By Times of Malta
We have seen radical changes over the last decade in the field of waste management in Malta. Large infrastructural investments and new rules have changed the way we treat waste and how we dispose of it, resulting in diverting valuable waste resources away from landfills. Today, we can toast a sense of renewal in the way consumers and Maltese citizens respond to calls for sustainability. Their calls for a healthier environment and a litter-free island have informed important legislation. Responsible consumers appreciate the value of reducing waste, recycling and pursuing individual actions that contribute to better living. By acting voluntarily, businesses too can be better prepared for a time when a necessary change will take place to shift from single-use plastics (SUP) to more sustainable alternatives. The Environment and Resources Authority is now inviting catering establishments to take the opportunity to explore these alternatives, and become part of a national shift towards a cleaner, greener and more sustainable Malta. Comments for feedback on ERA’s draft guidelines are being invited online at publicconsultation.gov.mt or by e-mail throughera.policy@era.org.mt, by July 25. Under the EU’s Single-Use Plastics Directive, all member states have introduced rules to reduce single-use plastic food containers and beverage cups. As things stand, ERA is taking a deliberate, educational approach: while not all of these obligations are yet enforced by law, we want to guide restaurants, cafés, food trucks, bars, canteens and food delivery services on how to gain an early march on these rules to do away with SUP containers. Today, at the point of sale, businesses must offer incentives for customers who bring in their own containers and offer reusable alternatives to such SUP products as long as practically feasible. In doing so, we can affect a silent revolution to address SUP waste, faster. Let it be said that the case against single-use plastics is overwhelming. Single-use plastic is immediately discarded to become a major source of waste and environmental degradation. Plastic’s ‘convenience’ turns costly and taxing for our waste stream and marine environment. Our sea is a backyard that’s also the lifeblood for our tourism and fisheries industries, and more than that, the enduring image of our national identity, well-being and biodiversity. Addressing SUP, through reusable alternatives, is a major effort at reducing the amount of waste our consumption habits create. Since 2023, catering establishments have had to provide reusable alternatives, as long as practically feasible, and offer incentives for those who bring their own containers. However, it may eventually become mandatory for dine-in customers not to be served any food or drink in SUP containers. Malta has not yet introduced any fee on SUP containers for takeaway food and drink – a prospect envisaged by the rules − which is why businesses should get ahead of the curve. Those who already choose to charge customers for SUP food containers and cups are encouraged to inform consumers of the charge. The good news is that Malta’s market is already responding with alternatives. Many catering businesses use non-coated cardboard – great for dry foods like pizza; bagasse, a sugarcane by-product that is biodegradable; aluminium, which is highly recyclable; and even palm leaf products as containers. These materials guarantee food safety and are increasingly affordable. And apart from stainless steel or glass reusable containers, polypropylene (PP) plastic in particular, is common, durable and cost-effective. By offering reusable alternatives − for example a refillable beverage container − to consumers at the point of sale, businesses will become players in this bid for sustainability. Indeed the SUP rules require businesses to provide incentives for clients who use their own containers: for example: a small discount, loyalty points, exclusive promotions or free add-ons to their purchase − it sends out the clearest signal of their active role in contributing towards sustainability, by rewarding customers who do, too. ERA is not requiring businesses to implement full-reuse systems – like container-return programmes – but it does encourage them where possible. A full-service restaurant, for example, buys and cleans its own cutlery and glassware. But nearby establishments can explore a collaborative system to share resources, a system that can bring long-term savings. Alternatively, a third-party company can be outsourced to manage the reuse system. Customer awareness will be half the battle. Catering establishments may eventually have to ensure that clients understand that they may be charged for single-use plastic containers. Currently, catering establishments have to inform clients that reusable alternatives are available and that bringing their own containers can earn them rewards. Communication in both Maltese and English, on posters, menus or social media, has to be clear to customers; and catering staff have to be trained in handling customer-supplied containers, using hygienic practices. The move away from SUP is not just about compliance – it’s about values. Businesses can show consumers they are forward-thinking, environmentally conscious and willing to meet the expectations of a new generation of customers who care deeply about sustainability. Read about the SUP guidelines at https://era.org.mt/public-consultation-guidelines-for-catering-establishments-on-different-alternatives-to-food-containers-and-cups-for-beverages/. Darrin Stevens is director, environment and resources, within the Environment & Resources Directorate.