Skip to content
🎁 BLACK FRIDAY Gratis Produkt📦 Versandkostenfrei ab 49€ 💰 Mengenrabatte ab 100€ 🚚 Versand in 1-2 Tagen
Kostenloser Versand ab 49€ 🚚 Versand in 1-2 Tagen
Support (Mo-Fr): 9-16 Uhr +49 (0) 8924418362
Hygiene in der Gastronomie

Disposable or reusable? 4 arguments for disposables in the catering trade

For years there has been a heated debate in politics as to whether there should be a reusable packaging requirement in the catering and hotel industry. In this discussion, one-way is often discredited and rightly so. The amounts of plastic waste that are currently being produced worldwide can hardly be estimated. Even within the catering industry, many disagree as to what makes the most sense from a business perspective and is also environmentally friendly: reusable or disposable? There are still no clear rules or regulations at this point, but there is a lot to be said for reusable packaging. Apparently lower costs for the companies and less waste attract the gastronomy. However, the fact that this is often not the case in practice is rarely mentioned. We have put together four arguments for disposables in the catering trade - as long as sustainable disposable tableware is used.

Reusable and hygiene: how clean is the concept really?

We are still in the second wave of the Covid-19 pandemic, in a lockdown and the gastronomy has not been open for months. Hygiene is currently one of the most important things that get us through this time. So what about hygiene in reusable concepts? Of course, that depends on the reusable concept itself, but you can be fundamentally skeptical about it. Regardless of whether people bring their own containers from home, which are then filled, or whether a returnable deposit system has been worked out, hygiene is often neglected. As a company, you can never be sure how exactly the containers you brought with you were cleaned. There, too, it can be discussed how justifiable this is in the times of Covid-19. Compared to reusable, sustainable disposable tableware like our edible plates has clear advantages. They can simply be eaten or are compostable within a short time, i.e. they decompose themselves. This protects the environment, waste materials are recycled and there is no need to worry about hygiene, neither by customers nor by catering establishments.

Reusable and time: how efficient are reusable concepts?

A key factor in terms of hygiene is simply the time that reusable concepts cost the catering establishments. Especially smaller companies that do not have the largest dishwashers do not have time in a full day to wash many reusable containers. Even in larger companies, the bulky containers take up a lot of space in the machines and often have to be washed at different temperatures and times than glasses or plates. By hand is also not an option as it is far too time-consuming. Here, too, disposable tableware has a clear advantage over reusable ones, because it saves time and does not require long cleaning times. At the same time, little attention needs to be paid to it, so it is the optimal option for catering businesses on a stressful gastro day (and if we are honest, most of them are).

Disposable: inexpensive and practical for gastronomy

Hygiene and time are of course important factors when deciding between disposable and reusable tableware for catering establishments. However, there is one factor that is crucial that has not yet been addressed: the price. It's the same in gastronomy as in many other sectors: they would like to become more sustainable, but have little money to do so. Disposable crockery also seems to make things easier for the catering trade. Initially, quite a lot of money has to be spent to build up a supply of reusable food containers or cups. At the moment, this is simply not financially possible for most gastronomy companies. The switch to sustainable single-use tableware, on the other hand, is affordable and can be tested most easily with the first smaller orders. Of course, there are also price and quality differences, but basically it can be said that even the smaller investment in zero waste disposable tableware is always worthwhile. It is an attractively priced route that promises both companies and customers a minimum of changed behavior with maximum environmental impact.
  • 🧃Sustainable with water-based coating (without plastic PLA or PE coating)
    👍 For cold and hot drinks to go
    🥇 Various paper cups
    ❤️ For the sake of the environment
    😊 Can be disposed of in waste paper
    💪 White paper coffee cups 200 ml (up to 230ml possible)
    Original price
    Original price
    Current price
  • Disposable: reliable and zero waste in the catering trade

    However, we have saved the strongest argument for the end: the reliability of disposable tableware in contrast to reusable concepts. Depending on how the concept works exactly, the reusable containers have to be brought back by the customers. Complicated deposit systems are often worked out for this so that this really happens. Nevertheless, many containers disappear or never find their way back to the catering business. The main responsibility for sustainability lies with the customers instead of the company itself. In the long run this seems inefficient and complicating instead of simplifying. This is also not really sustainable, because new plastic containers have to be bought again and again, which have a high ecological footprint. In addition, the main argument against disposable tableware is the waste that is produced, which is to be avoided with reusable concepts. With the right sustainable crockery, however, there is no waste at all. Our edible, sustainable disposable tableware made from renewable raw materials and residues is the perfect example. After consumption, the crockery can simply be eaten or composted and thus meets all zero waste criteria. At the same time, reusable containers wear out quickly or can regularly be handed over to catering establishments when they are damaged. So what's the long-term solution for all those plastic, glass, or metal containers that end up as trash? Most of them have to be recycled mechanically or incinerated, which requires a lot of energy. In the long run, this is not (yet) a really sustainable solution.

    EU single-use plastic ban from July 2021

    We need sustainable solutions quickly. Not only to relieve our environment, but because the EU-wide ban on single-use plastic will come into force on July 3rd, 2021. Thus, the gastronomy in Europe has to think about quick and effective solutions. Sustainable disposable tableware like ours currently seems to be the most sensible and most attractively priced option. For more information on the EU ban on single-use plastic, you can also read our article on the subject.
    Previous article Digital Intergastra 2021: Sometimes tradition has to break new ground
    Next article Corona and gastronomy: Overview of current requirements and sustainable concepts for Christmas