The silent giant
Like a bowl 181 soccer fields of plastic replaced
12 November 2025 · Alexandra Gorsche
Vienna-based start-up and-less is revolutionizing commercial kitchens with a simple but ingenious reusable idea: Sustainability in the hospitality industry doesn't start with the guest's plate – it often starts much earlier, behind the scenes. One example of this is communal catering: every day, thousands of meals are delivered to schools, nursing homes, and canteens in disposable containers, which end up in the trash immediately after being emptied. Barely visible to the public, this creates a mountain of waste that, according to and-less, is equivalent to the area of around 181 soccer fields every year.
“Our goal is to draw attention to the inconspicuous but massive waste stream in communal catering.”
Victoria Berger, CEO & Founder of and-less
Reusable packaging that really works
With the and-less XL, the Vienna-based company is now launching a practical solution onto the market: a reusable, sealable reusable tray in the standard 1/2 GN size, specially developed for cook-chill processes. Existing stainless steel alternatives have often been too heavy or not leak-proof enough – one reason why many large companies continue to rely on disposable packaging despite their sustainable intentions.
The advantages speak for themselves: with 5,000 trays in use and an average of 250 cycles per year, over 1.25 million disposable containers and up to 250 tons of plastic waste can be avoided – without any changes to logistics processes.
The system is also a game changer in economic terms: the reusable tray is cheaper than disposable containers after just three uses. Large companies can save between €40,000 and €60,000 per year, depending on disposable prices and cleaning structures. This makes the and-less XL not only an ecological statement, but also a relevant business tool.
“Sustainability doesn't have to be complicated – it has to work.”
Philip Kohlbecher, co-founder & product developer at and-less
Impetus for the industry
- Start where guests don't see it – and still reap huge benefits
- Consider existing infrastructure: returning items using the same delivery system lowers barriers
- Sustainability and profitability are not mutually exclusive – on the contrary
