In today's episode, we chat with Megan Takeda-Tully, from Suppli and learn about how she's taking on the challenge of takeout waste. We learn what the costs of our single-use plastic and convenience obsessed culture really are, How viewing a documentary during a team meeting led Megan from boardroom to bicycle - collecting last night’s stainless steel takeout containers across Toronto’s east end, How Suppli bridges the gap between the local restaurants and the zero-waste crowd, and why she thinks that converting to reusable food service containers makes just as much sense economically, as it does environmentally. 

If you want to learn more about Megan and her mission to make single-use takeout containers a thing of the past. visit https://www.mysuppli.ca/  In Toronto? Sign-up takes 2 min, and the list of restaurant partners is growing every day. You can follow along with Megan and help tackle takeout waste, and support your local restaurant while living zero-waste on Facebook or Instagram .

Links from this episode:

Poma Rosa - the Best Latin American Restaurant in Toronto

Agri-Food Analytics Lab at Dalhousie University in Halifax 

Why carrying your own fork and spoon helps solve the plastic crisis - National Geographic Magazine

Fast food increases exposure to a 'forever chemical' called PFAS - National Geographic Magazine

Eat your food, and the package too - National Geographic Magazine

‘So much waste’: How can we cut down on food-delivery plastic? - TVO

The fight against single-use plastics has been sidelined by COVID-19 — but activists aren't giving up - CBC

6 ways to do takeout — without the waste - CBC

Canada one-step closer to zero plastic waste by 2030 - Environment and Climate Change Canada

Post-pandemic, nearly half of Canadians intend to order food online weekly - Canadian Grocer

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