Images of mounds of discarded plastic swirling in the sea, fistfuls of disposable plastic straws fished out by divers from the ocean floor and plastic lodged in the stomachs of marine creatures are shocking the world into re-thinking the thoughtless use of single-use plastic.
In the Eastern Cape some restaurants have taken the initiative to reduce or replace plastic straws and Styrofoam with reusable or biodegradable options and say they are doing what they can to win the war on plastic waste.
Sanook and Cantina & Craft restaurant owner Jamie Hogg said he had sold his entire stock of 600 reusable bamboo straws since introducing them in December, and was awaiting another shipment from his Cape Town supplier.
“Plastic pollution in the ocean is getting worse and worse and we should all step back and see what comes out of plastic,” said Hogg.
“I have always dreamt about getting into ocean conservation, so we are trying to minimise the use of plastic in all our restaurants.”
Hogg said his waiters offered patrons the option of buying a reusable bamboo straw when filling alcohol, soft drink and milkshake orders, but also provided plastic straws on request.
“We are finalising designs for our takeaway packaging and from February all of it will be environmentally friendly and biodegradable.”
He said the green packaging was more expensive but that he was prepared to absorb the cost.
Former East Londoners Heidi and Alastair Smith, who now own Nina’s restaurant in Jeffreys Bay, said they had eliminated all plastic or polystyrene packaging.
“Our three daughters are surfers and after watching a few environmental programmes we realised the terrible impact plastic has on the oceans, so we stopped using polystyrene products a few months ago and no longer use plastic straws.”
The couple initially introduced reusable bamboo and aluminium straws, but when these were met with resistance from some customers, they sourced biodegradable cardboard straws.
“Milkshakes are sometimes too thick to use them so I have found a thicker one,” said Heidi, who has also introduced biodegradable ice cream cups made of cornstarch.
“We have been doing a lot of homework and all our takeaway containers are now biodegradable. They are very well made. They don’t leak and keep food warm. We also offer a discount to people who bring their travel coffee mugs for a coffee refill and no longer use sugar sachets but put sugar in jars on tables. We don’t sell water in plastic bottles, but in glass bottles which have a deposit system.”
RocoMamas Beacon Bay manager Calvin Frederick said the national franchise has been “going green” since its inception a few years ago.
“We use biodegradable takeaway burger and rib boxes and salad containers and try to keep Styrofoam to the absolute minimum.
“Even our greaseproof packets for fries are biodegradable. We have eco-friendly requirements and our head office assesses each franchise every four months, and we are graded to see which stores perform well and are doing extra.” — barbarah@dispatch.co.za
Taking a firm stand against harmful plastic
In the Eastern Cape some restaurants have taken the initiative to reduce or replace plastic straws and Styrofoam with reusable or biodegradable options and say they are doing what they can to win the war on plastic waste.
Sanook and Cantina & Craft restaurant owner Jamie Hogg said he had sold his entire stock of 600 reusable bamboo straws since introducing them in December, and was awaiting another shipment from his Cape Town supplier.
“Plastic pollution in the ocean is getting worse and worse and we should all step back and see what comes out of plastic,” said Hogg.
“I have always dreamt about getting into ocean conservation, so we are trying to minimise the use of plastic in all our restaurants.”
Hogg said his waiters offered patrons the option of buying a reusable bamboo straw when filling alcohol, soft drink and milkshake orders, but also provided plastic straws on request.
“We are finalising designs for our takeaway packaging and from February all of it will be environmentally friendly and biodegradable.”
He said the green packaging was more expensive but that he was prepared to absorb the cost.
Former East Londoners Heidi and Alastair Smith, who now own Nina’s restaurant in Jeffreys Bay, said they had eliminated all plastic or polystyrene packaging.
“Our three daughters are surfers and after watching a few environmental programmes we realised the terrible impact plastic has on the oceans, so we stopped using polystyrene products a few months ago and no longer use plastic straws.”
The couple initially introduced reusable bamboo and aluminium straws, but when these were met with resistance from some customers, they sourced biodegradable cardboard straws.
“Milkshakes are sometimes too thick to use them so I have found a thicker one,” said Heidi, who has also introduced biodegradable ice cream cups made of cornstarch.
“We have been doing a lot of homework and all our takeaway containers are now biodegradable. They are very well made. They don’t leak and keep food warm. We also offer a discount to people who bring their travel coffee mugs for a coffee refill and no longer use sugar sachets but put sugar in jars on tables. We don’t sell water in plastic bottles, but in glass bottles which have a deposit system.”
RocoMamas Beacon Bay manager Calvin Frederick said the national franchise has been “going green” since its inception a few years ago.
“We use biodegradable takeaway burger and rib boxes and salad containers and try to keep Styrofoam to the absolute minimum.
“Even our greaseproof packets for fries are biodegradable. We have eco-friendly requirements and our head office assesses each franchise every four months, and we are graded to see which stores perform well and are doing extra.” — barbarah@dispatch.co.za
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