By 2030, 70% of our packaging will be reusable or made from plant-based waste.
Where possible, and provided it does not lead to increased food waste, eliminate packaging altogether. If packaging is necessary, consider reusable packaging, join or introduce a deposit system and utilise effective recycling loops.
Sometimes disposable tableware makes more ecological sense. You can determine this with a life cycle assessment (LCA). You can also explore the possibility of using packaging made from plant-based waste materials. Materials that decompose slowly or lack suitable recycling infrastructure in this country are not appropriate. Their disposal requires high energy consumption and often causes environmental pollution.
Work closely with suppliers and other stakeholders to develop innovative solutions and raise awareness of the target. Cooperation with industry associations, government authorities and NGOs helps ensure the entire industry becomes more sustainable and achieves the objective of sustainable catering and food supply together.
The topic of packaging is particularly relevant for take-away offerings and the event industry. For catering establishments, eliminating packaging or introducing more sustainable alternatives primarily meets a customer need, but this issue is not a priority in terms of its impact on the sustainability balance.
