During the pandemic, a large shift occurred in the restaurant industry with many restaurants shifting their focus from environmental sustainability to short-term survival. Closed indoor dining resulted in an increase in take-out, delivery, and disposables causing more waste. Many people were concerned that sustainability may take a permanent hit. With business becoming more normal, restaurants have been returning to indoor dining and using reusables in-house instead of disposables. The GRA is happy to report an increased demand for its sustainability services that exceed pre-pandemic levels.