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single-use plastics

Gaeastar is Now Cranking Out 3D Printed Clay Coffee Cups as It Launches a Pilot With Verve Coffee

Gaeastar, a startup that makes compostable drinking cups out of clay, is officially launching its U.S. pilot with Verve Coffee on April 22nd. Verve, a Santa Cruz-based coffee chain with locations across California, will begin using Gaeastar’s coffee cups in three locations and will expand to other locations over time. The pilot launch comes after the two companies have worked over the past year to refine the prototype and integrate the cups into Verve’s business. 

For those unfamiliar with Gaeastar, the company has developed a proprietary 3D printing process that makes cups out of clay. The idea behind the company came to company CEO Sanjeev Mankotia after walking around New Delhi in the mid-2000s with his cousin. According to Mankotia, after his cousin finished a chai ordered from a street vendor, she threw the cup on the ground, breaking it into pieces. Mankotia, who was born in India but spent most of his life in the U.S., pointed out that she was littering and asked her why she had done so.

“She said, ‘It’s made out of dirt, why do you care?’” Mankotia told The Spoon last year. “And I didn’t have a response to that.”

Mankotia began to think about whether these types of cups could be used as a replacement for single-use plastics. Typically, the containers in India were handcrafted by local artisans, who sourced clay from riverbeds and made hundreds of them per day to dry in the sun, but he knew this approach would need to be adapted for the Western market.

He realized it would take a 3D printer to produce these containers at scale. However, no printers on the market were designed for the high-volume output needed to make thousands of cups daily. Over time, he and a team of engineers developed a 3D printer and built the company’s first micro-factory in Berlin in 2022. Today, the company supplies a Zurich-based coffee roaster named V-Cafe.

For its launch in the US, Gaeastar built a micro-factory in the Dogpatch industrial district of San Fransisco. The micro-factory is roughly 7500 square feet and has four of the company’s 3D printers working to make cups.

To supply the California micro-factory, the company is sourcing the clay from Sacramento, which is slightly different from the clay they are sourcing in Germany, which leads to slight differences in the finished product. For example, the California clay has a much higher iron content, which results in a finished cup with a much deeper red than those made in Germany.

While he initially thought the company would want to standardize the process and the finished product, Mankotia says that he eventually realized that slight differences in the finished product resulting from hyper-local sourcing are one of the things that their customers would celebrate.

“That’s the uniqueness of it,” Mankotia said. “Each cup comes out slightly different and has its own fingerprint in some way, which we have been delighted to see the customers love.”

Today, Gaeastar prints the cups during the day and fires them in a kiln overnight, but is exploring ways to make the process quicker. One idea the company is exploring is to integrate automation to produce cups more quickly. They are also examining using pulsed energy to finish printed cups faster than traditional fire-heat kilns.

During this initial rollout to Verve customers, the roaster will offer Gaestar cups as an upgrade option for $2. In the long term, Mankotia believes that his cups could become the primary choice for a drinking vessel as single-use falls increasingly out of favor.

“This single-use concept will go away, whether it happens two or ten years from now,” he said. “What we have created is really a new category. It’s not your $40 Stanley mug. It’s not your single-use, disposable paper plastic cup.”

“We’re refining it, not only the product but also the business model. That’s why we wanted these pilot partners with us at the start of the journey. We want to develop this product for the customer, not to sit in the lab and try to sell somebody a commodity.”

Google Wants to Put an End to Single-Use Plastic, So It Put Out a Call For New Ideas

We all know plastic is bad for the environment, but despite all the videos of plastic bottles and wrappers floating in oceans and piling up in landfills, billions of single-use containers are used and tossed every year.

Google has decided to do something about it, so it’s launched a call to food companies with sustainable packaging to submit their products to the Google Single-Use Plastics Challenge. According to the company, Google will test out those products that meet state and federal requirements and pass muster with Google’s Food program standards in the company’s U.S.-based cafes and MicroKitchens. Finalists will have the opportunity to pitch their products to Google and “leading global food operators” to scale them across Google’s U.S. offices.

Reading the fine print, Google is prioritizing reusable serviceware and packaging but will also accept packaging concepts that are edible, fiber-based, or unlined serviceware/packaging. The company will accept some post-consumer recycled packaging for certain categories, and while it will accept glass and aluminum, it makes clear these are “not preferred.” Those with plastic, bio-based, compostable, multi-layer, or PFAS-lined products need not apply.

While big corporates have made progress in recent years in eliminating plastic in the form of straws and drink containers, a whole bunch of plastic is still being used in food service and cafeterias every day. Google’s effort goes further by emphasizing food service plastic in all forms, including plastic containers and wrappers, a huge problem that has gotten less attention than plastic bottles, straws, and cutlery.

For those interested in applying to the Google Single-Use Plastic Challenge, you’ll need to hurry since the deadline is May 30th.

Food company challenge | Single-Use Plastic

Sip & Snack? Meet The Edible Coffee Cup

While most of us experience a pang of guilt when consuming water from a plastic bottle, we don’t feel nearly as bad about drinking a cup of joe out of a paper cup. After all, they’re compostable, right?

Not so fast. A significant portion of paper coffee cups have a plastic lining that prevents them from being compostable. Additionally, the production process of these cups generates a considerable amount of CO2 emissions due to the loss of carbon-capturing trees and the energy consumption required for manufacturing and distribution.

But what if we could munch on our cup instead of discarding it in the compost bin after enjoying our morning brew?

That’s the vision of a Bulgarian startup called Cupffee, which creates an edible coffee cup that users can snack on once they’ve finished their drink. The cup, made from edible vegan components such as oat bran, wheat flour, and water, resembles a coffee cup-shaped ice cream cone that can withstand temperatures up to 85 degrees Celsius (185 Fahrenheit) and remains crisp for up to 40 minutes after being filled. Available in two sizes, 110 and 220 ml, the cup also features a relatively low-calorie content (56 or 105 kcal).

The idea behind the Cupffee edible coffee cup comes from Miroslav Zapryanov, company founder and CEO at Cupffee. As a student, Zapryanov began considering the environmental ramifications of plastic waste and disposable coffee cups and spent years developing the recipe in his own kitchen. Today, with a specialized machine and production process in place, this idea has materialized into a company capable of producing up to 2.5 million cups per day. The cups are manufactured in Plovdiv, Bulgaria.

The company has collaborated with coffee brands like Lavazza, which has resulted with the introduction of the Cupffee in 18 countries. The company has been served at Wimbledon and has been used by Etihad Airways from Abu Dhabi to Brisbane on Earth Day. This traction has led to the company’s initial external investment of EUR 500,000 in a pre-seed funding round from Eleven Ventures, and a EUR 1.3M grant from the European Innovation Council.

Cupffee joins other startups like Good-Edi (edible cups) and IncEDIBLE Eats (edible cutlery/straws) that believe the way to more sustainable single-use consumption is through, well, consumption. I like the idea but have to wonder how many folks are willing to eat a coffee or ice cream-soaked cup or spoon every time they get a beverage or ice cream. I also question whether coffee drinkers want to be on the clock, making sure they drink or dispose of the drink within 40 minutes or so before the cup becomes soggy.

Another challenge is cost. According to the Cupffee website, a cup costs between 45 cents and 62 cents per cup when purchased in packs of 200, which compares to about 18 cents for a paper cup. At a price of 2-3 times a typical cup, margin-constrained food service purveyors might be deterred from using these products.

But who knows? In the long run, more customers will avoid single-use containers altogether by bringing their own cups. But not everyone carries a cup at all times, so those who occasionally forget their travel mugs might be ok with buying a cup of joe poured into their mid-morning snack.

You can watch how Cupffee makes their edible coffee cups in the video below:

LOOK HOW IT'S MADE CUPFFEE 👀

GaeaStar Wants to Solve The Single-Use Plastic Problem With an Ancient Indian Solution: Clay Cups

One of the biggest problems of the food and beverage industry is the waste produced by single-use plastics. Because of this, there’s been a movement in the container industry over the past decade to create biodegradable plastics made with plant-based inputs, which suppliers claim can be put into the compost bin or recycled. While many of these approaches promise to reduce the amount of plastic in the waste stream, some experts still consider them problematic.

This is why a new company named GaeaStar is attempting something entirely different, aiming to end single-use plastics not by creating more eco-friendly plastics, but by employing a centuries-old Indian tradition: clay cups that disintegrate into dust.

The idea behind the company first emerged when Sanjeev Mankotia was walking around New Delhi in the mid-2000s. His cousin ordered a chai from a street vendor, and upon finishing her drink, she threw the cup on the ground, breaking it into pieces. Mankotia, who was born in India but spent most of his life in the U.S., pointed out that she was littering and asked her why she had done so.

“She said, ‘It’s made out of dirt, why do you care?'” Mankotia recalled in an interview with The Spoon. “And I didn’t have a response to that.”

He realized that these clay vessels and their disposal method were long-standing traditions in India, and he wondered if this could work elsewhere.

“I thought, ‘Why can’t we do this in the West instead of having these paper cups with plastic inside?'” Mankotia said. “And in reality, it’s actually a better user experience.”

At the time, Mankotia, an engineer by training, was a consultant in the finance industry. For the next decade and a half, he continued his consulting career while contemplating how to turn this container idea into a viable business. He eventually decided to pursue the idea after feeling he had achieved all he could in his consulting career.

“I felt that I had climbed that mountain in consulting, having C-suite positions,” Mankotia explained. “And I felt I was at the point where I had this idea, and I wanted to really start working on something for the next generation.”

He knew the containers in India were handcrafted by local artisans, who sourced clay from riverbeds and made hundreds of them per day to dry in the sun. However, Mankotia knew this approach would need to be adapted for the Western market, where he envisioned a company supplying restaurants and coffee shops with these containers.

Drawing on his experience as a consultant, where he had encountered additive manufacturing, Mankotia knew that a 3D printer capable of producing these containers at scale would provide a solution. However, no printers on the market were designed for the high-volume output needed to make thousands of cups daily.

So Mankotia decided to build his own.

“We developed a printer that could print one in less than 30 seconds,” Mankotia said. “And we want to try and get it to less than 10 seconds and closer and closer to the point of use.”

After Mankotia and some engineers developed the first printer, they realized they would need a system to produce the cups near the customer. So they began designing a micro-factory where they would print the cups and dry and cure them within a day using an oven.

The company’s first micro-factory launched in Berlin in 2022, and it was in the same city where they held their first pop-up and quickly sold out of the 3500 cups they made. After that, they officially launched in Berlin and are now making tens of thousands of containers per month, including ice cream cups for a German ice cream shop called Rosa Canina.

With a fresh infusion of capital from a $6.5M seed funding round, the company has its sites set on the U.S. market. Mankotia says the first market they will open is in San Francisco, where they will build a 200 square-meter micro-factory that will eventually feature up to 4 printers. He believes that once the micro factory is up and running at full efficiency, the company should be able to produce up to 4 million cups annually per location.

As for the cups themselves, one obvious concern is whether they can withstand the handling of a consumer because no one wants their drink container to break when they set it down or squeeze too hard. But, according to Mankotia, the containers have ten times the strength of a paper cup and are strong enough to be put in the dishwasher. The company believes some will keep and reuse the cups when they take them home. The point of it all, said Mankotia, is they now have a guilt-free choice.

In the future, Mankotia wants to continue to build printers that could eventually manufacture the cups on premise, where an operator could make cups with the push of a button. To do that, he said the company is working on eventually incorporating the technology into the printer that can cure the vessels quickly. The technology involves energy pulses similar to those used in microwaves, and the company is currently working with some German research institutes with expertise in the technology.

The company’s first partner in the U.S. is Verve Coffee Roasters. The coffee roaster will give its customers at select cafes an option to have a GaeaStar container when ordering particular food and beverages. GaeaStar says they will use this collaboration to fine-tune its original container prototype “to meet the needs of Verve and other U.S. businesses.”

The Auum Dishwasher Takes Aim at Single-Use Waste By Cleaning & Disinfecting a Glass Cup in 10 Seconds

Every year, the average office worker uses 500 single-use paper coffee cups, most of which end up in landfills. Plastic cup and bottle waste is even worse.

One obvious answer to reducing or eliminating all this waste is to replace single-use beverage containers with washable, reusable cups or glasses. The problem with this is many offices don’t have a kitchen, and even in those that do, most workers are either too busy (read lazy) to load or unload a dishwasher.

Enter the auum-S, a small countertop dishwasher that washes and dries a single glass cup in 10 seconds. The machine, which uses less than one ounce of water per wash, also disinfects the glass cups using high-temperature dry steam heated to 140°c (284 °F).

You can watch how the system works in the video below:

Unlike other small form-factor countertop dishwashers, the auum-S is targeted at offices, and because the system is for the professional market, the company uses an as-a-service pricing model. The standard setup price is €150 per month for the machine and one hundred 8 ounce glasses. The glasses, designed by Swiss company Bodum, are double-walled and can be customized for the customer with logos or names printed on the glass.

According to company spokesperson Léo Calvet, auum started selling the auum-S four months ago in its home market of France and has already shipped 1500 machines. Many customers are based in Paris and include such names as L’Oréal and Yves Saint Laurent. The company, which has raised one round of funding and is looking to raise more funds this year, plans to sell the auum-S into additional European markets this year and is eyeing a US market entry in 2023.

The Auum Dishwasher Aims to Eliminate Single Use Cups at Work

Kroger Launches a Recycling Program in Partnership With TerraCycle

Grocery retailer Kroger announced today the launch of its Kroger Our Brands Recycling Program, an expansion of an earlier program developed in partnership with TerraCycle. The program aims to make it easier for consumers to recycle flexible plastic packaging. 

Flexible plastic packaging includes things like snack pouches, potato chip bags, packets of cheese, and frozen food pouches, among other items. While this particular type of packaging keeps food fresh, it’s also very difficult to recycle and not eligible for curbside pickup in most parts of the U.S.

TerraCycle, meanwhile, specializes in hard-to-recycle items such as flexible plastics. The company has several different recycling programs in operation, and also runs Loop, which offers common CPGs in reusable containers.

The Kroger/TerraCycle program means customers can sign up for free to ship them to TerraCycle using a prepaid shipping label. Users earn points for every pound of packaging sent. Points can be redeemed as donations to participating charitable organizations.

Having to take the extra steps to separate flexible plastics and actually put them in the mail might deter some customers. However, Kroger said in today’s press release that it saw “great success” with an earlier version of the program, which recycled flexible packaging from the company’s Simple Truth brand. The new program is available to schools, offices, and other organizations, in addition to individual consumers and households. 

All packaging collected through the program will be melted into hard plastic and used to make new products. 

For now, only the following Kroger brands are eligible to be recycled via the program: Private Selection, Kroger Brand, Comforts, Luvsome, and Abound. 

 

Restaurants’ Breakup With Single-Use Plastics Has Begun

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From monstrous portions to excess packaging, restaurants have a super-sized waste problem on their hands right now, and single-use plastics are a major contributor to the issue.

But as I wrote a few newsletters ago, the most effective way to combat this is not necessarily by expecting every restaurant out there to develop its own sustainability strategy. Many restaurants are right now just trying to survive the fallout from the last year. Instead, the fight against food waste, the fight against plastic waste has to include businesses, innovators, activists, and lawmakers alike.

We took a step in that direction this week when fast-casual chain Just Salad released a sign-on letter for restaurants and food/bev businesses to show their support for the Break Free From Plastic Pollution Act (BFFPPA) 2021, recently introduced legislation aimed to curbing our reliance on single-use plastics. 

BFFPPA 2021, which builds on an earlier version of the bill, calls for reduction of plastic production at the source, greater focus on reusable packaging and containers, and more protections for communities of color, low-income communities, and indigenous communities, which are disproportionately impacted by plastic pollution.

“The plastic pollution problem gets worse with each passing day,” Judith Enck, a former EPA Administrator and the President of Beyond Plastics, said in an email to The Spoon. “The Break Free From Plastic Pollution Act is the most comprehensive and sweeping Congressional bill that addresses this problem.”

BFFPPA 2021 addresses all plastics. To drive the point home for restaurants, Just Salad introduced its own sign-on letter, which is a call-to-action for restaurants of all sizes to support the BFFPPA 2021.

Because of costs, operational challenges, and differing regulations from state to state, getting rid of single-use plastic is an expensive, time-consuming prospect for many restaurants. As a result, the restaurant biz generates about 78 percent of all disposable packaging. Case in point: plastic cutlery. The United States uses more than 36 billion disposable utensils per year, which is enough to wrap the globe 139 times. Don’t please get me started on plastic-lined disposable cups.

Just Salad’s letter outlines how BFFPPA 2021 could help. To name just a few benefits listed in the letter: 

  • More and better reusable programs, such as those currently in operation from Loop, DeliverZero, and, of course, Just Salad
  • Fewer single-use plastics, which are a major problem in the restaurant industry because of to-go boxes, bags, and cutlery
  • More standardized recycling and composting across states

“The BFFPPA would accelerate our respective companies’ efforts to reduce the waste and carbon footprint of our industry and create dining experiences that are healthy for people and planet. Supported by this legislation, our sustainability efforts would have a much larger impact,” the letter says.

Enck, in her email to The Spoon, expressed equal enthusiasm for the bill’s potential impact on restaurants: “Restaurants don’t want to contribute to the plastic pollution problem. When it is adopted into a law, this bill will eliminate some of the worst plastic products and boost alternatives to plastics.”

Just Salad is in the process of collecting public support for BFFPPA 2021. Restaurants, foodservice organizations, and food and beverage companies can show theirs by signing the letter. 

Speaking to The Spoon recently, Just Salad’s Chief Sustainability Officer Sandra Noonan pointed out that our efforts will “remain fragmented” until a national policy puts regulations around things like single-use plastic cutlery and does more to enable reusable containers, the circular economy, and waste management infrastructure. BFFPPA 2021 seeks to end that fragmentation, and with it, our longstanding reliance on the concept of single-use plastic.

More Headlines

Slice, a restaurant tech company that recently launched a POS system for pizzerias, announced it is also launching a loyalty program for pizza-loving restaurant customers. Slice Rewards will give users pizza points for every pie they order at a participating restaurant. 

Restaurant reservations platform Opentable has opened a brick-and-mortar restaurant it says will serve as a kind of innovation testing ground for the company’s technology. Dubbed Layla, the restaurant is now open for business at Kayak Miami Beach.

Churchill Downs Racetrack has released its official menus for 147th Kentucky Derby. This year, it includes online components, including a virtual cooking class with Churchill Downs Executive Chef David Danielson. 

Time to Recirculate the To-Go Cup Debate

Since we now live in a world where the to-go order is the main attraction at restaurants, we need to start treating the issue of excess single-use packaging with a whole lot more urgency.

Clearly I’m not the only one to have that thought, as two major QSR chains made sustainability announcements of their own this week. Both are aimed at reducing the amount of plastic that winds up in landfills and the ocean — no small feat considering the billions of single-use cups, straws, and containers we throw out each year, thanks in no small part to the convenience-driven delivery and to-go craze. 

On Thursday, Starbucks, sent out an update saying its “strawless lids” are now “the standard for iced beverages” at stores in the U.S. and Canada. The lids use roughly 9 percent less plastic than the normal lid-and-straw combo. The rollout of these lids applies to company-owned and licensed Starbucks stores, and is expected to be completed by the end of the month. Straws will still be available upon request. 

It’s an important milestone, especially considering Starbucks is arguably responsible for the populace’s current fixation with fancy drinks in plastic or plastic-coated cups. But it doesn’t actually remove single-use plastics from equation.

The latest initiative from McDonald’s does. This week, the company announced a partnership with zero-waste platform Loop to create a reusable cup program at McDonald’s locations in the UK. Users can opt for a reusable cup, for which they leave a small deposit that’s retrieved when they return the cup. Loop collects the empties, washes and sanitizes them, and puts them back into circulation. The concept is reminiscent of Dishcraft Robotics’ “dishes-as-a-service” model, which recently added reusable takeout containers to the items it collects, washes, and returns to the foodservice loop.

The obvious drawback here is that putting down a deposit at McDonald’s and then taking the time to return the cup is inconvenient. Inconvenience doesn’t sell with many consumers these days (which is another separate issue itself). 

A reusable cup system is, however, a bolder move than simply reducing plastic, and bold moves are what we need right now to get excessive packaging out of the foodservice world. That the McDonald’s pilot is coming from a multi-billion corporation with a $4 billion digital business is encouraging. But to become widespread, the entire restaurant industry is going to have to pitch in, from the major chains and supply companies to delivery services, mom-and-pop stores, and consumers themselves.

That’s no small ask at a time when the restaurant industry is utterly crippled from the pandemic and small chains and independent restaurants are permanently shuttering at an alarming pace. But with off-premises orders being the future of restaurants for the foreseeable future, no one can afford to shelve the glaring issue of single-use packaging for much longer, not without risking further environmental consequences.

This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry.

Zomato Raises $100M, Plans IPO

Zomato, one of India’s largest food delivery services, announced this week it has raised $100 million from Tiger Global and is preparing for an IPO in 2021.

The news is just another layer of development to what’s been a very busy year for Zomato. The company bought Uber Eats’ India business in March, raised a $5 million Series J round in April, and unveiled a grocery delivery service in the same month. It had to cut 13 percent of its workforce in May (thanks, pandemic), but things are clearly looking up for the service, as it raised $62 million from Temasek and just days ago said in a blog post that “recovery trends are strong.”

A prospective IPO is another sign of that recovery. In a letter to employees reviewed by TechCrunch, Zomato co-founder and CEO Deepinder Goyal set “sometime in the first half of next year” as a timeline for said IPO. At the moment the company has “no immediate plans” on how it will spend the investment from Tiger Global, if it spends it at all. Goyal called the cash a “war-chest” for future M&A and for fighting price wars from competition.

Given that Zomato competes fiercely with Swiggy for the Indian food delivery market, and given the consolidation the entire third-party delivery industry is undergoing, having a war chest doesn’t seem like a bad move right now.

Restaurant Tech ‘Round the Web

Fast-casual chain Sweetgreen this week launched Collections, a new digital-only menu available through the restaurant’s app and website. According to a press release sent to The Spoon, menu items are curated according to specific themes and dietary preferences/restrictions, and will make recommendations that are unique to each individual customer.

Order-ahead platform Allset has teamed up with digital ordering platform Olo to streamline the pickup order process for participating restaurants. Olo’s system lets restaurants manage menus, pricing, and order fulfillment across multiple third-party platforms, thus creating fewer manual workflows for restaurant staff.

Starting Sept. 30, NYC restaurants will be allowed to operate indoor dining rooms at 25 percent capacity. The announcement, made by Gov. Andrew Cuomo this week, comes just as the city gears up for the colder days ahead that will limit outdoor seating for most businesses.

Chicago Considers a Ban on Foam Takeout Boxes for Restaurants

Chicago introduced an ordinance this week that would ban restaurants from using polystyrene (aka foam) to-go containers and also limit the amount of disposable plastics they use.

The “Plastic-Free Water” ordinance, introduced by Alderman (32nd) Scott Waguespack and Ald. Susan Sadlowski Garza (10th), calls for a total ban of polystyrene packaging that would go into effect on January 1, 2021. Restaurants would have to substitute with reusable dishes for dine-in orders and recyclable or compostable ones for takeout and delivery orders.

The ordinance also calls for a limit — though not a total ban — on single-use plastics like to-go cutlery. Restaurants would give these items out if requested or have them available at self-service stations, rather than packaging them with each order by default. Additionally, customers would be able to bring their own reusable cups.

Restaurants that do not have the space to wash dishes and can’t contract out that work (think food trucks or mall kiosks) would be able to request a full or partial waiver.

To help restaurants understand the kinds of alternative packaging available to them, the city of Chicago would provide a list of businesses that sell recyclable and compostable materials, and would also give restaurant printable signs to put up directing customers where to properly dispose of their items (e.g., in the compost bin versus the one recycling).

Providing restaurants with a list of available alternatives to polystyrene is an important step in the industry, as one of the issues businesses face when making the switch to sustainable to-go packaging is even knowing what else is out there. Whether these alternatives will actually be realistically affordable, especially for smaller, independent restaurants, remains in question. To that end, the Illinois Restaurant Association released a statement on Wednesday that more or less supports these efforts but also points out that the ordinance could drive costs for restaurant owners higher.

Chicago is just the latest city to consider a ban on single-use packaging in the restaurant industry, following similar moves by New York City, Los Angeles, San Diego, and others.

Is Grocery Shopping’s Future Bringing Your Own Containers? Pete and Gerry’s Is Finding Out.

A trip to the grocery store creates a trail of packaging, much of which is plastic, that is mostly destined for a dump, sometimes a recycling center, and sadly, too often, the ocean.

Some supermarket chains are trying to do their part to reduce waste, with the latest being Giant Eagle, which has pledged to phase out single-use plastics by 2025. However, moves like these, while noble, don’t account for the waste produced by the packaged products on store shelves, from cans of beans, pints of ice cream or cartons of eggs. That latter one is getting some attention now from Pete and Gerry’s, the organic egg company.

The company announced in a press release yesterday that it has been trialing a reusable egg carton at co-op food stores in New Hampshire and Vermont. The cartons are made of recycled, durable, BPA-free plastic that can be washed at home and reused repeatedly, according to the release. Once a consumer buys the carton for $2.99, they can fill it up from the Pete and Gerry’s display of loose eggs, which are discounted from a standard dozen. More than 500 of the cartons have been sold, Fast Company reports.

Pete and Gerry’s said that an average American who eats 279 eggs per year would save more than 1,800 cartons from entering the recycling and waste stream by using the reusable carton. On a larger scale, if every one of the 327 million American did so, more than 594 billion cartons would be out of circulation. Pete and Gerry’s said that it’s looking to bring the program to more stores.

One aspect of a reusable anything is that customers must bring it with them whenever they go shopping. At their core, these items inconvenience the customer. And introducing them requires companies to be brave enough to add some friction between them and a transaction. 

One company doing so is Blue Bottle Coffee, which announced last week that “by the end of 2020, all of our US cafes will be zero waste.” The company means it: it asks customers to bring their own reusable cups, or will charge them a deposit to use one of the cafe’s, and will sell whole bean coffee in bulk to customers with their own containers rather single-use bags.

Eventually, our standard should require the use of reusable containers. The tactic taken by many food companies is to switch to materials that are more easily recycled. Clearly, this won’t be good enough. Recycling has proven to be ineffective while the world continues to drown in plastic.

The future of food shopping should be a little more difficult for everyone, especially for those who can afford it, for the sake of the planet. “Zero-waste stores” are already attempting this, demanding that their customers bring their own containers. Larger grocery chains and consumer packaged goods companies need to step up and expand efforts such as the delivery service Loop, which utilizes reusable containers.

The planet has suffered because of our thirst for convenience. It’s time for more companies to step up and demand customers give up some of that convenience.

Blue Bottle Coffee Plans to Make Its U.S. Stores Zero Waste in 2020

“We are proud to announce an experiment that may not work, that may cost us money, and that may make your life a little more complicated.”

So wrote Blue Bottle Coffee CEO Bryan Meehan late last week in a blog post introducing his company’s latest initiative: to turn Blue Bottle’s U.S. locations into zero-waste cafes by the end of 2020.

In the blog post, published at the tail end of last week, Meehan wrote that each Blue Bottle store goes through about 15,000 disposable cups per month in the U.S., which adds up to roughly 12 million cups per year. While the company did switch from bioplastic cups and straws to paper versions back in 2015, Meehan says the move is “still not enough.” 

From Meehan’s blog post:

“By the end of 2020, all of our US cafes will be zero waste, which according to Zero Waste International Alliance, means at least 90 percent of our waste is diverted from landfill. To help us go even further, we will test our first zero-single-use-cup program in the San Francisco Bay Area.“

Blue Bottle will pilot this initiative by providing reusable cups users can get with “a modest deposit” and then return to the cafe for cleaning. Customers can also bring in their own reusable cups. Meanwhile, stores will sell whole bean coffee in bulk (meaning customers would bring their own containers) rather than single-use bags, and grab-and-go items will be packaged in reusable containers. 

The move is in keeping with the sustainability goals of Nestlé, who owns a 68 percent stake in Blue Bottle. The Swiss company recently pledged to become carbon neutral by 2025 and make its packaging reusable and recyclable by the same time. 

But as Meehan’s post points out, recycling is far from effective when it comes to combatting the single-use plastic problem. Currently, less than 10 percent of all plastic sold in the U.S. actually gets recycled. Instead, millions of tons wind up in landfills and the ocean. That phrase “reduce, reuse, recycle” dates back to the 1970s, but it’s only recently that the first two words have seen a resurgence. By resurgence I mean they are actually getting mentioned once in a while when it comes to sustainability discussions. Getting consumers to use fewer single-use plastics for their day-to-day items — not just recycle them after the fact — could (theoretically) help shift some behaviors around what, when, and how we consume things.

Or it could just piss everyone off and send them running to Starbucks. There’s no guarantee customers be willing to pay that “modest deposit” in order to drink Blue Bottle’s coffee, or that ditching all single-use containers for food and beverages is economically feasible over the long term.

For his part, Meehan is aware of how tall an order Blue Bottle’s zero-waste initiative actually is:

“A commitment to reuse will wreak havoc on every aspect of our pilot cafe’s operations. We expect to lose some business. We might fail. We know some of our guests won’t like it—and we’re prepared for that. But the time has come to step up and do difficult things.”

Inventor Says He Created a Process to Strengthen Banana Leaves for Use as a Plastic Alternative

From single-serve utensils to bags, the world is drowning in plastic, and recycling won’t save us. That’s why environmentally friendly alternatives are desperately needed to prevent more damage to the planet.

One inventive solution, courtesy of 20-year-old Indian inventor Tenith Adithyaa, is what he calls banana leaf technology, a process that he says costs 1 cent each use and strengthens the cell walls and organs of anything made of plants (banana leaves are mostly used because of their availability around the world, he said), stopping their aging for about three years.

Once strengthened, these organic materials can be transformed into cups, plates, cones, envelopes and boxes, which after use can be broken down naturally in 28 days, as opposed to centuries with plastics. Leaves preserved with this technology can resist extreme temperatures and hold more weight, according to Adithyaa.

“Since banana leaf technology is applicable to numerous materials and applications, the usage of these products are countless,” Adithyaa wrote to The Spoon in an email. “We envision a cost-effective biodegradable choice must be available to all human beings regardless of their geographical and economical boundaries.”

Adithyaa didn’t share any details of how the technology works, other than that it’s cellular enhancement and the process doesn’t require the use of chemicals. We currently don’t know whether the technology will work on a large scale.

(Courtesy Tenith Adithyaa)

Adithyaa said he plans to license the technology to companies around the world and currently is in the process of working with a few global enterprises. Partnering with companies allows manufacturing to happen at a local level. For any countries where banana leaves aren’t available, he said other leaves can be used.

It’s unknown how items made of banana leaves will hold up, but Adithyaa isn’t the only working on more natural alternatives to plastics. For example, there’s TIPA, which says its materials break down in 180 days, Zume, the pizza truck company that recently purchased a compostable packaging maker, and Planeteer, creators of an edible spoon (which won the top prize at our Smart Kitchen Summit Future Food competition this week!).

Hopefully, these alternatives will soon replace our dangerous use of plastics and buy the world some time to stave off further ecological disaster.