Getting restaurant meals to go often comes with a side of guilt: “Did I need to supersize? I should have saved the money and cooked at home.” And the final sting, perhaps muttered while hovering over the trash and recycling bins deciding where to toss the empty boxes: “Oh, the waste.”
Dietary and budgeting concerns notwithstanding, one way to mitigate the environmental impact (or the eco-guilt) of a takeout habit is to choose restaurants that serve their food in more sustainable containers.
