1. Change the menu

Often, too much food on offer can mean that food has to be discarded early or even stored incorrectly due to lack of space. A smaller menu can ensure that you have to store less food for different dishes. This can also guarantee that dishes are always fresh. Daily specials that include seasonal ingredients can also ensure more sustainability in the hospitality industry. Regionality is also an important aspect that keeps supply chains shorter. At asparagus time, for example, many dishes with asparagus can be on the daily menu, which is not only sustainable but also very welcome by the guests.

If it is very noticeable that a lot of leftovers are left on guests' plates in restaurants, it can also make sense to think about smaller portions or to offer two different portion sizes. This way, diners will still get their fill, but not as much food will be thrown away.

2. Sustainable food packaging

The to-go sector has become bigger and bigger in recent years, and not only because of the Corona pandemic. So caterers need more and more packaging that is not only stackable and safe, but also meets the sustainability demands of the guests. Nowadays, there are many sustainable alternatives to plastic packaging, such as packaging made of cardboard, grass paper or bagasse. To-go dishes made from sustainable materials are also becoming increasingly popular. Here, disposable or reusable systems can be used.

However, sustainable food packaging is not only needed in the to-go sector, but also when restaurant guests want to take their leftover dishes home. In our BioPak range you will find sustainable food packaging that is made from renewable raw materials and can therefore be composted or recycled. We only use cardboard packaging with FSC certification that is produced in a CO2-neutral way.

3. CO2-neutral napkins and placemats

Just like napkins, placemats are part of the table decoration in catering establishments. Often placemats are made of materials that are not sustainable or cannot be reused when they get dirty. Fabric placemats are an alternative, but they need to be washed and often lose their shape or colour. Silicone placemats are reusable and a wipeable alternative. Disposable placemats, optionally in plain colours or with design. Certain variants are also available in recycled paper or particularly environmentally friendly grass paper. Napkins can also be designed sustainably. Go for uniform models. These are timeless and suit every table decoration, season and occasion.

Our Duni napkins are made from cellulose, a naturally renewable raw material. The Bio Dunisoft napkins are available in many colours and are produced fossil-free with innovative binders such as corn and lemon - sustainable and with a significantly lower carbon footprint.

The Bio Duniletto Slim cutlery bags are also environmentally friendly and available in many colours to match the napkins. As an alternative to disposable cutlery bags, caterers can also use fabric ones that are washable.

Find out more about our cutlery bags and napkins here.

If you separate waste properly, you not only save money, but also do something good for the environment. Without waste separation, many materials cannot be recycled properly. It is also important to use recyclable waste bags and, in the case of organic waste, bags that can be composted.

The hospitality industry is one of the sectors that produces the most food waste. To avoid creating so much waste in the first place, it makes sense to plan purchases well and to rethink processes. For example, much less waste is produced when food is bought in large containers or when reusable cardboard boxes and crates are used. Proper storage of food can also help to make it last longer and avoid having to dispose of it prematurely. Even with small steps, processes can be designed to promote waste prevention or at least make waste recyclable.

In gastronomy and catering, there is still great potential to become more sustainable and thus protect the environment. If disposable tableware must be used, go for natural, renewable or recycled materials such as cardboard, bagasse, grass paper or recycled PET (rPET). If these contain a coating, greasy or liquid food can also be transported in them. A seal can also make the food last even longer.

Gastronomes can also opt for sustainability when it comes to table decorations and napkins: models made of cellulose or grass paper are more environmentally friendly than those made of plastic. Alternatively, reusable models made of fabric can be used, although they often have to be dry-cleaned.

Even small steps such as increased waste separation or rethinking the menu can help catering businesses and caterers become more sustainable. In this way, not only can the environment be protected, but also the increasing need for sustainability can be met. In the best case, the latter will also have a positive impact on guest numbers and satisfaction.