Plant-based “Plastic” for Restaurant Cutlery and More
Gary Mintchell
DECEMBER 4, 2023
In 2019, 22-year-old Dillon Baxter was a senior at Southern Methodist University studying engineering while interning at a private equity firm when a proposal for a plastic alternative came across his desk. Baxter got in touch with Maxime Blandin, a fellow SMU student with tight connections among suppliers and the two got to work. “I
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