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ELIMINATING THE IDEA OF WASTE®

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A Restaurant With No Leftovers

TerraCycle Include USA ZWB
image.png Garbage is inevitable in the restaurant and bar business. Kitchen employees toss onion skins and meat fat into the wastebasket almost instinctively. Once-used plastic wrap and slips guarding the linens find their way into black bags for trash-day pickup. Plastic bags are ordered by the bundle and then often discarded after customers use them to take leftovers home. At the Brooklyn natural wine bar and restaurant Rhodora, however, taking out the trash works a little differently. The new eatery is one of a handful of establishments in various cities that have begun to operate under a zero-waste ethos, meaning they do not send any trash or food waste that enters their business to a landfill. There is not even a traditional trash can on the premises. The aim is to lessen the restaurants’ environmental impact while running a profitable venture — with a possible added benefit of solidifying their eco-conscious bona fides among discerning clientele. Such radical idealism comes with challenges, including finding producers and distributors who can accommodate requests like compostable packaging and figuring out how to recycle broken appliances.
“We’re in the business of serving people,” said Henry Rich, a co-owner of Rhodora. “And it feels incongruent to take care of somebody for an evening and try to show them a great time, and then externalize the waste and carbon footprint of that evening onto people.”
Image
Rhodora, a natural wine bar and restaurant in Brooklyn, does not send any trash or food waste to a landfill. Credit…Winnie Au for The New York Times
A recent report from ReFED, a nonprofit organization focused on food waste reduction, found that restaurants in the United States generate about 11.4 million tons of food waste annually, or $25.1 billion in costs. The Environmental Protection Agency has reported that food waste and packaging account for nearly 45 percent of the materials sent to landfills in the United States. The reason zero-waste “is not a mainstream concept, that you don’t see it in gastronomy or hospitality in mainstream ways, is because we’re just waking up to it,” said the chef Douglas McMaster, who runs the waste-free London restaurant Silo and advised the owners of Rhodora. “We’re just seeing the reality of wasting as much as we do.”
Mr. Rich and Halley Chambers, the deputy director of his Oberon restaurant group and co-owner of Rhodora, spent almost 10 months and $50,000 researching and transforming their Fort Greene space into a neighborhood joint that could operate without any trash pickup.
Out went many of their regular vendors who wrapped deliveries in single-use plastic. In came tools to aid their waste-reduction efforts: a cardboard shredder to turn wine boxes into composting material, a dishwashing setup that converts salt into soap, beeswax wrap in lieu of plastic wrap. “It’s not arcane secret knowledge,” Mr. Rich said. “It’s just a couple things that are very specific, and you need to kind of re-engineer how you think about” operating a restaurant or bar.
Much of the planning time was spent searching for distributors and producers who could adhere to Rhodora’s mission. One cheesemaker offered to remove the plastic wrapping before delivery — and then throw it in the garbage.
Any food left behind is collected and composted.Credit…Winnie Au for The New York Times
A handful of companies were able to accommodate the unorthodox restrictions, including She Wolf Bakery and its sister butcher shop, Marlow & Daughters, which deliver reusable plastic bins full of fresh-baked breads and jars of pickled vegetables and eggs via Cargo Bike Collective riders. Another company, A Priori Distribution, switched to using compostable packaging and paper tape when dropping off aluminum tins of fish.
“It certainly is unique, and that is new for us,” said Caroline Fidanza, culinary director of the Marlow Collective, which includes She Wolf and Marlow & Daughters. “There’s a certain amount of that that’s very doable. It’s harder to package things than to not package them on some level.”
Alongside limiting the amount of spoilable inventory Rhodora orders, Mr. Rich said, the bar eliminated any sort of chef position, partly to avoid creating “a top-down kind of vibe, where there were things being considered other than being zero waste.”
Compost will be used to fertilize mini-gardens outside Rhodora.Credit…Winnie Au for The New York Times
Rhodora’s staff members, who rotate duties like waiting on customers and popping sardine tins to plate food orders, congregate weekly to generate simple menu ideas based on what’s available from the bar’s dozen or so approved vendors. Cheese boards and mushroom broth are staples. “Having a small staff playing a central role, we can be more nimble than a normal restaurant,” Ms. Chambers said.
The paper menus, which feature a mini-essay on the restaurant’s green mission, are fed to the compost pile when they become outdated or tattered. Anything left on customers’ plates is dumped into collection bins in the kitchen, which are fed into the commercial-grade composter tucked inside hutches adjacent to the bar. (Rhodora does not serve meat, which is more difficult to compost, although its composter does process any fish that is left over.)
Natural wine bottles and most other non-compostable containers are removed for recycling via Royal Waste Services, which the restaurant said also accepted broken glass. Corks are donated to ReCork, a recycling program that repurposes the material for shoe soles and yoga blocks. There are financial incentives for restaurants to invest in these zero-waste practices, with one study finding that restaurants save on average $7 for every $1 invested in kitchen food waste-reduction practices. The National Restaurant Association found that around half of diners say they are beginning to consider establishments’ efforts to recycle and reduce food waste when choosing where to eat. But many establishments operate on slim profit margins, and it’s not always immediately obvious how programs to reduce food waste can translate into financial gains, said Angel Veza, director of the Hospitality Advisory at First Principle Group, a global advisory firm. Many chefs and restaurant owners see little incentive in pursuing more environmentally friendly ways to order ingredients, much less pay an extra $800 as Rhodora does for a bin from TerraCycle. The company turns hard-to-recycle trash left behind by customers, like gum or plastic wrapping, into new goods. (Rhodora has a second bin placed in the bathroom for used hygiene products.) “If they’re thriving, making money, they don’t have a reason to change,” said Ms. Veza. “Restaurants close all the time, too, so the last thing they’re going to think about is, ‘Am I going to use single-use plastic?’”
The aim is to lessen the restaurants’ environmental impact while running a profitable venture.Though Rhodora is striving to ensure its space is zero waste, the system isn’t perfect. It hasn’t been determined, for example, what the landfill-eschewing answer is to disposing of a dishwasher beyond repair.
“I don’t want to pretend we have everything figured out,” Mr. Rich said.
The first batch of compost will be used to fertilize its mini-gardens on top of hutches outside the wine bar, and possibly the Brooklyn Grange’s rooftop farm at the Navy Yard. A Rhodora spokeswoman also said that compared with Mr. Rich’s previous Brooklyn restaurant venture Mettā, the business had saved an average of $300 a month in part by eliminating its trash pickup. (Ms. Chambers estimated that Mettā, which promoted itself as being a carbon-neutral and low-waste restaurant, produced 7,000 pounds of trash per month.) “We’re at one pivot point,” Mr. Rich said. “The hope is that maybe we can influence and inspire some people above and below to learn what zero waste is, because it’s so beautifully simple not having a trash and not sending it to the landfill.”
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A Restaurant With No Leftovers

TerraCycle Include USA ZWB
image.png Garbage is inevitable in the restaurant and bar business. Kitchen employees toss onion skins and meat fat into the wastebasket almost instinctively. Once-used plastic wrap and slips guarding the linens find their way into black bags for trash-day pickup. Plastic bags are ordered by the bundle and then often discarded after customers use them to take leftovers home. At the Brooklyn natural wine bar and restaurant Rhodora, however, taking out the trash works a little differently. The new eatery is one of a handful of establishments in various cities that have begun to operate under a zero-waste ethos, meaning they do not send any trash or food waste that enters their business to a landfill. There is not even a traditional trash can on the premises. The aim is to lessen the restaurants’ environmental impact while running a profitable venture — with a possible added benefit of solidifying their eco-conscious bona fides among discerning clientele. Such radical idealism comes with challenges, including finding producers and distributors who can accommodate requests like compostable packaging and figuring out how to recycle broken appliances.  
“We’re in the business of serving people,” said Henry Rich, a co-owner of Rhodora. “And it feels incongruent to take care of somebody for an evening and try to show them a great time, and then externalize the waste and carbon footprint of that evening onto people.”
image.png
A recent report from ReFED, a nonprofit organization focused on food waste reduction, found that restaurants in the United States generate about 11.4 million tons of food waste annually, or $25.1 billion in costs. The Environmental Protection Agency has reported that food waste and packaging account for nearly 45 percent of the materials sent to landfills in the United States. The reason zero-waste “is not a mainstream concept, that you don’t see it in gastronomy or hospitality in mainstream ways, is because we’re just waking up to it,” said the chef Douglas McMaster, who runs the waste-free London restaurant Silo and advised the owners of Rhodora. “We’re just seeing the reality of wasting as much as we do.” Mr. Rich and Halley Chambers, the deputy director of his Oberon restaurant group and co-owner of Rhodora, spent almost 10 months and $50,000 researching and transforming their Fort Greene space into a neighborhood joint that could operate without any trash pickup. Out went many of their regular vendors who wrapped deliveries in single-use plastic. In came tools to aid their waste-reduction efforts: a cardboard shredder to turn wine boxes into composting material, a dishwashing setup that converts salt into soap, beeswax wrap in lieu of plastic wrap. “It’s not arcane secret knowledge,” Mr. Rich said. “It’s just a couple things that are very specific, and you need to kind of re-engineer how you think about” operating a restaurant or bar.
image.png
Much of the planning time was spent searching for distributors and producers who could adhere to Rhodora’s mission. One cheesemaker offered to remove the plastic wrapping before delivery — and then throw it in the garbage.
image.png
A handful of companies were able to accommodate the unorthodox restrictions, including She Wolf Bakery and its sister butcher shop, Marlow & Daughters, which deliver reusable plastic bins full of fresh-baked breads and jars of pickled vegetables and eggs via Cargo Bike Collective riders. Another company, A Priori Distribution, switched to using compostable packaging and paper tape when dropping off aluminum tins of fish.
“It certainly is unique, and that is new for us,” said Caroline Fidanza, culinary director of the Marlow Collective, which includes She Wolf and Marlow & Daughters. “There’s a certain amount of that that’s very doable. It’s harder to package things than to not package them on some level.”
image.png
Alongside limiting the amount of spoilable inventory Rhodora orders, Mr. Rich said, the bar eliminated any sort of chef position, partly to avoid creating “a top-down kind of vibe, where there were things being considered other than being zero waste.”
image.png
Rhodora’s staff members, who rotate duties like waiting on customers and popping sardine tins to plate food orders, congregate weekly to generate simple menu ideas based on what’s available from the bar’s dozen or so approved vendors. Cheese boards and mushroom broth are staples.
“Having a small staff playing a central role, we can be more nimble than a normal restaurant,” Ms. Chambers said.
image.png
The paper menus, which feature a mini-essay on the restaurant’s green mission, are fed to the compost pile when they become outdated or tattered. Anything left on customers’ plates is dumped into collection bins in the kitchen, which are fed into the commercial-grade composter tucked inside hutches adjacent to the bar. (Rhodora does not serve meat, which is more difficult to compost, although its composter does process any fish that is left over.)
Natural wine bottles and most other non-compostable containers are removed for recycling via Royal Waste Services, which the restaurant said also accepted broken glass. Corks are donated to ReCork, a recycling program that repurposes the material for shoe soles and yoga blocks.
image.png
There are financial incentives for restaurants to invest in these zero-waste practices, with one study finding that restaurants save on average $7 for every $1 invested in kitchen food waste-reduction practices. The National Restaurant Association found that around half of diners say they are beginning to consider establishments’ efforts to recycle and reduce food waste when choosing where to eat.
But many establishments operate on slim profit margins, and it’s not always immediately obvious how programs to reduce food waste can translate into financial gains, said Angel Veza, director of the Hospitality Advisory at First Principle Group, a global advisory firm. Many chefs and restaurant owners see little incentive in pursuing more environmentally friendly ways to order ingredients, much less pay an extra $800 as Rhodora does for a bin from TerraCycle. The company turns hard-to-recycle trash left behind by customers, like gum or plastic wrapping, into new goods. (Rhodora has a second bin placed in the bathroom for used hygiene products.)
“If they’re thriving, making money, they don’t have a reason to change,” said Ms. Veza. “Restaurants close all the time, too, so the last thing they’re going to think about is, ‘Am I going to use single-use plastic?’”
image.png
Though Rhodora is striving to ensure its space is zero waste, the system isn’t perfect. It hasn’t been determined, for example, what the landfill-eschewing answer is to disposing of a dishwasher beyond repair.
“I don’t want to pretend we have everything figured out,” Mr. Rich said.
image.png
The first batch of compost will be used to fertilize its mini-gardens on top of hutches outside the wine bar, and possibly the Brooklyn Grange’s rooftop farm at the Navy Yard. A Rhodora spokeswoman also said that compared with Mr. Rich’s previous Brooklyn restaurant venture Mettā, the business had saved an average of $300 a month in part by eliminating its trash pickup. (Ms. Chambers estimated that Mettā, which promoted itself as being a carbon-neutral and low-waste restaurant, produced 7,000 pounds of trash per month.)
“We’re at one pivot point,” Mr. Rich said. “The hope is that maybe we can influence and inspire some people above and below to learn what zero waste is, because it’s so beautifully simple not having a trash and not sending it to the landfill.”
image.png
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Schwarzkopf packaging to join TerraCycle program in U.S.

TerraCycle Include Canada (English) ZWB
STAMFORD, Conn. – Henkel has partnered with TerraCycle to launch free Schwarzkopf Recycling Program in the United States. The program, which is slated to begin January 1, 2020, will allow U.S. consumers to recycle all Schwarzkopf retail hair care, colour and styling products, through TerraCycle’s recycling platform. By recycling products through this program, U.S. consumers can earn points which can be redeemed for charitable gifts or converted to cash and donated to a non-profit, school or charitable organization of their choice. In January, consumers will be able to collect used packaging from purchased Schwarzkopf products, and when ready, download a shipping label from the TerraCycle website to mail in for recycling. Once received, the packaging will be cleaned and melted into hard plastic that can be remolded to make new recycled products. “Until now, the recyclability of hair colour and styling products was difficult due to product packaging needs and the requirements of curb-side recycling programs. Through the TerraCycle program, we’re proud that Schwarzkopf retail products will now be 100 percent recyclable,” said Manuela Emmrich, marketing director, hair US, Henkel Beauty Care. “The launch of the partnership is part of our ongoing commitment to ensuring 100 percent of our beauty and laundry and home care packaging is recyclable, reusable or compostable by 2025,” said Heather Wallace, senior vice-president and general manager, beauty care North America. “The program will not only increase the overall recyclability of products, but also inspire and empower consumers to champion the sustainability of products they’re purchasing.” “Since our founding, TerraCycle has made it our mission to ‘Eliminate the Idea of Waste’ and provide solutions for difficult to recycle items that are not traditionally recyclable curb-side,” said Tom Szaky, founder and CEO of TerraCycle. “It’s a privilege to continue our ongoing relationship with Henkel and expand our partnership to include the Schwarzkopf Recycling Program. We look forward to partnering with them for many years to come.” Henkel has been partnering with TerraCycle since 2016. Earlier this year, Henkel and TerraCycle teamed up to create a free recycling program throughout Canada for Henkel’s Sunlight and Purex brand plastic detergent pouches. Henkel’s Adhesive Technologies business unit also launched a partnership with TerraCycle for customers in the U.S., making it possible for them to recycle their used adhesives packaging instead of sending them to a landfill or incinerator. The Schwarzkopf and Henkel Adhesive Technologies Recycling Programs are available to any interested individual, school, office, or community organization in the United States.
 
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RESOLUÇÕES SUSTENTÁVEIS PARA UM ANO REALMENTE NOVO

TerraCycle Include Brazil faber-castell scotch-brite

1)Juntar tampinhas para um dos programas de reciclagem.

2)Usar uma ecobag quando for às compras.

3)Substutuir o copinho descartável por uma caneca ou copo reutilizável!

4)Juntar esponjas de cozinha usadas para o programa nacional de reciclagem da Terracycle – Scotch Brite.

5)Juntar embalagens tetra pack para o programa Brasil Sem Festas.

6)Juntar lacres de alumínio para um dos programas de reciclagem.

7)Levar as meias velhas, furadas, desparceiradas, manchadas para o programa meias do bem, em qualquer loja da Puket!

8)Juntar instrumentos de escrita usados para o programa nacional de reciclagem da Terracycle – Faber Castel.

RESOLUÇÕES SUSTENTÁVEIS PARA UM ANO REALMENTE NOVO

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Você nunca mais vai precisar jogar no lixo sua esponja velha de lavar louça

TerraCycle Include Brazil scotch-brite
Daquelas iniciativas que merecem e precisam ser difundidas. Se você já lavou louça alguma vez, sabe que usamos uma esponja durante a lavagem da louça, certo? Essa esponja tem um tempo de vida limitado (em média 4 semanas) e depois de algumas semanas invariavelmente temos que trocar, pois a esponja já está muito gasta e não cumpre mais sua função. Mas então, o que fazer com a esponja usada?
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The sustainable message behind SnowGlobe Music Festival

TerraCycle Clif Bar Include USA
SOUTH LAKE TAHOE, Calif. - Many know the annual winter SnowGlobe Music Festival in South Lake Tahoe as a gathering of electronic music fans in the cold outdoors, but they may not know about the behind the scenes efforts to make the event sustainable and to ensure they leave no trace behind where it comes to products used and trash. To help them in these efforts, Waste Free Earth is on board to create an environment of sustainability through strict guidelines for vendors and sponsors, recycling waste bins throughout the event, and daily trash pickup and sorting. Waste Free Earth Founder and CEO Marina M. McCoy is on-site throughout SnowGlobe to ensure compliance with the rules. In a walkthrough of the venue after the first day of the event she was amazed at how clean it was by 11:00 a.m. Chris Cage, the owner of Chris's Cleaning, had her 25-person crew already scour the surrounding neighborhoods looking for any trash left behind by concert attendees. They also picked up trash left around the houses not related to SnowGlobe. The venue grounds were completely cleaned and trash was being sorted by big dumpsters outside the venue. In 2018, 84,311 pounds of items were diverted from ending up in the landfill. T-shirts and sweatshirts leftover from concessions were donated to the Tahoe Warm Room, and food given to Bread & Broth and Christmas Cheer. Their goal is to clean out 75 percent of landfill waste each year. "At SnowGlobe, we are passionate about protecting our environment and thus the decision to work with Marina and her team was a no brainer," said SnowGlobe Founder and CEO Chad Donnelly. "As long as we are producing events, there is a full commitment from my team and I to be working alongside the Waste Free Earth organization." Vermont-based McCoy, who happens to be a graduate of Sierra Nevada College in Incline Village, has given every vendor a sheet of the rules (see photo above). She tells them to adopt waste-free habits such as reusable utensils, buy in bulk, use reusable drinkware and containers. Plastic is frowned upon but they are using a #1 plastic in some cups that are actually easier to recycle and better for the environment than other items. The sponsors of the event are also under high sustainability guidelines. TerraCycle® and Clif Bar have partnered to create a free recycling program for energy bar wrappers, and the Clif Bar van is on-site at SnowGlobe with a product and immediate ways to recycle after eating one. McCoy said they won the "Most Sustainable Sponsor" for the first day of SnowGlobe as they were all broken down waste-wise right after the concert was over. Proud Source reusable water bottles are used and there are water refilling stations on site. Since they are recyclable everywhere, the bottles are easy to get out of the landfill, unlike many parts of the US that do not recycle plastic. The sponsors' swag is sustainable as well and McCoy and her team worked with them to change from the normal giveaway items that often end up in the trash, to items that can be reused. The MTV Lodge is giving away winter socks, Hornitos Tequila is giving their product out in reusable stainless steel cups, and Jack Daniels Whiskey is giving out hand warmers that can be reused. They have bins at the booth to collect the old ones that can be rejuvenated and given to the Tahoe Warm Room. Lyft is giving out coupons that are paper, but McCoy said they are used by festival-goers to get rides home so more environmentally friendly on another end. McCoy worked with those who are normally used to the practice of handing out bags of swag material that may never be wanted, used and just tossed into the trash. She encourages them to engage with the customer and give out the right message, then give what they would like...a win-win for everyone. There is an event sustainability booth as well that using the time and space to interact with the festival attendees, take a plastic pledge, play trash games and rewards for picking up trash. The participants fill out the plastic pledge (use no plastic) on stars which are then strung along the booth. The performers have requests/criteria, or riders, that go with their contracts. They are encouraged to also think of the environment in their requests and use sustainable products and practices such as ordering in bulk. Throughout the event, there are garbage separating bins with explanations of what goes into each one. Those different colored bins contain clear, blue and black bags that are removed and taken to the sorting station. After night one the bags containing landfill trash were put into a locked container so bears wouldn't get to it before removal Monday morning. South Tahoe Refuse is a partner in the Waste Free Earth endeavors. They loan the event 300 trash bins and switch out dumpsters during the three-day event, when needed. Should a citizen be concerned about trash left in their neighborhood by SnowGlobe attendees there is a hotline established - 802.391.0066. For more information on Waste Free Earth, visit their sustainable event website at https://www.wastefree.earth/.
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GERBER AND TERRACYCLE LAUNCH NATIONAL RECYCLING PROGRAM

TerraCycle Include USA Gerber
Gerber, an early childhood nutrition manufacturer, has partnered with international recycling company TerraCycle® to help give hard-to-recycle baby food packaging a new life. This partnership is rooted in Gerber and TerraCycle’s shared values around eliminating waste and supports the recovery of hard-to-recycle baby food packaging on a national scale.
image.png
“Through this free recycling program, Gerber is offering parents an easy way to divert waste from landfills by providing a responsible way to dispose of certain hard-to-recycle baby food packaging,” said TerraCycle chief executive officer and founder, Tom Szaky. “By collecting and recycling these items, families can demonstrate their respect for the environment not only through the products that they choose for their children, but also with how they dispose of the packaging.”   As an added incentive, for every pound of packaging waste sent to TerraCycle through the Gerber Recycling Program, collectors can earn $1 to donate to a non-profit, school or charitable organization of their choice. Gerber believes the baby food industry should help create a world where babies thrive, and this partnership is one of many steps toward its goal to achieve 100 percent recyclable or reusable packaging by 2025. The Gerber Recycling Program is open to any interested individual, school, office, or community organization. Participation in the program is easy. Interested parties can sign up on the Gerber Recycling Program webpage and mail in packaging that is not municipally recyclable using a prepaid shipping label. Once collected, the packaging is cleaned and melted into hard plastic that can be remolded to make new recycled products. Participation in the program is easy interested parties can sign up on the Gerber Recycling Program page at https://www.terracycle.com/en-US/brigades/gerber.
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Subaru WinterFest To Bring Music, Food And Adventure To Nine Ski Resorts In 2020

TerraCycle Include USA ZWB Subaru
image.png Subaru of America, Inc. today announced the return of Subaru WinterFest presented by Harman Kardon®, the automaker's highly anticipated, music and lifestyle tour offering one-of-a-kind experiences for winter warriors across the country. Featuring weekend stops at nine of the nation's top mountain resorts, the 2020 Subaru WinterFest tour will feature live music, complimentary snacks and refreshments, dog activities (at select resorts), daily giveaways and gear demos to create a truly unique experience for outdoor enthusiasts and Subaru owners alike. To eliminate and divert waste from landfills, the automaker will again implement green event practices including expanded recycling collection with TerraCycle® and waste reduction education with Leave No Trace Center for Outdoor Ethics.
Subaru WinterFest 2020 will feature stops at nine of the country’s top mountain resorts, where outdoor enthusiasts and Subaru owners can enjoy live music, food & beverage, daily giveaways, gear demonstrations and more.
Subaru WinterFest 2020 will feature stops at nine of the country’s top mountain resorts, where outdoor enthusiasts and Subaru owners can enjoy live music, food & beverage, daily giveaways, gear demonstrations and more.
In partnership with POWDR, one of the last family-owned adventure lifestyle companies with multiple mountain resort destinations, each stop on the Subaru WinterFest tour will include live music sponsored by Harman Kardon®, the premium audio partner for Subaru vehicles. Subaru WinterFest will include shows from national touring bluegrass, indie and Americana bands such as Shakey Graves, Billy Strings, The Infamous Stringdusters, Railroad Earth, The Lil Smokies, Fruition and more.
Attendees are encouraged to demo the latest gear from top brands such as Nordica, Lib Tech, SHRED, Thule, and other partners offering daily giveaways on-site. Mountain-goers are invited to play lawn games, relax in hammocks, or warm up at upgraded hangout zones with fire pits by Solo Stove while enjoying winter comforts from Chocolove, KIND Healthy Snacks, La Colombe Coffee Roasters, and SMASHMALLOW. The latest Subaru vehicles will also be on hand for exploration including the all-new 2020 Outback. Through dynamic programming executed by POWDR's experiential marketing team, weekend guests are encouraged to engage with experts and like-minded adventure seekers – making time off the slopes just as exciting as on them. In addition to guest activities, Subaru owners are invited to partake in the "Subaru Weekend Takeover" featuring special experiences for Subaru owners such as exclusive mountain gondola rides, tram jam sessions, intimate backcountry YURT concerts, and much more. Subaru owners will also receive VIP parking and special gifts (while supplies last). "Subaru has long been known for its all-wheel-drive vehicles that help power skiers and snowboarders to countless winter adventures," said Alan Bethke, Senior Vice President of Marketing, Subaru of America Inc. "We are delighted to once again help winter warriors seize the snow days and enjoy a memorable experience at the nation's top mountain resorts." Subaru Loves the Earth In line with the automaker's Subaru Loves The Earth initiative, Subaru will again work alongside TerraCycle to collect hard to recycle waste generated during Subaru WinterFest and Leave No Trace Center to educate consumers on zero landfill practices. Additionally, Subaru has provided co-branded TerraCycle Zero Waste Box™ to all Subaru WinterFest resorts, offering a convenient way for attendees to recycle snack wrappers accumulated from outdoor activities. In partnership with Klean Kanteen, Subaru and Klean event teams will also provide attendees with reusable bottles, mugs, apparel (while supplies last), and daily Klean bundle giveaway prizes, all of which help reduce the environmental footprint. Subaru Loves Pets Dogs and their people are welcome at select Subaru WinterFest resort locations, where they will find games, guided training sessions, photo ops, and giveaways at the Super Chewer Outpost by BARK. These basecamps for dog adventures are built at select tour stops (excludes Snowshoe Mountain, WV and Snowbird, UT) in partnership with BARK, the makers of BarkBox. In collaboration with longtime partner the National Ski Patrol® (NSP), Subaru will continue to put a spotlight on outdoor safety by celebrating the mountain communities' canine heroes. During WinterFest events this season, for every Subaru information form received, Subaru will donate $1 to the Subaru National Ski Patrol Avalanche Rescue Dog Scholarship Fund, created together with NSP to send avalanche rescue K-9 teams of dogs and their handlers to the biannual Wasatch Backcountry Rescue's International Dog School. To date, Subaru of America has donated more than $35,000 to the avalanche dog scholarship fund. Avalanche rescue dogs are an amazing resource for ski patrols as one dog can search a far larger area in much less time than even a dozen trained humans.
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Solidariedade: doe materiais de escrita que não servem mais e ajude uma instituição beneficente

TerraCycle Include Brazil faber-castell
Todo o início de ano é hora de renovar o material escolar dos filhos e muitas vezes não sabemos o que fazer com lápis, caneta, apontadores e demais materiais de escrita que não servem mais para o uso. Então, traga esses objetos para a sede do TRE Tocantins e deposite nas caixas de acrílico disponíveis ao lado da porta do elevador, no 2º e 4º andares.
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NJ Service Delivers Household Products—Without Plastic

TerraCycle Include USA UPS Walgreens Loop Häagen-Dazs Kroger Cascade Hidden Valley
If you carry your own shopping bags and refill your water bottles, Loop might be your next step in the movement to cut back consumer waste. The loopstore.com service, launched by the Trenton-based recycling company TerraCycle, delivers Cascade detergent, Hidden Valley dressing, Häagen-Dazs ice cream and other branded products to customers in reusable glass and steel containers. Once they’re empty, Loop retrieves the containers in a special tote. Customers pay a refundable deposit on the products; shipping (including return shipping) runs from $10–$20 per order. Most orders are delivered within 48 hours. “We want to make reusability attractive and simple,” says Anthony Rossi, vice president of global business development for Loop. TerraCycle founder/CEO Tom Szaky is founder and chief executive of Loop. Loop launched its pilot program in May, serving 5,000 households in New Jersey, New York, Pennsylvania, Maryland and Washington, D.C.
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[RELATED: The Push to Nurture New Businesses in Trenton] TerraCycle announced Loop at the World Economic Forum in Davos in January, partnering with Kroger and Walgreens for the mid-Atlantic region, with deliveries through UPS. More than 100 brands have committed, though not all are part of the service yet. Selling through Loop means rethinking packaging and labeling. Loop’s plastic-free vision is on trend. Numerous towns around New Jersey have banned plastic bags, though a statewide ban has stalled in the Senate. Jeff Tittel, director of the New Jersey chapter of the Sierra Club, says changing attitudes about recycling is crucial to the fight against climate change. He applauds companies like TerraCycle for leading the way. Says Rossi: “We are a mission-based company, and our mission is to eliminate waste.”
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