All of our restaurants at the Sobha Realty Training Centre are determined to not only reduce reliability on single-use plastics, but also single-use anything. Players and staff alike are passionate about reducing the use of unnecessary single-use items and there have been a number of changes…
•Switching from condiment sachets to bottles to reduce plastic use and waste.
•Using ceramic coffee mugs where possible instead of single-use coffee cups and lids.
•Offering glasses for water during lunch instead of using single-use plastic cups.
•Installing multi-recycling bins around the facility.
We also use “Vegware” for anything food or drink related that is taken out of the restaurants or the training centre: takeaway cups, cold drink cups, hot and cold food containers, espresso cups, coffee cup lids, paper carrier bags, wooden stirrers and wooden cutlery.
Vegware uses a variety of renewable plant-based materials in its product range, all fully compostable, and where possible we only use products made from paper that are 100 per cent recyclable. The only items that contain any plastic are takeaway containers that have a plastic lining to allow for certain foods to be carried without seeping through the paper.
This lining is made of a compostable bioplastic derived from plant sugars. Glucose is extracted from milled corn and then fermented to produce lactic acid, which is processed into a polymer and made into pellets. PLA is used in our clear products such as cold cups and deli containers, and to line our board-based products.
But we know we can do more. It is this constant determination to improve our practices that developed our Phase 1 and Phase 2 initiatives to take our reduce, reuse and recycle desires even further. The initiative, again driven by staff and players, further encourages everyone concerned to make reasonable adjustments to reduce the use of single-use items. The staff at the SRTC are also working with Tom Geeson-Brown, our men’s team nutritionist, to source new, fully recyclable products with the aim of getting rid of plastic all together across all three restaurants.
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