“The #strawban has gone national. Some states have banned single-use plastic bags. Your coffee shop may even offer discounts when you bring a reusable mug. But how do we, as diners, make eco-friendlier choices when we eat out? And what can we realistically expect from leaders in the field? I sat down with three entrepreneurs in New York City to learn how they’ve built sustainability into their business plans, where local infrastructure has helped (or hurt), and what diners should know about where they can make an impact.”
A special thank you to entrepreneurs Chloe Vichot, Camilla Marcus and Erin Patinkin for sharing their stories.