In 2020, France passed a new law requiring outlets with twenty or more seats to use durable, washable plates, cups, and cutlery for orders served “for here.” This affects approximately 30,000 locations and generates roughly 180,000 tons of waste annually. The law will challenge brands to adapt and change decades of how QSRs (Quick Service Restaurants) serve customers. Customers in France will also have to adjust to how some of their favourites are being served.
How incredible is the Happy Meal box! – img source
The new rules will need extra machinery, like dishwashers and sanitisers, and probably more workers to not just wash the things that can be used again, but also teach guests that the utensils can't go right in the trash. Plus, having two sets of containers adds more steps to QSR operations, which usually prioritise speed and efficiency.
The reusable forms mimic the traditional disposable packs to continue delivering on the memory structures of the brand - image source
Quick Service Restaurants like Starbucks, McDonald's, and Burger King have tried out reusable packaging in the USA, but nothing permanent has been done. Four states have laws that make it easier to lessen single-use plastic. McDonald's thinks 70% of its sales come from people in cars, so reducing waste would make a big difference. Governments may force companies to become more sustainable, like France did in July 2020.
Select Burger King and Tim Hortons stores have been trialing a larger program of returnable packaging using the Loop program - link
France's ban on single-use packaging for "For Here" fast food orders is a significant case study for Quick Service Restaurants (QSRs) operating in a large market with millions of consumers. Progress is being made in the US, thanks to Extended Producer Responsibility (EPR) laws. Fast food brands looking to make sizeable gains on their sustainability goals would be wise to try and implement some of these changes. Ultimately, new regulations may be necessary to push companies to make changes in the US.
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