Making foodservice packaging work harder

Don’t let waste eat away the bottom line Daniel Schwitzer, Director of Communications & Sustainability, at amipak

As out of home dining continues its post-Covid resurgence, the foodservice industry is naturally primed for growth. Research firm Mordor Intelligence estimates a compound annual growth rate (CAGR) of 3.02% to 2027 in the UK, surpassing £160bn-mark 12 months prior.

Retailers have been quick to realise that minimising the impact of convenience culture in foodservice packaging is about much more than focusing on the principles of the circular economy. While this is important, it must be tempered with absolute speed and convenience for business operatives at the point of retail and service delivery.

Foodservice businesses heavily invest in researching and deploying an efficient production chain, and for good reason. Every minute saved in a busy foodservice environment can be the difference between success and failure. But still a secondary consideration for many businesses, packaging that simply contains and protects is no longer sufficient. Instead, a systematic, step-by-step approach to efficiency behind the counter is being more widely adopted.

Resourcefully designed food packaging is increasingly seen as the ‘magic bullet’ in efficiency, helping operators overcome several challenges in one fell swoop by providing high-quality fresh food that is portioned and ready for assembly, to ensure timely service to customers.

At amipak, our carton boxes continue to prove a highly popular choice. Accessible, sustainable and strong, they facilitate transit with ease. Meeting consumer sustainability demands that include qualities such as compostable and recyclable, they are also ideal for quick service. They can be provided nested, or flat packed, can be made leakproof, or grease-proof, maintain freshness, and represent a hygienic choice. To debunk a common misconception with carton, there is no sacrifice to functionality. No compromise.

Counter-style fast food is predominantly served in small units with limited seals and, on top of being easy to store, flat-pack can also precisely accommodate products eliminating unnecessary waste. They increase efficiencies in logistics and distribution and accrue valuable time savings during service.

There are three main issues for the takeaway industry to tackle today: single-use packaging, delivery challenges and food presentation. Designed for maximum impact and versatility, our solutions address all of these and more, unlocking untold value for all stakeholders.

Incorporating our packaging into the busy foodservice environment is proven to reduce food waste and spoilage, which comes at an enormous cost to business. It ensures ingredients are captured at their best and a range of hygiene requirements are met.

Food waste is one of the core sustainability focuses in today’s market – and for good reason. According to EU published data, around 88 million tons of food is wasted annually in Europe, and about one-third of food for human consumption globally.

Consumers are more switched on to matters of the environment and are shaping their purchase decisions around this. It’s an ideal time for brand owners to use smarter packaging choices, not just to avoid waste generation, but to connect with today’s consumers, as food waste becomes a hot topic.

Cutting food and packaging waste, making pledges, meeting targets and environmental goals, as well as other corporate social responsibility plans, all continue to make a significant contribution towards creating a positive reputation around a foodservice brand. It has also fast become a matter of competitive advantage.

While consumers are accepting of their part in the food waste problem, increasing numbers now expect food establishments to offer solution. And they needn’t be complicated! By reducing reliance on plastics and restricting food waste, you can give your business the best chance of being successful and sustainable in 2022, and beyond.