First, reusable grocery bags were lost to the coronavirus. Silverware and ceramic plates may be the next to go
“California is a good model,” said Rachael Coccia, plastic pollution manager for the Surfrider Foundation. “It's really going to be something [where] states have the power to make those types of decisions.”
Stanford University epidemiologist Steven Goodman said reusable tableware should be as safe as disposable as long as restaurant staff take proper precautions. Troy Paski, founder of Hoppy's Railyard Kitchen and Hopgarden, is planning to open for dine-in service Friday with his normal tableware, but he said he will offer compostable, single-use options on request. The restaurant is spacing its tables to reduce capacity from 300 to 150.
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