Your cart
Close Alternative Icon
New Range Now Available at Robert Dyas New Range Now Available at Robert Dyas

News

Giving a Second Life to Single-Use Plastic

Giving a Second Life to Single-Use Plastic

There are 500 times more bits of plastic in the ocean than there are stars in the galaxy.

The fact that 8 million tons of plastic waste is dumped in the ocean each year begs the question, why are our recycling rates so bad and how can I fix this? I am a huge buyer of plastic for all of our products which are packaged in plastic and in reality this isn’t going to change.  So being a totally focused eco business, I demanded from my supply chain that the plastic we use be only from post-consumer used recycled content (PCR). My belief is that if I can think it, it must therefore be possible.

13 billion single-use plastic bottles are sold globally every year and it’s anticipated that only between 3% and 9% are recycled. This needs to change.

In 2013, Coke and Unilever committed to using 15% recycled content in their packaging by 2025. Unsurprisingly when I said I wanted 100% PCR content I was told it was impossible.  Supplier after supplier, trade body after trade body and numerous Government officials all said no chance.  So not only demanding that it be 100% PCR, it also had to be Food Grade quality and 100% sourced and reprocessed in the UK – NOT going via China. They all laughed.

Eventually my belligerence paid off and a supplier said they would give it a go.  Yes it failed and then failed again. Getting a 100% PCR plus Food Safe grade was hard but third time lucky and 18 months after our first 100% sample had been attempted, we cracked it.

In December 2018 we switched all of our packaging from virgin plastic to 100% post-use recycled bottles. My little, London based SME had thrashed the global giants in creating a totally circular model, giving single-use plastic a second life. This proves that millions of tons can and must be redirected from going into landfill, incineration or the ocean and there’s a 70% carbon saving as well.

- Mark Jankovich, CEO

Continue reading

Today Bread - meet our customer

Today Bread - meet our customer

Graphic designer turned baker, Alexandre, likes to take things slowly. His sourdough takes three days to make, and usually sells out. He set up Today Bread in Walthamstow a month ago, carefully considering every element of Today Bread to ensure it has the best possible impact in the community and the environment. They bake with organic flour, crowdfunded their oven, deliver the bread by cargo bike to local customers, and use Delphis Eco cleaning products to reduce their environmental impact.

 

They discovered Delphis Eco by recommendation, and feel confident using them, as trusting their suppliers is critical to ensuring the delivery of the bakery’s core values. They selected their coffee roasters based on their ethical treatment of coffee farmers, and any unsold bread at the end of the day is reincarnated as bread pudding, or, more often, given to local foodbank Heat or Eat. Each large or small action they take pays careful homage to their social and environmental values.

 

Today Bread’s day to day actions are firmly rooted in their local community, and they understand their place in it. Where each thing comes from, and ends up, is a conscious choice, which is why Delphis Eco is a perfect fit for them; “we’re trying to create an environment and it’s important that everything in this environment goes together” Alexandre believes. Delphis Eco’s environmentally-friendly cleaning products simply help them ensure their actions are consistent with their philosophy of doing things carefully, responsibly, and traceably. Delphis Eco cleaning products are plant-based, and have all been designed to have the least possible impact on aquatic life. Further to this, the products come in concentrate form, which saves vital storage space in the small bakery, and also reduces their carbon footprint.  This means that something as crucial as maintaining high standards of food hygiene, doesn’t require Today Bread to compromise on their sustainable and environmentally conscious business model.

 

Provenance is a central tenet for Today Bread. They don’t even sell croissants, which would need to be made off-site. Even though the small team of bakers get asked for croissants most days, they won’t buy them in. Alexandre says of his food, “I need to know exactly what’s inside and where it’s come from. Perhaps one day when we can make our own croissants in this kitchen…” Until then, customers will just have to enjoy all the other delicious offerings at Today Bread, and maybe try something completely new – it seems to be working, the customers keep coming back!

Continue reading