Domino’s ditches single-use plastic and trials industry-first concept

Domino’s is ending its reliance on single-use plastic straws and spoons in more than 710 stores across the country by 30 June 2021.

The pizza chain estimates the change to biodegradable straws and wooden spoons will remove two metric tonnes or up to 2.85 million pieces of plastic from circulation each year. 

In an industry first, Domino’s is also trialling a recyclable ‘lineless box’, using cutting-edge technology to apply an approved food grade lining that will eliminate secondary plastic packaging from the supply chain.

The new concept is being trialled and is expected to boost franchisees’ business with reduced wastage and improved food preparation times in stores.

The company’s ANZ chief procurement officer Paul Connors said the results of the trial could change the  supply chain forever.

“Innovation is one of our core pillars at Domino’s, and we genuinely believe there is a huge opportunity to improve the way we efficiently deliver food and packaging to stores that is more environmentally friendly and sustainable,” Connors said.

Domino’s Australia and New Zealand CEO Nick Knight said Domino’s is proud to be doing its part to help ease plastic pollution across the country.

“As Australia’s largest pizza company, we know we have the responsibility and opportunity to make a significant change and are proud to be taking positive steps forward by reducing plastic consumption, and our environmental footprint,” Knight said.

“By removing single-use plastic straws and cutlery like spoons from Domino’s stores, we will expel more than two metric tonnes of plastic from our system,” he added. “Recycling is also a great way to help cut down on the increasingly growing landfill problem, which is why we’re proud to use recycled materials in our sundae packaging and our thick shake cups are PET.”

The brand’s use of electric delivery bicycles since 2015 has reduced its carbon footprint; the goal is to achieve two million e-bike deliveries in Australia each year.

This article first appeared in our sister publication Inside Franchise Business