Zero waste in the ice-cream parlour: Less waste for a better future

Summer holidays mean high-season – not just for ice-cream, but also packaging waste. Disposable cups, tasting spoons, cold packaging, delivery trays: the list of typical disposable articles in ice-cream parlours is long. However, many businesses are having a rethink and adopting a “zero waste” approach – i.e. as producing as little waste as possible. What is ecologically necessary can also be economically viable and strengthen customer loyalty.

1. During production: Sustainability starts with the raw materials

Reusable instead of disposable – even in sales:
Many ingredients such as milk, cream or fruit purées are still being delivered in disposable plastic packaging. Partnering with regional suppliers can provide an opportunity to switch to deposit systems – for example, with glass bottles, stainless steel containers and reusable bulk packaging.

Practical tip:
Ask your suppliers specifically about reusable packaging – many already offer such alternatives, however don’t actively make this known.

Making good use of by-products:
There is plenty of leftover product when making ice-cream – e. g. through surplus production or when cleaning the machines. These quantities can be partially reused, such as on “Surplus” days or through the creative combination of varieties the following day.

2. No plastic over the counter

Sustainable cups and spoons:
Since 2021, the sale of disposable plastic in the EU has been severely restricted – however, even the wooden spoons and paper cups are often only environmentally friendly to a certain extent. Better solutions include:

• Edible spoons or waffle cups
• Reusable cups with deposit system
• Bring-your-own-Bowl promotion

Campaign idea:
Customers who bring their own cups or bowls receive a small discount or a free topping. Customers are thus encouraged to actively participate.

3. Service: Switching from paper to digital solutions

Order slips, receipt rolls, loyalty cards – piles and piles of paper.
Changes can be made here too:

• Digital customer retention via an app instead of loyalty cards
• Digital order receipts per QR code or display
• E-mail receipts on request
• No flyers, promotion through social media instead

Additional advantage: The digitalisation of these processes also saves time and money in the long run – particularly during the hectic summer schedule.

4. Outdoors: Contributing to a cleaner environment

The problem: Many guests order their ice-cream to go – and end up carelessly dropping their cups, serviettes or spoons along the way.
The solution:

• Waste separation directly in front of the ice-cream parlour
• Labelled collection points (“Bio – Paper – Rest”)
• Cooperation with the city or neighbourhood for shared waste disposal concepts

5. Communication: Get customers actively on board

Zero waste only works if customers are also on board. The most impressive measures are of little use if they have not been understood or accepted.

What can help?

• Clearly visible signs (“These spoons are edible!”)
• Explanation on social media or your website
• Small rewards for participation (e.g. ice-cream voucher for return of 10 cups)
• Transparent representation of own approach

Sample text for the counter:
“We love ice-cream – but not the waste it creates! Help us produce less waste – by bringing your own cup and using our edible spoons. We appreciate your cooperation!”

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Conclusion: Zero waste is an opportunity, not a restriction

Less waste does not mean less comfort – the opposite, in fact. Anyone who cleverly implements zero waste is not only cutting costs but gaining loyal customers and setting themselves up for sustainable business. With small steps and creative ideas, success can be enjoyed summer after summer, spoon by spoon.