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Going Green

Going green is a huge buzzword these days, but the great thing about it is, going green can also save you money. Learn how here.

Go Green Roundup


Friday, April 22 is Earth day! Though we encourage everyone to be eco-friendly year round, April is a great time to jump start your sustainability practice. Maybe it’s because the hint of spring is finally starting to become real, or that we’re no longer in the dark come 5pm, but …

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Don’t Miss the Earth Week Promotion with Eco-Products!


When you shop Eco-Products for the week of Earth Day (April 22, 2016), we’ll donate 10% of the proceeds to the Growe Foundation. Eco-Products has long been the leader of sustainable disposables. Every product that Eco-Products makes falls into two categories: it’s either made of renewable resources like corn, sugarcane or plant …

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[Buying Guide] Disposables Dinnerware 101


You’ve probably used disposables throughout most of your life, from school lunches, to backyard BBQs, to doggie bag leftovers after eating out at a restaurant. Single-use disposables are used both for convenience (throw away instead of clean? score!) but also to prevent the spread of diseases for businesses who lack …

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Happy Earth Day!


As we all know, recycling and reusing are core tenets of the environmental movement. To honor those goals, we’re going to reuse some pixels and highlight some of the many “Going Green” blog posts in our archives. We’ve been banging the drum for the environment for quite a long time, …

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Green Is Always in Season

According to the National Restaurant Association (NRA), “Environmentally responsible practices are becoming the new normal across the industry, as restaurateurs recognize that recycling, waste reduction, and water and energy efficiency are good for their business and our world.” Amen to that! There are nearly 990,000 restaurant locations in the U.S., …

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Saving the Environment: One Scrap at a Time

Composting is often overlooked in restaurants; in fact, when it comes to talking about food waste, the majority of restaurant owners and operators say that the first thing on their list of priorities is honoring the chef’s culinary skills and making sure the freshest ingredients are being served. Food waste …

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