One Can Hope

Hot To Go | Takeout Tips

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Eleisha and Ali serve up practical and witty advice on enjoying your favorite meals on the go while keeping sustainability on the menu. From reusable utensils to guilt-free takeout containers, this episode tackles the waste that comes with convenience, proving that you can dig into your Pad Thai without digging the planet into a deeper hole.


Key Takeaways


  • Takeout Waste By the Numbers: In the U.S., disposable food service items create nearly 4.9 million tons of waste annually—75% of it from to-go orders.
  • Reusable Essentials: Keeping reusable cutlery, napkins, and containers in your car or bag makes it easy to avoid disposables.
  • App It Up: Discover the "Too Good to Go" app for surplus food deals, reducing both food and packaging waste.
  • Restaurant Recycling: Many eateries will accommodate your reusable containers if you ask—don’t be afraid to make the request.
  • Compostable Confusion: Not all compostable containers break down without the right facilities. Learn how to make informed choices.


    • Links


    • Whale Washed Ashore
    • The Dirty Truth About Disposable Foodware
    • Too Good to Go
    • Plastic Pollution Coalition
    • Marine Litter Research
    • Everybody.World
    • Learn more about Eleisha's refillery and shop:
    • Follow Ali's viral upcycling tips on social media: @tiny_waste


      • Join the Conversation


      What’s in your sustainability kit? Share your favorite takeout tips or your zero-waste wins by tagging us @OneCanHopePodcast on social media.

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      One Can HopeBy Eleisha Eagle, Ali Hall
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