#Foodservice #restaurants who use to have #packaging bio-sourced or not,#compostable or not, #recyclable or not, have to 2 years to find new #reusable solution for eating in store.
Ideally #sustainable, economically viable and compliant with food #safety. What a Challenge!
On-site ban for single-use #foodservice in France is coming. The French anti-waste law amendment seeks to prohibit, from January 1st 2023, the provision by quick service restaurant operators of containers, cutlery and #disposable packaging.
One the questions to ask could be about the existing alternatives or development of innovative solutions:
using restaurant space to implement room for washing the dishes (could mean less tables & more space for kitchen)
use a platform to collect, transport, clean and deliver back cleaned dishes (as Loop for ex.)
use a new style of tray easy to clean (with similar equipment as today) respecting high quality of hygiene standards.
invent new style of food which does not need cutlery (easy) or container/plate (less easy, right ?)
use any reusable containers which can support food building and its transport from the kitchen to the table.
At @therightpackaging, we explore the future of packaging, to support companies on the impact of new laws , innovation and new behaviors regarding the best sustainable solution.