Consumption of such items can be dramatically reduced by supplying the product in a dispenser that protects the wiper before use and limits the amount of paper that people can take out. For example, the Tork Reflex hand and surface wiping dispenser gives out sheets of paper singly, reducing paper consumption by up to 37%.
Many restaurants offer disposable napkins with their meals – particularly fast-food outlets and takeaways where diners will take out the napkins they need from the dispenser provided. However, large numbers of napkins will be wasted because the design of most napkin dispensers makes it difficult to withdraw a single napkin at a time. As a result, the customer will take out a clump of napkins and use just one or two of them, discarding the rest.
Major waste savings can be made by supplying a dispenser that has been designed to give out napkins singly. Essity’s Tork XpressNap and the smaller Tork XpressNap Fit napkin dispensers only allow one napkin to be pulled out at a time, for example, reducing consumption by up to 25%.
The use of paper disposables in the restaurant washroom can also be reduced by housing these products in a dispenser that gives out only one towel at a time. For example, the Tork SmartOne toilet paper dispenser automatically limits the amount of toilet paper that people take out, reducing consumption by up to 40%. The Tork Coreless system also reduces waste because, as the name suggests, there are no cores to throw away.
Some venue managers leave piles of paper towels on the sink units so that washroom users can help themselves, but this allows people to take more than they need and it can be hard to avoid dripping one’s wet hands on to the rest of the towels in the pile, making them unusable.
A washroom dispenser that gives out towels one at a time will force diners to make a conscious effort to take out
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more and this will naturally reduce overconsumption and waste. The Tork PeakServe Continuous Hand Towel is an example of such a system.
The issue of paper waste can be tackled even more successfully where these items are recycled after use. For example, Tork PaperCircle – the world’s first recycling service for paper towels – creates a closed loop system for used washroom hand towels.
The towels are collected by Tork sustainability partners and taken to local recycling centres where they’re turned into other tissue products. Diners simply need to place their used towels into the bespoke bins provided, which are clearly signed to make this easy while also highlighting the sustainability credentials of the venue. Companies can collectively reduce the carbon footprint for paper towels by 40% by recycling these products with Tork PaperCircle.
Improving sustainability outcomes is a priority for 70% of restaurant owners according to research carried out by Datassential in 2022 – and the sustainability issue matters to diners as well.
The same study revealed that 57% of diners believe the food service industry can have a significant impact on the environment, while 57% say restaurant sustainability practices ‘somewhat influence’ their choice when dining away from home. 21% also say they will go out of their way to eat at a sustainable restaurant.
Reducing the use of disposables in hospitality makes good sense on many levels, since it helps to reduce costs and improve the sustainability profile of a business. So, every hospitality venue should be adding ‘systems that control consumption’ to their Christmas lists this year.
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