Fact sheet: Myths vs reality

Reality: Accepting reusable cups and containers from customers is allowed under Australian food standards laws (see Standard 3.2.2: Food Safety Practices and General Requirements in The Code).

Reusables must be fit for purpose, not likely to cause food contamination (see Myth 3 for details), and not designed for single use.

Reality: Business owners can choose not to accept reusables. It is not compulsory to accept them. The confusion about whether cafes can or cannot accept reusables grew out of Covid restrictions.

It is up to the business whether to accept them and likewise it is up to customers to choose another cafe if their reusable is not welcomed.

Reality: A reusable container that is free from defects and properly cleaned is considered an equal contamination risk as a single-use item (see Standard 3.2.2: Food Safety Practices and General Requirements in The Code).

Businesses should only accept clean, undamaged reusables which are genuinely ‘reusable’ (i.e. made to hold food or drinks safely, from a material that withstands heat and can be repeatedly washed). For added certainty, wash/sanitise BYO reusables in-house with food grade sanitiser. 

Reality: Eating and drinking utensils must be in a clean and sanitary condition. Food businesses can meet this requirement with or without a dishwashing machine.

Any combination of heat, chemicals or other processes can be used to clean food and drink utensils. The main requirement is that the method reduces microorganisms, to the point the item won’t compromise the safety of the food it comes into contact with or transmits infectious disease (see Appendix 6: Cleaning and sanitising surfaces and utensils in The Code).

Reality: Upfront costs such as purchasing containers/cups and setting up deposit/return schemes will pay off. Business owners save money by eliminating or reducing single-use packaging costs and are likely to pay lower waste disposal fees too.

Reality: The Reusable Café Project’s pilot study showed that even steadfast single-use supporters can change their minds. Supporting reusables does not mean you have to remove single-use options, but it does give customers the choice. Many customers choose to re-use and will seek out reusable-friendly cafés to support.

Reality: Implementing or encouraging reusables doesn’t have to be overwhelming. The Reusable Café Project found business owners who started with simple initiatives and added more as up take increased, found the transition relatively smooth. For example, many started with signs or posters encouraging reusables and offered discounts for customers who brought their own cups.

Reality: Efficiency doesn’t have to be compromised. With the right systems in place, reusables can be smoothly integrated into any workflow and won’t slow it down. The Reusable Café Project participants reported that after an initial adjustment period, filling orders with reusables became second nature.

Some tips from cafés include:

• use a chalkboard pen to write orders on mugs, or place the docket with the cup and (optional) write a description of the cup on it
• ask customers to hold onto their lids, if their cup has one
• prepare the milk for the coffee, not the cup, and train your staff in portion control.

Reality: This myth assumes staff will resist change. In reality, many employees understand the benefits of sustainability efforts and are keen to support them.

Clear training and communication can help staff embrace reusables as part of their daily routine. Café owners could consider using incentives to remind team members to get into the habit of offering reusables.

Reality: Some café owners believe that customers won’t notice or care about reusable efforts. In fact, customers increasingly expect sustainability initiatives and appreciate businesses that take action. Promoting a commitment to reusables, strengthens a business’s connection with its environmentally conscious customers.