At the end of each module in our new course, Road to Zero Waste, we share a handful of additional resources to support your learning. We’ve compiled them in one place for easy access.
Here’s Every Resource Inside Our New Course, Road to Zero Waste!
According to a study by Great Forest, 77% of a business’s trash isn’t trash at all. We send valuable organic material, paper, glass, metal, and more to the landfill when those materials could go to much better use.
Could you imagine living in a zero waste city? The small town of Kamikatsu is a place where the people manage to divert essentially all of their waste from the landfill.
As a society of consumers, we have some deep feelings of guilt and shame that surround the topic of sustainability. It’s time to place your eco-guilt in the compost and try a different approach.
As we work towards a more sustainable world, we are forced to rethink not only WHAT we consider disposable but WHO we consider disposable.
Blendily is a skincare kitchen based in Portland, Oregon. We got to chat with founder, Ivy Chuang, who was motivated to create Blendily by her daughter’s birth.
Chaco Canyon Organic Cafe serves an entirely vegan menu. They have three locations in Seattle: Greenwood, West Seattle, and Queen Anne. In this conversation with the Greenwood kitchen manager, Careth Wilkinson-Davis, we learn about the cafe’s growth over the years and creative ways to reduce waste in a restaurant.
Scoop Marketplace is a zero waste grocery store in the Capitol Hill neighborhood of Seattle. You can bring your own containers to purchase bulk dry foods, herbs, spices, personal care products, household products, and more! In this conversation with the owner, Stephanie Lentz, we learn about how she decides which products she sells, her personal definition of sustainability, and what’s coming next for Scoop.