Posted: 5:03 am Tuesday, July 10th, 2018
By Ann Kelly
More and more cities are going strawless when it comes to plastic. No Straws St Pete started with local leaders and businesses pledging to stop using the plastic that can clog up our waterways and threaten sea life. Now Starbucks is accepting the challenge. Starting in 2020 the iconic coffee-house will have cups that don’t require a straw, and straws will no longer be offered. Their home base of Seattle, along with Vancouver are already using the cold cups. Now if you’re wondering how they’ll keep the whip on your favorite frappuccino those will still have the domed lid but the straw that is used will be paper or a compostable form of plastic. McDonalds is also testing alternatives to plastic straws in the US. There’s a website called Plastic Free July that you might want to check out and find alternatives to what is termed “single use plastic.”
What are you doing to reduce waste from products made of plastic? Tell me and we’ll follow up in Ann Kelly’s Kitchen at email@example.com. I’ve seen posts from many of you on Facebook and Twitter pledging to pick up plastic when strolling on the beaches and parks – good job! I’m proud of the efforts we’ve made here at Cox Media Group Tampa with more recycle bins for paper and plastic, and especially one for all those K-Cup pods. Those do add up in a hurry. The “Gounds To Grow On” program makes it easy to recycle in your office, too. Just click that link to get started. Thanks to our Chief Engineer Dylan Scott for working so hard to make our recycling efforts a reality.
WORDS OF WISDOM FROM ANN KELLY’S KITCHEN
“Plastic Free July gives people the opportunity to see that they really do not need the many processed packages that we bring into our home; that we can make the same foods from scratch easily and they are far more nourishing and delicious. They’re not as difficult as they might look and really don’t take that long. That’s what we are going to be talking about and doing in our demonstration – making everyday basic foods from scratch, from ingredients we have bought from the bulk bin cheaper”. Jude Blereau, Wholefoods Chef