This guide is for our catering friends out there to achieve less plastic waste, more reuse and greater innovation!
When it comes to eliminating single-use items, it's important to apply the waste hierarchy of avoid, reuse, switch - in that order.
This means we should be looking for ways we can reduce and reuse, before looking for another single-use alternative.
Here, we guide you on how this hierarchy can be applied to the most common single-use catering items:
Containers and cling wrap for transporting
The safe transportation and display of food is important for obvious food safety reasons. This is why all too often caterers rely on plastic cling wrap to transport and serve their food.
AVOID/REUSE
Opt to use reusable containers to transport items in. Find ones designed to stack on top of each other, making them more secure.
Caterers who utilise this method at events often include a bond-like deposit on the containers. Once the event is completed, the catering company can retrieve the reusable items and refund the deposit to the event organiser.
Stainless steel and sturdy reusable plastic options like the ones below can be purchased from many hospitality suppliers. You may also be able to hire them from party hire companies who can drop off and pick up the items from the event site, or the caterers kitchen.
SINGLE-USE ALTERNATIVES
Where reusables are not viable, brands such as Biopak or Greenmark have a range of compostable food containers and trays that are certified under Australian home and/or commercial composting standards. Look for ones with lids to avoid the use of cling wrap.
If a single-use wrap is deemed absolutely necessary, there are some Australian certified home compostable cling wraps on the market, such as Great Wrap. These can only be used to wrap around cold food. Aluminium foil can also be used - but look for recycled (not virgin) foil to minimise environmental impacts.
Tip: recycle foil by scrunching together until it is larger than a fist and put it in the recycling bin.
Plastic serving trays
AVOID/REUSE
Use reusable trays or breadboards. Look for options that store flat or stack well. For ease and to save double handling and extra wash-up, containers that the items are transported in could also serve as serving items. These can be returned to you after the event.
SWITCH
Look for home compostable paper or bagasse (sugarcane) trays that are certified under Australian home and/or commercial composting standards (with home compostable preferred). Napkins may viable for serving some items.
Plates, cups and bowls
REUSE
Utilise reusable items to serve food on where possible. These can be purchased, hired, or in some cases the venue may have these available.
SWITCH
When reusables are not viable, look for compostable varieties made from paper, palm leaf, pine shavings or bagasse (for plates & bowls), or paper with a bioplastic lining (cups).
Look for compost certifications and preference certified home compostable items. Napkins may be be able to be used instead of plates for some items.
Cocktail skewers
AVOID
Decide whether you actually need cocktail skewers?
SWITCH
If completely necessary, the product should be made of 100% bamboo or wood (toothpicks can make a good option) and be home compostable. Avoid decoration on the top as these are often plastic. Look for sustainably sourced items.
Sauce cups
AVOID
Depending on the type of event and food being served, sauce could go directly on the food item or plate. Have a condiment station for this purpose (at larger events, have several stations to avoid queuing). Include salt and pepper.
REUSE
Washable pots and small bowls can be used (these can double up as canapé serving bowls also). Event hosts can be advised that these are to be kept for washing along with the other reusable items.
SWITCH
Several packaging brands now make certified home compostable sugarcane bagasse sauce pots in 30-90mL sizes, some with bagasse lids, although generally lids are not required unless it is a very thin dressing. Wood (pine shaving) is also an option - look for sustainably sourced wood though.
Cutlery
AVOID/REUSE
Cutlery can often be avoided depending on what food is being served and what type of event it is. You could provide paper napkins instead.
SWITCH
When reusable is not viable and cutlery is actually required, switch to FSC certified wooden varieties. Cocktail forks or toothpicks are the cheapest option. Avoid alternatives made from CPLA or cutlery that appears to be plastic but is labelled as ‘biodegradable’ or ‘compostable’ (most states have banned these).
So there we have it, a simple catering guide to minimise the plastic waste associated with your operations. Always remember to keep in mind avoid, reuse, switch, in this order when making your choices.