The wasteful turn in hospitality: Rethinking disposable culture

As I walk into cafes and restaurants across the country, I’m struck by the increasing prevalence of disposable boxes, cups, and cutlery – even when dining in. What was once a novelty for takeout convenience has now become the norm, seemingly at odds with the sustainability efforts we’ve all been encouraged to adopt over recent years. What happened to the drive for reusables? Why are we backsliding into a throwaway culture that not only burdens the environment but also impacts the long-term costs of businesses?

The Decline of Reusables

A few years ago, the push towards reusable cups and containers gained significant momentum. There was a real sense of collective responsibility, with customers carrying their own coffee cups and food containers. It was a movement towards reducing waste and conserving resources. But somewhere along the way, convenience seems to have trumped sustainability.

Today, even when dining in, customers are served meals in disposable containers, often under the guise that these are “recyclable” or “compostable”. However, this is a short-sighted solution that overlooks the broader environmental impact.

The increased serving of food and drink in single-use containers and cutlery has been driven by:

• Staffing shortages in the catering and hospitality industry since Brexit and increased staff costs from the introduction of the national minimum wage. Disposables don’t need collecting and cleaning.
• The hard times in the industry during COVID-19 lockdowns, followed closely by the energy crisis significantly increased costs for casual dining, which caused thousands of businesses in the sector to close. These risks and costs understandably result in a reluctance to invest in large capital items like dishwashers.
• Expensive business rates and high street rents are putting space at a premium for storing (dirty and clean) crockery and washing it up.
• The increased focus on hygiene during and since Covid can make single-use items seem safer.

The Hidden Costs of Disposables

The reliance on single-use items in the hospitality industry is not just an environmental issue; it’s an economic one too.

The cost of purchasing disposable containers may be cheap, but that’s before considering the expenses associated with waste management.

This is especially perplexing when you consider that washing dishes – using modern, energy-efficient dishwashers – can be more cost-effective over time.

Moreover, the idea that recyclable or compostable materials are an environmentally friendly choice is misleading.

When the government introduced the single-use plastic tax in 2022, this sent a strong signal that plastic was the enemy. At the time, the Blue Planet documentary series was filling our screens, showing the Great Pacific Garbage Patch.

The reality is that compostable items often end up in landfills, where they contribute significantly to methane emissions – a greenhouse gas far more potent than carbon dioxide. If not sent to landfill, they are incinerated, releasing carbon dioxide and increasing the need to harvest forests to replace them. Deforestation is the main driver of climate change. The waste hierarchy, which prioritises reusing materials over recycling or disposal, clearly shows that reusables are a much more sustainable option. I anticipate further taxes on single-use items beyond plastics in future.

To keep up and compete with large chains with loudly communicated sustainability strategies, SMEs must operate sustainably too. While Starbucks will sell you a takeaway drink in a disposable cup, if you eat in then you’ll still get crockery.

The Problem with “Eco-Friendly” Packaging

The rise of low-cost packaging that’s labelled sustainable, while well-intentioned, has inadvertently led to a complacent mindset where businesses and consumers alike assume that the problem is solved. However, biodegradable materials in landfills create significant emissions.

In addition, recycling is not a panacea. It simply delays how quickly materials are disposed of. In theory, PET can be recycled again and again. But in practice, recycled plastic is rarely used to make the same items as it started out as (a bottle will often become a park bench, carpet or clothing), because it is lower quality and has impurities.

In addition, the recycling process is often thwarted by food waste, oil and grease contamination. Paper and cardboard products (like pizza boxes) stained with food are not recyclable. Many customers are unaware of this and dispose of such items in recycling bins, leading to entire batches of recyclables being rejected and ultimately sent to landfill.

A common mistake is putting cardboard boxes from frozen foods into the recycling. These have a coating on them to prevent freezer burn which prevents the paper from being recycled!

The contamination issue highlights a growing need for hospitality businesses to take greater responsibility for the lifecycle of their packaging. It’s not enough to offer recyclable or compostable containers - there needs to be a concerted effort to ensure that these materials really are recyclable and are disposed of correctly.

The Way Forward: Reuse and Responsibility

Benefits of reusables:

• Lower waste disposal costs
• No methane emissions from landfill or carbon emissions from incinerators

The hospitality industry is at a crossroads. With modern technology and a clear understanding of the waste hierarchy, there’s an opportunity to shift back towards reusables and significantly reduce waste. Government goals and regulations are increasingly pushing for greater environmental responsibility, and businesses that fail to adapt will find themselves out of step with both policy and consumer expectations, with higher charges for waste.

By embracing reusables, the hospitality sector can not only minimise its environmental impact but also cut costs associated with disposables. This transition requires an initial investment in durable dishware (many charity shops and discount stores sell this very cheaply) and efficient cleaning systems (many online specialists sell second hand and reconditioned dishwashers), but the long-term benefits – both financial and environmental – are substantial.

In addition, businesses should educate their customers on the importance of proper waste disposal and encourage the use of reusables. Simple initiatives like offering discounts for customers who bring their own containers or implementing a deposit-return scheme for durable takeout boxes could go a long way in reducing waste.

A Final Word

As we face increasingly urgent environmental challenges, the hospitality industry must rethink its approach to waste. Reusables aren’t just a trendy option; they are a necessary step towards a sustainable future. By prioritising reuse over disposal, businesses can lead the way in fostering a culture of responsibility and care for our planet.

Clare Gulland is Sustainability Manager for Everflow, a UK-focused cross sector utilities company