ANDREA REUSING, a James Beard Award– winning chef, has dozens of decisions to make about how to keep her employees and customers safe when she reopens the patio of Lantern, her popular Chapel Hill, North Carolina, restaurant. One item on her worry list: guidance from the Centers for Disease Control and Prevention that encourages restaurants to use disposable dishes and cutlery to cut down on germ exposure. She cringes at the thought of all those utensils, dishes, napkins, and tablecloths flooding the landfill. Her industry has always faced a “big packaging nightmare,” Reusing says, but now, “it’s painful.”
This story is from the November/December 2020 edition of Mother Jones.
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This story is from the November/December 2020 edition of Mother Jones.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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