Zero Waste Scotland are showing hospitality businesses how small changes can have a huge impact on reducing single-use waste. The results of their Ditching Disposables initiative have just been release. The pilot identified six steps business can take to slash single-use waste – including switching from sauce sachets to refillable bottles, charging for single-use cups and offering a reusable alterative, and making straws available on request only. Other measures include putting napkins on tables rather than elsewhere, offering reusable takeaway containers for a deposit and only making stirrers available on request. Read the Ditching Disposables press release to learn more about the trial.
