Today when you order takeout, your food can come in a variety of materials - Plastic, Compostable, Styrofoam, oh my! - but they all have one thing in common: they’re all single use and designed to be thrown away. Creating a circular process for to-go is a challenge, and depends on other parties to participate - restaurants have to offer reusable containers, and customers have to return them - but when it works, you have a seamless process that creates a better eating experience and no trash.

Join us for a conversation with Maia Tekle from Dispatch Goods about how they are working to create a more elevated (and circular) takeout experience with your favorite restaurant in the Bay Area.

Highlights1:25 Introduction to Maia + Dispatch Goods

4:22 What's wrong with todays takeout?

8:19 Collaboration with restaurants

11:38 Sustainability x inclusivity

15:06 Use your voice

17:06 Progress not perfection

18:37 Rapid fire questions

Recommendations*How To Save a Planet Recommended Listening: We Can’t Solve the Climate Crisis Without Gender Equality: https://open.spotify.com/episode/0SitVarPZ0yBoVc0RxV8aP?si=UL7s-JcyS6Spj0PTYE9q1w

Black Lives Matter and the Climate: https://open.spotify.com/episode/3vO0O6COrqqB9HS710UWqa?si=X7xZcpbUQWKFg6eqEkIBMw

All We Can Save by Ayana Elizabeth Johnson and Katherine K Wilkinson: https://www.allwecansave.earth/anthology*

Follow our guests on LinkedIn:

Maia Tekle: https://www.linkedin.com/in/maia-tekle

Want to learn more about Dispatch Goods? Head over to their website at: dispatchgoods.com or check out their instagram at @dispatch_goods.

Interested in reading the transcript of this show? Check it out here.

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