In Focus sustainability
Paşabahçe
Paşabahçe
Riding the green wave
Along with being a chef, a designer and an innovator working with companies such as Bonna and Paşabahçe – Jesper Efferbach, founder of Jeff&Co Group – is passionate about green living. He talks to HoReCa about how his company is uniting the hospitality sector with sustainability... Jesper, while your job history and experience in the tabletop/ hospitality industry is vast, your current direction – sustainability – is really of interest. Explain a little about what you do and why it’s of importance to the sector. My company operates in three areas – firstly, there is the original consultancy where we mainly work as consultants for producers of table and kitchenware, FMCG as well as hotel and restaurant chains all over the world. Our focus here are distribution and sales optimisation, supply chain efficiency, sustainability, commercial training and education. Next, we work in product design and development where we mainly work with the design and development of tableware products in both glass, porcelain and stoneware – a few of the products we have worked with are Timeless, Elysia
and Tincan glasses for Paşabahçe which have all sold in more than 40 million pieces. And finally, we work in innovation where our main focus is sustainability, social responsibility and circular economy. Among the projects that we have made are the development of a new sustainable restaurant concept for a very large Nordic hotel chain, been part of launching a 100 per cent circular brewery in Denmark (brewing beer from surplus food from restaurant kitchens), concept development for machine production with recycled glass and other raw materials, as well as our own environmentally friendly, sustainable and 100 per cent biodegradable plant-based raw material project. Tell us about your work with tableware brands/factories –
30 TABLEWARE INTERNATIONAL: HoReCa
how vital is it for companies in 2022 to develop and implement sustainable concepts and productions methods? We work and have worked with companies like Paşabahçe glass, Costa Verde porcelain, Bonna Porcelain, ArdaCam glass, Revol Porcelain, Corelle Brands, Pillivuit, Durobor Glass, Costa Nova and Grestel ceramics, Kitchenaid, Carlsberg, Nestlé, Scandic hotels,
Hilton hotels. In short you can say that the demands on the entire table and kitchenware industry in many ways are changing rapidly. In the past, it was to a large extent a matter of being able to supply the best priced and best looking products no matter where or how the products was produced. Now, it’s a completely different matter, now the brands and end users
Did you know?
Jesper points out that more and more companies are becoming aware of the fact that the development and implementation of sustainable and environmental-friendly measures – when handled in the proper way – can be used as profit and margin increasing measures.
