Most of us have had the experience of standing at the buffet at breakfast time pondering over which spreads to choose for our morning toast. Especially when there's an array of choice from different jam flavours, honey, marmalade, marmite plus butter and more. However, not many of us would know what happens to these little plastic containers so we were astounded by the figure when we decided to look closer.
Based on one hotel's use over the period just over a one year period we realised,
So the decision to offer spreads and condiments in glass jars was quickly made. That way guests could take as much or as little as they pleased without having to open more of these containers. This new method for serving spreads was rolled out at Sudima Auckland Airport in May of 2019. Sudima Christchurch Airport followed suit, further increasing the number above.
When Ifti Hussain - Hotel Manager of Sudima Auckland Airport was asked how the new way of serving spreads was received by guests, he had the following to say: "The change has been seamless and if guests were to ask, we would just explain it helps the environment and most people love that"
"The change has been seamless and if guests were to ask, we would just explain it helps the environment and most people love that"Ifti Hussain - Hotel Manager Sudima Auckland Airport