Keurig’s insistence on claiming unrealistic recyclability levels has led the company to incur a $3-million fine and an order to change their packaging.
Catering and Hospitality
With the silly season just around the corner, Aussies are starting to plan their festivities with family and friends. And of course, no Aussie Chrissy lunch would be complete without the Aussie fave, freshly caught seafood.
The trouble with marketing canned water is communicating to people that it is, in fact, water, and not soft drink or beer. The trouble with not producing water in aluminium cans, however, is far greater – it probably won’t get recycled.
City workers don’t want to give up tasty takeaway food, and vendors need to serve customers quickly. So, a new product has combined sustainability and convenience in a bid to tackle food waste.
Naomi Tarszisz wants to make reusable meal containers as ubiquitous as their coffee cup cousins. She founded RePlated to do just that, and has a convenient formula in mind to get people using them.
Globelet began on the rugby fields of New Zealand after co-founder Ryan Everton was forced to wade through one sea of single-use plastic too many.
BioPak offers sustainable alternatives to single use food service items and a “really simple, hyper local” composting service to combat Sydney’s worsening recycling crisis.
This creative catering company uses left over coffee grounds for its coffee vinaigrette, excess fat in candles and herbs from the community garden.