Since plastic was first invented in 1907, over 8.3 billion tons has been produced, of which 79% has either wound up in a landfill or the natural environment.

About a third of this plastic are single-use products such as straws, cutlery, and shopping bags. Plastic bags now kill over 1000,000 marine animals a year and the Great Pacific garbage patch has grown past 1.6 million square kilometers.

Unfortunately, plastic production on Earth is showing no signs of slowing. According to The Guardian, plastic production is set to skyrocket over the next 10 to 15 years, with over 360 million tons produced in 2018 alone.

One way we can work to decrease the amount of plastic produced is to change how and where we shop. Greenpeace has taken the lead by ranking 20 of America's top supermarket chains in terms of how they're fighting the plastic crisis.

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Courtesy of Chef El-Amin
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When non-essential businesses in NYC were ordered to close in March, restaurants across the five boroughs were tasked to pivot fast or risk shuttering their doors for good.

The impact on the city's once vibrant restaurant scene was immediate and devastating. A national survey found that 250,000 people were laid off within 22 days and almost $2 billion in revenue was lost. And soon, numerous restaurant closures became permanent as the pandemic raged on and businesses were unable to keep up with rent and utility payments.

Hot Bread Kitchen, a New York City-based nonprofit and incubator that has assisted more than 275 local businesses in the food industry, knew they needed to support their affiliated restaurants in a new light to navigate the financial complexities of shifting business models and applying for loans.

According to Hot Bread Kitchen's CEO Shaolee Sen, shortly after the shutdown began, a third of restaurant workers that they support had been laid off and another third were furloughed.

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