Rethinking Kitchen Waste: A Necessary Step for Chefs (and All of Us)
The restaurant industry has long relied on disposable plastics. These include vac pack bags, cling film, and single-use items like cutlery and straws. But the environmental cost is high. In 2018, packaging made up 46 percent of global plastic waste, with textiles following at 15 percent. In 2019, global plastic waste totaled 353 million metric tons. The evidence is clear: reducing plastic in restaurant kitchens must be a priority. Chefs and restaurants must shift away from single-use plastics and adopt sustainable practices in food preparation and storage.
The restaurant industry plays a significant role in generating plastic waste. In the United States alone, restaurants produce more than 11 million tons of plastic waste each year. Much of this plastic ends up in landfills, rivers, and oceans, contributing to pollution. Addressing this issue is vital. By minimizing or eliminating their use of plastic, restaurants can make a substantial positive impact. Additionally, a plastic-free kitchen in hospitality is increasingly expected by guestes.
The role of education and chef training
Sustainable practices need to be embedded in culinary training. Chefs, both new and experienced, must learn techniques to minimise plastic use. Training programmes, chef schools, and universities should include these methods in their curriculum. Some institutions are already making this shift and setting good examples.
In 2020, MIT introduced reusable utensil sets to cut down on single-use disposables. The SchoolFood4Change initiative works with 3,000 schools across Europe, promoting sustainable diets and practices. Worldchefs’ free sustainability course teaches chefs how to integrate waste management, energy efficiency, and sustainable sourcing into their kitchens.
There are additional resources available for remote learning, such as the Cambridge Institute for Sustainability Leadership’s online course. It focuses on sustainable food production and processing, aiming to equip chefs with the knowledge and skills to understand and practice sustainability from the very beginning of their careers.
Innovative practices in food presentation and delivery
Some restaurants are already adopting creative solutions. Reusable packaging, for example, is becoming more common. Some businesses offer deposit-based systems, allowing customers to return containers for reuse. Others are experimenting with edible cutlery made from materials like rice bran and wheat, offering a zero-waste option. Composting initiatives are also on the rise, helping restaurants turn food scraps and biodegradable packaging into resources for soil health.
Sustainable food storage alternatives for restaurants
The push toward sustainability has encouraged restaurants worldwide to rethink kitchen practices, reduce waste, and minimise their environmental impact. As more businesses adopt sustainable practices, some common items and methods are being replaced with environmentally friendly alternatives. Below, we’ll explore some of these alternatives, adaptations to popular techniques, and real-life examples from innovative zero-waste restaurants.
Alternative solutions for food storage
Reusable containers: One of the simplest ways to begin reducing waste in the kitchen is by replacing single-use storage options with reusable containers. For example, stainless steel containers are both durable and non-reactive, making them suitable for everything from dry ingredients to refrigerated foods. Unlike plastic containers, stainless steel is non-porous and can withstand repeated use without degradation.
Silicone bags are another flexible option, particularly for storing sauces, soups, and marinades. Made from food-safe silicone, these bags are reusable, dishwasher-safe, and suitable for both freezing and reheating. They offer the convenience of plastic bags without waste and can be used in various applications, including vacuum sealing and sous-vide cooking, with the right technique.
Beeswax wraps provide a practical alternative to cling film in commercial kitchens. They can be molded around bowls, cut vegetables, and other items, protecting food without the need for plastic wraps. Beeswax wraps are naturally breathable, keeping food fresher for longer periods. They’re reusable, easy to clean, and available in various sizes. Similarly, biodegradable wraps made from materials like soy wax or cellulose offer an eco-friendly solution and are compostable once they reach the end of their lifecycle.
Reusable cloths, like fabric bowl covers, are another way to replace plastic wrap in the kitchen. These cloths are washable and can be used repeatedly, making them a long-term solution for covering food. They come in various materials, including linen and organic cotton, offering a sustainable, visually appealing option that can be used across different kitchen tasks.
Note: Food safety is the highest priority. These options should only be used where safe to do so and in compliance with food safety standards.
Adapting traditional preparation methods
Some food preparation methods heavily rely on single-use plastics. Sous-vide cooking is one such technique, typically requiring plastic vacuum-sealed bags to cook food precisely. However, reusable silicone bags can serve as a viable alternative.
Exploring alternative cooking methods can also reduce the need for plastic. Techniques like steaming, poaching, or using a bain-marie allow chefs to achieve similar results without disposable items. Adapting these techniques may require some experimentation, but they offer a path to sustainable practices that don’t compromise quality.
Zero-waste restaurant examples
Several pioneering restaurants have adopted sustainable practices that eliminate single-use plastics and minimise waste.
Nolla Restaurant in Helsinki, Finland, is a leading example. As the first zero-waste restaurant in the Nordic countries, Nolla has eliminated single-use plastics entirely from its kitchen. Waiters' and waitresses’ aprons are made from recycled bed sheets, empty wine bottles are cut into drinking glasses, and napkins are produced from recycled plastic bottles. Even the restaurant’s tables and chairs are repurposed. Nolla also collaborates closely with suppliers, using reusable containers that go back and forth with each delivery, eliminating packaging waste at every stage.
Silo in London, UK, operates with a similar philosophy. As the world’s first zero-waste restaurant, Silo has created a model for sustainable kitchen practices that avoid disposables. Silo’s methods align with zero-waste principles, utilising reusable storage options and sustainable sourcing to ensure waste is minimised from supply to service.
Umami in Badalucco, Italy, recently recognised (again) in the Michelin Guide, has a sustainable approach that goes beyond zero waste. Umami uses locally sourced, sustainable products and often features dishes made from offals to demonstrate a commitment to reducing meat waste. By using the entire animal, chefs can showcase a holistic approach to sustainability and respect for resources.
Shaping client perception and expectations
More consumers are choosing businesses that prioritise sustainability. In a 2023 survey, 82 percent of consumers expressed willingness to pay more for sustainable packaging. Restaurants can engage customers in these efforts by explaining changes in packaging or preparation methods, either through waiters and waitresses or social media. Even a small increase, such as €0.50 for sustainable packaging, will be accepted if guests understand the reasoning.
Long-term benefits
Sustainability should be an integral part of a restaurant’s philosophy. This is not a sales strategy but a conscious decision to support the planet. Guests appreciate these efforts. While the initial investment in sustainable practices may seem high, the long-term savings can be substantial. For example, investing €500 in reusable containers can eliminate a €100 monthly expense for plastic ones. This would mean recouping the initial cost in five months, followed by annual savings of €1,200. Reusable cutlery and tableware, which may cost €2,000 upfront, could save €250 per month, breaking even in eight months and saving €3,000 annually.
Reducing plastic waste in the restaurant industry offers multiple benefits. First, it supports sustainability by conserving resources. Second, it leads to long-term cost savings. Finally, adopting sustainable practices keeps your business competitive. These are changes all restaurants will need to make, and starting early can set you apart. Adopting sustainable methods could even introduce new revenue streams, such as workshops on zero-waste techniques. Beyond storage alternatives, consider how food redistribution apps can help manage the surplus that inevitably occurs.
If you're ready to explore a more sustainable approach for your kitchen, book an advisory call with our founder, Peter Godwin, a Michelin-trained chef and hospitality expert focusing on food and beverage design, event curation, and kitchen development.