How to Make Your Tea Service More Sustainable


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It's so important for all of us in the F&B industry to minimise our impact on the planet. Here are four easy-to-implement ways you can make your tea service a little more sustainable.

 

 

1. Know Where Your Tea Comes From

Choose a supplier that is transparent about its supply chain. Both where their tea comes from and how it is transported are important. If you don’t know where your tea comes from, you don’t know whether the garden is using responsible farming practices, or whether the grower is being paid a fair price.

We buy fresh tea each season, direct from small, traditional gardens where tea bushes have grown for hundreds of years, 95% of our transport is done by sea.

Further reading: Beyond Fairtrade In Taiwan /  From Poppies to Roses / Canton Chocolate Noir and The Vanilla Dilemma

 Pictured: Head of Tea, Ali and Director, Edgar during lunch break at Epin Tea Garden, Taiwan.

 

2.Say ‘No’ to Plastic Teabags

The reduction in the use of oil-based plastics is an essential step in making your business more sustainable. Nearly all paper teabags contain plastic to help seal them and some premium pyramid teabags are actually made of nylon, which release nano-particles of plastic into the water as they brew. Loose leaf is the ultimate sustainable solution, but we understand that teabags offer convenience so If you are planning on using them, make sure they are plastic-free teabags. Always ask your supplier what their teabags are made from.

FYI Canton teabags are made of a biodegradable plant-based material called SOILON.


3. The 3 R’s

Reduce- cut out wastage unnecessary wastage. Strict portion control ensures your staff are not using excess tea. Make sure staff are well trained on how to brew your teas properly and the dosage is clearly displayed either on storage tins or on a brewing chart. Weighing or using a tea scoop will make this easier. Canton provides brewing charts which list dosage in grams and scoops on request, to ensure you are not only making the best flavour from your leaves but also not using more than you need to.

Reuse- Reinfuse your leaves 2-3 times instead of throwing them away after the first brew. Infused tea leaves can also be used in cooking- In Japan, rather than binning their precious green tea leaves, they are incorporated into salads or dishes such as Ochazuke.

Recycle- Make sure you are disposing of your tea properly. Loose tea should be composted or put in council food waste bins. Canton pyramid tea bags should also be disposed of in council food waste bins (though should not be put on home compost heaps).


4. Invest In Energy Efficient Equipment

Invest in an energy-efficient boiler. Marco MIX multi-temperature boilers have next-generation vacuum insulated water tanks, which are up to 70% more energy efficient than other leading water boiler brands. Better for the environment, better for your energy bills.

 

Pictured: the Marco MIX 3 button font

 

Contact us now, to find out how we can help you create a more sustainable tea service.

Tags:
barista cafe F&B food and beverage horeca hotel sustainability tea tea supplier wholesale tea

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