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.