Salvage Hausu is among the vanguard of eateries and startups across the U.S. that are trying new approaches to reusable containers. Images courtesy of Just Salad and Mithi Studio. Vegan sushi is on the menu, and it comes in a reusable tin container. Or at least that’s the case for Salvage Hausu in Oakland, California, which offers a spicy tuna roll with watermelon “tuna,” sambal, cucumber and house-made sunflower “cream cheese”; king “scallops” made with daikon, tangerine miso butter, pickled ramps, fennel pollen and scallion tops; and cucumber maki, among other meatless items. In June, the restaurant changed the entirety of its packaging to reusable tin containers, thanks to a partnership with Dispatch Goods , a reverse logistics startup based in San Francisco. Whether a Salvage Hausu customer is ordering dine-in or take-out, their food is placed in a tin container. Single-use containers bring convenience, cost savings for businesses and — in the age of COVID-19 — assumed health benefits. See the plastic industry’s messaging around health risks . Since the start of the pandemic, consumption of single-use plastics has increased by 250 to 300 percent, according to a recent report about the reuse economy from Upstream, a public-interest […]
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