Finding a better way to-go
This post was written by John Bennett
January 24, 2008
Plastic bags have been in the news a lot this week. Whole Foods is fazing out the things. And I caught a segment about U.S. cities that are enacting bag bans on a network nightly news program, but I don’t remember which network (Dumont, maybe?). Also, last week I noticed reusable bags for sale at Target.
As mentioned in a previous post, I’m seeing more Savannahians shopping with reusable bags. Grocery, discount and even department store personnel also seem to be becoming more comfortable with customers who prefer to bring their own. But there’s one area that remains to be conquered: take-out food.
The standard take-out vessel in Savannah is the Genpack SN200 Styrofoam clamshell container. If that wasn’t bad enough, the SN200 is generally stuffed in to a many thanks bag. I’m thinking there has got to be a better way. And clearly there is.
Back in the Day Bakery sends you away with a Super Chicken wrapped in butcher paper. A to-go slice from Vinnie’s is sheathed in foil. And what about those deep aluminum pie plate deals with the cardboard lids? Why don’t more Savannah restaurants use those? Are they significantly more expensive than Styrofoam clamshells? Would they agree to offer them if more customers asked for them? I’m encouraged by recent evidence that local enterprises are adopting more environmentally-friendly practices in response to consumer demand. If they refuse, we could always start showing up with our own bowls and plates.
Photo credit: Jasmine via Flickr.
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