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Zero Waste

Fabiana Matos, UK Catering Manager : “we have reduced the number of plastic cutlery utensils by one million”

Fabiana Elior UK
Elior believes that the development of a circular economy requires reinventing its guests’ consumption habits in order to limit the generation of waste, especially plastic.

Fabiana Matos explains what she has concretely implemented at the level of her restaurant.  

What commitment drives you on a daily basis ?

Fabiana Matos Sustainable development is an integral part of my life. Our house is a greenhouse. I love local markets and food markets. I always cycle to market. I recycle as much as I can, but that’s not enough. I believe it’s important to really understand where things come from and what their value is by trying to find solutions in a business environment, such as a large corporation. I always try to think about what I would do if the solution were for me and how I would develop it.

What concrete measures have you taken in your Elior restaurant?

FM Having stopped using coffee cups in our café down here, I had to come up with an alternative solution. How would I feel about carrying hot drinks up to the 14th floor? How could I get people to accept these kinds of initiatives? So, the journey has been a long one. Our main job was to involve people, to get them to understand why we were doing this, and with our staff. After that, we cut out using all plastic cutlery.

We have reduced the percentage of take-out from 70% of meals served to 19% in three years. This is enormous! We got there and the numbers speak for themselves: we have reduced the number of plastic cutlery utensils by one million in the past three years and the number of coffee cups by 150,000.

What have you learnt from this experience?

FM We are really proud of our achievement. I believe the reduction in single-use plastics has been huge in recent years. “I am proud to have made a commitment and transformed people who were somewhat sceptical at first into true ambassadors “

I am proud to have made a commitment and transformed people who were somewhat sceptical at first into true ambassadors.

Fabiana Matos, UK Catering Manager 

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