ERIKA TARANTAL HAS MORE.
♪ >> RAINMAKER SERVES SOUTHEASTERN
ASIAN CUISINE MADE FROM SCRATCH.
>> WE WANT TO SHOW A MODERN ASIAN FLAIR WITH A LOT OF
VEGGIES, A LOT OF QUALITY PROTEINS.
>> CHRIS FREEMAN IS THE FOUNDER OF THE RESTAURANT WITH LOCATIONS
IN DOWNTOWN BOSTON AND SOMERVILLE.
>> WE HAVE BEEN MAKING CAULIFLOWER BITES SINCE WE HAVE
OPENED.
>> AFTER STARTING IN FAST FOOD, HE CHANGED LANES, LOOKING TO
SERVE HIGHER-QUALITY OPTIONS TO GO LIKE THIS LOW-CARB STIRFRY
CALLED THE HIPSTER BALL.
>> SESAME SAUCE, SCALLIONS, VIBRANT FLAVORS WITH HONEY
ROASTED RADISHES, BOK CHOY INSIDE.
>> IN 2019, THEY EXPANDED THEIR MISSION TO HELP ELIMINATE WASTE
FROM TAKEOUT ORDERS.
>> FROM THE STRAW TO THE NAPKIN TO THE PAPER FOR THE STRAW, YOU
HAVE 22 SINGLE USE PAPER ITEMS YOU THROW AWAY WERE AS WITH
OURS, YOU LIMIT IT DOWN TO FOUR OR FIVE.
>> THEIR PROGRAM GIVES CUSTOMERS THE ORDER -- OPTION TO USE A
REUSABLE CONTAINER.
>> IT IS A ONE-TIME FEE.
EVERY TIME YOU BRING IT BACK, YOU GIVE US YOUR OLD ONE,
WHETHER IT IS CLEAN WHAT DIRTY DOES NOT MATTER BECAUSE WE CLEAN
IT.
>> THEY HAVE SAVED 21 HUNDRED POUNDS OF WASTE FROM THE
LANDFILL SINCE THEY STARTED THIS PROGRAM HERE AT -- STARTED THIS
PROGRAM.
USING A 32 OUNCE CONTAINERS EARNS YOU 5% OFF YOUR MEAL AND
THEY CAN BE USED FOR ANY ITEM ON THEIR GLUTEN AND DAIRY FREE
MENU.
>> COMPOSED OF ALL STILL TAKES 20 TO 25 YEARS TO COMPOST.
REUSABLE PACKAGING IS THE FUTURE.
>> ONE WAY RAINMAKER HAS INCREASED PARTICIPATION IN THE
PROGRAM IS WITH ITS HOOD DROPS.
>> EVERY NIGHT, WE DO A DIFFERENT DELIVERY.
>> CUSTOMERS CAN HAVE THEIR FOOD DELIVERED TO A COMMUNAL MEETING
SPOT OUTSIDE ONCE A WEEK.
>> WE HAVE BECOME REGULARS ON MONDAY.
WHAT IS FOR DINNER?
GRAINMAKER.
>> REUSABLE CONTAINERS, WE BRING THEM BACK AND GET OUR NEW ONES.
>> WE WANTED TO BE INNOVATORS.
WE WANTED TO CHALLENGE THE INDUSTRY TO BE BETTER AND BE
MORE ECO-FRIENDLY.
>> OTTO PIZZA WAS BORN IN PORTLAND, MAINE IN 2009 AND HAS
GROWN TO A TOTAL OF 16 LOCATIONS, MORE THAN HALF OF
WHICH CALL MASSACHUSETTS HOME.
>> WE ARE CAUSING THE TRYING TO BREAK THE BARRIERS OF WHAT THE
TRADITIONAL PIZZA IS.
>> TRACE IS THE CO-OWNER.
>> ONE OF OUR FINEST PIZZAS, IT IS VIBRANT, IT IS COLORFUL, THE
FLAVOR CREATED A GREAT EXPERIENCE.
>> THEY CONSIDER THEIR PIES COMFORT FOOD.
>> I HAVE SEEN PEOPLE TAKE BITES AND YOU WATCH THEIR EYES LIGHT
UP.
>> THE SAME GOES FOR ITS MASHED POTATO BACON SCALLION AND
RICOTTA BASIL.
>> EVERYTHING WE MAKE IS IN-HOUSE.
INGREDIENTS ARE DELIVERED LOCALLY.
>> THE COMPANY PRIDES ITSELF ON COMMUNITY BUT AFTER A VISIT FROM
HIS DAUGHTER, HE REALIZED THERE WAS ONE FACET OF THE BUSINESS
THAT COULD USE IMPROVEMENT.
>> WE WERE EATING PIZZA AND SHE OBSERVED AN EMPLOYEE DISCARDS
SOME SLICES AND SHE SAYS, HE IS THROWING AWAY SLICES.
>> IF SLICES DON’T SELL AFTER A CERTAIN AMOUNT OF TIME, THEY GET
TOSSED.
HE WAS FRUSTRATED HE DID NOT HAVE A BETTER SOLUTION.
>> WE NEVER WANT TO SEE FOOD GO IN THE TRASH.
>> A FEW WEEKS LATER, THE ANSWER CAME.
>> IN THE U.S., WE WASTE 40% OF THE FOOD WE PRODUCE, WHICH COSTS
US $218 BILLION EVERY YEAR.
>> PATRICK IS THE HEAD OF SALES FOR TOO GOOD TO GO, AN APP THAT
FIGHTS FOOD WASTE.
>> FOOD WASTE IS UNPREDICTABLE.
IF ALL BUSINESSES KNEW HOW MUCH THEY NEEDED TO SELL ON A DAILY
BASIS, THERE WOULD NOT BE ANY, BUT THAT IS WHERE WE COME IN.
>> IT LINKS CONSUMERS TO PARTICIPATING RESTAURANTS WHO
WANT TO KEEP THEIR LEFTOVERS OUT OF THE LANDFILL.
>> THE APP IS CONNECTING RESTAURANTS WITH CONSUMERS THAT
WANT TO DO GOOD.
>> IN OTTO’S CASE, SLICES ARE BACKED AND REFRIGERATED ALONG
WITH ANY MISTAKE PIZZAS THAT MIGHT BE MISSING AN INGREDIENT.
THAT FOOD IS MADE AVAILABLE TO APP USERS.
>> WE LAUNCHED THE APP IN 2020 IN NEW YORK AND BOSTON AND SINCE
THEN, WE HAVE SIGNED UP 600 STORES, 160,000 ACTIVE USERS,
AND HAVE SAVED 57,000 MEALS.
THAT IS THE CARBON FOOTPRINT ARE EQUIVALENT OF FLYING FROM NEW
YORK TO LONDON 140 TIMES.
>> IN ADDITION TO SAVING THE ENVIRONMENT, APP USERS ARE
SAVING MONEY, BUYING THE FOOD AT A DISCOUNT.
>> TWO GOOD TO GO MAKES SUSTAINABILITY EASY AND
ACCESSIBLE FOR EVERYONE.
♪ >> VERY COOL.
OTTO PIZZA’S COOLIDGE CORNER LOCATION IS ALSO WORKING WITH
TOO GOOD TO GO ALONG WITH 200 OTHER RESTAURANTS IN THE BOSTON
AREA, INCLUDING PEMBERTON FARMS, IGGY’S BREAD, AND SHY BIRD.
THE APP ALSO HAS A FILTER FOR VEGETARIAN AND VEGAN OPTIONS.
BACK TO GRAINMAKER, FREEMAN WANTS TO EXPAND HIS ZERO WASTE
PROGRAM TO INCLUDE OTHER SMALLER CHAIN RESTAURANTS.
ONE DAY, HE HOPES THERE WILL BE A WHOLE NETWORK OF RESTAURANTS
THAT USE THE SAME REUSABLE CONTAINERS.
COMING