Industry Update
Press Release17 November 2020

COVID-19 Plastic-Free Reopening Guidelines - Restaurant + Hotel Foodservice

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Oceanic Global

With COVID-19, our world is evolving rapidly, but the need to live in harmony with our environment has not changed. As we face a global pandemic, we are seeing the rollback and reversal of environmental progress. Articles outlining an increase in demand for plastic ( ) and lobbying from the plastic industry have become concerning ( ). Maintaining the health and safety of your associates and guests needs to remain the primary priority, but throughout this guide you will find sustainable solutions that address the needs presented by COVID-19.

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Prioritizing health and safety doesn't need to come at a cost to the environment

Created in consultation with a coalition of public health experts and industry leaders, this guide clearly outlines best practices to achieve both hygiene and sustainability for the restaurant and hotel foodservice industry globally, with a focus on eliminating unnecessary single-use plastics and improving waste management. This guide includes a compilation of existing research and resources from public health authorities, governments, research institutes and leading organizations.

The Oceanic Standard (TOS) is a set of free, research-backed industry guides for adopting sustainable practices that meet both business and environmental needs, developed in partnership with Oceanic Global's board of scientific advisors. TOS provides businesses with tools to eliminate single-use plastics from their operations and to implement responsible waste management practices. It connects businesses directly to TOS-approved sustainable vendors for cost-effective alternatives to products that threaten our planet, and offers buying deals wherever possible.

Related Document

COVID-19 Plastic-Free Reopening Guidelines - Restaurant + Hotel Foodservice

Created in consultation with a coalition of public health experts and industry leaders, this guide clearly outlines best practices to achieve both hygiene and sustainability for the restaurant and hotel foodservice industry globally, with a focus on eliminating unnecessary single-use plastics and improving waste management. This guide includes a compilation of existing research and resources from public health authorities, governments, research institutes and leading organizations.
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