Skip the Straw - CulinArt Group

Eat Well Blog

Skip the Straw

What are made in 10 minutes, used for 20 minutes, and remain on earth forever?

The answer is plastic straws and they are typically overlooked in the efforts to reduce single use plastics. However, they contribute greatly to ocean pollution and are extremely damaging to aquatic life. Because they are typically not recycled, straws frequently wind up in landfills and oceans where they do not biodegrade. When plastic does make it into the ocean, it breaks down into small pieces known as microplastics rather than biodegrading or dissolving, which poses great threats to marine life including fish. In fact, 19 million pounds of plastic is exposed and consumed by 90% of all marine animals. Plastic straws, which are among the top 10 items found in ocean cleanups, pose a particular risk to sea turtles as straws endanger them through entanglement, poisoning, and starvation.

Americans use about 500 million straws each day which is enough to wrap around the earth 2.5 times. Fortunately, the straw-less movement has been growing over the past few years and some cities throughout the country are starting to ban single-use plastic straws. Where straws are still available, it is advised to “Skip the Straw.”  As an item of convenience for the vast majority of us, refusing the single-use plastic straw is the easiest and simplest way for everyone to take action today to address plastic pollution. As an alternative to purchasing plastic straws, there are several options available including marine-degradable paper straws, and those made out of stainless steel, silicone, glass, and even plant based materials including bamboo, sugarcane and wheat! It is important to note that while compostable plastic straws are available, they are no better than regular plastic straws when they get into the marine environment. They are designed to break down in compost facility conditions, not sea water.

A healthy ocean is critical for human health and well-being. Remember, plastic in the ocean can leech into the public drinking supply. Do your part by skipping the straw in your home or when dining out. Ask for plastic free alternatives at dining establishments or bring your own reusable straws.

  • 0
  • May 27, 2020

SUBSCRIBE TO THE CULINART EAT WELL BLOG

What our clients are saying

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

    I am a*


    Submit