Disposable wipers are used extensively in restaurant kitchens for cleaning surfaces, wiping the hands and mopping up spills. They are often supplied in the form of loose rolls strewn around the surfaces so that staff members can access a wiper whenever they need one.
But these wiper rolls frequently go missing whether because they have been borrowed, pilfered, taken for someone else’s use or left to roll on to the floor where they will become soiled and unusable.
Once the operative has managed to locate a wiping roll, he or she is likely to tear off a long length of paper to avoid having to go back for more – or simply because they can. This excess paper will then be wasted.
Consumption of kitchen wipers can be dramatically reduced with the aid of a dispenser that has been designed to control consumption. For example, the Tork Reflex hand and surface wiping dispenser gives out sheets of paper singly, reducing paper consumption by up to 37%.
Many fast food outlets and takeaways offer disposable napkins with their meals, allowing diners to take out the napkins they need from the dispenser provided. However, the design of many 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, discarding the rest.
Waste may be therefore reduced by supplying a dispenser that has been purpose-designed to give out napkins singly. Essity’s Tork XpressNap and small footprint Tork XpressNap Fit napkin dispensers only allow one napkin to be pulled out at a time, reducing consumption by up to 25%.
Similarly, paper products for use in the restaurant washroom will become more sustainable if they are housed 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 OptiServe Coreless system also offers sustainability benefits because the compact roll lasts up to five times longer than conventional toilet rolls while resulting in 88% less waste.
In some facilities, piles of paper towels are left on the sink units for washroom users to help themselves. But this encourages people to take more than they need and they will also be dripping their wet hands on the rest of the towels in the process, rendering them unusable.
A washroom dispenser that gives out towels singly will force diners to make a conscious effort to take out more and again, this will naturally limit consumption and improve sustainability. The Tork PeakServe Continuous Hand Towel is an example of such a system.
The use of paper towels becomes even more environmentally-friendly when they are recycled after use. Tork PaperCircle - the world’s first recycling service for paper towels - creates a closed loop system for used washroom hand towels. By recycling Tork paper hand towels with Tork PaperCircle we can together reduce the carbon footprint by 40%.
Many restaurants are waking up to this new appetite for sustainability and are increasingly showcasing their ‘green’ credentials, spelling out what they are doing to help the environment such as growing their own ingredients, decreasing water consumption and reducing food waste.
The use of disposable products makes good sense in a hospitality business – but consumption should be reduced wherever possible to avoid unnecessary waste. By installing systems that are designed to naturally cut consumption and by recycling used paper towels, restaurants will be able to improve their sustainability outcomes while also cutting costs and making a better impression on customers.
www.tork.co.uk
www.tomorrowsfm.com
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