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.

At its root, the reuse movement is a social and environmental justice movement.

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.

With The Reusies in its 4th year, we’ve been reflecting and listening to our communities and networks on ways to improve the program.

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.

Reuse is the future of foodservice—partnerships and policy will get us there.

We sit down with Upstream partner Huskee to learn about their business model and trends they are seeing in the reuse movement.

John Charles Meyer, E.D. of Plastic Free Restaurants, shares insights into running a reuse-focused nonprofit.

We don’t need consumer behavior change, we need systems change, initiated by leading brands.