Non-Plastic Prioritisation
The use of plastic has become a serious concern for our environment. It is estimated that by 2050, there will be more plastic in the ocean than fish. This is a staggering fact, and it is important to take action to reduce our use of plastic. One industry that can make a significant difference is the catering industry. Catering businesses use a lot of plastic in their daily operations, from packaging to utensils. However, there are ways to reduce the use of plastic and prioritize non-plastic alternatives.
One way to prioritize non-plastic alternatives is by using biodegradable or compostable packaging. These types of packaging are made from materials that will break down over time and not harm the environment. Catering businesses can use these types of packaging for takeout orders, delivery, and catering events. Biodegradable or compostable packaging is available in a variety of materials, such as plant-based plastics, sugarcane, and bamboo. These materials are renewable resources and can be easily disposed of in compost or recycling bins.
Another way to prioritize non-plastic alternatives is by using reusable utensils and plates. Catering businesses can invest in reusable utensils, plates, and cups that can be washed and used again. This not only reduces the use of plastic, but it also saves money in the long run by not having to constantly purchase disposable items. Catering businesses can also encourage customers to bring their own reusable containers for takeout orders or catering events.
Additionally, catering businesses should prioritize sourcing food items that are not packaged in plastic. This can be achieved by working with local farmers and suppliers to source fresh, unpackaged produce and meats. Catering businesses can also work with suppliers to find alternative packaging options, such as paper or cardboard, for items that must be packaged.
It is also important for catering businesses to educate their customers on the importance of reducing plastic use. This can be done through signage in the restaurant, social media posts, and email newsletters. Customers are more likely to support a business that prioritizes sustainability and takes action to reduce its environmental impact.
In addition to the environmental benefits, prioritizing non-plastic alternatives can also have a positive impact on a catering business's reputation and bottom line. Customers are becoming more aware of the impact of plastic on the environment and are more likely to support businesses that prioritize sustainability. By using non-plastic alternatives, catering businesses can attract customers who are looking for environmentally conscious options.
In conclusion, the catering industry can make a significant difference in reducing the use of plastic by prioritizing non-plastic alternatives. Catering businesses can use biodegradable or compostable packaging, reusable utensils and plates, source food items that are not packaged in plastic, and educate their customers on the importance of reducing plastic use. By taking these steps, catering businesses can reduce their environmental impact, attract environmentally conscious customers, and save money in the long run.