Closed Loop Logistics
Implementing a reusable program requires closing the loop on food delivery – returning packaging to the restaurant.
Approaches vary from individual restaurants to regional collective networks.
Below is a brief guide to the most common strategies for implementing closed loop logistics.
Point-to-Point
Food deliveries are regularly scheduled between the same points of production and consumption enabling unique reusable packaging to return to the point of production.
This approach is best for:
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Restaurants making daily deliveries to the same customer
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Customers returning to the same restaurant or grocery store
CoreDESIGN
Route
A distributor completes the same route on a regular basis, enabling deliveries along the route to share reusable packaging.
This approach is best for:
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Daily commissary deliveries from local suppliers
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Food and beverage deliveries from wholesale distributors
Sloane Sarmanian
Network
Multiple points of production and consumption in a local community, using standardized reusables that can be purchased and returned across locations or collected via a third-party return service.
This approach is best for:
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Co-operative organizations consisting of many restaurants
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Companies providing reusables or return services
Jack Moreh
TIPS
- Eliminate excess packaging via consolidation
- Standardize packing size for bowls and bags
- Start with a pilot before a full-scale rollout
TRICKS
- Create a diner “opt-in” for cutlery and napkins
- Most items can fit in a 30-40oz bowl and 7″ bag
- Partner with other local restaurants to expand