Comments on: Column: Contain It!

By: Laura Russello

Laura Russello — Mon, 31 Aug 2009 17:55:02 +0000

Go Donald! This is a great cause and we should all follow suit.

By: Karessa

Karessa — Wed, 26 Aug 2009 11:55:05 +0000

Great column, Mary! Hope it catches on.

By: JK

JK — Tue, 25 Aug 2009 23:58:09 +0000

Oh, and as for the accurate weight question,just ask them to hit the “tare” button to re-zero the scale before weighing out your food. They do this already for different weight containers.

If you are going through a salad bar, you could weigh the container ahead of time, and mark your container with the weight. There might be a bit of math, so if you don’t like doing numbers in your head, you may want to be prepared with your cell phone’s calculator.

I hope these suggestions are helpful.

By: JK

JK — Tue, 25 Aug 2009 23:50:19 +0000

This is a wonderful idea! It reminds me of old school Japan, where people would bring bags and containers to the market to fill.

If you take-out from a place on a regular basis, like a favorite lunch spot, just drop the container off the day before or earlier in the day. You may want to label it so that it doesn’t end up mixed up with another customer, who has also taken to the idea. I don’t see most places complaining, especially if they are getting regular patronage.

By: carrie

carrie — Tue, 25 Aug 2009 20:56:11 +0000

Sorry, you lost me going on & on about your metal container, article too long! Nice idea though…..

By: Sarah Prince

Sarah Prince — Tue, 25 Aug 2009 12:50:50 +0000

I like this idea, too, but as a former restaurant employee, I wonder how I would judge how much to put in containers of varying size if I’m used to using the same size container each time, such as at a place like Noodles. Of course it works for things like sushi and sandwiches, but I would think that restaurants that serve portions like Noodles would have to consider that. Perhaps they portion by weight, anyhow, and knowing the weight of your own container is just a matter of telling them what the “tare” is. If they don’t measure by weight, I suppose they could put it on the plate they use for eat-in orders, then transfer to your container. This would be another way to decrease bacteria issues, and to avoid temptation for employees who might just put it in the carry-out container to judge how much to give you, then transfer it to your container and throw it away when you’re not looking. Just some more issues to consider from another perspective. :)

By: KT

KT — Tue, 25 Aug 2009 12:15:46 +0000

i thought i was the only one who hauled my tupperware around for restaurant leftovers! though in truth i don't always plan ahead. reusable containers help preserve the environment but also our health. a couple years ago i spoke with some local restaurants about the hazards of styrofoam containers and even sent letters signed by fellow diners. several months after receiving a letter (i did not get a response), cottage inn switched from styrofoam. according to a waiter, this was because they melted under the heat lamps. styrene is transferred to food from polystyrene (styrofoam) food containers (1,2). this is especially true when the containers are holding food that is warm or high in fat. according to a hazardous substances fact sheet (2) styrene is a possible human carcinogen. styrofoam does not biodegrade well and can leak toxins into the groundwater when they are dumped into landfills. according to an EPA report (3), 910,000 tons of polystyrene were thrown away in 2005, essentially none of it recycled. of course personal reusable containers are better even compared to disposable "green" containers. i am on board for the -- "contain yourself" ?? week!! keep us posted. Sources: 1 Centers for Disease Control and Prevention Report 2 The Agency for Toxic Substances and Disease Registry Report ToxFAQs™ for Styrene 3 Environmental Protection Agency Report

By: Donald Harrison

Donald Harrison — Mon, 24 Aug 2009 23:30:55 +0000

Thanks for breathing some life into this idea Mary. I really don’t want to be the one “container guy” on State Street and would like to reduce a lot of wasteful carry out packaging.

It’s a bit more complex than putting packaged goods into a shopping bag, but I’ve been doing this for a year and imagine we’re smart enough to create a system that works. The more people do it and discuss, the sooner we’ll figure it out. And for places like Sava or Totoro, I tell them I’m bringing my own container when I order – they know about it. I also have a sticker with the container weight on the lid for places that weigh.

By: Newcombe Clark

Newcombe Clark — Mon, 24 Aug 2009 22:59:21 +0000

Mary, I’ve got a potential solution for your carry out (at least if you live or work close enough to where you purchase things).

Ask to take the food, coffee, whatever away with you in their own dishes. If you frequent a place enough they’ll know you and know that you’re good for bringing it back. I find this works very well for my numerous coffee and tea trips throughout my day. I just (carefully) carry their ceramic cup and saucer back to my office with me. Then I bring it back the next time I head over and drop it dirty in the bus tub. I still get the quarter discount and save the paper, I don’t have to worry about remembering to bring my own, they don’t have to worry about the cleanliness of my container, they handle the clean up, and best of all, it reminds me how great it is to live in a city where their is that kind of trust and mutual respect with one another.

By: Peter

Peter — Mon, 24 Aug 2009 21:48:34 +0000

Conceptually I love the idea, but I know there is a risk of contaminants going from the public across the counter and into other peoples food. Touching hands, gloves, utensils or anything to your container puts others at risk. In this nutty world could this even be intentional. This is not a simple matter.