“Plastic Free” certification
This certification, issued by Plastic Free Certification, has been in existence since 2018. It provides a practical guide and encourages restaurants to adopt reusable or biodegradable alternatives. Restaurant owners who achieve Plastic-Free Certification commit to phasing out the use of single-use plastics. This includes, for example, cutlery, plates and cups, as well as sachets and individual packaging for condiments, and all food storage containers. Certified establishments demonstrate their commitment to the environment by meeting strict criteria for reducing plastic waste and adopting sustainable practices.
A notable example of this initiative is the French restaurant Mirazur, headed up by chef Mauro Colagreco. In 2020, Mirazur became the first restaurant in the world to be certified “Plastic Free” by the Plastic Free Certification organization. Its establishments have implemented a series of drastic measures to eliminate all single-use plastics, replacing them with biodegradable and compostable materials. The same applies to containers, which are now made of glass and metal.
Institutional catering: reflection and consultation
There is a crucial need to begin a process of joint reflection and consultation between the various players involved in contract catering. This enables best practices to be shared, obstacles to be identified, and solutions adapted to each type of establishment. The Autre Cuisine website, for example, highlights the importance of diagnosing the use of plastics and drawing up action plans in consultation with all stakeholders.
Raising awareness across the profession
Restaurant and hotel kitchens are hot spots where plastic use can be significantly reduced. It is encouraging to see that the subject is gaining ground, as illustrated for example by the Brigade blog, which makes concrete suggestions for alternatives using stainless steel and glass for storage, replacing plastic wrap with beeswax-coated sheets, doing away with plastic straws in favor of bamboo or stainless steel ones, and of course reusable bags for transporting ingredients.
Employee awareness and training
Training staff on the importance of reducing plastic and raising awareness about the alternatives available is crucial to the success of this transition, to ensure proper implementation. Regular training courses and guides are available. The Surfrider Foundation is very active in this field. On its site, you’ll find advice for restaurant owners on eliminating plastic, but also on combating waste and protecting resources in general, all of which makes a lot of sense.
Consumer commitment
Consumers play a key role in the transition to a plastic-free world. Restaurants can encourage them to bring their own takeaway containers and refuse single-use plastics. Transparent communication on the efforts and initiatives taken by establishments to reduce plastic can also strengthen customer commitment.
Increasingly stringent legislation
On a national level in some countries, or on a continental level, new laws are being enacted to accelerate the transition into a world where fish (and therefore us 
) no longer eat plastic. We will have the opportunity to develop these subjects in future articles. Stay tuned.
Well… not so complicated
This issue is everybody’s business, and when we look a little closer, we realize that it’s not really that complicated to start limiting the use of plastic step by step, and ultimately banish it from our professional or private kitchens!