Written by: Holly Scott
Single use and non-recyclable packaging and wrappers are an issue in the catering and hospitality industry. We are doing our best to address this, first by introducing paper drinking straws. We then looked at ways to do away with packaging for sauces/condiments, butter portions, jam portions and sugar sachets.
We introduced squeezy bottles for the condiments, and then began using small reusable jars for the butter and jam portions, which are washed and refilled by the kitchen staff. Finally, we started using sugar pourers instead of the paper sugar sachets. These changes have been welcomed by our customers and we have kept in line with food hygiene regulations.