Krympress reports:
A one -time dishes firmly entered everyday life, becoming indispensable in the field of catering, on visiting events, picnics, food courts, and in everyday life. Its convenience, lightness and versatility made such products popular both in private users and professionals in the field of catering and HoReCA. Moreover, more and more often there is a need for a qualitative and conscious choice: Buy disposable dishes Today you can from many different materials and formats, which requires understanding its properties and purpose.
What is disposable dishes?
A one -time dishes are products designed for single use with subsequent utilization. The main idea of its use is to ensure convenience, hygiene and minimizing the cost of washing and storage. It is often used in situations where the use of reusable utensils is inconvenient or inappropriate — for example, when conducting mass events, food delivery, street trade.
It is important to understand that the term “disposable dishes” falls a wide range of goods: plates, glasses, spoons, forks, knives, containers for food, tubes, lids, lunch boxes and much more.
Materials used for the manufacture of disposable dishes
Modern disposable dishes are made from various materials, which can conditionally be divided into synthetic and natural.
Plastic (pp, ps, PET, PE)
One of the most common materials. The main types of plastic:
- PP (polypropylene) — resistant to high temperatures (up to 120 ° C), used for hot drinks and dishes.
- PS (polystyrene) — cheaper, but less heat -resistant (up to 70 ° C), fragile.
- PET (polyethyleneterftalate) — more often used for cold drinks, transparent, light.
- PND/PVD (polyethylene) — used for bags, covers, thin dishes.
Pros: Accessibility, lightness, tightness.
Cons: Non -ecological, the complexity of processing.
Paper and cardboard
Popular environmentally friendly material. It is often used with lamination or wax coating to increase moisture resistance.
Pros: Biodegradability, safety in heating.
Cons: Limited strength, high price compared to plastic.
Bioplastics (PLA, CPLA)
It is made from renewable raw materials (corn starch, sugarcane). Pla is an analogue of plastic, but biodegradable.
Pros: Environmental friendliness, compliance with the requirements of «green» consumption.
Cons: The high cost, the need for industrial conditions for decomposition.
Bamboo, palm leaves, reed cellulose
Natural materials used in the premium segment of disposable dishes. They look aesthetically pleasing and support the concept of eco-responsible consumption.
Pros: Naturalness, biodegradability, strength.
Cons: High cost, limited mass production.
The main types of disposable utensils
Depending on the purpose of use and the format of the event, the following categories of disposable dishes can be distinguished:
Cutlery
- Tablespoons, forks, knives
- Made of plastic, wood or starch materials (PLA)
- Wooden devices-a popular eco-version
Plates and bowls
- Round, square, deep, sectional
- Materials: plastic, paper, reed, wood
Glasses
- For cold and hot drinks
- Plastic, paper, biodegradable
- Often used with lids and tubes
Containers and lunch boxes
- For delivery and storage of food
- One-, two-, three-section
- With lids, heat -resistant options
Packaging and accessories
- Covers, napkins, stands, tubes, skewers
- Play an auxiliary role, but important for comfort
How to choose one -time dishes: key criteria
The choice of disposable dishes depends on several factors: type of event, temperature of dishes, requirements for environmental friendliness, budget and even design. Here are the main criteria that is worth paying attention to.
The temperature regime of use
- For hot drinks and dishes, choose a heat -resistant PP or protective paper.
- For cold dishes and drinks, PS, PET, paper, biodegradable materials are suitable.
Appointment
- Picnic/campaign: lightness, compactness, stress resistance.
- Catering/measures: aesthetics, strength, conformity of the concept.
- Cafe for removal/food curtain: heat resistance, tightness, branded packaging.
- Food delivery: reliable containers that do not occur, suitable for microwaves.
Environmental friendliness
- It is important to consider the possibility of processing or composting.
- Bio -cutting materials are better suited for eco -awareness consumers.
- Some countries and cities limit the use of plastic — this affects the choice.
Safety
- Products must be certified and comply with sanitary standards.
- Downstream plastic can distinguish harmful substances when heated.
Budget
- Plastic is the cheapest option.
- Paper, wood, PLA — more expensive, but better perceived by customers, especially in the field of HoReCa.
Trends and environmental alternatives
Modern consumption is gradually shifting towards sustainable development. This also affects the production of disposable dishes.
Leading trends:
- Refusal of traditional plastic (in the EU and other regions)
- The growth of the popularity of biodegradable and compostable dishes
- use of recyclables and processed materials
- Branding and craft dishes design
Some cafes and events move to reusable dishes with the possibility of a return (for example, a deposit for a cup), or offer customers a discount for using their own dishes.
In general, disposable dishes are not just a utilitarian category of goods, but a whole ecosystem where convenience, savings, ecology and design intersect. A competent selection of dishes depends on specific tasks: whether it is the organization of an exit banquet, food delivery or corporate party in nature. Environmental aspects are becoming increasingly important, and this should be taken into account when choosing — not only for the sake of image, but also in the framework of legislative restrictions. Properly selected dishes are able to emphasize the level of service, increase the customer’s comfort and even strengthen the brand perception.
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