by Celena Fernandez, Head of Environment
Consider how you’re going to serve and prepare food and drinks in the safest and most environmentally friendly way. Single-use plastics have proven their necessity during the coronavirus pandemic – WRAP reported that sales of packaged goods in supermarkets, particularly fruit and vegetables are significantly higher and people are understandably cautious of buying food that is unwrapped.
The reopening of foodservice outlets could see a greater demand for grab and go, but this does not have to mean an increase in the use of single-use plastics – there are more sustainable food containers available for food prepared on site. For example:
For hot food, avoid expanded polystyrene (EPS) foam food packaging as an EU ban is coming – wherever possible choose takeaway boxes made from bagasse or paper with a water-based lining
For cold food, such as salad containers, deli and dessert pots, choose containers that are made in the UK from recycled plastic – they have a much lower environmental impact than new plastic and could be recycled again.
I’d also urge businesses to look at adopting strict guidelines on personal hygiene, handwashing and ware-washing, which could mean that it is still possible to operate with reusable crockery and cutlery for customers dining in. This can be achieved by:
Everything shared should be taken off the tables and anything that customers would normally help themselves to should be removed and these items made available upon request at the counter. Here are some suggestions:
Reusable coffee cups can be reintroduced by adopting extra hygiene measures. Branded ceramic mugs can be washed for reuse through a high temperature commercial dishwasher. Customers can also be allowed to bring in their own reusable cups as long as:
Cross-contamination can still occur in the same way as with un-gloved hands and can give a false sense of security. Make sure workers know when they should and should not use gloves, but of course are following effective handwashing techniques. This will help reduce the use of single use gloves and minimise contamination risks.
Operating a service with pre-packaged meals is a great opportunity to review portions to reduce food waste. Teams can be trained to use portion spoons or scales to keep sizes consistent. Monitor meal sizes to make sure you sell more of what you prepare, and your customers eat everything. Service is likely to fluctuate during the initial opening period so it’s also important to keep in daily contact with the client to help you cater for the number of covers expected.
Even when doing everything possible to reduce food waste, surplus food will still arise… it doesn’t need to end up in the bin. There are many surplus food organisations and local charities working tirelessly through this pandemic to feed vulnerable people. It’s important that foodservice and hospitality outlets have the processes and networks in place, so that when business reopens, they can quickly get surplus food to the people that need it the most.
It is important to maintain waste collections to prevent waste from building up. Take this opportunity to review your waste management practices and also reduce costs. Here’s how:
This is an opportunity to make meals healthier and more sustainable, and in turn businesses could support local suppliers, wildlife and the environment. Highlighting plant-based options on the menu, to encourage consumers to eat less meat and using seasonal products sourced from within the UK wherever possible, will reduce food miles and boost local economies.
The need to focus on sustainability and to care for our environment has never been greater as we shape the future of our businesses, following a really challenging period. I would urge everyone to keep sustainability in mind, alongside safety protocols of course – this is an opportunity to create a more sustainable industry!