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As reliance on takeout food grows thanks to the coronavirus pandemic   and with it, the amount of waste generated by every meal  one Bay Area restaurant is exploring an alternative by making reusable packaging a mandatory part of the off-site dining experience. Prior to the pandemic, takeout made up just a small part of the weekly routine at full-service restaurant Zuni Café in San Francisco. It would go through about 150 takeout boxes in a week. Now, under California’s most recent coronavirus restrictions on indoor and outdoor dining, Zuni s usage has increased by more than 100%. The rise in material waste worried chef and owner Nate Norris, but at the same time it was far from his biggest concern. 

New yorkUnited statesUnited kingdomSan franciscoLindsey hoellNate norrisSvenska retursystemJoe fuscoPaul frantzKatrin molina beschLund university department of design sciencesCasella waste systemsBurger kingBay areaZuni cafDispatch goods