Food critic Tom Sietsema was distressed by the almost 100 gallons of trash he generated from three weeks of takeout orders during the coronavirus pandemic, so he asked chefs in the Washington, D.C., area how they were reducing that waste. Chef Rob Rubba packages a sauce for oysters in glass jars that he hopes people will reuse.
Glass could help make takeout more sustainable
Sign up for RLA SmartBrief
Returns and reverse industry news
Get the intelligence you need: news and information that is changing your industry today, hand-curated by our professional editors from thousands of sources and delivered straight to your inbox.