In semi-followup to my earlier post, I want to talk about take-out containers, one of my biggest pet-peeves. Restaurant portions being what they are, we usually end up taking leftovers home. And they almost always come in those horrific styrofoam or polystyrene containers. So, it’s a quandry: waste the extra food or carry home wasteful packaging with practically no re-use value (not that that stops my mother, but that’s a story for another day) and non-recyclable to boot. I’ve made it my resolution this year to try to get at least one place I eat regularly to switch to bio-degradable or at least. I somehow doubt I’m going to convince this city to ban them, like Emeryville, California, but one step at a time, I always say.
Today, I noticed a link on Green as a Thistle‘s links list, Get it to go Green, which is a campaign to get Toronto’s restaurants to make the switch to take-out containers made from non-petroleum sources and which can be composted. I immediately snagged a couple of links to makers of biocontainers and forwarded them (along with a scathing complaint about polystyrene) to my campus’ dining hall coordinator. Every piece of food you wish to carry out from the food commons comes in a monstrous polystyrene clamshell; it’s a travesty! Hopefully, my puny little voice will be heard and they’ll consider making the switch.