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    The New York Times Company | Matthew Sedacca | 1/1/20 | 6 min
    19 reads8 comments
    The New York Times Company
    19 reads
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    • loundytampa6 months ago

      Good read ... love the concept ... I can’t BELIVE the ammt of waste that goes into “to-go” packaging... I got a slice of pizza (one slice) from a local spot yesterday and they put it in STYROFOAM. Hopefully all single use products will be banned soon

    • joanne6 months ago

      Five years from now this will be commonplace (I hope). At least single use plastic for our leftovers will seem like insanity. We bring glass containers and that seems like a very small step but that’s how habits change.

      • Pegeen6 months ago

        That’s a great idea. We hardly ever have left overs! But a great habit to adopt in the event you do want to take home something.

    • Abarlet6 months ago

      The article is right in that we are just waking up to this. So much trash. So much waste. I hate to see so much of it end up in our oceans. Great to see this restaurant be a leader and inform the rest of us.

    • Jim6 months ago

      Interesting...... I would like to see how a huge grossing restaurant or possibly a Burger King could give this concept a try. It's a great concept! BTW, I love Brooklyn.

    • Pegeen6 months ago

      Admirable! To care enough to try something different is a GREAT beginning.

    • bill
      Top reader of all timeScoutScribe
      6 months ago

      Upvote. Interesting and inspiring. Also, looks really delicious.

    • Alexa
      6 months ago

      This is a pretty exciting mission for a restaurant, when I've worked in restaurants I've often been gutted by the insane amounts of waste they produce.

      I got the sense, though, that this restaurant is mostly a glorified snacks cafe with cheese boards and salads. I'm hopeful that more spots will try this, or versions of low waste, and refine the process so the ethos can spread.

      I'd be thrilled just to see commercial composting where I live, we're a long way from a zero waste restaurant. I'll be hopeful at least since I would love to see better attempts at circular supply chains for all shops/restaurants/service businesses.