Ditching plastic for good? See how Indian restaurants lead the charge against plastic

Every year, World Environment Day is observed on June 5 around the globe. Image for representational purpose only. Photo Courtesy: Pixabay

Ever since Pause Café opened in Mumbai earlier this year in March, they have adopted a sustainable approach to their operations. It comes in the form of their serve-ware, delivery packaging and consumables. The only exception till now, says Rohit Dadlani, co-founder of the Bandra-based café, has been the plastic used for packaging cold beverages but even that they are already in the process of changing with a better alternative. "We are in the process of replacing those with corn-starch cups, which provide similar utility and a seamless customer experience while aligning with our commitment to sustainability," he adds.

The city café is one of many eating establishments across India that have started consciously looking at being eco-conscious in recent times. The older ones are doing it in phases that started a few years ago. While it does form an interesting marketing gimmick for the brand, many of them are clearly way past that because it is no more just about the perception of the restaurant but also how they are putting it all into practice, otherwise it doesn't take long for people online to criticise them - and honestly, nobody wants that today. At the end of the day, diners want to see effort, even if it is in a small way. As Priti Jha, director of operations at Courtyard by Marriott Mumbai International Airport in Andheri highlights, "it's not just about the planet, it's also about our guests. Today's travellers are more eco-conscious than ever, and they appreciate knowing their stay supports responsible practices."

Every year, World Environment Day is observed on June 5 around the globe, and this year the theme is "Putting an End to Plastic Pollution". According to the International Union for Conservation of Nature (IUCN), over 460 million metric tons of plastic are produced every year across various industries. Over that, approximately 20 million metric tons of plastic litter end up in the environment every year. Now, the numbers are staggering and for many it is beyond our imagination. While we all know that plastic affects the environment, the issue also arises from the fact that it is not discarded properly.

At a time when the conversation around the effects of plastic pollution takes over, Indian restaurants are attempting to do their bit in one way or the other and Pause in Mumbai is one of them. Rohit Dadlani, co-founder of the Bandra-based café, explains, "It has been a very conscious decision to steer away from polymers, as they do not align with our vision of sustainability or brand ethos. That said, we're actively working on further reducing our plastic consumption across the entire supply chain."

Hospitality with biodegradable materials
While it is easy to talk about it, the Mumbai restaurateur says most concerns around biodegradability in hospitality pertain to packaging, and thankfully, there are now multiple alternatives that are continually improving in functionality. "In addition to conventional paper and board, we use bagasse and corn-starch-based materials (PLA) - both of which are plant-based and biodegradable. These alternatives meet, if not outperform, all packaging expectations. With proper care, some of them can even be reused more than once, extending their lifecycle and reducing waste further."

It is no different for Courtyard by Marriott Mumbai International Airport in Andheri, says Priti Jha, director of operations, where they have made a conscious shift towards sustainability about five years ago. Since the switch, she says, they have been able to reduce the use of traditional plastics, and thus significantly cut down on non-recyclable waste. Since many of their biodegradable items are compostable, it further allows the property to divert more material from landfills and move toward a more circular waste system.

The alternatives are used across their operations - from guest rooms to dining services - since then. She explains, "The rooms have compostable slippers and paper-wrapped toiletries, while the restaurants use biodegradable straws, cutlery, and takeout containers made from materials like sugarcane and cornstarch. Even behind the scenes, we're replacing plastic with eco-friendly packaging and compostable waste bags. These changes are part of our broader commitment to sustainability. Not only do they reduce our environmental impact, but they also offer practical, long-lasting alternatives without compromising on quality."

The property has come a long way from before they made the switch. For context, Jha explains, "Approximately 29,000 kg (or 29 metric tons) of single-use plastic waste was generated per year. This posed a significant environmental burden, especially considering that most of this plastic ended up in landfills, incinerators, or worse - as litter. Through the adoption of sustainable alternatives, we've reduced this by 60 per cent." While it is not a complete change, it is more than half and that is encouraging.

Even The Westin Mumbai Garden City has joined the bandwagon over the last few years. Sumeet Suri, general manager of the property says, "We have significantly reduced single-use plastic by introducing glass water bottles across guest rooms, meeting spaces, and restaurants, made possible through our in-house water bottling plant. Additionally, we have eliminated single-use residential bath amenities by installing refillable dispensers in all guest bathrooms."

Elsewhere in the country. Tamari, the pan-Asian restaurant at Vivanta Goa in Panaji has taken baby steps towards sustainability that extends beyond the plate. "There has been a significant reduction of single-use plastics as part of the broader IHCL Paathya initiative. Tamari has phased out plastic straws entirely, replacing them with eco-friendly alternatives such as paper and bamboo," says Souvik Bhattacharya, general manager at the property.

Replacing plastic in the sunshine state
Beyond the straws, the Goa-based hotelier adds, "One of the most effective measures has been the elimination of plastic water bottles. With the introduction of in-house bottling units, the restaurant now serves purified drinking water in reusable glass bottles, which has considerably reduced plastic bottle waste across the property. Packaging used for takeaway and delivery has also been transitioned to compostable or recyclable materials, further supporting the effort."

How has this changed from before? Even as they have also replaced plastic-wrapped condiments, stirrers, and single-use service items with biodegradable or reusable options, reinforcing the restaurant's holistic approach, there is more. "While exact figures vary, these initiatives contribute to IHCL's wider goal of preventing the use of nearly 6 million plastic bottles annually," he adds.

It is no different at ITC Grand Goa Resort and Spa in Arossim, which has also replaced their plastic bottles with reusable glass bottles. Bhanu Ahluwalia, resident manager at the property highlights, "We have also transitioned to wooden and paper-based room amenities and eliminated the use of plastic straws, stirrers, and packaging in our F&B operations. As a result, we have seen a significant reduction in plastic waste."

Techno-logic
The use of single-use plastic is not only within the restaurants and hospitality but also while entering the rooms. Jha says the Andheri-based property has also switched their RFID key cards with mobile keys. She further explains, "By allowing guests to access their rooms via smartphones, it has significantly reduced the dependence on plastic key cards - many of which are single-use. This simple yet effective shift not only reduces plastic waste but also aligns with our goal of minimising resource consumption throughout the guest experience."

On the other hand, Suri says the Goregaon-based five-star property has also adopted digital solutions and paperless approvals to make everybody's life easier and hospitality more sustainable in the future starting with plastic waste reduction, apart from the many other aspects including carbon-footprint too.