Host Matt Prindiville sits down with reuse service company Dishcraft’s Linda Pouliot, Tootsie’s at the Stanford Barn restaurant owner Rocco Scordella, and Upstream Business Innovation Director Samantha Sommer to discuss the Serve It Safe pilot, which launched earlier this year. Tune in this week for an inside look at the challenges and opportunities in creating a successful service for reuse in take-out – especially amidst a plot-twisting pandemic.

Resources:

• Dishcraft
• Tootsie's at Stanford Barn
• Serve It Safe case study
• Blog: Serve It Safe Sets the Table for Reuse in Restaurants