Food Trends For 2020: The Push To Cut Back On Plastic Gets Personal | Forbes Magazine
As part of a larger story addressing plastic use in the restaurant industry, Micheline Maynard covers our restaurant's efforts to eliminate disposable materials.
"He's always sold lots of fried clams, haddock and course, lobster. But, Lewis says, it began to look hypocritical to serve seafood with material that could ultimately destroy it..."
How One Popular Cape Cod Tourist Spot Is Tackling Plastics | Skift
Our efforts to cut environmentally harmful - and wasteful - materials like plastic are detailed in this Skift.com story, part of a series called "Travel Beyond Plastic."
"Restaurant owner Jeff Lewis decided to eliminate disposables, even though some customers grumbled. Now vendors are bringing him ideas..."
Greg's Clam Stroll | Sandwich Community TV
Local Greg Anderson taste-tests our fried whole belly clams along a "clam stroll" to Sandwich restaurants that aired on Sandwich Community Television.