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- Sustainability in gastronomy
Sustainability in gastronomy and catering
What are sustainable products?
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✓ Straws made from glass or paper
✓ To-go packaging made from bagasse, cardboard or grass paper
✓ Cardboard bags instead of plastic bags
✓ Recycled rubbish bags
✓ Crockery and cutlery made from sustainable materials such as wood
✓ Napkins, cutlery bags and placemats made of cellulose (disposable) or fabric (reusable, but often requires dry cleaning)
✓ Glass bottles and cups made of recyclable material instead of plastic bottles and cups
What is sustainability in in gastronomy?
Sustainability means that only as many resources are used as can grow back again. This means taking future generations into consideration and using fewer resources. This can happen, for example, in everyday life by saving electricity or water or by shopping regionally and seasonally. Separating waste or recycling also contributes to environmental protection.
More sustainable action can also be taken in the catering industry. With the help of five tips, we will show you how you can act more sustainably and thus meet the sustainability demands of your guests.
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5 tips for more sustainability
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.
4. Sealing against foodwaste
Food waste is still a big problem in the catering industry, which can often be due to too large portions - as described earlier in the text. Many guests therefore increasingly want to take the leftovers of their dishes with them - be it to counteract foodwaste.
The problem is that food in conventional packaging often does not stay fresh for very long and is quickly forgotten at home, which is why it is usually thrown away after a while.
What helps against this? Sealing trays made of cellulose, which are suitable for cold and hot food. The trays are sealed with a special cellulose-based organic sealing film. Alternatively, a lid can be placed on the trays. After use, the sealed trays are recyclable, provided there are no more coarse food residues in them.
5. Waste avoidance and separation
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.
Product references on the topic of sustainability
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Conclusion: How can gastronomy become more sustainable?
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.
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