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Tableware for mass catering: ergonomics, sustainability and quality at every meal

By Ana Turón, Head of Collective Catering and of the Collective Catering Congress

When we refer to the quality of a collective catering service, we usually have menus, cooking systems, food safety, purchasing management and sustainability in mind. However, there’s a key aspect that’s rarely taken into account, yet nothing would be possible without it: the tableware.

Crockery, cutlery, trays, jugs, plate covers and a whole host of other utensils aren’t just tools for use and work, they’re a strategic link that connects the kitchen and diner and they have a direct impact on the quality of the service, the user experience and the efficiency of the operation.

The tableware has an influence on the dining experience. Eating from a visually attractive and ergonomic plate isn’t the same as doing so from an uncomfortable tray, nor is receiving a hospital menu in a high-quality bowl the same as doing so in disposable-looking packaging. The medium conditions the perception of the food and, in some cases, the user’s autonomy.

Guaranteeing a safe and sustainable dining area is essential for the users’ well-being. The right tableware not only improves the safety and experience of the people who use these spaces, it also contributes to the sustainability of the environment.

It’s also decisive in operational terms, given that the ease of stacking, transport, industrial cleaning and resistance to intensive use are factors that determine the effectiveness of a mass catering service.

Upon the basis of this initial premise, there are several important points to be borne in mind when it comes to choosing the tableware to furnish a canteen. They include the following three:

  • They must be products that comply with all the European regulations on materials and articles that come into contact with food.
  • Durability. We’re talking about products that are frequently used and washed, thus requiring a resistant design and material.
  • Design. The product must be designed with easy cleaning in mind to ensure proper disinfection. Tableware with nooks and crannies liable to harbour dirt that’s difficult to remove should be avoided. Well-designed products, such as non-slip trays and adapted cutlery, not only protect users, they also provide peace of mind for the staff and caregivers, who know that they’re using safe and reliable tableware.

Each community, a different need

More than in any other segment, each service in mass catering requires a different kind of tableware suited to the context and type of user.

  • School dining halls. The tableware influences the school dining hall by improving hygiene, food safety and the children’s autonomy and experience, facilitating the use of cutlery, plates and glasses suited to their age and the practice of healthy habits. A pleasant atmosphere with appropriate tableware can help the children to enjoy their meals, learn the rules of co-existence and respect for food and feel more comfortable in the dining area.

School tableware should be sturdy, safe, light and easy to clean, with materials such as polycarbonate and stainless steel for the trays and cutlery. If trays are used, they should have compartments, the glasses should be stackable and the stainless steel cutlery should be durable, with eye-catching and colourful designs. The tableware must also comply with the safety and hygiene regulations, ensuring the absence of toxic materials and adapting to the children’s needs.

The colours can serve as visual signs for the children to enable them to identify the food and for the staff to allow them to sort the trays and, in general, create a more pleasant environment and, very importantly, improve the management of the menus for children with food allergies. The use of specific tableware (such as different coloured utensils and plates) to prevent cross-contamination and ensure the separation of allergenic and non-allergenic foods is essential.

  • Healthcare catering. In the case of catering in healthcare, ergonomics and hygienic materials to ensure durability and ease of cleaning can make all the difference. Isothermal trays that maintain the temperature, lightweight tableware for convalescent patients and materials that allow for effective disinfection are essential items. The products must comply with strict food safety standards.

Adapting to the patient’s needs is key, providing, for example, cups with handles and slits for people with swallowing difficulties and adjustable mobile tables. The tableware must also be isothermal, maintaining the temperature of the food and ensuring compatibility with the rethermalisation systems at each centre.

  • Elderly people’s homes. Tableware has an inclusive value in them. Higher rimmed plates, anti-tip glasses, ergonomic cutlery and contrasting colours help to maintain the residents’ autonomy and enable them to eat with dignity and safety. Long-lasting materials are required for intensive daily use, with rounded-edge designs and handles adapted for ease of use by people with reduced mobility.
  • Other forms of catering. The aesthetics of the tableware also has a decisive influence on any other communal eating (at companies, while travelling, during major events, etc.). In any case, a balance must always be sought between the design, food safety and service operation while taking durability into account, due to the intensive use of all these kinds of services.

In the case of major events, the environmental impact of the message must also be borne in mind. Sustainable tableware minimises waste, conserves natural resources by reducing the generation of plastics and promotes ethical and responsible practices, improving the image of the event and teaching the attendees to care for the planet.

It’s no exaggeration to say that any mention of tableware refers to the dignity, quality and sustainability of mass catering. It isn’t just a medium for food, it’s a silent ally that enables thousands of professionals to feed, care for and accompany millions of people on a daily basis. Awarding it the place it deserves is an acknowledgement of the value of a sector that works with rigour and an undertaking to guarantee the basic right to eat properly.

If you form part of the mass catering sector and you want to keep track of the latest news, regulations, suppliers, trends, etc., don’t forget that Alimentaria+Hostelco is organising Mass catering: a meeting point, the only global event for the industry in Spain, with stands and activities within the framework of the schedule for the seventh Mass Catering Congress.

There’s still time to join us!

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