The ROI of Melamine: Why Fast Food Restaurants and Caterers Are Making the Switch from Disposables

Consumers are apprehensive about what they put into their bodies. They want to know where it comes from and whether ecologically sustainable ways were used in raising or growing the products. Some restaurants recognize this and use carbon scorecards to show diners which menu items are climate-friendly. However, other elements of dining out are also of concern to consumers today. 

Restaurant Waste

The National Restaurant Association conducted a survey to learn consumer preferences in the food industry. The association found that individuals are worried about waste overall. Disposable items appear frequently in restaurants and range from dishes to condiment packages. These items contribute a significant amount of waste to landfills yearly. Moving to black and white plates made from melamine helps reduce this waste. Why is this important?

Food-related businesses in America use 840 billion pieces of disposable serviceware during normal operations. Restaurants account for much of this waste, but large-scale sporting events and other venues also play a role in its creation. Municipalities spend billions of dollars managing this waste, which is believed to have up to ten times greater carbon impact than non-disposable options. Fortunately, as awareness surrounding this issue increases, restaurants are beginning to move to non-disposable serviceware and seeing an excellent return on investment. 

Changing Consumer Behavior

When moving to non-disposable serviceware, business owners must find ways to overcome consumer concerns. Many individuals prefer disposable items because they worry about becoming ill after using items other people have used. They worry they may contract an illness, which is understandable. The global pandemic impacted families across the globe, and people cannot know when another one might occur. They have a right to be concerned, and restaurants recognize this. They are using several methods to overcome these objections. 

Restaurants are sharing with consumers how they ensure the cleanliness of reusable service. Some restaurants also allow consumers to choose disposable or reusable items. When doing so, they must confirm customers know what to do with the serviceware when they are done eating to ensure reusable items are not thrown away. 

Restaurant Behavior

Restaurant owners might also hesitate to move to reusable serviceware. They worry about the cost of making this switch. In addition to purchasing the new serviceware, they must train employees to use and clean the serviceware. The owner must have proof that investing in reusable serviceware will benefit them financially.

While a restaurant will have an initial upfront investment when it switches to melamine serviceware, it will save money over time. It no longer needs to order disposable serviceware routinely or pay to have the waste hauled. Many businesses see a return on their investment in months, even when the water used by the industrial dishwashers is accounted for. 

The Government’s Role

Many cities have enacted zero food-service waste laws, and Washington state has done the same. Doing so requires the laws to be implemented in tiers or stages. For example, the law may require restaurants to discontinue using plastic straws or condiment packets for takeout unless specifically requested by the customer. Other municipalities have banned the use of all disposable items in fast-food operations. Government officials hope other industries will see how much can be saved by switching to reusable items without government interference. 

Certain localities guide restaurants on how to make this change. Small businesses, in particular, need this assistance because they have limited budgets. However, the long-term benefits significantly outweigh the short-term economic impact. Every food establishment needs to make this change, from major corporations that use large amounts of disposable serviceware daily to food trucks that may struggle to fit items in a reusable basket. Public/private partnerships may help dining establishments make the necessary changes, and government entities must be willing to do their part. 

A Global Movement

People might assume America is the only country pushing for these changes. In actuality, this movement is a global one. In restaurants nationwide, France has banned using disposable plates, cups, and tableware if patrons remain on-site. This ban also impacts fast-food chains. 

Any restaurant with seating for more than 20 patrons must provide washable and reusable serviceware for patrons who will consume their purchases on-site. This change will significantly reduce waste in the country. France has approximately 30,000 fast-food restaurants. These outlets provide billions of meals yearly, producing roughly 180,000 tons of garbage. Over half of this waste is produced by diners in restaurants. While the country has already banned single-use plastic, the plastics were replaced by other throwaway products, wasting resources. 

Government officials must monitor restaurants to ensure they comply with all laws. If a restaurant fails to comply, it must be fined. Fortunately, most restaurants use hard plastic serviceware rather than glass or china to save money while abiding by governmental regulations. The main question remaining is how long these options will last. They aren't a suitable replacement if they must be thrown out after a few washes. Melamine is the preference of many because it holds up with time, even with regular use and frequent washes. 

Takeaway Packaging

At this time, individuals ordering food for takeaway will continue to receive single-use packaging. Viable alternatives have yet to be developed, but environmental groups remain hopeful that they will soon be offered. One option that is being discussed is offering reusable packaging, which requires a deposit. Customers receive a refund on this deposit when they return the packaging. 

Reusable Serviceware Challenges

The biggest obstacle to using reusable serviceware for many restaurants is finding the space for industrial dishwashers that can clean the dishes. In addition, these dining establishments must have staff members available to ensure customers return the reusable serviceware when they are finished eating. Customers might throw them away or take them home, adding to the restaurant’s costs. Furthermore, some patrons might order takeaway rather than dine in so they don’t have to use serviceware that others have used. 

Environmental concerns remain on the minds of many, mainly when they dine out. Countless restaurants are moving away from single-use items and turning to reusable options such as melamine dinnerware. Doing so saves the company money while protecting the planet, so it is an option every restaurant should consider, even if they aren’t required to by law.