Zero Plastic Packaging Day - Examples of Ecological Solutions in the Food Industry

In the food industry, there is hardly a week without news about another eco-solution. Reusable pizza packaging, the reuse of coffee grounds, or the introduction of in-house cultivation - manufacturers, retailers, and restaurateurs are constantly seeking better ways to run their businesses in a more sustainable manner. The upcoming No Plastic Packaging Day (January 23) is a great opportunity to examine available products and solutions. Do they truly make a difference in the fate of our planet?

Ecoproducts

Clean label, short ingredients, clear origin, and preferably local. The topic of ecology in the context of the product itself has been constantly on our lips for several years. Sellers and restaurateurs have also embraced the essence of this approach, willingly communicating... green aspects of their offerHowever, the product alone is not everything. Today, we also place significant importance on packaging, which, adorned with various certifications or innovative functionalities, catches the eye of buyers.

źródło: Freepik

Not reaching very far, it's worth noting that just a few years ago paper packaging in ordering takeout meals or when purchasing products in grocery stores, paper packaging wasn't common. Today, in many product categories, they are becoming the standard.

Observing manufacturers striving to combat the reduction of plastic usage, one might get the impression that some are participating in a kind of race. Who will propose less plastic packaging? Which one will be better for our planet? Although analyses of packaging composition can be impressive, sometimes the entire process comes at the expense of packaging functionality. Too thin plastic that we use to contain 1.5 liters of mineral water can be dizzying for many consumers.

The answer to plastic is, of course, glass, which is increasingly used not only for beverage bottles. An interesting example of a conscious choice of glass instead of plastic is the story of the FRITZ-KOLA brand, which we rightly associate with an eco-friendly approach. Environmental responsibility is one of the principles behind these drinks. Since the company's inception, FRITZ-KOLA has been sold in glass bottles, allowing them to be reused even dozens of times.

źródło :fritz-kola.com/en/downloads

An interesting phenomenon in the context of using plastic alternatives in the food industry is The popularization of glass lunchboxesA few years ago, the absolute majority of lunchboxes for second breakfast or lunch for school or work were plastic. Today, although plastic is still frequently chosen, glass is gaining more and more enthusiasts across various age groups.

What if not glass? There are at least a few possibilities, including wax wraps for packing a second breakfast for work, wooden and bamboo utensils, or bran plates, for example. The latter, perfect for a spring barbecue or even a cocktail party, although initially shocking, have indeed garnered interest from consumers. It is also impossible to overlook the topic of replacement plastic straws paper ones, which, although initially sparked a lot of controversy, have now become the standard. Although there are still many fans of plastic straws among us, it must be admitted that at the sight of them, we are more likely to feel surprise.

The hot topic in the food industry in recent weeks was the innovation proposed by the Warsaw restaurant – PollyPizza – which introduced reusable pizza packagingWill this solution really become permanent in our environment? At this moment, it's difficult to judge, but certainly, the trend of transitioning from disposable to reusable packaging is becoming more noticeable in the market.

źródło: PollyPizza

Eco-friendly solutions

For coffee in your own cup, you will pay less such slogans appeared, among others, in the communication of Żabka, which a few years ago encouraged customers to use the hot beverage offer by coming to a selected point with their own cup. Recently, Żabka's offer also includes a reusable cup. According to the company, this solution is intended to bring benefits to both the environment and the consumer, who will pay 1 PLN less for a hot drink.

One of the eco-solutions that restaurants sometimes opt for is wprowadzenie do lokalu własnych uprawHealthier and more eco-friendly herbs or vegetables require effort, but bring specific benefits. Such restaurants are also gladly talked about, which does not go unnoticed in the popularity of the place. It is worth emphasizing that ordinary consumers are increasingly opting for organic cultivation, allocating a corner of their garden for their own tomatoes, cucumbers, and other seasonal vegetables. The trend towards what is one's own, ecological, and proven is therefore much broader.

Not long ago, the topic recycling coffee grounds sounded abstract. Today, it no longer surprises. Enriching the soil, or perhaps transforming waste into entirely new products? There are at least a few possibilities today, and brands are eager to take advantage of them. An example is the collaboration between Starbucks and EcoBean, in which used coffee grounds are transformed into... straws!

Although there is an abundance of "green" alternatives to plastic packaging and non-ecofriendly practices today, it is essential to remember how significant food waste remains in the entire eco-friendly discussion, despite many campaigns and projects. According to data collected by Foodsi, in Poland alone each year, almost 5 million tons of food are wastedIntroducing even the most sophisticated solutions for the environment should be associated with a broader perspective on ecological approaches in the food and gastronomic market. Sometimes it may turn out that the simplest solutions are the most challenging for us to implement. Nevertheless, a big salute to those companies that, through their daily work and decisions, contribute to building a green future for our planet. We believe that through collective efforts, we can have a real impact on the environment.

We touched upon the issue of food waste in the previous material: foodanddesign.pl/skala-i-przyczyny-marnotrawstwa-zywnosci-w-gastronomii/.