Umwelt-Campus Birkenfeld uses reusable containers in the cafeteria
Especially at universities, there is hustle and bustle, with quick snacks and coffee to go being purchased, which causes packaging waste. Umwelt-Campus Birkenfeld has replaced single-use sugarcane packaging for take-away meals in the cafeteria with printed reusable bowls from Green Box.
What the Campus Reusable Project is About
The starting signal for the new reusable system in the cafeteria at the Umwelt-Campus Birkenfeld of Trier University of Applied Sciences was given on September 1, 2022. The fundamental goal of the project “Reusable and Cascade Economy at Umwelt-Campus Birkenfeld of Trier University of Applied Sciences” is waste reduction on campus. It is an interdisciplinary collaboration between the departments of Environmental Business/Law and Computer Science, led by Prof. Dr. Hartard and Prof. Dr. Georg Rock.
The idea to introduce a reusable system originated during the pandemic and was initiated by then-students Christina Ginder, Klara Theobald, and Véronique Trabold. In addition to data on the use of the bowls, insights into the waste reduction and CO2 saving potentials are to be gained.
The Suitable Reusable Bowl for the Environmental Project
“We compared different bowls and we liked the one from Green Box best,” says Klara Theobald, now a research associate. In addition to material, cyclicity, and circularity, size, printing, and price also played a role in the selection. The bowl from Green Box is made from bio-compound, a mixture of lignocellulose and bio-PP. Lignocellulose comes from FSC-certified forestry, and bio-PP is produced from plant-based cooking oils and met the desired sustainability criteria.
The bowl sizes of 650 ml and 1000 ml, as well as the soup containers with 400 ml, matched the cafeteria’s offerings. The many positive properties contributed to the decision: the bowls are suitable for about 125 washing cycles, dishwasher-safe, antibacterial, can be stored in the freezer, and can be reheated in the microwave while filled – ideal for cafeterias and catering services.
Seamless Integration of the Bowls
The introduction of the bowls went smoothly; they were very well received from the beginning. Prior to the launch, circular emails with instructions were sent out, accompanied by announcements via the universities’ Instagram accounts. “We also had posters hanging in the university hallways and the cafeteria,” says Klara Theobald. The reusable system was also explained to newcomers during introductory events.
Returns are handled via the IT system IntakeDAV using QR codes that are affixed to the bowls with labels. The app had been used for contact tracing during the COVID-19 pandemic and was reprogrammed for the return of the bowls. “Most people already knew the app, so the barrier was lower,” Theobald explains. “For the staff, the switch from single-use to reusable was seamless, as if they had never used anything else. It's going great!”
Green Campus: Sustainability through Reusable Bowls
By using reusable bowls, a better CO2 balance is expected compared to the sugarcane trays. According to Klara Theobald, the reusable bowls must be used at least ten times to be more ecologically beneficial than the single-use trays. “In the meantime, we have already saved more emissions than those initially caused,” says the researcher.
A certain challenge was the heavy soiling of returned containers. Since rinsing by hand had little impact on the CO2 footprint, both students and staff were encouraged to rinse the bowls before returning them. “In the second phase of the project, we now want to create a more comprehensive life cycle assessment,” says Theobald. “It is very important to us that our measures are ecologically advantageous.”
Establishing Reusables Requires Commitment and Time
The shift from single-use to reusable packaging in kitchens and cafeterias is a significant step toward greater sustainability. But as Klara Theobald explains, the success of a reusable system depends primarily on acceptance. “You have to stay on it and remind people to return the bowls,” she emphasizes.
A reusable system works differently than the usual use of disposable packaging. This has not yet registered in many minds, especially in food service operations. To avoid waste sustainably, all parties involved – including consumers – must be actively integrated into the cycle and motivated to take action. This process requires patience and continuous commitment.
Umwelt-Campus Birkenfeld demonstrates that the use of reusable bowls works when the goal is clearly defined and everyone works together.
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