FOODDUCK® is contributing to sustainability in Forssa

From Sari’ perspective, the greatest advantage of the device is that is has lightened the personnel’s workload. “There will be more time for something else when the counter stays tidy, and there is no need to go and change spread cases, and knives which have dropped onto the floor.”

The fields that Forssa Vocational Institute offers education in include hotel, restaurant and catering services. Hence, there are professionals in the teaching staff who have a vantage point to follow the latest developments in these industries. One of these experts is Anu Teppo, the teacher in the field of travel and catering. She was the one who originally got the idea of acquiring the FOODDUCK dispensers for the school canteen.

Anu is responsible for sustainability matters at the institute, and her interest was sparked by the by the fact that the device is environmentally friendly. This angle is important for the institute as sustainability is one of their values. Anu explains that, thanks to the bag-shaped package used in FOODDUCK, the amount of waste decreases markedly compared to the use of spread cases. “The device also made sorting of different types of waste easier. Previously, one had to remember to sort the aluminum lids of the cases separately to metal recycling and the cases to energy waste.

Moreover, spread waste is remarkably diminished since the spread in the FOODDUCK dispensers can be used entirely. If any spread happens to be left over in the pack-shaped package, it can be utilized in the preparation of food, unlike spread which has been left in the traditional cases on the counter during the service, and containing bread crumbs.

”It is also a plus that we don’t need to provide separate spread cases for people with coeliac disease, but all customers can take spread from the dispenser”, Anu adds.