It's now easier and easier thanks to the "Eventi moNOuso" guide, edited by ANCI Emilia-Romagna and ATERSIR.
Reading time: 7 min.
Starting in 2019 ANCI Emilia-Romagna has kicked off a path of in-depth study in the definition and implementation of local strategies for waste prevention. This choice stems from the consideration that the "plastic-free" approach, at the basis of most initiatives, still contributes to consolidate the erroneous perception that it is enough to replace fossil-derived plastics with other materials to make disposable "sustainable".
ANCI ER, with the collaboration of Azienda Territoriale Emilia-Romagna per i Servizi Idrici e Rifiuti (ATERSIR), has produced the guide "Eventi moNOuso" that presents organizational and operational solutions to reduce waste at events. The guide places a special focus on the use of single-use packaging for serving food and beverages.
This vademecum is particularly necessary: too often, in fact, for these types of initiatives there is little attention paid to organizational arrangements that would reduce overall waste production upstream and, with it, the consumption of raw materials and energy.
Typically, such initiatives equate the use of reusable containers and tableware with disposable ones made of materials other than traditional plastic; two alternatives that have profoundly different environmental impacts in relation to consumption of natural resources, energy, emissions and waste generation.
The applicable solutions, listed in the guide, depend on the type of event and on numerous technical aspects, such as: location, duration, expected number of participants, presence or absence of booths and serving points managed by third parties.
While considering the huge differences, events can be divided into two macro-categories: catering with on-site consumption and catering for take-away/to-go consumption.
The first category is events in which customers are allowed to consume food and drinks directly on the premises, thanks to tables provided directly by the organizers. In this case, the applicable solutions are:
- tableware rental with pick-up and sanitizing service;
- use of own tableware with washing on site;
- use of own tableware with external washing.
For each of the three solutions, the guide highlights the specific critical issues and benefits.
Tableware rental with pick-up and sanitization service includes the delivery of plates, cutlery, glasses and tumblers, carafes, bowls, coffee cups, etc., in special containers and the pick-up of the soiled ones, which are washed and sanitized at the supplier's facility. This system has as a positive aspect, in addition to the reduction of single-use, that of relieving organizers from the purchase and sanitization of equipment. The negative aspects can be found in the difficulty of finding providers of this service, high cost, and storage space for soiled rented dishes.
An alternative is the use of own tableware with washing on site. The strengths of this mode of operation can be found in the absence of equipment rental cost, the reduction in footprint due to the storage of soiled crockery, and the speed of restoring the supply (washing it) when needed. The identifiable downsides are connections to the water and electricity supply for the use of the sanitizing equipment, increased staffing (which implies additional cost), provision of facilities, and availability of washing equipment.
A hybrid solution to the two listed above is the use of own tableware with external washing. The positive aspects are the absence of the cost of renting dishes (however, the cost of transport and washing remains in charge), the obviating of possible technical criticalities (water/sewer/electrical connections), and the absence of the need for facilities, equipment and personnel for washing. Negative aspects, on the other hand, include the management/storage of dishes during the rest of the year, the larger size of the dishware supply compared to the solution with on-site washing, and the organization of logistics for sanitizing dishes, especially in the case of events that last more than one day.
The second macro-category, i.e. serving for take-away/to-go consumption, also presents several possible approaches to limit or eliminate the use of disposable cups/containers:
- "bring your own container";
- returnable vacuum;
- selling of the reusable container;
- single-use for a fee.
These approaches are not exclusive but can be in combination with each other, leading to even greater benefits.
Regarding the “bring your own container” approach, following Law No. 141/2019: "customers are allowed to use their own containers as long as they are reusable, clean and suitable for food use. The merchant may refuse the use of containers that he deems hygienically unfit". This method can be integrated with the others so as to overcome the problem that would be encountered if the own containers are not suitable.
Returnable vacuum implies that the user can return the reusable container at the stands. The ways in which this "exchange" can be done are different. For example, there may or may not be a deposit, and the delivery and pickup of the container can be adjusted via app. Selling the reusable container is a similar method, but one that precludes the spectator from returning the container, which will then remain their property. This approach, when implemented with the "bring your own container" method, prompts viewers to use their own containers.
The single-use for a fee, on the other hand, should be understood as a disincentive, to be combined with the methods listed above. It has been found that the additional cost of single-use charged to the customer is a strong deterrent, leading to alternative choices. A well-known example outside the event world is that of shopping bags for groceries, which can no longer be given away free of charge to the consumer under Law No. 123/2017.
If you want to organize an event, should you use any no single-use approach (#moNOuso), you can find enormous benefits, such as:
- lower environmental impact;
- less workload and reduced costs for waste management activities and area cleanup;
- smaller footprint for interim storage of collected waste;
- positive reputation of the organization;
- increased sponsorship opportunities;
- lower costs of purchasing single-use containers.
Conversely, organizing #moNOuso events may result in greater overall organizational complexities such as higher operational costs (e.g. for rental and sanitation) and/or lower economic revenues.
Alessio Haberstumpf