Exciting Brainstorm in an XR Stage on Reducing Single-Use Plastics in Hospitality Kitchens
An exciting day at the XR Stage in the Future of Food Lab at the Hotel Management School Maastricht. Surrounded by recordings of kitchen operations, we had a productive brainstorming session on how to reduce the use of single-use plastics in hospitality kitchens. A diverse group of researchers, students, experts, professionals, and kitchen staff discussed the need for reduction of single-use plastics, solutions such as reusable replacements, and behavioral aspects.
The XR Stage in the Future of Food Lab is a controlled test environment at the Hotelschool Maastricht for sustainable food innovations. It was the first time the XR Stage was used for a brainstorming session. The advantage of this environment is that all participants are in the same setting and receive the same stimuli.
The project ‘Piloting a Digital Twin in an Immersive CAVE for Plastic Reduction Practices and Behaviors in Kitchen Operations’ is a joint initiative by NHL Stenden, Breda University of Applied Sciences, Hotel Management School Maastricht, Restaurant De Pleats, Paddy O'Ryan, Stayokay Hostel Terschelling, Brasserie Om de Dobben, Leshotel Chateau Bethlehem, Restaurant Bloesem, Restaurant La Barceloneta, and Student Sibelicious Restaurant, and is co-funded by CELTH.
The discussion in the brainstorming session focused on the use of microfoil, vacuum bags, and gloves. At first glance, it seems easy to reduce the use of these plastics, but established practices, lack of knowledge, tight hierarchy, and resistance to change make it challenging. Additionally, single-use plastics are excellent for preserving food. However, this does not mean it is impossible to reduce their use. In this process, the role of the chef and their team is essential. To initiate change, it is important to create a movement of frontrunners and include suppliers. The teaching kitchens of the universities can be involved as test environments. The frontrunners need to focus on increasing knowledge of alternatives, including operational costs, ways to change behavior, and motivating teams. The most practical tip of the day: “Buy covers instead of rolls of microfoil.”
