01/16/2025

Using reusable containers to combat to-go waste: what politicians and the catering industry can do

Institut für ökologische Wirtschaftsforschung (IÖW)

Joint press release by the Institute for Ecological Economic Research (IÖW), the Institute for Energy and Environmental Research (ifeu), Recup and Vytal Global
 

Berlin/Heidelberg/Munich/Cologne, 16 January 2025 – Whether it's coffee to go or a burger from a delivery service, customers of cafés, restaurants or delivery platforms usually receive their orders in disposable packaging that is then thrown away. How can environmentally friendly reusable packaging be made more attractive as an alternative? A project team from research and practice shows what can be done now: Companies should implement simple measures in the sales area, for example, staff should directly address customers and reusable containers should be placed in a clearly visible location. However, in order for reusables to become more widespread, restaurateurs need to be supported by policymakers in creating a low-threshold local return infrastructure.
 

In the REPAID project, funded by the Federal Ministry of Food and Agriculture (BMEL), the Institute for Energy and Environmental Research (ifeu) and the Institute for Ecological Economic Research (IÖW) have been working with the reusable system providers Recup and Vytal to investigate how reusability can be promoted in the catering industry. They have now published their recommendations in a policy paper for politicians, in recommendations for action for the catering industry and in a background paper.

A win-win for the catering industry and the environment: reusability saves material costs and CO₂ emissions
 

The mandatory provision of reusable packaging has been in force since January 2023. It stipulates that many catering businesses must offer a reusable alternative for plates, bowls and cups, for example. However, the obligation to offer reusable packaging has not yet led to a noticeable increase in the proportion of reusable packaging in the catering industry: in 2023, around 14.6 billion items of disposable packaging were issued, which is one billion more than in the previous year. The REPAID project shows that reusability is not only good for the environment, but also financially beneficial for restaurateurs: in the practical test, the participating businesses saved an average of between 10 and 16 per cent of packaging costs and an average of 12 per cent of the carbon footprint of packaging.
 

‘Reusable packaging is a win-win situation for restaurateurs and for environmental protection,’ emphasises IÖW project manager Patrick Schöpflin. ’The higher the proportion of reusable packaging in a business, the greater the potential for financial savings, and the more reliable and faster the return process, the greater the contribution to environmental protection.’

Prominently offer reusable packaging, simplify returns
 

Even simple measures can increase the reuse rate in cafés or restaurants. The project examined various measures with restaurateurs and customers. The conclusion of the practical test: reusable alternatives should be actively offered when ordering and placed in a clearly visible place – such as cups on the coffee machine. A price advantage of reusable containers can additionally motivate customers to opt for the alternative.
 

‘A key advantage of a widespread reusable system is that customers can return the containers to many different businesses. The easier it is to borrow and return reusable items, the more attractive it becomes,’ explains Alexandra Berendes from reusable beverage container provider Recup. Ole Scharpen from reusable beverage container provider Vytal adds: ‘For many customers, returning the cups or containers is an uncertainty factor. They should be shown how easy it is to return the containers and which businesses in the area participate. Posters or stickers that are provided to the restaurateurs can be helpful.’

Lever to promote reusability: Delivery platforms
 

Ordering food, groceries and drinks at home via an app is convenient for many customers. Online orders are therefore a key lever for establishing reusability. To do this, providers should integrate the request for the reusable packaging option by default into the ordering process and ideally preset it – this is how reusability is established as the new normal. Currently, opting for reusability is still too complicated. In addition, the logistics and hygiene regulations make returns difficult. Possible solutions: public return machines and, for example, a separate compartment for used reusable containers for transport.

Dual strategy needed: politicians should introduce a deposit on disposable containers, expand the duty to offer and promote a return infrastructure.

In times when restaurateurs are facing challenges such as high inflation, they should not be left alone in promoting reusability. The project team recommends a dual strategy: ‘Our results show the limits of the scope for action for restaurants, so accompanying political measures are necessary for a packaging turnaround in the to-go sector,’ says project coordinator Benedikt Kauertz from IFEU.

One lever for the federal and local governments to promote reusability is a standard national tax on single-use packaging based on the Tübingen model: the city successfully introduced a municipal tax on single-use packaging as early as 2022. Constance also introduced a packaging tax on 1 January 2025. To go one step further, these packaging taxes should be developed into a uniform national levy. The researchers also recommend expanding the mandatory reuse: exemptions for materials and company sizes should be removed and delivery platforms should be obliged to make it easier to order reusable packaging.

Municipalities and cities should promote reusable options and develop take-back infrastructures that fit local conditions, the researchers say: ‘Improved take-back structures for reusable containers are an important step towards relieving the burden on customers, restaurants and delivery platforms. We therefore recommend that cities and municipalities use the money collected from a deposit on single-use items for a specific purpose, to develop and operate an expanded take-back infrastructure,’ explains Carola Bick, a scientist at ifeu.

About the project

The recommendations were developed in the project ‘REPAID - Promoting reusable solutions to reduce single-use plastic service packaging by automating take-back, point-of-sale interventions and digitalisation options’. The team of researchers and practitioners tested how to increase the demand for and return of reusable containers in ten catering establishments for to-go consumption.

The project evaluated the impact and feasibility of these measures by surveying customers and interviewing restaurateurs. In addition, the team evaluated the use of packaging in catering businesses from a business and ecological point of view. REPAID is part of the RePack network, which brings together twelve innovation projects to reduce plastic in food packaging. The project was funded by the BMEL on the basis of a resolution of the German Bundestag. The project was managed by the Federal Agency for Agriculture and Food (BLE) as part of the innovation funding programme.
 

More information:

• All material downloadable on Projectpage REPAID