Column Jesper Efferbach
A change must come Passionate about creating sustainable tableware, our columnist Jesper Efferbach talks trends in glassware and meaningful environmental awareness
Thoughts on drinkware… In relation to the glass drinkware, we are beginning to see a shift in the look of both wine glasses and bar/ mixology glassware. I love that glassware is being used as a presentation tool much more than it has been done in the past. We see restaurants and bars having different wine glasses, not only to fit the characteristic of the wines, but also as part of the guest experience. Restaurants and bars are changing the wine glasses on the table according to the price and quality of the wines they serve and not only due to the grapes. This not only helps lift the total guest experience but it also – to some extent – “justifies” the additional cost of the wine being served since (as we know) the visual experience covers up to 25 per cent of the total experience of enjoying food or drinks. For mixology, bar and also wine servings, we see a growing trend towards thinner but not necessarily more delicate glassware being used. For years the major trend has been for heavier, cut glassware (as I, for one, have benefitted from in my designs). Now, the trend is slowly moving toward more elegant, thinner products and this also covers beer glasses too with more bars, cafes and restaurants using the thinner glassware. For wine, we note more manufacturers are working on developing lighter but still durable, practical wine and cocktail glasses that not only lift the servings but also can go in the regular dishwasher.
This year has, so far, been quite challenging for most manufacturing companies – mainly due to the heavy decline in retail sales in many, or most, markets around the world. Thankfully, the global HoReCa or foodservice markets are still performing quite well. This has caused many companies to focus more on securing the business they have instead of focusing on new developments and creativity. But we still see both creative and innovative product developments and designs coming from many tableware manufacturers. We especially see new and innovative products produced in recycled or reused raw materials to meet the fastgrowing demand on products with less CO2 and carbon footprint as well
from the same country! During Bocuse d’or the chefs were focusing on colourful, simple and aesthetic plates, using a lot of contrasting colours. The reason I bringing this up is that I see a clear trend beginning to find its way into restaurants, where the focus is moving towards “adding additional value” for guests through creative serving of food and drink, using creatively designed tableware. This is often combined with showing responsibility towards the general environment. This is often done through greener and more circular menus, and through using local products and produce. Concerning tableware, we see a fast-growing trend in glass tableware – both plates and bowls. The glassware
“We must be really careful in what we call “reused raw materials” and what we call “recycled raw materials” because there is a huge difference” circular economy-based products and production. In March, I had the huge pleasure and honour of being part of the European Bocuse d’or final taking place in Trondheim, Norway – I won’t mention who won the competition, but I can say the winner and I come
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used today is very far removed from the traditional glass plates and bowls used in the industry years ago. Today we see much more colourful and creatively designed products being launched. Most of these are a great supplement to the porcelain. The glassware not only helps lift the food Arda Glass
and drink presentations, but also helps the overall carbon footprint of the industry – it’s easier and cheaper to “hand shape” spun glass plates and bowls. As mentioned earlier we also see a huge growth in porcelain and ceramics produced from reused raw materials. But we must be really careful in what we call “reused raw materials” and what we call “recycled raw materials” because there is a huge difference between these two – it’s very difficult to recycle the raw materials when they have been glazed and have left the factory. But that’s a discussion for another day – let’s just agree that all products produced through recycling or reuse are more than welcome! Last but not least we see a growing demand for both manufacturers and operators to take a social responsibility that supports local suppliers by buying and sourcing products and raw materials locally, but also the fact that the companies can help themselves as well as the “local” community by taking on local social responsibility. I, for one, am looking forward to 2025 with huge hopes for both manufacturers, as well as the operations (hotels, bars, cafes etc) but we must think differently. Not only in our supply chain, but also in our operations and our designs and developments. I know it’s not going to be easy, but I am sure it can be done.
LAV