Single-use packaging not only harms the environment but also puts a strain on your budget. Sustainable packaging solutions are no longer just a nice-to-have but a must for staying competitive and acting responsibly. But which system is the right fit for your business?
The desire for flexibility and variety in all areas of life is clearly noticeable, especially when it comes to our diet. The trend towards “snackification”, the transformation of traditional meals into smaller, more convenient portions or their presentation as snacks, is becoming increasingly important in communal catering.
In communal catering, it is always important to keep food waste to a minimum. On the one hand, it is important to recycle food and dishes to reduce the impact on the environment, on the other hand it is also important for your own costs. Recycling food and meals, often referred to as “reuse food,” is an excellent innovative idea to address food waste.
In der Lebensmittelbranche wird es immer wichtiger, ein Bewusstsein für Umwelt und nachhaltiges Handeln aufzubauen. Gerade, wenn täglich große Mengen an Lebensmitteln zubereitet werden und über den Tresen gehen, ist Nachhaltigkeit umso wichtiger.
In an era where technology is shaping every aspect of our lives, it’s no surprise that digital innovation is also permeating the communal catering industry. From ordering to managing food waste, digital trends are revolutionizing the way we eat and nourish ourselves.
Takeaway has become indispensable today. Guests expect food and drinks to go, and at the same time, catering businesses need to achieve their sustainability goals. Canteens, catering and system catering are faced with the challenge of making the out-of-home business more environmentally friendly – without adding complexity to existing processes.
We are happy to provide you with some ideas on how to integrate more reusable packaging into your everyday life. And avoid waste in the process. Here are 8 ways in which you can gradually banish single-use items from your life:
Since the start of the coronavirus pandemic at the latest, the topic of working from home has become increasingly relevant for many companies. Almost a quarter of all employees have been allowed or required to work from home in the past two years.
More and more people are bringing their own containers when picking up their food. Additionally some start-ups are increasingly spreading their reusable systems. However, many restaurateurs are starting to have second thoughts. Are reusable tableware and the strict hygiene regulations, especially during times of the AHA rule, compatible?
Organic labels, packaging with a wood-like appearance, green labels – all of these are indicators of a sustainable manufacturing process for the product. At least that’s what we should think from the manufacturers. But what’s really behind it all?
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