TRTL
There is an ocean of
misinformation
out there
Welcome to TRTL
A central place for easily digestible, eco-friendly information – designed To-Go.
From the creators of JYBE.
Best Bets for Eco-Friendly Holiday Gift Wrap
Little known fact: all those presents we exchange in December create about 25 million tons of extra waste, much of it from the gift wrapping…
Takeout Titleholders
Your one-stop-shop for our favorite restaurants using Earth-friendly packaging, organized by city! Scroll down to find your city. Los Angeles, CA San Francisco, CA
Why I Jybe: Chandler Cummings
Why do I Jybe? Upon first being asked, I didn’t really know what to say, or how to say it. I don’t plan on ever…
5 Documentaries To Binge Now
Everyone loves to Netflix and chill, ammmiiiright? Here are our favorite ocean-focused documentaries you should watch one after the other. My Octopus Teacher This one…
Top Water Contamination Concern for 200M Americans Revealed in New Research
We’ve posted in the past about the dangerous PFAS (Pea’-fas) lining that coats most of the molded fiber containers used for takeout food. A few…
Why I Jybe: Sandy Yen
September 9th feels like a distant memory now… It was the day I woke up in Oakland, California, to a burning orange sky. The otherworldly…
SIT IN WITH JYBE: 10 Questions with Friday Apaliski | Sustainability Concierge
Friday Apaliski helps people do better. As San Francisco’s renowned “Sustainability Concierge,” Friday has managed to create a space where making earth-friendly choices is both…
SIT IN WITH JYBE: Interview with Natalie Lessa
It was our absolute pleasure to sit in (virtually, of course) with Co-Owner of ReCREATE Waste Collaborative Natalie Lessa – sustainability consultant and waste collection…
3 Ways You Can Help The Environment Grocery Shopping
I’m convinced that most home remodeling projects begin innocently with moving a lamp or putting a picture frame on a different side table. Same goes…
5 Ways to Avoid Plant Plastic (PLAs)
Why Do Plastics Last For Years? Why does plastic last so long? Although I was terrible at chemistry in high school, I can remember this…
My Circular Thought Process in a Not So Circular Economy
At least 150 times since Jybe was born I’ve had to flag down my partner, Paul, to have what feels like the exact same conversation…
SIT IN WITH JYBE: Interview with Andrea Arria-Devoe
Jybe recently had the chance to (virtually) sit down with Andrea Arria-Devoe, Sustainability Editor at Goop, Executive Producer of Straws and Founder of sun + water, for our inaugural…
Your Chance to Take Action for Less Plastic in California
Californians are accustomed to being at the forefront of important environmental movements. It’s hard to imagine our beautiful state without its landmark protections for our…
What Can One Person Do To Help Reduce Waste?
It’s easy to feel daunted by the environmental challenges in the news every day. It can seem like these industrial-size issues are more than individuals…
5 Surprising Things You Shouldn’t Recycle
Aspiration Recycling describes people’s momentary feeling of optimism that the waste in their hand may be destined for a round trip if they put it…
The Top 5 Wasteful Items In To-Go Orders
Disposable sauce cups with the same condiments I ignore in my own refrigerator. It’s different for everyone since we all like…you know…different flavors. But if…
How does the Jybe App Turtle Score Work?
We have an ocean-sized problem when it comes to the waste we generate eating food outside of restaurants. Jybe is here to help with that…
Q&A: Bin There, Done That…Probably Shouldn’t Have
Jybe’s editor recently had a chance to (virtually) sit down with a former corporate account manager at Athens Environmental Services, for a Q&A about some…
Forever Chemicals in Food Packaging: We Need Less of this Fiber in Our Diets
Fiber bowls have become nearly ubiquitous in to-go foodservice over the past 6-7 years, largely in response to a rising tide of laws banning Styrofoam…
How the GoJYBE App Will Directly Reduce Plastic Waste
How You Can Use The GoJYBE App To Promote Sustainable Restaurants Attacking a problem that’s literally been piling up by-the-ton since the 1950s is not…