Stuttgart (dpa / lsw) – Tons of cups, plastic forks and paper plates: Eating and drinking to take away also has its downsides. But in the partial lockdown, many restaurants and cafés can only survive with such offers. The cities in the southwest already felt this in the first Corona lockdown in spring. They feel well prepared for the current partial lockdown, as a survey by the German press agency showed. The garbage collectors don’t usually have to push extra shifts yet.
In Heilbronn, for example, extra containers were used at hotspots. “In order to be prepared at an early stage against an accumulation of packaging waste, the works office has again set up additional mobile 240-liter waste bins,” said the city. This was done on the Neckar and in the pedestrian zone, where experience has shown that there is the most waste. “In addition, two waste hotspots from the spring are still equipped with additional bins.”
In Mannheim, too, additional garbage bins were set up as part of the first lockdown. According to the city, more cleaning is done, especially on weekends. “How the situation will develop now during the cold phase remains to be seen,” said a spokesman.
In the state capital Stuttgart, the responsible authority speaks of an increase in wild garbage deposits. The garbage disposal must therefore also clean more intensively here. “This of course ties up staff that is actually needed elsewhere.”
Significantly more waste is not expected in Freiburg. The situation at Lake Constance in Konstanz is still relaxed. With better weather prospects in spring, the garbage volume was not larger than normal, said a spokeswoman for the Konstanz waste disposal company. “That is why we see no need to plan for more trips or staff in November.” The situation is of course being carefully monitored.
In order to keep mountains of rubbish smaller through take-away offers, the Federal Nature Conservation Federation in Baden-Württemberg urged restaurants and cafes to use more reusable packaging. This is urgently needed, said environmental officer Fritz Mielert. Many restaurants would use disposable packaging for supposedly hygienic reasons. But reusable containers are just as hygienic when properly cleaned.
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