Canteen by Dig

We at Foodprint Group are beyond pleased to announce that Dig, a New York City fast casual restaurant chain, is launching an exciting reusable to go bowl pilot today!

Participating customers will be able to get their food served to them in a reusable bowl with a reusable lid that they can take to go!

Dig has 20+ location in NYC and 4 in Boston, and has been working on their Zero Waste program with Foodprint Group for just under a year. This pilot is part of their Zero Waste efforts and is happening at their NYU location at 691 Broadway.

As some of you know, take out waste from restaurants has been a personal obsession of our co-founder, Laura Rosenshine, for a few years. We are proud of her determination and she is eternally grateful to all the people at Dig, especially Adam Eskin, Dig’s founder and CEO, and Elizabeth Meltz, Head of Food Safety & Sustainability, for believing in this vision and bringing this pilot to life. The New Food Economy published this fantastic article on the Canteen By Dig program and the opportunity and need for shifting away from single use disposable dishware to reusable serviceware for our take out, delivery and quick-service dine-in meals.

Here are some additional details:

  • The program is called Canteen by Dig, see this Link to Canteen by Dig.

  • Dig in partnered with GO Box technology (Portland, OR based reusables app) to have their own app call Canteen by Dig that customers will use to check out and check back in their reusable bowls.

  • Subscribers will not have to wash their own bowls, they will return the bowls to Dig to wash and sanitize.

  • The app is available to download at the App Store ‎Canteen by Dig and Google Play
    Canteen by Dig

  • Customers pay a $3 monthly subscription fee to be able to check out an unlimited amount of bowls each month, one bowl at a time.

Thanks to all those who continue support the reusables mission! Now, grab your phone and check out a bowl for some delicious food with a large side of sustainability!

June 14 Launch of Designing Waste: Strategies for a Zero Waste City


On June 14th from 6-8, Center for Architecture and AIA New York will celebrate the opening of Designing Waste: Strategies for a Zero Waste City. The exhibition explores how architects, designers, and building professionals can help NYC achieve its goal of sending zero waste to landfills by 2030.

Great design will play a crucial role in getting to zero. 24,000 tons of wasted materials leave NYC each day. What if we could replace all single use coffee cups with reusable mugs? What if every building had a compost program? What if all buildings had dedicated storage for returnable shipping boxes?  What if there were no more trash bags on our sidewalks?

The exhibition shines a spotlight on strategies in the Zero Waste Design Guidelines launched last fall by the Center for Architecture and made possible by generous support from the Rockefeller Foundation. The guidelines provide a comprehensive set of zero waste design best practices for commercial and residential buildings. 

Foodprint Group is a proud co-author of the guidelines. It was an honor to collaborate with city agencies, architects, designers, developers, building managers, and other leaders in sustainable design to hone a set of commercial and residential building best practices. We are particularly excited about the comprehensive recommendations for food operations.  

To keep the collaborative spirit going on the path to 0x30, post your favorite waste reduction and reuse strategies on instagram and tag us: @foodprintgroup. 

See you on June 14!