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.
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?
We took up the challenge: for 6 weeks, we avoided disposable packaging wherever possible and documented our experiences for you. These are our tips and tricks for you.
The term sustainability is now on everyone’s lips. Acting sustainably to avoid plastic in order to protect the oceans – living sustainably to stop climate change – the definition of the German government’s sustainability strategies – or the commitment to Agenda 2030 and thus the UN’s 17 sustainability goals.
Most people try to separate waste correctly, but it’s not always that easy. The usual guidelines are generally known: plastic to plastic, paper to paper, and residual waste to residual waste. But what about the lid of the yoghurt pot? Or the one on the milk?
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