The single-use plastic ban is coming!

What you need to know and what you can be doing

As of October 2023, the UK Government is introducing new legislation banning the use of certain single use plastics. This is designed to support and encourage a decrease in the use of plastics in the UK, to help reduce plastic littering and general plastic waste.

The UK’s single-use plastic ban follows the EU directive signed off in 2019, with clear targets to significantly reduce plastic consumption across Europe by 2025. It works towards the Government’s ambition from the 25 Year Environment Plan to eliminate all avoidable plastic waste by 2042. Plastic pollution takes hundreds of years to break down and inflicts serious damage to our oceans, rivers and land. It is also a major source of greenhouse gas emissions, from its production and manufacture to the way in which it is then disposed.

England is currently estimated to be using 2.7 billion items of single-use cutlery, the majority of which are plastic, plus 721 million single use plates per year. Of these only a very low percentage are estimated to be recycled –circa 10%.

To be included in this ban, the products must satisfy ‘Part 1’ and ‘Part 2’ of the UK’s definitions for polystyrene ban:

Part 1: Polystyrene is a polymer made from styrene monomers that can be used in a vast array of applications. Only polystyrene that has been through a foaming process will be considered in the scope of this ban. Foaming in this context is a method of expansion of the material at any point during its manufacture, by any means, using any blowing agent. For clarity, products made from polystyrene that has been expanded prior to fusion are considered Expanded Polystyrene (EPS) products. Those products made from polystyrene that has first been extruded, then expanded are considered to be Extruded Polystyrene (XPS) products.

Part 2: ‘Food and drinks containers’ in this instance are those used to contain food or drink that is ready to be consumed without further preparation (such as takeaways). There is not presently an intention to ban polystyrene boxes used to transport unprocessed or unprepared food through the supply chain. For example, polystyrene boxes used by fishers to store and transport freshly caught fish are not in scope. If these 2.7 billion pieces of cutlery were lined up, end to end, they would go around the planet they are so adversely impacting eight and a half times! (based on an average length of 15cm per item of cutlery).

The ban will include single-use plastic plates, trays, bowls, cutlery, balloon sticks, and certain types of polystyrene cups and food containers. From October 2023, people won’t be able to buy these products from any foodservice operation. This includes retailers, takeaways, food vendors and the hospitality industry.

There is some confusion over what items are included in this ban, and in which areas within the UK. To help bring some clarity, we have listed the policies below:

Policy England Wales Scotland Northern Ireland

Ban single use plastic cutlery, plates, straws and stirrers (including CPLA cutlery and PLA straws)

Yes, from October 2023

Yes, and extruded polystyrene too from October 2023 No Yes, in place since 2022 Turtle graphic on beverage cups containing plastic since 1st June 2022 No Included in billin force autumn 2023/2024 since 2022 No No in force autumn 2023/2024 No No No Yes, in place since 2022 Ban all polystyrene lids for cups or takeaway food containers

NB. Wales is implementing varying stages of the bill over the autumn of 2023 and into 2024, and some elements are already active. Wales will also place a complete ban on plastic bags in 2024.

• Plastic drink stirrers

The items included within the ban, for caterers and foodservice operators to be aware of, are:

• Expanded polystyrene containers, such as takeaway food and drink containers.

The following decisions have been made:

• A ban on the supply of single-use plastic cutlery, balloon sticks, and single-use expanded and extruded polystyrene containers including cups

• The ban on ‘cutlery’ will include singleuse plastic knives, forks, spoons and chopsticks made of plastic, including standard size or mini-size cutlery or a combination of cutlery, such as sporks

• A ban on the supply of single-use plastic plates, trays, and bowls (amidst a concern that if they are not included, there will simply be a switch from using single-use plastic plates to bowls and trays rather than reusable alternatives)

• The ban on the supply of single-use plastic plates, trays, and bowls will not apply to plates, trays, and bowls that are used as packaging, in shelf-ready pre-packaged food items as defined in The Packaging (Essential Requirements) Regulations 2015 regulation 3(b) (such as bowls and platters in a frozen meal). This is to avoid duplication or confusion with our proposals for an extended producer responsibility scheme (EPR) for packaging. For clarity, plastic plates, bowls, and trays that are used as packaging can be used in eat-in and takeaway settings. However, exploring how the use of these single-use items can be reduced is recommended, as is a move to reusable alternatives instead to the end user. This will allow foodservice operators to purchase empty plates, bowls, and trays to use only as packaging for food, yet individuals won’t be able to purchase these items.

• Any supply of plastic bowls and trays that are not packaging will be a ban on supply

There has been some questioning regarding the proposed bans on compostable plastic applications in closed-loop environments. This is because bio-based, biodegradable and compostable plastics are still plastics. Depending on the polymer, bio-based feedstocks can be used to produce the same plastics as conventional fossil-based feedstocks. As biodegradable and compostable plastics aren’t designed for reuse, they are inherently single-use in nature. There’s also a real lack of evidence regarding these materials consistently breaking down as advertised, when it comes to real world environments. They may therefore be a source of plastic and microplastic pollution.

EPS Expanded polystyrene is a plastic resin derived from crude oil often used for plastic cutlery. It can’t be recycled and flakes easily into micro plastics, often escaping from landfill and traveling long distances. EPS doesn’t break down and has chemically absorbent properties.

Aqueous coatings (or dispersion coatings) are made by suspending fine particles of plastic in a water solution and applying that to the surface of the cardboard. The water is then dried away, leaving behind a fine plastic coating. Because less than 10% of the total weight is the coating, it will still pass home composting and paper recycling tests despite being made from plastic… but not always in industrial composting processes.

Plant-based elements such as sugarcane and corn can be used. But the fact that these are often coated with a plastic or resin doesn’t necessarily mean they are fully recyclable in today’s systems.

PLA lining (Bioplastics) are sometimes referred to as compostable packaging, which must biodegrade within 12 weeks. However, for food and drink packaging the materials will often only do so in industrial conditions, not in home composting conditions. There are several packaging solutions that are compostable, however by standards these are only industrially compostable should they make it to a facility able to process them.

Instead of being recycled with regular plastic materials, PLA needs to be sorted separately and brought to a ‘closed composting environment’ otherwise it contaminates the recycling stream. With the demanding conditions for industrial biodegradability and the time it takes, and the reliance on consumer disposal habits, it makes it practically impossible for the products to complete their life cycle as marketed.

It is vital that compostable plastics are sent to an industrial composter for them to compost as, if littered in the open environment they will act much like any other plastic. In addition, because they are visibly indistinguishable from non-compostable plastics, even when they are sent to industrial composters there is no guarantee that they will not be stripped out at the start of the process and sent to landfill or incineration plants. The Government has previously put out a call for evidence on this topic. The findings? That there is currently insufficient industrial composting capacity in England to fully manage compostable plastic and so any exemption wouldn’t be viable – it would risk improper treatment.

What all of this means is that the bans, to be effective, have to cover items made from all plastic that is bio-based, biodegradable or compostable.

Alternative Solutions

There are a number of alternatives branching out in the market. allmanhall are currently investigating the product ranges from these companies. The good news? There is certainly now a greater variety available than even a year or so ago!

Vegware, for example, have introduced a range of wooden bamboo cutlery, cups, trays, sandwich boxes and containers and the range continue to expand. However, as shown earlier, this doesn’t necessarily solve the PLA challenge.

allmanhall have identified one company in particularly offering viable alternatives: Notpla.

By the UK Government’s legislation, PLAs could be fully banned over the next few years and alternative solutions demanded…

Notpla is developing a number of products and was recently awarded the Earthshot Prize. Notpla offer a wide variety of disposable products made from seaweed and plants, all of which are totally biodegradable and compostable. They have even designed an edible bubble & bottle made from seaweed. This is designed to replace single-use packaging for liquids. It is plastic-free, vegan, naturally biodegradable and a fun and unique way of serving a drink. Get hydrated and eat the packaging at the same time… winning!

Shown below are some of the Notpla products, including their edible bubble!

What’s the impact for foodservice providers?

If you’re serving in a dining room setting, the initial impact may seem fairly low. However, it will be necessary to review your food takeaway policies and the products currently being used to facilitate this.

Foodservice operators should be considering an immediate reduction in stock levels of banned products to achieve the October deadline. If a takeaway service is to continue then alternatives to the banned items need to be sourced, stocked and budgeted for. Alternatively, a review of how the foodservice offering is operated may be required.

allmanhall have recently been consulting with Badminton School, an independent boarding school for girls in Bristol. Badminton School have taken the decision to continue their takeaway service with some big changes. Pupils and staff using this facility now have to bring their own containers to facilitate the takeaway. This has already been seen to deliver savings, both in the use of disposables items but also in terms of costs.

The introduction of a “bringing your own bottle” initiative, to encourage refillable vessels, has been well received in many foodservice environments, especially in some of our schools. Again, proactivity like this is a step in the right direction.

and reusable are an option, with the cost of these products being, surprisingly, on a par with the current plastic options. Do take a look at the alternative products section of this article and, in particular, Notpla for inspiration

Other areas that are also being considered by many foodservice teams is the removal of disposable cups, moving instead to branded reusable cups. Great for promotion and also for highlighting sustainability credentials. Polycarbonate alternatives that are washable

Ultra-processed foodswhat’s all the fuss about?

Ultra-processed foods (UPF) are getting a lot of airtime at the moment, most of it negative. There are lots of studies now which link ultraprocessed foods to negative health effects such as heart disease, weight gain, cancer and mortality. This is pretty damning considering the UK has one of the highest consumption rates of ultra processed foods. The average person in the UK consumes 63% of their calories through ultra-processed foods with 65% of children’s daily energy intake coming from these foods. There are differing opinions in the scientific world about whether it is the actual processing that causes the negative health effect or the fact the most UPF are higher in fat, salt and sugar. Here we take look into what UPF are, how they are classified, the evidence behind them and what we should be doing about them in our diets.

They called this the NOVA classification system. Whilst there are other classification systems available, this one is still the most widely used. Many research studies have used this classification as the basis of their research into the impact of processed foods on health.

How is processed food clarified?

The term UPF was initially developed by the Brazilian nutrition researcher Carlos Monteiro, at the University of São Paulo, Brazil. In 2009, Monterio and his team went on to develop a classification system for defining foods by the level of processing. This went from unprocessed or minimally processed, such as whole fruits and vegetables, to ultra-processed such as readymeals, biscuits and burgers.

Foods are placed into 4 groups: Taken from

So, what are Ultra-Processed Foods?

It’s group 4, the UPF that we’re interested in here. These tend to include ingredients which may not be used at home such as chemicals, colourings, sweeteners, and preservatives. What lots of people don’t realise is these are often included in common staples in our diet such as breakfast cereals and bread, that we may have perceived as healthy.

For example most granary bread from the supermarket is classed as group 4 ultraprocessed, as are baked beans.

on the adverse associations between UPF intake and a diverse range of health-related outcomes.

These findings strongly point towards aspects of ultra-processing as being important factors that impact health and question the ability to conclude that the adverse outcomes from UPFs can be solely attributed to their nutritional quality.

Why are we eating so much UPF?

Ultra-processed foods typically benefit from extended shelf life, an important consideration for the way we eat now and for lower income consumers without reliable access to refrigeration or those not able to shop regularly. A focus on reduced food waste is another factor.

What is the evidence?

When it comes to UPF, scientists and nutritional experts can’t agree on where the detrimental health effects arise from. Some believe it is not actually the ultra-processing that causes the increased health risk, but the fact that these foods generally tend to be high in fat, salt and sugar. And that they tend to be low in fibre, vitamins and minerals.

But many believe, and observational studies have shown, that it may not be that simple. And that even after adjustments for fat, sugar and sodium intake, or adjustment for adherence to a range of healthy or unhealthy dietary patterns, there is a minimal impact

Among other reasons for the popularity of ultra-processed foods are the inexpensive cost of their main ingredients. They are therefore highly profitable, hence they often have aggressive marketing, especially toward youth consumers and particularly in middle income countries.

In addition, the way they are made makes them highly palatable, easy to eat with minimal preparation needed. Appealing in a time-poor society.

UPF and nutritional guidelines

Some countries have gone as far as to change their Government nutrition guidelines. For example, Brazil recommend limiting the consumption of processed food and avoiding ultra-processed food. France aims to reduce their consumption of group 4 ultra-processed foods by 20%.

The World Health Organisation and UNICEF, the United Nations’ Children’s Fund, both recognise the importance of addressing ultra-processed food consumption for ending childhood obesity. The UN Food and Agriculture Organization also recommends limiting UPF consumption.

In the UK it seems we have away to go to reduce UPF…

Taking the biscuit!

‘Taking the biscuit’ is a campaign launched by the Soil Association. It highlights examples of the NHS Food Scanner App endorsing ultraprocessed foods, promoting them as good or healthier choice. Examples included: Alpen Light Cereal Bar, Monster zero sugar energy drink and Aero Chocolate Caramel Bubbly Mousse.

Unfortunately there seem to be no changes on the horizon for UK guidelines.

Dimbleby’s National Food Strategy for England raised concerns about ultra-processed foods. The UK Government’s Food Strategy White Paper, published in June 2022, recognised UPFs as contributors to the “overconsumption of high calorie foods”. The Government had announced plans for research funding in this area. However, it’s not clear how (or if) this funding will now be spent.

Examples that suggest it is not being taken seriously include the delays on measures announced in 2021 to introduce a 9pm watershed on TV advertising. Also a delay in the restrictions on paid-for advertising of foods which are high in fat, salt, and sugar online. Work has also been halted on a Health Disparities white paper, previously promised as part of Boris Johnson’s Government’s Levelling Up agenda.

More positively, SACN (Scientific Advisory Committee on Nutrition), who advise the Government on nutritional recommendations, are due to publish a position statement on UPFs later this year. Watch this space!

Concerns around NOVA classification

The BDA released a position statement on processed food in 2021 stating that it is important to think about the context when it comes to processed and ultra-processed foods.

For example, fortified foods are designed to add nutrients to someone’s diet who may otherwise struggle to meet their requirements. The act of food fortification would put a food into the processed or ultra-processed foods category. Take bread for example; the flour used is fortified with added iron, niacin and thiamine in the UK but because of this would be classed as processed or ultra-processed. The dichotomy therefore is that in some cases, processing foods can actually make them healthier. Its this level of understanding and complexity that requires awareness…

A bowl of bran flakes for example is as much a UPF as a chocolate rice cereal or cereal based on choc-chip cookies. Yet this is despite the bran flakes being a good source of fibre and being fortified with numerous vitamins and minerals, and often being relatively low in added sugar or salt.

Processing that preserves food such as tinning, freezing etc, is also something to be valued, especially as it is often a key means for those on lower incomes to eat a more varied diet. It is also a way for all of us to reduce food waste and this has important associated environmental impacts.

Conclusion

Does labelling foods as UPF solve problems or create problems?

Until there is clear agreement when it comes to linking UPF with the nutrient profile, there is a risk it will add confusion rather than transparency. For example, baked beans are often labelled as a healthy choice, high in fibre/ protein but would also have an UPF label on. From the evidence, we know we need to reduce UPFs. We know we need to reduce the amount of sugar, fat, and salt we consume and eat more whole foods. To do this, however, there needs to be a whole cultural shift. We have normalised this way of eating diets high in UPFs.

Political action is also required to force changes within the food industry. This means advertising, cost and availability. Food manufacturers have a responsibility to develop healthier products, making healthy – and sustainable - choices easier, more convenient and accessible, and for them to be affordable. Until these changes happen, we are unlikely to see any big shifts occur.

As individual consumers or as caterers, we can all try to reduce the amount of UPF we eat or serve. Start by focusing on whole foods as much as possible.

References

1. Parnham, J.C. et al. (2022). The UltraProcessed Food Content of School Meals and Packed Lunches in the United Kingdom. Nutrients, 14(14), 2961; https://doi. org/10.3390/nu14142961.

It is so important that we do not allow ‘processed’ to become a confused and pejorative term when applied to foods such as this.

2. Colombet, Z. et al. (2022). OP12 Social inequalities in ultraprocessed food intakes in the United Kingdom: A time trend analysis (2008–2018). Journal of Epidemiological & Community Health;76:A6-A7. http://dx.doi. org/10.1136/jech-2022SSMabstracts.12.

3. Dicken, S.J. & Batterham, R.L. (2021). The Role of Diet Quality in Mediating the Association between UltraProcessed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies. Nutrients 2022, 14(1), 23. https:// doi.org/10.3390/nu14010023.

What is seasonal eating and why is it an important catering consideration?

Many of us have heard the term ‘seasonal eating’ but it is hard to fully understand what that means with the vast choice and array of foods so readily available to us, year-round.

The fresh food items you buy carry labels showing they’re from all over the world… tomatoes from Spain (when they’re available!), sweet potatoes from South Africa and asparagus from Mexico.

Having such a selection of food at our fingertips, all year round, is something we have come to expect. It may seem like something we should be incredibly grateful for, is it really such a good thing?

Let’s take the humble spring onion for example. A huge proportion of spring onions consumed across the UK are imported from Thailand meaning it has travelled approximately 5,900 miles to get to our supermarkets. Egyptian spring onions are also shipped into the UK. From a sustainability perspective, this clearly has an impact on the environment… especially if the mode of transport is airfreight. Long distance travel may mean increased environmental costs for us however it’s important to note that the food miles argument in its most simple state is defunct. The transportation of food only accounts for a small percentage of the value chain when it comes to emissions.

A shipped spring onion will have a lower carbon footprint than one grown out of season in a hot house in the UK, requiring extensive resources to recreate the growing conditions needed. There’s that word again – seasons are important.

Coming back to our little spring onion, when it comes to the quality of the produce, if imported it will mean that by the time we actually eat it in a delicious dish, it will be days, if not weeks old.

Why does it matter if foods are ‘old’?

In general fruits and vegetables are picked at the peak of their ripeness and also, the peak of their nutritional status. The problem in our spring onion example is that it has had to travel for days to get to the point of being eaten, meaning it has started to age.

Unfortunately, this aging leads fresh foods to lose their nutritional density. This means that you don’t get the same nutritional benefits that you would have if you had eaten it when it was freshly picked. And it is not just a small change or deterioration. One research associate at the University of Austin reported that fruit and vegetables found in supermarkets are anywhere from 5% to 40% lower in vitamins and minerals.

Why is this important?

If you can base your menus on food that is both in season and local you are potentially increasing the nutritional density and quality of the meals you serve.

How do you know when food is in season?

As previously mentioned, with the majority of fresh produce being available almost all year round it can be hard to decipher what is actually in season and what isn’t. To help you easily plan ahead you can buy seasonal posters which can be put on walls, or download resources from The Pass if you’re an allmanhall food procurement client! You can also use allmanhall’s seasonality guide, or you can use one of the resources provided below.

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Find out what is in season:

• Seasonal UK grown produce - Vegetarian Society (vegsoc.org)

• What’s In Season When? (lovebritishfood. co.uk)

• Seasonal calendar (BBC Good Food)

• allmanhall’s Seasonality Guide

3 top tips from allmanhall when preparing seasonal meals:

1. Get in tune with what is in season when. Speak with us at allmanhall so that they can help you stay informed about what is best at the time or use our seasonality guide as a reference.

2. Use cookbooks based on seasonal eating. This will take the stress out of having to come up with recipes using ingredients you may be less familiar with cooking.

3. Ensure you are providing variety. Although you might be choosing ingredients from a smaller pool, it is still important to focus on variety throughout the week. This will ensure you are delivering a variety of nutrients which will support overall health, including gut health. The more diverse the diet, the more diverse the good gut bacteria will be!

Do also speak with the team at allmanhall. We will be able to advise you regarding what is in season and or what has done particularly well and is abundantly available through suppliers at that point in time.

You may find this produce is better quality and value for money too – nutritional, environmental and budgetary benefits? That is truly welcome all year round!

For recipe inspiration, click here.