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2. Disposable tableware - Wikipedia

   en.wikipedia.org/wiki/Disposable_tableware

   As is the case for disposable cups, materials used are usually paper, plastic (including expanded polystyrene foam), or plastic-coated paper. Recycling rates are especially low for paper-based products, especially when soiled with (wet and / or oily) scraps due to diminished recyclate quality.

3. Wholesaling - Wikipedia

   en.wikipedia.org/wiki/Wholesaling

   In general, it is the sale of goods in bulk to anyone, either a person or an organization, other than the end consumer of that merchandise. Wholesaling is buying goods in bulk quantity, usually directly from the manufacturer or source, at a discounted rate. The retailer then sells the goods to the end consumer at a higher price making a profit. [1]

4. Chinet - Wikipedia

   en.wikipedia.org/wiki/Chinet

   Chinet is an American paper goods company established in the 1930s that produces disposable plates, bowls, napkins, and plastic cups. Owned by Huhtamaki of Espoo, Finland, its North American regional headquarters is in De Soto, Kansas. [1] [2] Chinet began offering compostable plate products in 2013. [3] [4]

5. Plate (dishware) - Wikipedia

   en.wikipedia.org/wiki/Plate_(dishware)

   A plate is a broad, mainly flat vessel on which food can be served. [1] A plate can also be used for ceremonial or decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion.

6. Roasted Fruit and Cheese Plate Recipe - AOL

   www.aol.com/.../roasted-fruit-and-cheese-plate

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7. Charcuterie board - Wikipedia

   en.wikipedia.org/wiki/Charcuterie_board

   Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [2] [3] The owners of shops specializing in charcuterie (charcutiers) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture.