FAQs for hospo
(links to our FAQs)
The Takeaway Throwaways campaign calls on our Government to support the co-design and implementation of accessible, reusable alternatives to single-use disposable serviceware. We don’t believe it should be left to you to make all the moves. However, in the meantime, you don’t have to wait. Reuse is the new normal. You can lead the way, literally lead the world, and take advantage of the attention you will receive from living and working your values. The pressure is not on you, but you CAN apply pressure.
What Is s 23 Of The Waste Minimisation Act 2008?
Section 23 is one of 99 sections of the Waste Minimisation Act 2008 (WMA) - Aotearoa New Zealand’s main law governing waste. Section 23 contains a bunch of pretty magical regulation-making powers. Remember the Government’s bans on plastic shopping bags and micro-beads in personal care products & cleaning products? Both were done using s 23. Actually, those are the only times s 23 has ever been used.
But, s 23 is so much more than a blunt banning tool. It also empowers the Government to implement positive, proactive measures for a less wasteful future, including incentivising and mandating reusables. We want to see the Government use these positive powers too. Read more about s 23.
If the Government decides to adopt the petition’s requests, what will happen?
Changes won’t come overnight - there’s a process. The Takeaway Throwaways petition calls for the Minister to make regulations under s 23. Before the Minister can do this they must consult with those affected, i.e. the public, the hospitality industry, the packaging industry, and other groups and organisations. If, after consultation, the Government decides to go ahead, the approach to phase-outs and reuse schemes will need to be designed. Our petition recommends that a Government-mandated working group does this. Such a group would feature key stakeholders, including representatives from the hospitality industry, the disabled community, reusable packaging and serviceware businesses, and zero waste NGOs. Apart from designing the policy, this working group will also need to work out what funding, infrastructure, and systems are required to support the transition to reusables (such as dishwashing/sterilisation facilities, and fleets of reusable crockery and cutlery), and the phase-in period for the regulations. A staged phase-in is likely, including a temporary period where single-use disposables will still be available, but with a compulsory fee attached to them, and so on.
What Items Are Included?
The petition text encompasses single-use disposable plastic serviceware for food and drink, including those made of degradable, biodegradable, or compostable plastic. That will be things like coffee cups with plant plastic (PLA) or oil based plastic lining, cold cups (again, lined or those see-through smoothie and juice cups made from PLA etc), sushi trays, plastic or PLA plastic cup lids, containers, plastic or ‘eco’ plastic cutlery (including eco composites - that can be part plant based and part oil based plastics), sachets, and individual condiment pottles (like those used for butter and sauce etc). Straws are not included in this petition.
IS anyone in the industry already takeaway throwaway packaging free?
Many cafes are single use cup free and several others have gone the whole way. There are links below to find businesses who have taken those steps. Because they are proud of their initiatives, most are happy to share their experiences. Check back here to listen to some candid podcast conversations with them.
Basically, What am i expected to use instead?
See The Alternatives section for exactly that, and have a look at the Petition section? Here you will be able to read about what it is this campaign is looking to introduce. It is equally concerned with solutions and accessible options (economically, inclusively, and geographically accessible) for both sides of the counter. This is not a ‘BAN IT’ campaign. It is a call for a sustainable, reusable infrastructure that does not require the continual expenditure, resource use or waste stream management that comes with all present single use options. The market place will support you, and every hospitality business will be in a position to adopt what works for them. See below for some systems that are already functioning, here in Aotearoa New Zealand and overseas.
OUR espresso bar is take-aways only. How do I make the switch to reusables only?
We have an alternatives section filled with things you can do now, without external support, to reduce your single use footprint. The change is already coming, so you would have thought of a lot of this already. The challenge of not having steriliser/dishwashing facilities on site, and hence no dine in options, is a tricky one. The idea of retailing reusables, working with local schools or waste groups to provide you with Koha Jars, is possible - for now. But, as this campaigns calls for accessible alternatives, we have no doubt that collect, wash, and return systems will spring up to cradle you. If you have 10, look through some of the alternative systems listed below. They exist to service cafes, rather than burden cafes and coffee carts with extra washing up and staff hours that are involved with simpler loan systems.
what are the potential benefits for me?
Economic. You have your sales data. You know how much you spend p.a on single use packaging. Wipe that cost out. How about retailing reusables? Add that in. How about the increase in ‘to stay’ customers, who tend to order more to eat, and are more likely to have ‘just one more’. And creating community = priceless.
Early adoption, going takeaway throwaways free now, brings extra benefits. You don’t have to deal with the negative publicity of having your brand on single use waste. You can establish a reputation for sustainable and ethical business practices. You can influence others in the industry, and basically, be a game changer and a bloody legend. If you are a social media user, declaring your business single use cup, container, or soy fish free, is gold.
What about hygiene issues? are we allowed to put food in customer’s containers and drinks in their cups?
Yup. Basically, and this is the MPI advice:
12/02/2020 - Customer Enquiries Centre (CEC) Biosecurity New Zealand, Ministry for Primary Industries - Manatū Ahu Matua:
Allowing customers to provide and use their own containers is up to individual businesses. There are instances of customers using their own containers in other sectors, such as bulk-buy type shops or coffee shops who refill drinks in personal cups.
Businesses must manage the risk of cross-contamination up to the point of sale. Under the Food Act 2014, food businesses were given greater flexibility to manage food safety risks. The legislation does not preclude a food business from allowing customers to use their own container.
Safety risks from this practice can be managed in a variety of ways, and the business has the ability to choose what works best for them to achieve food safety. For example, the legislation does not require a six step cleaning process for customer’s own containers – but a business can decide to do this to manage their food safety risks. If they incorporate this requirement in their food control plan, it will be enforced under the Food Act. If it’s not in their food control plan, but is something they introduce as a store policy, it is not enforceable under the Food Act.
Sometimes food businesses will not allow customers to use their own containers due to liability concerns.
my relationship with my coffee supplier includes single use cups…
Tricky. So much of the waste stream issues we all face are bi-products of product branding. Talk to them. Are they in a position to wholesale branded reusables through your outlet? More and more, seeing a branded product spilling out of a street bin, or floating about by the roadside, is being recognised as extremely negative marketing. Times are changing. Are your coffee team ready to change, too? Send them to us. We have all the energy and time in the world to work with them to get up to speed.
What About Straws? Why Aren’t They Included?
We have excluded plastic straws from our list of items proposed for a ban. Some disabled people require plastic straws to drink, making a ban or restrictions on availability discriminatory. No reusable straw currently offers the same accessibility characteristics as a plastic straw. Furthermore, cleaning a straw after use is not always accessible either. These issues are discussed in more detail here, here, and here.
A truly accessible establishment would have plastic straws available for customers who need them. Perhaps don’t have a policy of putting straws into drinks automatically though? Give people the choice! Have reusables available for those who can use them, and plastic straws on reserve and on request for those who need them. Or, even a self-serve station with plastic straws and reusables so everyone has the choice. Use signage? Let everyone know your position and that you are working with them to reduce waste.
Where can i read about active reuse systems and case studies?
These documents give an insight into many of the reuse systems happening worldwide, including case studies. Well worth a look - https://www.newplasticseconomy.org/assets/doc/Reuse.pdf . We also recommend this good and easy read to learn about terminology, systems, and benefits of reuse that are happening, or under review, internationally https://rethinkplasticalliance.eu/wp-content/uploads/2019/10/bffp_rpa_reusable_solutions_report.pdf
Ok. I’m in. i want to increase our sustainability profile now, and start moving away from single use - are there any guides or resources out there to help me get started?
Yes. We have information and suggestions for you on The Alternatives section of this site. If you want to chat about these alternatives with hospitality people who are already working that way, or get support and advice about retail options or reuse options, contact laura@takeawaythrowaways.nz - Follow the instagram and facebook, let us know that you support this movement and we will use these platforms, and others, to applaud you.
Resources
You can find cafes who are already single use cup free at the uyo cafe guide. They are more than happy to talk options through with you, as are we. Their instagram @uyo.nz is a handy source of inspiration and insight into who is doing what - both cafes and customers.
Have a look at The Alternatives section for ideas, examples of reuse systems, and connections to case studies.
From the beginning of April, there will be a link here to a series of podcasts and radio broadcasts entitled ‘Takeaway Throwaways: permission to speak freely’. You will be able to listen to a variety of people in the industry as they talk candidly about their concerns, their solutions, and their passion for cleaning up hospitality. If you would like to take part in this, please get in touch. Or please let us know your opinions so we can publish them in the Opinions section.