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Reduce, reuse, recycle
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons. A lot of this is plastic but there are also large quantities of paper, card and foil, much of which is used once and then dispatched to landfill.
Why it matters
Reducing the amount of single-use materials is essential and should be your first priority when it comes to waste. Not only is the lifespan of these products short, they are also often made from non-renewable sources. We need to move away from a make, take, dispose linear economy towards a circular economy model, where reducing, reusing and recycling are the aims, and in that order. Not only will this reduce waste that is sent to landfill, but it can also save you money.