Using advanced flavouring technology, the main course plates come in either savoury or sweet options, so customers have the option to eat a bread & butter flavoured plate to finish off a main meal, or enjoy a crème brulee plate as a natural conclusion to their lunch. The added benefit to the range is that they are virtually calorie-free. Vacherin estimates this will save our customers from binning over 2.5million disposables annually.
The initiative is being driven by Anthony Kingsley, Vacherin’s Sustainability Lead, who is a big supporter of edible tableware. “The environmental benefits of this initiative are great, as we estimate our disposables created over 50 tonnes of waste last year”, reports Anthony. “Along with being an extra treat for our customers, this will save our clients thousands in waste management fees, and continue to reduce our use of water and energy from washing our china. I cannot believe we didn’t think of this strategy earlier.”
“Disposables are a necessary evil in contracts where a lot of customers take away, or where there is no wash-up, so this solution takes a significant amount of waste out of the cycle, while also adding to the meal experience” said Mike McGregor, Sales Director from Laird-Sofyalop.
*Note the date - #AprilFools