Single-use items are changing to become more sustainable, in line with ever tighter European norms, but also because of the rise in delivery services. Today we are light years away from the days of the mass-produced paper tablecloth.

What direction is foodservice heading in? “Fusion is expanding on an increasingly global scale, thanks in particular to the growing popularity of poke bowls, and this also involves typical Italian cuisine. I don’t think it is just a passing fashion, rather it’s a springboard towards a kind of cuisine that appeals to more and more people,” says Alberto Valle, head of marketing at CHS.

But while this may be how the future looks, the present “is conditioned by the lack of raw materials, which has slowed down the push towards sustainable products. Today it’s all about having a product, rather than the material it is made of. Of course, once the situation has settled down, attention to sustainable, compostable or recyclable products will increase again. We also forecast a return to reusability, where possible, to combat the growing problem of refuse disposal.”

The growing demand for poke bowls and the difficulty in sourcing products has prompted CHS to turn to the Far East market, “which, despite the extremely high cost of transportation gives assurances of availability and a constant supply.” A widespread service guaranteed by two logistics platforms, through which customers know there will be continuity, with no stock shortages.

“I see that foodservice is evolving, with more sophisticated place settings, more attention paid to plating up and a general increase in quality, also in the chains and franchised outlets,” says Paolo Corti, head of sales at Okay Srl. “Single-use items are being affected by tougher EU rules, and there are lots of theories around, but not so much actually being put into practice.”

At the heart of the matter are eco-sustainable materials that are not always fit for purpose. “There are problems of waste disposal too: for example compost made from food scraps that also includes compostable materials and bio-plastics is often refused by farmers, who consider it to be low quality. Perhaps we should be focusing more on the recycled, regenerated plastic cycle.”

Okay focuses on research and development, for example into the use of so-called “airlaid” materials that are made exclusively of cellulose and are water-soluble, or eco-bamboo, a readily available material that grows in five years rather than the 10-15 years required by other cellulose sources, and this reduces the surface area used for plantations. “They are basically weeds, but they have made up for the shortage of cellulose.”

Quality catering is increasingly sensitive to these issues and keen also to upgrade accessories which – in line with the trend towards products made from “clean”, plant-based matter – need to be made from natural, organic raw materials. “We have a long way to go and everything costs more,” Corti says in conclusion, “but this is the direction we need to head in.”