The Sustainable Deli

Deli operators are becoming just as concerned about sustainability as their customers and suppliers. Much of deli fare is grab-and-go, so it tends to create a great deal of waste. As consumers become increasingly concerns about their carbon footprint, there is concern they may eschew the deli altogether, in search of more sustainable sustenance. Read more

Ecotensil: The Solution for one Taste Waste

Little paper bowls and tiny little plastic disposable spoons are handed out by the hundreds and thousands. Then get tossed in the trash by the hundreds and thousands. All those tiny little plastic spoons can have a huge impact- especially when they end up...
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Ecotensil wins Best Green Product award at Natural Products Expo 2010

Take-out food and sustainability - Is it even possible? Peggy Cross, an entrepreneur and product packaging designer, founded EcoTensil as means to reduce “one taste plastic waste” (i.e. sample spoons used to taste test ice cream flavors or other in-store samples). Though carrying around usable utensils might be the most sustainable option, it is not always...
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EcoTensils Rethinks the Plastic Spoon with a Low-Impact Design

Do you really need a utensil that you use for a couple of bites that when thrown away lasts forever, pollutes our oceans and fills up landfills? I can’t imagine anyone answering yes to that question. But the need for disposable plastics and utensils just does not seem to go away! EcoTensil founder Peggy Cross, echoes...
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