In an effort to diminish the daily generation of solid waste in Bengaluru, the hotel industry has called upon its members to decrease their usage of paper napkins.
With approximately 10 tonnes of napkins consumed daily across its 40,000 member establishments, the Bruhat Bengaluru Hotels Association (BBHA) has issued a plea to its affiliated hotels, darshinis, caterers, and flight catering services to reduce consumption and provide napkins to customers only upon request.
The association’s choice to offer paper napkins exclusively upon request, rather than placing them routinely on tables, is tied to concerns over their wasteful usage by the public. Additionally, this decision aligns with the range of initiatives being considered by the hospitality sector to curb wastage, counterbalance the impact of escalating input expenses, and address declining customer traffic. In a recent development, the association conducted a formal meeting to raise awareness among its members regarding the reduction of excessive consumption of paper napkins, electricity, and water.
Acknowledging the decision, PC Rao, president of BBHA, said that post-pandemic there is an increased tendency among people to use paper napkins. “Already, we are generating huge quantity of food waste. In addition to this, we are ending up generating tonnes of paper waste, which largely comprises paper napkins. If you look at our customers’ paper napkin consumption, it’s erratic and very difficult to comprehend. Due to free availability, they tend to grab them and use them recklessly, resulting in a huge mound of garbage.”
Another hotelier, who runs a chain of restaurants, said, “Paper napkins are used for the most absurd reasons. Be it to keep mobile phones on the table or personal belongings, people mindlessly use them. Had it been only for wiping hands, then it would have been acceptable. But if four people are at a table, they end up exhausting an entire pack of paper napkins by the time they finish a meal. We just wanted to regulate its use.”
In the initial phase, all members have been directed to eliminate paper napkins from tables and provide them to customers solely upon request.
Rao said the hospitality industry consumes close to 10 tonnes of paper napkins daily. “While a few purchase it in bulk for a week, others buy it twice or thrice a week. Another problem with paper napkins is storage. The paper waste generated is so huge that in half a day our storage area is filled with bags full of them. Just because we place them visibly on the table, customers grab and use them. What if we do not keep them? They will use their handkerchiefs, which are not only sustainable but can also help cut down on waste generation,” he pointed out.
The association has already conducted an initial series of meetings with Food and Civil Supplies Minister KH Muniyappa and other state government officials to discuss the reduction of food waste and other forms of wastage, such as paper napkins, water, and electricity.
According to reports, the state government has agreed to support the industry by creating an awareness film that can be screened at all hotels and hospitality establishments, in addition to displaying posters on tables and in hotel washrooms.
