How do you get customers to return to a system of reusable containers when they have been trained for years to throw them away when they are finished? Reuse businesses around the world are trying to answer this question.

Reusable LA co-leaders Alison Waliszewski and Emily Parker share insights into advocating as a community for reuse for onsite dining and other policy wins.

How do we get producers affected by EPR packaging laws to focus on reuse? By baking funding, requirements, and incentives for reuse directly into the law. Here’s how it’s done.

Whether you are a restaurant or school curious to increase your use of reusable foodware, a government department crafting a reuse for onsite dining policy, or a community group eager to organize around less trash, this library is a one-stop resource shop.

Trash pollutes city streets, waterways, parks, and natural ecosystems. It’s clear by now that disposables don’t make any sense. But really – they literally don’t make dollars or cents. Learn why this is and how Upstream is helping transform the food service sector.

Sydney Harris, Upstream’s interim Strategic Policy Advisor, walks us through the many reuse policy victories to celebrate from 2022.

Today, Upstream released a new white paper: The New Reuse Economy: How reuse systems and services will revolutionize how we consume – which expands upon their vision to see 30% of consumable goods sold in reusable formats in the U.S. and Canada by 2030.

We’re excited to bring you into the conversation about an updated direction for Upstream and what we’re working to accomplish in the world.

Reuse requires rethinking how we deliver and consume. Many food businesses think switching to reusables will significantly increase labor costs, although the actual experiences do not support this view.