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The simplest principle to reduce the waste is to buy food and materials in bulk – it avoids excessive packaging and saves costs both by buying en gros and cutting the disposal costs.
Firstly, it is recommended that one-use disposable plastic cups, plates, cutlery are not used at all in accommodations. The presence of plastic dishes is usually interpreted by the customer as a sign of low-class service, which creates a bad image for accommodation. Purchase of normal multi-use dishes instead of numerous one-use plastics demands a single investment that is worth to make instead of spending a greater sum by small constant expenses.
This refers also to any kind of one-use or one-portion products. If you quit commercially wrapped individual milk/butter/coffee/sugar portions, you save on the product cost and receive opportunity to introduce much more attractive options. So, for example, locally made stoneware/clay jugs and pots with traditional pattern look more interesting than paper/plastic/polyethylene packaging, creating a special ambience and making guests feel more at home.
The use of bulk toiletries is also highly recommended. Instead of individual one-portion or one-use shampoo, soap, conditioners, etc. it is worth to buy attractive refillable dispensers that reduce amount of packaging waste, cost and theft cases.
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8.3.3. Waste Minimization | Separate Waste Collection and Composting |
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