Takeout Dining Case Studies Featured Keep Scotland Beautiful: Highland Cup Movement Project size: 22 participating businessesDishwashing model: Reuse Service ProviderFunding Source: Grant - Bring it Back FundMaterial: plasticReturn rate: 92%Disposables Avoided: 1,051 (7 months)Cost Savings: n/a ReThink Disposable: Skip the Stuff Case Study Project Size: 20 restaurantsDisposables Avoided: 1,578,769 (annual)Single-use Reduction: 94% ReThink Disposable: Ballast Coffee Capacity: 30Dishwashing model: commercial dishwasherFunding Source: noneMaterial: metal, glass Return Rate: 75%Disposables Avoided: 12,369 (annual)Cost Savings: $1,263 (annual net)Break-Even: 4.3 months Reusable Seacoast: Seacoast NH Reusable Takeout Container Pilot Pilot Size: 4 restaurants Dishwashing Model: (In-house dishwashing)Funding Source: Public Grants & Private DonorsMaterial: Metal, SiliconeReturn Rate: 100%Disposables Avoided: 1,000 (8 months) NextGen Consortium: Petaluma Cup Project Pilot Size: 30 restaurantsDishwashing Model: Reuse Service ProviderFunding Source: Closed Loop PartnersMaterial: PlasticReturn Rate: 51%Disposables Avoided: 220,000 (3 months)
Pilot Size: 4 restaurants
Dishwashing Model: (In-house dishwashing)
Funding Source: Public Grants & Private Donors
Material: Metal, Silicone
Return Rate: 100%
Disposables Avoided: 1,000 (8 months)