The epidemic crisis linked to covid-19 has led to a sharp increase in the number of sales and home deliveries. As a result, the amount of single-use food packaging has increased dramatically. How are catering professionals adapting to this situation?
Another important point: many countries have committed to reduce or even ban the use of single-use plastics. For example, by 2040, all disposable plastics will be banned in France.
Result: many eco-responsible materials are emerging and are more and more used. In the restaurant industry, bagasse is now one of the favorite ecological materials. What is this popular new material?