle

MGA Entertainment (MGAE) is moving forward toward its sustainability goals with an expansion of its L.O.L. Surprise! Recycling Program in partnership with TerraCycle.   The company kicked off the first day of the 71st Spielwarenmesse international toy fair in Nuremberg, Germany by revealing that the program will grow to include nine countries around the world. MGAE promises more details on its sustainability plans to be revealed throughout the year.   “As a leader in the toy and entertainment business we understand that we must lead the industry,” says Isaac Larian, CEO and founder of MGA Entertainment. “Not only are we looking to make products more sustainable, but we’re giving parents an easy and free way to recycle L.O.L. Surprise! packaging and products around the world.  We need to look to our products to help keep the world healthy and alive for the next generation of fans — this is critical for the company and one that we are focused on as it relates to all aspects of the product lifecycle.  Sustainability is a personal priority and an MGAE commitment.”   Launched last year, the TerraCycle partnership allows families to easily package and ship the 100% recyclable packaging and products used in L.O.L. Surprise! toys to TerraCycle, where it is cleaned and transformed into materials that can be used in the construction of play spaces, flower pots, park benches, and other innovative uses. Following its launch in the U.S., the L.O.L. Surprise! Recycling Program will be implemented globally in Australia, Belgium, Canada, China, Germany, Ireland, the Netherlands, and the UK.

In a Circular Economy, Leaders Look to Eliminate Waste

Proponents of the circular economy say recycling isn’t enough to solve our waste issue. But how far are consumers willing to go with reusable packaging?

The circular economy is creating a buzz as startups pop up across the globe. But innovators are counting on consumers to opt-in, and behavior change isn't always easy. I gave the latest circular economy trend a try and found that it wasn't what I expected.   In 2014, I made a New Year's resolution to stop purchasing beverages in single-use plastic containers. A year later, I included snack food. But when I tried to go plastic-free, I was stumped. Plastic is everywhere. My local grocery store sold broccoli wrapped in plastic. I couldn't find the food, supplies, or things I wanted, without throwaway packaging — and I wasn't willing to part with my essentials. Since then, I've been keeping an eye out for innovative ways to reduce disposable plastic — a growing interest for consumers, to which innovators are responding.

Innovators Lead the Way

Some companies are making products from recycled materials, like Adidas, who partnered with Parley for the Oceans to make sneakers from ocean-plastic yarn. Others opt for making products that can be repaired, like FairPhone, which makes smartphones with modular, upgradeable components. Companies like LoopGreenToGo, and Humankind aim to reduce packaging waste by replacing disposable containers with tough ones and creating a system to return and reuse.   "The real garbage problem comes from the idea of disposables, and that is where we need to start." ANTHONY ROSSI, VICE PRESIDENT OF GLOBAL DEVELOPMENT, LOOP   Unlike the linear "take-and-trash" economy, the circular economy, also known as circularity, strives to cut waste completely while embracing alternatives like refurbishment, repair, and reuse. Experts argue that "recycling" doesn't always come into play because circularity isn't only about reducing trash. It takes into account resources. Recycling reduces an object down to the "material" level. The inherent value gained from other resource inputs like design, manufacturing, shipping, etc. is lost when an item is recycled. Proponents of circularity say "recycling is a last resort." Being steps ahead of me, tossing an item in the trash, wasn't even on their mind. "The idea of the circular economy is that we need to be preventing waste. Solid waste, but also waste that comes from inefficient systems or inefficient design," says Jennifer Russell, Assistant professor at Virginia Tech Department of Sustainable Biomaterials. She was a lead author on a UN report that quantified the benefits and impact of transitioning to a circular economy. She says while reuse and repair may be the most energy-efficient options, remanufacturing and refurbishment isn't too far behind. "Even in the most intensive remanufacturing process, it's still significantly less than the effort and energy required to make a brand new one. If we start to design (products) better, we can get more efficient at those circular processes, and we can reduce the impacts even more," Russell says, adding that of the products she surveyed, refurbishing industrial digital printers had the highest impact, which was still lower than building a new one.   Illustration by Andrew Brumagen / Freethink.

Changing Behavior

When I was in Durham, North Carolina, I gave GreenToGo a try. You can bring your own container to restaurants for leftovers, but the FDA doesn't allow restaurants to prepare take-out food in containers customers provide. Their only option is disposable containers, often of the plastic clam-shell variety. GreenToGo created a workaround. They stock restaurants with reusable take-out containers, then wash and sanitize them after they are returned by patrons at stations across downtown Durham. I ordered a sandwich from the restaurant Toast, to-go. Ordering was easy. For people that frequent downtown, it is just as easy to slip the container in the return bin during the next visit. Being a visitor, I made a special detour. Not everyone is as willing as I am to try a new system. Anthony Rossi, Loop's Vice President of Global Development, says that behavior change is one of the biggest challenges they face at Loop. The startup launched last year and is still in the early stages. "We don't believe in garbage, and we want to eliminate it," Rossi says. The company partnered with big brands like Clorox, Glad, and Haagen Dazs. Through a mail-order service, Loop offers patrons their favorite food or household supplies in durable — and admittedly adorable — reusable containers for a deposit. Then, they take the empty containers back, refund the deposit, and reuse the containers.   The US produces approximately 234lb of plastic waste per person per year. Studies show that if present trends continue there will be 12 billion metric tons of plastic in landfills around the world by 2050. Photo Courtesy of Pixabay. "What remains to be seen, and something worth studying, and I think that it's true, even if you are making it more durable and cleaning it multiple times and shipping something slightly heavier, it's still going to create a net benefit from an environmental impact perspective, relative to if we just keep making things brand new," Russell says. Rossi says companies have honed their production and distribution down to a smooth, efficient process. Asking them to change... well, it takes a lot of convincing. What's more, Loop is also asking consumers to consume a product differently. "Innately people want to do the right thing. People don't like garbage," Rossi says, adding that, "Behavior change doesn't come easy. If we tried this three years ago, I'm not sure we would have had the reception we have."

Recycling Won’t Solve the Plastic Problem

Loop is a corporate startup of TerraCycle. Rossi says the idea was born during a company conversation about innovative recycling efforts. CEO Tom Szaky asked the team if recycling was the goal they should have in 50 years. The resounding answer was "no." "Recycling everything and making everything out of recycled content is a utopian idea. We are very far from that. The real garbage problem comes from the idea of disposables, and that is where we need to start," Rossi says.   A repurposed aluminum bottle for laundry detergent. Image courtesy of Loop. Daniella Russo, CEO of Think Beyond Plastic, says recycling plastic is a challenge. Today's low oil prices render new plastic the cheapest and most durable option for packaging. "Recycling (plastic) is non-viable economically because the recycled material is more expensive than the use of virgin plastic," she says, adding that metal, glass, and paper are economically viable because manufacturing them costs more than recycled material. What's more, plastic is a catch-22. It is durable and cheap but comes with a hefty waste burden and potential public health concerns due to chemicals that can leach into food or beverages stored in plastic containers. Think Beyond Plastics helps organizations find alternatives to plastic. "We're not against recycling, we just don't think it will solve the plastic problem. Not everything needs to be packaged and overpackaged in plastic," she says.

Eliminating Plastics Could Bring Additional Challenges

Still, plastic has its upsides. For example, a product's weight drives negative environmental impacts — heavier objects require more energy to produce and ship. But heavier doesn't always mean reusable, unless there is a system designed to collect and clean them. Recently, packaging designs have been evolving to be lighter and thinner. "Light-weighting" packages use fewer materials and less energy to manufacture and transport, when compared per unit, such as thinner plastic water bottles. Thin plastic wrap, which is so hard to avoid at the supermarket, has been shown to reduce food waste in commercial settings, Russell says. (At home, however, glass containers or Tupperware will work just fine.) Finally, plastic is durable and cheap. Companies can easily have it designed to meet their needs. So, it is a balancing act. Tipping the scale away from plastics will solve some problems, but could present additional challenges. I sat down to give Loop a try earlier this week. I planned to order my household essentials — granola, dried fruits, shampoo, laundry detergent, etc. I'm a sucker for attractive packaging — and Loop nailed that one. I'll admit, doing laundry would be a lot more fun with a cute aluminum bottle of laundry soap. But as I added items to my virtual shopping cart, the cost, plus deposit made my jaw drop. Also, I couldn't find enough products that I wanted that would put me into the minimum order size for free shipping. The $15 shipping fee for small orders was the final dealbreaker. Rossi says there are 300 more products in development. I'm keeping an eye on Loop's progress and plan to try their subscription option when they have more of my favorites.

Contact lenses now recyclable in Canada

TORONTO and TRENTON, N.J. – Bausch + Lomb has partnered with TerraCycle to launch contact lens recycling in Canada.   Through the joint initiative, Canadians who wear contact lenses now have a way to recycle their traditionally non-recyclable disposable contact lenses and blister pack packaging.   Contact lenses and blister packs are considered non-recyclable through municipal facilities because they are too small to be captured by standard sorting machinery. Through the Bausch + Lomb Every Contact Counts recycling program, consumers can search for their nearest participating eye care professional on the interactive map found here to recycle all brands of disposable contact lenses and blister pack packaging through that location.   After being collected at an Every Contact Counts recycling location, the contact lenses and blister packs are shipped to a TerraCycle recycling facility where they are separated and cleaned. The metal layers of the blister packs are recycled separately, while the contact lenses and plastic blister pack components are melted into plastic, which can be remoulded to create new products.   “More than 290 million contact lenses end up in Canadian landfills or waterways yearly,” said Matt Nowak, director, sales and marketing, Bausch + Lomb Canada.   “As more consumers switch to wearing daily disposable lenses, this number will increase significantly. Our customers and their patients are concerned about the environmental impact of the packaging going to landfills, and they want to act to protect the environment.”   “Contact lenses are one of the forgotten waste streams that are often overlooked due to their size and how commonplace they are in today’s society,” said Tom Szaky, founder and CEO, TerraCycle.   “Initiatives like the Bausch + Lomb Every Contact Counts recycling program allow eye care professionals and patients to work within their communities and take an active role in preserving the environment, beyond what their local recycling programs are able to provide. By creating this recycling initiative, our aim is to provide an opportunity where whole communities are able to collect waste alongside a national network of public drop-off locations, all with the unified goal to increase the number of recycled contact lenses and their associated packaging, thereby reducing their overall impact on the environment.”   In addition to Canada, Bausch + Lomb also has similar contact lens recycling programs in The Netherlands, the United States and Australia.

Austin Marathon Agrees to Two-Year Partnership with GU Energy Labs

GU Energy Labs will refuel participants at two on-course Energy Zones

  The Ascension Seton Austin Marathon presented by Under Armour introduces GU Energy Labs (GU) as the Official Energy Gel and Chew. GU will refuel participants at two on-course Energy Zones which will be stocked with gels and chews. Austin Marathon has also taken GU’s TerraCycle pledge to upcycle all sports nutrition wrappers and divert them from the landfill. The 29th annual Austin Marathon, owned and produced by High Five Events, will take place on February 16, 2020.   “GU Energy Labs is thrilled to fuel all Ascension Seton Austin Marathon runners with GU Energy ROCTANE Gels at the on-course Energy Zones,” said Bridgette Travis, Experiential Marketing Manager at GU. “Prior to the race you can stop by the GU expo booth to taste test all 30 flavors of our Energy Gels to make sure there will be an on-course gel flavor that suits your palate.”  

Austin Marathon takes GU’s TerraCycle pledge

  On race day, GU will provide the following ROCTANE Energy Gels, Vanilla Orange (35 mg of caffeine), Chocolate Coconut (35 mg of caffeine), Blueberry Pomegranate (35 mg of caffeine) and Pineapple (no caffeine) on course. GU Blueberry Pomegranate Energy Chews (no caffeine) will also be available. In addition to other green initiatives, Austin Marathon has taken the GU TerraCycle pledge. TerraCycle-labeled bins will be available throughout race weekend in an effort to divert as many sports nutrition wrappers from the landfill as possible. This free recycling program is in addition to other green efforts. Austin Marathon also recycles, donates additional food and water, and donates discarded clothing to local nonprofits.   “We’re excited for our two-year partnership with GU because it expands beyond Feb. 16th and will allow us to enhance our community engagement efforts,” said Jack Murray, co-owner High Five Events. “GU’s race-day initiatives will support more than 17,000 participants at their Energy Zones while we reduce our event’s footprint.”   The Austin Marathon will celebrate its 29th year running in the capital of Texas in 2020. Austin’s flagship running event annually attracts runners from all 50 states and 30+ countries around the world. The start and finish locations are just a few blocks apart. They are within walking distance of many downtown hotels and restaurants. The finish line is in front of the picturesque Texas State Capitol. Austin Marathon is the perfect running weekend destination. Registration is currently open.   Tags: 2020 Ascension Seton Austin Marathon presented by Under Armour29th annual Austin MarathonAscension Seton Austin MarathonAustinAustin Gives MilesAustin Half MarathonAustin MarathonAustin Marathon's Official Energy Gel and ChewAustin runningBridgette TravisGUGU Energy ChewsGU Energy GelsGU Energy LabsGU's TerraCycle pledgehalf marathonHigh Five EventsmarathonROCTANE Energy GelsRun AustinRun Austin 2020runningTexas half marathonTexas marathon

Recycle what couldn't be recycled

On January 13, a tall green and beige box stamped "Recycle - Oral Care Waste" appeared in the center. People who wish can deposit the tubes and the toothpaste plugs, the toothbrushes, their outer packaging as well as the floss containers.   Do it differently   “The box comes from Terracycle. This private company focuses on recycling products that can be, but are not because of too high costs. As you have to pay a certain amount of money to get the box, the funds collected by Terracycle are devoted to recycling methods different from what is commonly used for, for example, cardboard, aluminum and plastic ”, explained France Beauséjour, owner of the Beauséjour dental health center.   The handles of toothbrushes or nylon bristles, for example, can thus be recycled to create other products. "There are notably reusable containers or other dental care products," said Beauséjour.   First out of conviction   "The idea came to us from an Ontario clinic that we knew and that had started to do," said France Beauséjour. So we got informed. Yes, we have to pay to get the box, but there is a label to return it to Terracycle when it is filled. We do this out of conviction. ”   Moreover, the collection box is not reserved only for customers of the Beauséjour Dental Health Center. "Anyone can come and bring us their used oral care items," said Ms. Beauséjour. It's our way of doing our part for the environment. ”

Recycle what couldn't be recycled

The Beauséjour Dental Health Center in Rouyn-Noranda has recently made it possible for the population to contribute to the protection of the environment by recycling objects that usually could not be recycled.

  On January 13, a tall green and beige box stamped "Recycle - Oral Care Waste" appeared in the center. People who wish can deposit the tubes and the toothpaste plugs, the toothbrushes, their outer packaging as well as the floss containers.   Do it differently   “The box comes from Terracycle. This private company focuses on recycling products that can be, but are not because of too high costs. As you have to pay a certain amount of money to get the box, the funds collected by Terracycle are devoted to recycling methods different from what is commonly used for, for example, cardboard, aluminum and plastic ”, explained France Beauséjour, owner of the Beauséjour dental health center.   The handles of toothbrushes or nylon bristles, for example, can thus be recycled to create other products. "There are notably reusable containers or other dental care products," said Beauséjour.   First out of conviction   "The idea came to us from an Ontario clinic that we knew and that had started to do," said France Beauséjour. So we got informed. Yes, we have to pay to get the box, but there is a label to return it to Terracycle when it is filled. We do this out of conviction. ”   Moreover, the collection box is not reserved only for customers of the Beauséjour Dental Health Center. "Anyone can come and bring us their used oral care items," said Ms. Beauséjour. It's our way of doing our part for the environment. ”

Bausch + Lomb and TerraCycle Partner to Launch Canada’s First and Only Contact Lens Recycling Program

Bausch + Lomb announced that it has partnered with international recycling company TerraCycle to launch the Bausch + Lomb Every Contact Counts recycling program in select eye care offices across Canada. Through the joint initiative, Canadians who wear contact lenses now have a way to responsibly recycle their traditionally non-recyclable disposable contact lenses and blister pack packaging.   “More than 290 million contact lenses end up in Canadian landfills or waterways yearly,” Matt Nowak, director, Sales and Marketing, Bausch + Lomb Canada, said in a company news release. “As more consumers switch to wearing daily disposable lenses, this number will increase significantly. Our customers and their patients are concerned about the environmental impact of the packaging going to landfills, and they want to act to protect the environment. With the launch of the Bausch + Lomb Every Contact Counts recycling program, they will finally be able to divert this waste away from landfills, lakes, rivers, and oceans.”   Bausch + Lomb contact lenses help Canadians experience moments that matter. The Every Contact Counts recycling program means wearers can feel even better about those moments.   Contact lenses and blister packs are considered non-recyclable through municipal facilities because they are too small to be captured by standard sorting machinery. Through the Bausch + Lomb Every Contact Counts recycling program, consumers can search for their nearest participating eye care professional on the interactive map found at www.terracycle.com/en-CA/brigades/bausch-and-lomb-en-ca to recycle all brands of disposable contact lenses and blister pack packaging through that location.   “Contact lenses are one of the forgotten waste streams that are often overlooked due to their size and how commonplace they are in today’s society,” said Tom Szaky, founder and CEO, TerraCycle. “Initiatives like the Bausch + Lomb Every Contact Counts recycling program allow eye care professionals and patients to work within their communities and take an active role in preserving the environment, beyond what their local recycling programs are able to provide. By creating this recycling initiative, our aim is to provide an opportunity where whole communities are able to collect waste alongside a national network of public drop-off locations, all with the unified goal to increase the number of recycled contact lenses and their associated packaging, thereby reducing their overall impact on the environment.”   After being collected at an Every Contact Counts recycling location, the contact lenses and blister packs are shipped to a TerraCycle recycling facility where they are separated and cleaned. The metal layers of the blister packs are recycled separately, while the contact lenses and plastic blister pack components are melted into plastic, which can be remoulded to create new products.   In addition to Canada, Bausch + Lomb also has similar contact lens recycling programs in The Netherlands, United States, and Australia. To learn more about the Bausch + Lomb Every Contact Counts recycling program, and how to participate, visit www.everycontactcounts.ca.

Can Zero-Waste Restaurants Succeed in New York?

This story is part of The Healthyish Guide to Eating for the Climate...Without Stressing Out, a collection of our best tips for living sustainably and eating well while doing so.   When the after-dinner crowds finish their kombucha cocktails and filter out the doors of west~bourne, a LA-inspired all-day cafe in New York’s trendy Soho neighborhood, a manager snaps a picture of the compost, recycling, and trash accumulated throughout the day. Each bag is weighed and added to a spreadsheet that’s been carefully updated for over a year in pursuit of one goal: to become the first certified zero-waste restaurant in New York.   In the U.S., the restaurant industry is estimated to generate 22–33 billion pounds of food waste each year. But as anxieties about the environment and calls for a more ethical industry coalesce, climate consciousness is becoming the newest buzzword since “CBD.” We’re less than a month into 2020, and already this decade has been awash with talk of sustainability in food—but not much in the way of definition. Is sustainability making burgers with plant-based meat or using the whole, meat-based animal? Cutting down on single-use plastics or using “biodegradable” containers?   Now, a handful of New York City restaurants like west~bourne and Rhodora, a natural wine bar in Fort Greene, are upping the ante. They’re using a zero-waste philosophy to overhaul supplier networks and traditional restaurant dynamics in hopes of building a transparent, sustainable system.   In February, west~bourne owner Camilla Marcus plans to file their application with Green Business Certification Inc., an organization best known for the pioneering LEED green building certification. Businesses are required to submit a year of data proving that 90 percent of waste has consistently been diverted from a landfill or incinerator, and earn additional points for actions like providing staff with sustainability training and establishing zero-waste relationships with suppliers. A third-party assessor inspects the business, which pays a $1,200 to $1,500 registration fee, plus a certification fee priced per square foot. If all goes according to plan, west~bourne will be the first restaurant in New York to complete the program.   “Everyone is throwing around the word ‘sustainability’ and the word ‘zero-waste,’ but if we have this certification from a certain board, someone who dines with us can look that up and understand what that means,” says west~bourne’s chief of staff Jamie Faas, who spearheads the restaurant’s participation in the certification program.   In Brooklyn, Rhodora’s zero-waste mission is printed right onto the (recyclable) menus. The natural wine bar doesn’t have a chef—instead, each member of the small staff greets guests, pours wine, and assembles food in equal measure. In another departure from traditional kitchen dynamics, there’s no trash can on the premises. Instead, an on-site composter turns diners’ leftovers into mulch for the mini gardens bordering the sidewalk. Pending soil tests, it will also help fertilize the rooftop gardens at Brooklyn Grange.   But in dense Soho, there’s no room for a composter. Instead west~bourne pays a private hauler to bring their organic waste to McEnroe Organic Farm in upstate New York, between 1,400 and 1,700 pounds each month. Marcus says neighbors without access to composting programs ask to drop off their own food waste at the restaurant, but they can’t afford to pay to haul away organics from the whole community too.   But compost is just the end game—real waste reduction begins with the menu. west~bourne is strictly vegetarian to avoid stepping in meat’s carbon footprint; Rhodora’s menu, which largely consists of easily prepped conservas like mussels escabeche and cheese, is governed by what can be delivered by its network of largely local suppliers. The tinned fish is shipped in compostable packaging, the cheese is picked up at the farmers’ market, and cargo bikes messenger over shipments of bread and pickles from She Wolf Bakery and Marlow and Daughters three times a week.   “We’re one tiny wine bar in a very large system, and it’s only through thinking creatively in partnerships that this becomes a broader mission,” says Hallee Chambers, deputy director of The Oberon Group, the umbrella restaurant group containing Rhodora. “Our ultimate goal is to be more than just working sustainability in the food space but envisioning a sustainable future and economy.”   After months of radically reimagining operations, zero-waste restaurants are faced with a new challenge: customers. Rhodora doesn’t have a dumpster to accommodate gum wrappers, juice boxes, and other flotsam often left behind by guests. Anything that can’t go into the usual recycling bin gets sent to TerraCycle, a New Jersey-based company that transforms hard-to-recycle materials. It’s meant to be a last resort, not a new landfill, but convincing customers to carry out their trash has a learning curve.   “How do we relay this to customers without sounding aggressive, like you can't enjoy your time here?” says Rhodora staffer Calla Camero.   At a time when the word “vegan” has been replaced by the friendlier-sounding “plant-based” and burgers made from soy protein are prized for their ability to “bleed,” chefs and restaurant owners are loath to come across as overly didactic. Both restaurants negotiate a delicate balancing act, explaining the sheer amount of effort that goes into sustainability while trying to prove that radical can feel normal—and provide customers with all the typical amenities you’d expect from a “normal” restaurant. But negotiating customer expectations can spark a myriad of new problems.   Rhodora’s limited, conservas-based menu was designed to be carbon conscious, but the original offerings were expanded when vegetarian and vegan guests requested more fish-free options. Currently, Westbourne is searching for a climate-conscious way to meet another common customer expectation: delivery services.   It took four months to secure Westbourne’s compostable to-go packaging, which isn’t assessed by the TRUE Certification. Their bowls and utensils are made from bioplastics derived from plants like sugarcane— a pricier yet increasingly popular alternative to plastic that’s recently faced criticism for being less sustainable than it may appear. Bioplastics can only be processed by industrial composting facilities, many of which reject the material because it takes much longer to break down than other waste and creates poorer quality compost. Customers who don’t have city-provided brown bins or other access to industrial compost facilities end up tossing those bowls in the trash, so Westbourne is trying to start a conversation with their delivery platforms about a reusable solution.   “I think in a city like New York, not offering to-go or delivery isn’t really meeting your guests where they have needs so I didn't really think that [eliminating takeout] would be a possibility,” says Marcus. “We have to be a profitable business to be able to do the things that we do and make that impact.”   Of course, the hope is that being visibly sustainable in the age of climate anxiety will ultimately be a profitable move. Westbourne offers a robust zero-waste catering service to mission-driven (and optics-driven) clients like AllBirds and Vogue, serving grain bowls and coconut chia pudding on ceramics that get returned to the restaurant after service.   “We have a huge events and catering business and do a lot of interesting partnerships on that end,” says Marcus. “To see people seek us out because of our food philosophy and sustainability goals for me has been the bigger surprise and something I’m really proud of, because that allows us to expand our reach and impact.”   Being an early adopter can also give restaurants a head start on adapting to new operational standards initiated by local government, like the plastic bag bans coming into effect in March. Currently, New York City only requires organics recycling for restaurants with 15,000+ square feet or those part of a chain with 100 or more locations in the city, but in late 2019 the sanitation department began pushing to expand the mandate to smaller restaurants. Should the initiative pass, thousands of restaurants across the city will have to follow in Rhodora and west~bourne’s footsteps, training employees to sort compost and setting up contracts with organic waste haulers.   It’s possible to imagine a not-too-distant future where organics collection is universal and cooking with food scraps is expected. But the reality is that these practices are still far from mainstream.   “I hear it a lot: ‘It’s just restaurants, that’s just the way it is,’” says Marcus. “I think [this certification] is just to prove that it is very doable. I think if this industry is going to survive, we constantly have to innovate and be responsible in what we’re doing.”