The urge to stop waste
A study from the National University of Singapore revealed that an extra 1,334 tonnes of plastic waste, equivalent to the weight of 92 double-decker buses, were generated from takeaway and delivery meals during the two-month circuit breaker period in Singapore.
In Thailand, the volume of plastic waste has increased by 15%, in tandem with the rise in food delivery services. This increase equates to 6,300 tonnes of plastic waste compared to 5,500 tonnes being produced before the pandemic.
It is understandable that diners and businesses will consider safety and cost before sustainability in a challenging time like Covid. However, operators should look into switching to sustainable biodegradable containers wherever possible. In China, single-use and non-degradable plastic bags will be banned in all major cities by the end of this year and disposable plastic straws by 2021. By 2025, all towns and cities must reduce the consumption of single-use plastic items in the restaurant industry by 30%.
Other than single-use containers and utensils, food waste, water and electricity conservation are as well the area that F&B operators should be aware of. For instance, Bangkok Marriott Marquis Queen’s Park is donating surplus food to a local NGO that distributes the resources to the community.
