INTERNORGA 2020 Focuses on Sustainability and Cutting Waste

INTERNORGA, the international trade show for the whole of the hospitality and foodservice market, gives trade visitors an overview of the opportunities available in the industry and presents specific solutions for the businesses.

For next years’ edition, March 13-17, the trade fair will have a special focus on sustainability and conservation of resources. The experts and trendsetters in the hotel, foodservice, bakery, and confectionery sectors will be present at the event in Hamburg, Germany. Exhibitors include not only the well-known major corporations but also young start-ups, presenting their innovative business models and workflows for long-term sustainable operations, the organizers promise.

Less Plastic

Packaging is a part of everyday life – and that certainly applies to the foodservice markets. It fulfills useful and necessary purposes, but at the same time it is the main source of waste. There is no generally applicable master plan for avoiding plastic in foodservice – individual solutions need to be found to meet the different requirements of the various clusters within the industry. It is up to companies to develop resource-saving techniques for processing and recycling, to increase reusable products, and to minimize consumption of plastic, the organizers of the trade fair explain.

Suppliers at INTERNORGA present sustainable alternatives, for example, natural materials to enhance the industry’s efforts for sustainability and resource-saving. One of these suppliers is Leef Blattwerk GmbH, which manufactures tableware from biodegradable palm leaves and they celebrated their successful premiere in the Newcomers Area at INTERNORGA 2019. Other exhibitors presenting environmentally friendly alternatives to conventional bar utensils are Metalstraws and the young company Kaya&Kato, which uses plastic waste recovered from the sea to make robust working clothes for the foodservice industry.

“Many consumers want to reduce their consumption of plastic. That means far-reaching implications for the foodservice market, calling for a change in the way many sectors operate. INTERNORGA shows industry representatives forward-looking concepts and products, and offers specific solutions and contacts to support them and promote their efforts to make their operations greener,” says Claudia Johannsen, business unit director at Hamburg Messe und Congress GmbH.

Sustainability and Resource Saving

Another major topic alongside reduced use of plastic is cutting food waste. It is essential for companies to minimize waste or avoid it completely. The foodservice market is one of the key players here. Customers are sensitive about food waste and expect this second-biggest food sector to come up with appropriate action to reduce it. This concerns the whole of the supply and processing chain. The possible approaches include better management of order quantities, further processing of left-over food, and implementation of a professional waste management system. Exhibitors at INTERNORGA include Meiko Green Waste Solutions with their recycling system for food leftovers, and the Rieber organization system Check Cloud for waste avoidance and processing, the organizers explain. Experts indicate that in many cases only minor changes in operations are needed to generate enormous resource-saving potentials. “Often it is simply small changes such as using appropriate tableware sizes that produce amazing results,” says Benedikt Zangerle of the food waste initiative United Against Waste.

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