Takeout creates a lot of trash. It doesn't have to.

Summary

The video script addresses the environmental impact of takeout food and packaging waste, highlighting the significant contribution of single-use items to greenhouse gas emissions and landfills. It suggests practical solutions like reducing overpackaging, serving condiments in bulk, and promoting reusable containers and water bottles. The script features Anne Krieghoff's efforts at UC Irvine to achieve zero waste and emphasizes the importance of a cultural shift towards waste minimization and sustainability.

Takeaways

• 🍱 Takeout food is convenient and often delicious, but it generates a significant amount of waste.
• 🌐 Packaging makes up the largest category of municipal waste in the U.S., with single-use items contributing an additional 10 percent.
• 🌡️ Consumption and disposal of single-use items contribute to nearly 30 percent of the nation's greenhouse gas emissions.
• ♻️ Prioritizing reduction and reuse over recycling is crucial for waste minimization.
• 🏫 Anne Krieghoff, the recycling manager at UC Irvine, aims to achieve zero waste on campus through various strategies.
• 🍟 Eliminating single-use condiment packets by serving in bulk can significantly reduce trash.
• 🛍️ Reducing overpackaging, such as unnecessary plastic and paper bags, is a simple way to cut down on waste.
• 🥢 Seamless and Grubhub offer options to skip utensils and napkins, which helps reduce unnecessary waste and save costs for restaurants.
• 🍽️ UC Merced has switched to reusable takeout containers in their dining hall, avoiding the use of 350,000 single-use containers annually.
• 🚰 Reusable water bottles are an effective way to reduce to-go trash and the environmental impact of plastic bottle consumption.
• 💧 Water bottle filling stations are becoming more prevalent, encouraging the use of reusable bottles and reducing plastic bottle waste.
• 🌳 Achieving zero waste involves a cultural shift towards rethinking packaging, materials, and promoting the use of reusables.

Q & A

What is the main concern addressed in the video script about takeout food?

The main concern is the significant amount of waste generated by takeout food packaging, which contributes to environmental issues such as climate change and the depletion of resources.

What percentage of municipal waste in the U.S. is attributed to packaging?

Packaging makes up the largest category of municipal waste in the U.S., but the script does not provide an exact percentage.

How does single-use item consumption impact greenhouse gas emissions?

Single-use item consumption contributes to roughly 29 percent of the nation's greenhouse gas emissions through the production, consumption, and disposal processes.

What is the role of Anne Krieghoff in promoting waste reduction?

Anne Krieghoff is the recycling manager at the University of California, Irvine, and her goal is to get the campus to zero waste by prioritizing reduce and reuse over recycling.

Why is it suggested to serve condiments in bulk instead of individual packets?

Serving condiments in bulk helps eliminate unnecessary trash from individual packets that often go unused and are difficult to recycle.

What is an example of overpackaging mentioned in the script?

An example of overpackaging is receiving a lunch in a plastic bag inside a paper bag, which serves no real purpose and contributes to waste.

How do food delivery apps like Seamless and Grubhub address unnecessary waste?

Seamless and Grubhub offer customers the option to skip utensils and napkins with their orders, reducing unnecessary waste and saving costs for restaurants.

What is the benefit of using reusable takeout containers as seen at UC Merced?

Using reusable takeout containers at UC Merced helps avoid using about 350,000 single-use containers each year, saving money and reducing waste in the long run.

How has the consumption of bottled water in the U.S. changed from 1987 to 2014?

The amount of bottled water consumed by Americans has quadrupled from 1987 to 2014, surpassing the consumption of milk and beer.

What is the significance of water bottle filling stations in reducing plastic waste?

Water bottle filling stations provide an easy way to refill reusable water bottles, helping to avoid the use of millions of single-use plastic bottles that often end up in landfills or oceans.

What steps can individuals take to contribute to a cultural shift towards reducing waste?

Individuals can start by refusing unnecessary bags, using reusable bottles, and being mindful of the waste they generate, which collectively contributes to a larger cultural shift towards sustainability.

Outlines

00:00

🍱 The Problem with Takeout Waste

The first paragraph highlights the convenience and enjoyment of takeout food, but also points out the significant amount of waste it generates. The script discusses the types of waste produced, such as recyclable and compostable materials, and the difficulty in knowing how to properly dispose of all items. It emphasizes that waste, particularly from packaging, is a major contributor to municipal waste in the U.S., with single-use items accounting for a significant percentage of discards. The environmental impact of this waste is underscored by its contribution to greenhouse gas emissions, which is greater than emissions from home heating or car transportation. The paragraph calls for prioritizing reduction and reuse over recycling, and introduces Anne Krieghoff's efforts at the University of California, Irvine, to achieve zero waste. Simple solutions like serving condiments in bulk and reducing overpackaging are suggested as effective ways to minimize single-use trash.

05:00

🚰 Promoting Reusables and Reducing Waste

The second paragraph focuses on the cultural shift needed to move towards zero waste. It addresses concerns about water safety and hygiene that have led to a decline in the use of traditional water fountains, and introduces water bottle filling stations as a modern solution that encourages the use of reusable bottles. The benefits of these stations are illustrated with data from UC Irvine, which has significantly reduced plastic bottle usage. The paragraph emphasizes the importance of incremental changes in processes and cultural practices to achieve a sustainable waste management system. It also touches on the broader implications of rethinking packaging and the use of reusable materials, suggesting that every small action, like refusing bags or using a reusable bottle, contributes to a larger environmental impact. The paragraph concludes by encouraging viewers to explore further solutions and make conscious choices to reduce waste and global warming.

Keywords

💡Takeout Food

Takeout food refers to prepared meals that customers order from restaurants to be consumed elsewhere, typically at home or work. In the video, takeout food is highlighted as a convenient option that often comes with excessive packaging, contributing to waste and environmental concerns.

💡Recycling

Recycling is the process of converting waste materials into reusable materials and objects. The video emphasizes that while recycling is important, it is not sufficient to address the waste problem, as it does not tackle the root cause of overconsumption and excessive packaging.

💡Municipal Waste

Municipal waste, also known as community waste, consists of the waste generated by households and businesses. The script points out that packaging is the largest category of municipal waste in the U.S., indicating the scale of the problem.

💡Single-Use Items

Single-use items are products designed to be used once before they are thrown away, such as plastic utensils and disposable containers. The video discusses how these items contribute significantly to waste and have a negative impact on the environment.

💡Climate Change

Climate change refers to long-term shifts in temperatures and weather patterns, primarily as a result of human activities like burning fossil fuels and deforestation. The script connects the excessive production and disposal of single-use items to greenhouse gas emissions, which are a major driver of climate change.

💡Waste Minimization

Waste minimization involves reducing the amount of waste generated through more sustainable practices and consumption habits. The video argues that waste minimization is more critical than recycling, as it addresses the problem at its source.

💡Zero Waste

Zero waste is a goal where the amount of waste generated is minimized to the point that nothing is sent to landfills, incinerators, or the ocean. The script introduces Anne Krieghoff's efforts to achieve zero waste at the University of California, Irvine, as an example of a proactive approach to waste reduction.

💡Overpackaging

Overpackaging is the practice of using more packaging material than necessary for a product. The video provides an example of a lunch being packaged in both a plastic and paper bag, illustrating the unnecessary waste that can be reduced.

💡Reusable Containers

Reusable containers are alternatives to single-use packaging that can be used multiple times, reducing waste. The script mentions UC Merced's switch to reusable takeout containers in their dining hall, which significantly cuts down on the number of single-use containers used annually.

💡Cultural Shift

A cultural shift refers to a change in the attitudes, behaviors, and values of a society over time. The video suggests that reducing waste and combating climate change require a cultural shift towards more sustainable practices, such as refusing single-use items and embracing reusable alternatives.

💡Water Bottle Filling Stations

Water bottle filling stations are public or private facilities that provide filtered water for refilling personal water bottles. The script highlights how these stations, like those installed at UC Irvine, help reduce the use of disposable plastic water bottles, contributing to waste reduction efforts.

Highlights

The convenience of takeout food often leads to excessive waste, including recyclable and non-recyclable materials.

Packaging constitutes the largest category of municipal waste in the U.S., with single-use items accounting for an additional 10 percent.

Mindless consumption significantly impacts climate change, with nearly 30 percent of U.S. greenhouse gas emissions stemming from production, consumption, and disposal of goods.

Single-use items require substantial energy and resources, contributing to environmental degradation.

Waste minimization is prioritized over recycling due to the environmental costs associated with production and disposal.

Anne Krieghoff, recycling manager at UC Irvine, aims to achieve a zero-waste campus through innovative waste reduction strategies.

Eliminating single-use condiment packets by serving in bulk can significantly reduce waste.

Reducing overpackaging, such as unnecessary plastic and paper bags, is a simple yet effective waste reduction method.

Companies like Seamless and Grubhub offer customers the option to skip utensils and napkins, reducing unnecessary waste.

Promoting reusable takeout containers in dining halls, as done by UC Merced, can save a significant number of single-use containers annually.

Reusable water bottles are an easy and effective way to cut down on plastic waste from bottled water.

The increase in bottled water consumption has corresponded with a decline in the use of traditional water fountains.

Modern water bottle filling stations provide a convenient alternative to single-use plastic bottles, reducing waste and encouraging reuse.

UC Irvine has successfully diverted 80 percent of waste from landfills through a focus on reuse, composting, and recycling.

Achieving zero waste is possible through robust recycling and composting programs, as well as rethinking packaging and promoting reusables.

Individual actions, such as refusing plastic bags or using reusable bottles, contribute to a larger cultural shift towards sustainability.

Every reduction in single-use items and resource consumption helps mitigate global warming and promotes environmental health.

Transcripts

Who doesn’t love takeout food?

It’s convenient.

Easy.

Most of the time, it’s delicious.

But with every order, there’s just a lot of stuff that comes with the meal.

Look, here’s what I got when I ordered Thai.

This is from my breakfast this morning.

And this is all the stuff you get with one of those meal delivery kits.

Some of it, you can recycle.

Some of it, it’s compostable.

But a lot of it…well, I really don’t know.

And all this waste — it isn’t just a problem that we can solve with recycling alone.

These little containers and wrappers may not seem like a big deal, but in the U.S., packaging

makes up the largest category of municipal waste.

On top of that, single-use items make up another 10 percent of all our discards.

And this kind of mindless consumption has a really big impact on climate change.

Roughly 29 percent of our nation’s greenhouse gas emissions come from the way we make, consume,

and dispose of stuff.

That’s more than the emissions that come from heating our homes or driving around in

our cars.

It takes a lot of energy and resources to produce single use items — these things

we use only for a few minutes or even a few seconds before they become trash.

And when single-use items go into a landfill, all that paper and plastic is destroyed — and

so we have to go out there and extract new raw materials to replace it.

We really need to prioritize reduce and reuse over recycling.

Recycling is great to deal with the product once it’s already in your hand.

You’ve got to make a good decision on where it goes, but waste minimization is more important.

This is Anne Krieghoff — she’s the recycling manager at the University of California, Irvine.

Her goal is to get the campus to zero waste.

And there’s some super simple ways that we can reduce a lot of this single-use trash.

Look, have you ever ordered a burger and fries and inside the bag there are like, a thousand

packets of ketchup that you really aren’t going to use?

They may look innocent, but there’s really no way to recycle them.

So, one of the easiest ways to eliminate this trash is to serve condiments in bulk.

Remember the way you used to get a hot dog at the baseball game, you’d go up to the

pump and get your ketchup and your mustard.

That is the best way.

Think how much you could save with one bulk ketchup dispenser.

Or bulk sugar at the coffee shop.

Another way to reduce trash is to just stop overpackaging things.

Here’s a classic example.

This is how I got my lunch today.

So it’s a plastic bag and inside it is a paper bag.

I mean, what’s the purpose of this?

You know, maybe I could have actually just carried this out without a bag.

Or simply put it in my backpack.

It would be great if companies started saying, “We’re not serving the plastic bag unless

you ask for it.”

Don’t offer it — just wait if somebody needs that.

And that’s really the key.

See, a lot of useless trash is created because companies just kind of hand it to us, assuming

that we want it.

But a lot of times we don’t.

This is something that Seamless and Grubhub, the food delivery apps, are trying to take on.

When you place an order on their website, they give you the option to skip the utensils

and napkins, which you probably don’t need if they’re actually coming to your home

or to your office.

In 2013 alone, Seamless reported that they saved more than a million sets of plastic

utensils and napkins — all with a simple check box.

Just having the option to say no makes it way easier for customers to reduce their trash.

And saving those forks and napkins helps restaurants as well, since ultimately they’re the ones

who are paying for them

So if step one is reduce, or stop giving people stuff they don’t need, then step two is reuse.

Let’s make it easier for people to switch to reusable stuff.

UC Merced have made the switch to reusable takeout containers in their dining hall.

Reusable is always the way to go, if you think about it, if you're reusing this container

and you're getting more uses out of it, although the cost upfront is larger, in the long run

you’re saving a lot of money.

Julie Sagusay is the Food Services Manager and each year, about a third of the meals

served at the dining hall are to-go meals.

That adds up to about 350,000 single-use containers that they avoid using every year.

When you want a meal to-go, you check out the container with your student card, like

you would a library book — and then when you’re done, you return it to one of these

eight machines around campus.

A lot of universities and a few hospitals have introduced reusable container systems

like this.

There’s even a company in Portland called GO Box that works with local restaurants to

offer a reusable option for takeout food.

And it isn’t just food containers.

Reusable water bottles are one of the easiest ways to cut down on to-go trash.

Around the world, people buy a million plastic bottles each minute and most of them will

end up in a landfill or the ocean.

It’s so much smarter to just have one bottle.

It’s really important that we get away from thinking of anything as a single-use.

From 1987 to 2014, the amount of bottled water that Americans drink has quadrupled.

So we drink more bottled water than milk or even beer.

And during this time, the classic water fountain we all know and love has pretty much fallen

out of favor.

That’s partly because people are concerned about water safety

not to mention hygiene, right?

Concerns that Anne Perkins here has.

Kiss one water fountain drinker and you’re kissing everyone in Pawnee.

Including him.

But recently, that drinking fountain — well it’s got a bit of a facelift.

Water bottle filling stations have been popping up, making it easier to get free, filtered

water when you’re on the go.

UC Irvine installed 160 of these on campus and it’s made a big difference.

Each year, the campus avoids using roughly 3 million plastic bottles.

Our disposable water bottle sales have dropped over 30% in the last couple of years just

by people bring their own water bottle.

How can we change our processes little by little by little each year until they become

the way we do things?

It isn’t done by just dealing with the trash at the end.

It really is about changing culture.

Today, UC Irvine is diverting 80 percent of their waste from landfills by focusing on

reuse, composting, and recycling.

Zero waste is a possibility.

It’s just never quitting.

And cities across the country are trying to reach that goal too.

Achieving zero waste means building more robust recycling and composting programs.

But it also means rethinking all the stuff in our lives.

How do companies package the things they sell us?

Can they use a materials that are easier to recycle?

How do we make it easier for people to switch to reusables?

So really take a look at what you’re throwing away at the end of a meal and pick one thing.

Maybe it’s saying no to bags or maybe it’s carrying around a reusable bottle.

It may seem like a trivially small thing, but it is part of a larger cultural shift.

Every plastic cup or plastic straw that doesn’t need to be made, every tree that doesn’t

need to be cut down — all of it helps us reduce global warming.

There’s a lot simple ways to reduce your trash.

Watch my interview with Lauren Singer who can fit four years worth of trash, no kidding,

into a single jar.

And check out climate.universityofcalifornia.edu for other global warming solutions.