Sustainable packaging: A useful alternative for the delivery of your restaurant

Did you know that every year food and delivery stores generate single-use plastics equivalent to the weight of a 23-story building? As you read, food waste at home is a challenge for the environment. But an opportunity for your business if you offer sustainable packaging to the consumer.

Growing ecological concerns

The mode of ordering food delivery, which has increased significantly since the pandemic, has brought with it a new problem: the large amount of waste generated solely by packaging materials, such as plastic bags, containers, plates, cutlery and others that become garbage and cause a negative impact if they are not treated in the correct way.

That's why sustainable packaging is not only a better option for the planet, but a great investment, especially for brands that are actively looking for a positive image with the consumer, which could even save you some money.

In Chile, important measures have been taken in this regard, and the single-use plastics law is one of them. The regulations, the first stage of which entered into force this year, will prevent the use and delivery of plastic utensils such as cutlery, chopsticks and any plumavit item by 2024.

The dilemma facing the gastronomic sector is to adapt to the new regulations on waste, packaging and transport. A strategy that is not simple, but necessary to assume given the necessary challenges that arise to achieve optimal sustainability.

When is a packaging considered sustainable?

• Less is more: less use of materials and those that are used are sustainable. So

  only the essential packaging is used

• Less volume and weight
• Less use of plastic
• Sustainable life cycle: from manufacturing to transportation, through the

  subsequent recycling, energy and water used

• Re-usability capability
• Less impact on workers' health
• Materials that do not present chemicals dangerous for human and animal health

Take the next step

There are several sources of sustainable packaging for the industry, which we will reduce to four main categories: biodegradable, recyclable, reusable and compostable packaging. Of these, you can choose according to your costs and business needs.

While it is understandable that the implementation of a completely new range of packaging materials does not happen overnight, there are some quick wins that every restaurant can put into practice in a very short time:

• Stop automatically adding handfuls of ketchup, soy sauce, or other condiment packets to your takeout meal. It is better to ask the customer if he needs or wants seasonings, and if so, use them in bulk.
• Restaurants usually include utensils (plastics), straws and napkins in their deliveries. Customers who eat at home definitely do not need all those extra things. There are delivery platforms that already ask you if it is necessary to include cutlery. This is a great practice and can also be extended to light bulbs, napkins and others.
• Remove any excess packaging or wrapping. Instead of putting your food in a box, then wrapping it in foil to seal, before finally putting it in a (plastic) bag, ask yourself if this is really necessary.

  Your meal has been ordered through the website for example, which means that your customers found your menu online. There is no need to put a paper menu in the delivery meal.

Zixin Yuan - Digital Marketing Coordinator at ÉLITER Packaging Machinery Website: https://www.eliter-packaging.com