Why the restaurant sector needs to embrace the circular economy

By Karen Lynch

- Last updated on GMT

Why the restaurant sector needs to embrace the circular economy

Related tags Recycling Plastic Restaurant

Our sector has undoubtedly been living in an ‘anti-plastics’ environment over the last couple of years.

In 2020, we predict the tide will turn to include not just plastic, but all ‘single-use’ items. 

Brands who made knee-jerk business decisions to replace the plastics in their business with other ‘single-use’ items – like replacing plastic bottles of water with aluminium cans of water – will realise their actions may unintentionally create as much, and often even more, harm to the environment. 

Simple swaps can often have a higher carbon footprint; or be a harder-to-recyclable alternative to plastic. We know it’s a tricky space to navigate and it goes against what many of us have been told. 

For us the solution is clear. We all need to follow the same philosophy - the ‘circular economy’. ​What’s the ‘circular economy’ you ask? Dame Ellen McArthur is the best place to get up to speed, but put simply, it’s about following two guiding principles:

1)​    Rethink the concept of ‘waste’ by using products and materials that can be reused continuously, that are safe for human health and the environment.

2)​    Wherever possible, reuse, repair, refurbish, re-manufacture, and recycle to create a ‘closed-loop’ system, preventing the creation of waste, pollution and carbon emissions.

The ‘circular economy’ has to be central to the way our sector thinks about single-use and the life cycle of materials if we are to provide real solutions for our planet. 2020 is the year we need to stop being led down a greenwashing rabbit hole and instead use these principles to guide our actions.

But if, like many, you’re completely new to this, how do you know where to begin? Here’s three tips to get started.

1) ​   Keep materials in use. Adopt reusable formats wherever you can. Have you bought lids for containers rather than going for cling film? Or researched where you can incentivise your customers to bring their own containers to take-away? Pure is a great example of a food-to-go brand that has provided multiple incentives for its customers; from giving 50p off every coffee if you bring in your keep cup, to selling Belu refillable bottles, with the offer of free unlimited Belu still or sparkling filtered water refills in-store.

2) ​   Reduce waste wherever you can. The Sustainable Restaurant Association’s principle of using less, but better-quality, meat is a great example. It’s the single biggest way our sector can reduce carbon emissions. Food waste has also seen fantastic innovation in recent years. Winnow, Too Good to Go and Olio are all providing solutions to help cut back on waste while doing good at the same time.

We also need to pay attention to water waste. We all take it for granted but 1 in 9 people on our planet don’t have access to clean water.  Tap into an energy efficient filtration system that serves chilled sparkling or still water as it pours.  Fix any dripping taps, and ease water flow by using low flow aerators on taps.   

A great example of a restaurant with a sound water strategy is Hoi Polloi at the Ace Hotel. They have adopted the Belu Filter Initiative which serves a dual purpose of empowering restaurants to make a real difference to people’s lives through donations to WaterAid whilst reducing their impact on the environment: It has saved Hoi Polloi using tens of thousands of single-use bottles.

3)   ​ Make sure your packaging choices are easily recyclable. Try to use materials that are made from recycled content, ideally 100%, so no fossil fuels are required to manufacture new raw materials. This will usually result in a big cut in carbon emissions. Many of you will be surprised, and disappointed, to learn neither glass nor cans are a better single-use alternative to recycled plastic. It’s why we recently launched our Belu plastic bottles made from 100% recycled plastic bottles and 100% recyclable (and as with all our profits, 100% given to the charity WaterAid).

Finally, share your journey and what you've learnt with others in the sector. After all, we share the same planet. Our improvements, however small, should help to benefit us all. 

Karen Lynch is the CEO of 'ethical water company' Belu.

Related topics Trends & Reports Casual Dining

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