How come some restaurants still are giving me food (at least in my fuzzy memory) in styrofoam containers?!
Maybe if some of them have the right quant jocks, they can get out of it, as Zagat’s explains.
“…establishments are required to replace it with compostable (paper- or plant-based bio-plastic) or recyclable (e.g. aluminum) products only if it is affordable to do so. Affordable in this case means within 15 percent of the cost of Styrofoam goods.”
So if X = 500 green containers,
and Y = 500 icky styrofoam containers,
what’s the formula to see if a place can still use the icky stuff without getting fined?
(Come on, readers, show me your math skillz….)