Do you really need all of those napkins, straws, forks, or packets of ketchup? Probably not. At least not that many. While convenient and hygienic, these small things add up to a lot of waste. The next time you stop in for a quick bite, cut back on the take-away of your take-out.

Reduce what you grab. Instead of taking handfuls, take just a few. One or two per person is usually sufficient.

Take-out. If you’re going home with your meal, let them know when you place your order that you don’t need utensils or napkins. New York City based activist group, Ecoagents, is trying to make this a widespread practice with their "Eco to go" campaign, which is helping restauranteurs (and their customers) reduce to-go packaging.

Dine in. If you’re staying say so. In many places you’ll at least be able to do without the to-go bag. In other places you’ll be able to eliminate your use of food packaging waste altogether.

Bring your own. Get in the habit of carrying around a set of utensils (along with your water bottle, coffee mug, handkerchief, shopping bag and napkin.) For take-out, bring your own container. GO’s Gavin Hudson takes a bread tin to his local mexican restaurant for them to pack up his burritos.

Amy says: I prefer to eat Chinese, Thai and Japanese take-out with chopsticks. But then I found out that disposable chopsticks use up a lot of trees, so I went out and got my own.

Related articles from GO:

Everyday Activism: Dining Without Disposables

Cut Back on Packaging with a Waste-Free Lunch

Eco-Effective Decisions: May I Have a Side of Food With my Plastic?

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