It is estimated that the UK sends more than one million tonnes of black plastics to landfill every year. With mounting pressures for businesses to be more mindful of their carbon footprint, Essential Cuisine believes that time restricted chefs shouldn’t have to worry about separating materials.
With their premier jus range, glace range and sauce collection moving to alternative colours that are kerbside recyclable, the successful elimination of black plastic will see a removal of over 10 tonnes of the hard-to-recycle material.
Heather Wilde, general manager at Essential Cuisine, said: “In 2020, Solina put sustainability at the core of its business model and culture by making it one of the six strategy focuses, integrating sustainability as part of the corporate mission and vision.
“We are proud of Essential Cuisine for being part of this mission with the elimination of black plastic, creating a range that provides not only great taste but peace of mind, contributing towards a greener future for foodservice.”