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A major manufacturer is building a new state of the art plant and has asked for some information. In designing their cafeteria, they want it to be as environmentally friendly as they can. What is the current "P2 thinking" on whether to go with disposable/recyclable dishes and utensils or washable/reusable? Please send me materials or direct me to a source for this information if you know about this subject.
Wendy Fitzner, Unit Chief
Pollution Prevention Section
Environmental Assistance Division
P.O. Box 30457
2nd Floor Town Center, 333 S. Capitol
Lansing, MI 48909-7957