“Taking a package to put food in and having it thrown away thirty minutes later is simply not in line with our principles. I wanted to create my own storage system and then I heard about this project”, explains Maxime Oury, director of Bun’s Garden, a restaurant offering “revisited street food, homemade with fresh and local products” in La Rochelle (Charente -Maritime)..The professional joined the returnable takeaway food experiment launched by the Zero Waste La Rochelle association at the beginning of September, like ten other businesses and restaurants in the area.
A glass container – produced in France by Duralex and delivered by the Tout en vélo company – is offered to customers upon payment of a deposit of three euros. “It effectively works well for us as we have office customers, who come back regularly. I think 25% play the storage game, 10% come with their own containers. It’s already good. We will never reach 100% as there is reluctance. The extra three euros are a nice thing. Our formula is 16.50 euros which increases the bill to 19.50 euros. Even if they manage to get the money back, it can slow them down at that moment,” explains the manager.
“Turn this test into action”
This test was supposed to last three months, has been extended to four months and will have to end at the end of December. “The feedback is generally positive, there is good support.It is indeed quite well accepted by customers. Sometimes it is indeed more difficult for restaurateurs who don’t always have the clarity to propose them, especially when they are in a hurry. It takes time to change habits. It is up to us to support them further, which is why we would like to create a paid job”, hopes Laetitia Blein, coordinator of Zero Waste La Rochelle. The association continues this initiative as the winner of the call for community “Actors of transition” projects urban area of La Rochelle (CdA).
It becomes part of the national network ”En Boîte le plat”, already present in other territories and which supports it on the logistical side. “It works well elsewhere. The goal is to turn this test into action, make it enduring here and also generalize the instructions. The experiment was free for professionals. Those who wish to register it sustainably will have to pay a subscription of 20 euros per month. The majority currently agrees to continue, which is very encouraging,” says the volunteer.
What are the environmental benefits of using returnable containers for takeout food?
Interview: Revolutionizing Takeout with Sustainable Practices
In this exclusive interview, we delve into the innovative world of sustainable takeaway food with Maxime Oury, director of Bun’s Garden, and Laetitia Blein, coordinator of Zero Waste La Rochelle. They share insights on their recent initiative to reduce waste in the takeaway industry and how it impacts both businesses and consumers.
Q1: Maxime, what inspired you to participate in the returnable takeaway food experiment?
Maxime Oury: “Taking a package to put food in and having it thrown away thirty minutes later is simply not in line with our principles. understanding the environmental impact of our choices pushed me to explore alternatives, and that’s when I heard about this project. At Bun’s Garden, we pride ourselves on offering fresh and local products, so it made sense to create a sustainable storage system for our takeout.”
Q2: Can you explain how the returnable container system works?
Maxime Oury: “Of course! Customers can recieve their meals in a glass container produced in France by Duralex. They pay a deposit of three euros, which they can get back when they return the container. We have found that about 25% of our customers embrace this sustainable practice, which is a great start, but we recognize that it’s a gradual change.”
Q3: Laetitia, what feedback have you received from restaurants and customers regarding this initiative?
Laetitia Blein: “The feedback has been generally positive. There’s good support from both customers and restaurateurs, even though some restaurateurs face challenges integrating it into their workflow, especially during busy periods. It does take time to shift habits, but we’re encouraged by the uptake and acceptance.”
Q4: How do you envision the future of this project beyond its initial trial period?
Laetitia Blein: “This project was initially planned for three months,but we’ve extended it to four due to positive responses. Our goal is to turn this test into a permanent program. We want to create a model that can be sustained in La Rochelle and perhaps replicated in other areas as part of the national network ‘En Boîte le plat’, which has seen success elsewhere.”
Q5: What are some challenges you anticipate in making this initiative a lasting success?
Maxime Oury: “One of the key challenges is overcoming customer reluctance regarding the initial deposit. While most understand the goal of reducing waste, the financial barrier can slow participation. Education on the long-term benefits of using these containers is crucial to changing consumer behavior.”
Q6: what practical advice do you offer to other restaurants considering similar sustainability initiatives?
Laetitia Blein: “Start small and be transparent with your customers about the benefits of sustainable practices. Offering incentives, like a reduction in their next order for participating in the program, can also help motivate them. Engaging with local community groups can provide additional support and resources as well.”
Q7: How can the community further support the continuation of this project?
Maxime Oury: “Community support is vital. We invite locals to embrace this initiative, return their containers, and encourage friends to do the same. By participating,they not onyl help reduce waste but also promote local businesses that are committed to sustainability.”
Q8: What do you hope the broader implications of this initiative will be on the food industry?
Laetitia Blein: “We hope to inspire other cities and businesses to adopt similar practices.When waste reduction becomes integrated into business operations, it empowers consumers to make environmentally amiable choices, ultimately leading to a more sustainable food ecosystem.”
This transformative initiative at Bun’s Garden and the support of Zero Waste La Rochelle exemplify a growing recognition of environmental responsibility in the food industry, paving the way for a sustainable future in takeout services.