Single-use vs reusable debate: finding a common ground

• On one side, waste warriors and the environmentally-conscious; upset about the refusal of BYO cups and cafe signage claiming that single-use cups are better.

• On the other side, a cafe owner with a busy venue that needs to stay viable. They’re complying with the state’s ‘ban’ on single-use, non-compostable coffee cups.

However, what may have been lost in this conversation is consideration and understanding – which has led the discussion on this topic to become more polarised, reminiscent of recent international politics. Both sides have valid points: Reuse is better than single use over the long-term. BYO service is challenging and often doesn't allow the surety to go completely single-use free.

But when you dig under the surface, there’s more in common between the two sides than you’d first expect. The cafe has made changes. They’ve switched to compostable cups and lids and implemented a reuse system (or at least tried). Both sides care about eliminating single-use plastic – that’s agreed. 

BYO is popular for businesses because it’s an opt-in approach and attracts retail sales as well, which are both great for a business. The onus to bring a reusable cup rests firmly on the customer, which is also appealing to businesses. Environmentalists and campaign managers love this approach as well – they know that behaviour change is extremely hard, and this is the simplest of approaches. In other words: BYO has a simple, appealing and easy-to-understand message, and a simple action to take. However, when reporting on success, the metric tends to be participation (signups to a program or commitments to take action). Reuse success rarely looks at what occurs over time, or the 'stickiness' of a solution.

So be careful what you wish for, because it’s becoming apparent that BYO is not, and can not, be the only solution for reuse. Just offering a retail reusable option and promoting BYO will get most cafes and venues from 0% to 20-30% of customers regularly taking up the option – and very rarely more. Even this effort takes a lot of work and ongoing communication and commitment by the cafes and their staff. These are usually the early adopters and eco-warriors who care, and most appreciate the efforts, even if they don't participate in the system (there is a difficult intention-action gap with reuse behaviour). Yet if cafes exceed this 30% uptake of BYO in a moderately busy volume cafe, then there are other problems that arise, highlighting the limitations and challenges of BYO alone.

If you’ve ever worked in hospitality—or even just watched café staff hustle during the morning rush—you’ll understand the logistical challenges of handling BYO cups in busy periods.

Let’s picture a cafe with a 100% reusable BYO service:

• Cups come in different sizes, making standard order volumes difficult. Even worse, some cups don't fit under the coffee machines (so baristas may make it in a single-use cup and pour it into a reusable - defeating the intent of a customer’s action).

• Cups have different thermal properties and may be hot to touch, burning customers or baristas

• BYO requires the customer to clean their cup and every barista has nightmare stories of cups handed over in a horrible state

• Getting a perfect coffee pour and measure is an art, something that’s difficult to achieve when cups are constantly changing

• Stocking reusables and ramping up coffee orders in every customer's cup takes up a lot of space, and most cafes are space-poor

• When hundreds of customers come in for the morning rush, BYO operations can slow service to a crawl, leading customers to go elsewhere if there are options nearby

• If cafes want to offer pre-ordering to make it more convenient and speedy for customers – this doesn't work with BYO. Cafes need cups and containers ready to go.

In saying that, 100% reuse can be done. Champion cafes have already proven this, which we wholeheartedly support and applaud. But it takes a lot of ongoing effort, dedication and training, and customers who are willing to participate.

BYO can, and arguably should be, a great first step in the journey toward reuse. It allows choice and personalisation of experience for consumers. But the problem? It’s optional. We as humans forget, some people sadly just don't care or find it appealing, or some simply want to exercise their right of choice to say no. If BYO is not required, or even the norm or status quo, it’s hard to get to 100% reuse.

Which leads to our next point: Cafes need the surety that they can serve their customers a great coffee, in a functional cup, and quickly. For this confidence, they need solutions that work, and don't want to be shamed if they aren’t doing 'enough'. They are trying. We can confidently say from experience that most cafes do care – they’re aware of the issue, and trying their best with competing priorities and trying to keep their doors open. As a result, reuse is often a transition over time, and a mix of solutions. BYO, mug libraries, encouraging dine-in, cup-exchange systems, borrow systems, deposit systems, and yes, single-use compostables all play a part in achieving an end-goal of eliminating single-use plastics; and are not mutually exclusive. The huge variability of cafes, customers, and service requirements in the modern world requires a tapestry of approaches.

At Huskee, we believe more needs to be done to put the onus of responsibility on the cafes; the business and the service itself. However, this is challenging without supportive mechanisms, regulations, and the infrastructure necessary to make it more appealing, functional and competitive.

That’s why we not only create designer cups that are appealing for retail, dine-in and BYO – we’re focused on designing systems that work for the businesses, to make it easier for them. As a solutions-oriented company, we aim to help any business eliminate waste.

Perhaps, if there was less divisive discussion around single-use vs BYO, we would realise and agree:

• The majority of us agree that single-use plastic needs to be phased out, and this is happening.

• Businesses are busy and struggling. Even if the environmental and economic benefits of reuse are clear (and they are) it’s still hard to consider, and even harder to implement.

• Compostables are not 'evil'. They will likely remain an important option and become more sustainable if they get composted. At the very least, they’re better than the baseline of single-use plastic cups; that we had only 1-2 years ago.

• Customers often don't consider, or don't have the understanding, of what their demands for change requires at a granular, or operational level for their cafe. A Business shifting to a standardised reusable cup and swap system and option because this is operationally efficient may not be the option the customer wants, but is important for the business.

• Change is a transition and happens over time. Having multiple options and strategies for reuse is important at every cafe.

• The onus shouldn't just be on the consumer. Reuse in the future should be the norm, not the alternative.

• Perhaps we need to admit that a lot of the frustration lies in the fact that bans are unappealing (but necessary), and they often don't achieve the goals or outcomes that many hoped or intended, often referred to as 'regrettable substitutions.'

In summary, let's stop the divisive either/or commentary of single-use vs reusable and enjoy each other's company over a cup of coffee. Like most complex problems, there is often a mix of solutions. Let's seek to understand each other, agree on common goals, and over time, transition to a true circular future, together.