A common question we're asked is "what about our back-of-house plastics - how do we reduce them?"

By implementing some simple changes, you will be surprised at how much plastic can actually be saved. But we know it's not always easy - kitchens are busy places with tight margins and limited space.

Let's look at practical ways to make this work in your business.

CLING WRAP AND SINGLE-USE PLASTIC STORAGE CONTAINERS

Cling-wrap serves a wonderful purpose, but with its useful life being short and its post-disposal life being forever, the more businesses that can move away from this plastic item, the better!

Single-use plastic storage containers, due to food residues, contaminate recycling streams and clog up landfill. These types of containers are also often full of toxic chemicals such as BPA's that can leach into the food.

Eliminating by:

Invest in durable, reusable, stackable, sealable, washable, heat-resistant containers - the best ones include BPA free hard plastic varieties or stainless steel.

The upfront investment will be high, however costs will be saved through ceasing the supply of single-use and a reduced need for waste collection services.

Start small to make it manageable

• Begin with just your 3-5 most frequently used container sizes

• Mid-range containers cost $5-15 each but last years (you'll typically break even after 4-8 months).

• Dedicate 10-15 extra minutes of dishwashing time for container cleaning

What about "biodegradable" or "compostable" cling wrap?

There is a big difference between these two terms.

Always steer clear of cling wraps labelled only as 'biodegradable' (without being compostable) as they are likely virgin plastic (or a mix of virgin and plant-based plastic) that has been given an additive to promote degradation.

This means it will simply break up into problematic microplastics and never truly decompose.

Compostable cling wraps certified under Australian Composting Standard AS 5810 are a better alternative. Always look out for the Compost Standard logo to ensure that this product is what it says it is.

These materials are still single-use and contribute to waste, but if you're not ready for a complete switch, they can be a stepping stone (just be aware they typically cost 15-25% more than conventional options).

Note: oxo-degradable/biodegradable plastics, including cling film, is banned in SA, WA & ACT

GLOVES

The Australia New Zealand Food Standards Code does not require food handlers to use gloves while preparing food. This is positive for both the environment and business, as gloves are just another waste item and cost that businesses and the planet can save on.

Eliminate by:

The NSW Food Authority suggests that frequent and thorough hand washing in conjunction with the utilisation of tools such as spoons and tongs in place of gloves, greatly reduces the risks of cross contamination.

Take a look at your kitchen operations and identify where gloves are necessary versus where proper handwashing would work just as well. For tasks that definitely require gloves (like cutting up millions of chillies!), keep a supply of certified home compostable options.

Like with cling wrap, beware of gloves claiming to be 'biodegradable' - always check that the gloves are certified under Australian home composting standard AS 5810.

Keep it food-safe

Post clear handwashing procedures and document your protocols for any areas where you reduce glove use. This will keep health inspectors happy too.

CHUX

The notorious Chux is used by the truckload in restaurants and cafes around the country. They serve a very convenient purpose, but did you know that they're basically plastic?

Eliminate by:

Invest in good quality, natural fibre, reusable and washable cloths. Look for material such as cotton or bamboo, with no plastic components that can deposit microplastics in your grey water stream.

To make this work in a busy kitchen:

• Use a colour-coded system (different colours for different areas)

• Start with just 2-3 sets per station so staff can adjust to the washing rotation

• Keep a sanitising solution bucket to store cloths between launderings

• Set up a simple system for collecting, washing and redistributing cloths

EXCESSIVE FOOD PACKAGING

Excessive food packaging is difficult to successfully reduce. Certain fresh fruits and vegetables are often delivered in boxes lined with plastic bags, making these waste items hard to avoid.

But changing supplier practices can feel overwhelming.

Here's how to make progress without disrupting your operations:

First, get to know your waste

Take a few weeks to track all the packaging that comes through your door. Which items create the most waste?

Start small and build success

Rather than trying to change everything at once, pick just ONE thing to focus on first. Which item could be delivered in reusable crates? Which of your suppliers might be open to this idea? Smaller, local suppliers are more likely to consider reusable crates/containers as they don't rely on packing machinery and equipment to pack food.

We've seen amazing results from businesses who started with just one change. Coastal Kitchen in Byron Bay began by replacing single-use seafood eskies with reusable ones. This simple switch eliminated over 300 Styrofoam boxes annually and saved them more than $1,200 in waste removal costs!

SUPPLIER PACKAGING: MAKE REAL PROGRESS WITHOUT THE HEADACHE

When it comes to changing supplier packaging, how you ask makes all the difference. Start with a friendly conversation.

"We've been getting our produce from you for years now and we love it. We're trying to cut down on our waste, and those plastic-lined boxes are a big part of it. Do you have any reusable options, or could we explore a different system together? We'd be happy to start small with a trial."

One objection you may come up against is that reusable crates/containers can get lost and suppliers don't want to spend money on something they might not get back. One way to mitigate this is using tracking software – an example is the Fleurieu Milk Co. that use software provided by ‘Reusably’ to track and manage their reusable milk kegs. This may be something worth mentioning to suppliers.

If the conversation goes well, follow up with a simple letter to make it official. For example:

[Your Business Letterhead]

[Date]

[Supplier Name]

[Supplier Address]

Dear [Insert Name of supplier],

Thanks for chatting about sustainable packaging options. As we discussed, [Business Name] is working to reduce our waste and we'd love your help.

We currently order [insert specific goods] from you [frequency]. Based on our chat, we'd like to try:

- [Be super specific, e.g., "Delivery of bread in the reusable crates you mentioned, starting next Tuesday"]

- [Clear return process, e.g., "We'll empty the crates right away and have them ready for your driver to collect with the next delivery"]

We propose to try this for 4 weeks and see how it goes for both of us. We can always adjust if needed.

For any questions, just call [specific person] at [direct number].

Thanks for being part of our sustainability journey!

Kind Regards,

[Business Owner/Manager]

[Your contact information]

Support your local food economy

Also look into supporting your local food economy. Many local farmers and producers will deliver in reusable containers that can be returned. Apart from reducing over-packaging, this also supports other local businesses and reduces food miles.

Make it easy for everyone

• Create a designated spot for returnable packaging

• Ensure deliveries pick up and rotate containers, not letting them stack up (it happens)!

• Label items clearly so staff know what goes back

MAKING IT WORK IN YOUR BUSY KITCHEN

Let's be honest - kitchens are chaotic places and change is hard! Here's how to make sustainable practices stick.

Get your team excited 

Your staff are the ones who'll make this work every day. Take 10 minutes at your next pre-service meeting to:

• Share why it matters

• Address concerns head-on ("Yes, this means extra washing up - let's figure out together how to fit that into our routine")

• Celebrate small wins ("We've saved 50 plastic bags this week - great job everyone!")

Budget realities 

We know margins are tight. Here's how to manage the costs:

• Spread purchases over several months (do containers this month, cleaning cloths next month)

• Check if your local council offers sustainability grants

• Track your waste removal savings - you might be surprised how quickly things add up!

Your sustainability timeline 

Month 1: Watch and learn

• Track your waste and spot the biggest plastic culprits

• Research options that would work in your specific space

Month 2: Tackle your first change (start small!)

• Get your team on board

• Try, adjust, improve your system

Month 3: Start the supplier conversation

• Chat with your friendliest supplier first

• Set up a simple trial

Months 4-6: Build on what's working

Remember, even the most sustainable kitchens didn't change overnight. Every small step makes a difference.

YOU'RE NOT ALONE IN THIS

Reducing back-of-house plastic might seem daunting, but thousands of hospitality businesses are on this journey. That ultra-sustainable cafe down the street? They probably started with just one change too.

Be proud of every piece of plastic you eliminate. Your business, your staff, your customers, and our oceans will thank you for it.