The Hotel and Restaurant Employers’ Organization of Romania (HORA), representing restaurant operators, is dissatisfied with the additional costs the Deposit-Return System (SGR) imposes on their businesses; consequently, HORA representatives denounced the system during a press conference.
Daniel Mischie, co-founder of the City Grill group and member of the HORA board of directors, explained that restaurants, which were already recycling prior to the implementation of the SGR through private recycling partners, can no longer do so today, which effectively means a source of income has been cut off.
Therefore, he explains, restaurants are primarily forced to maintain a management system and allocate significant resources for this purpose.
The entrepreneur explains that restaurants must purchase bags and seals, after which every bottle, can, or plastic item must be placed in the respective bag, which then needs to be secured with a seal.
Furthermore, the packaging must not suffer any damage, which he claims is very difficult to achieve since items undergo various handling processes during transport.
He concludes that 25% of what restaurants deliver to ReturRO in this regard is not paid for.
Moreover, he specifies that recycling should normally be the responsibility of those who produce, not restaurant operators.
Daniel Mischie concluded HORA’s request to the Ministry of Environment, which is a shareholder in this project, to postpone this project for the restaurant sector—given the disaster they face today regarding the SGR—until it is proven to work and that it does not require the allocation of major costs from restaurants. After which, the entrepreneur added, the implementation should be carried out gradually.
Frequently Asked Questions
Why is HORA requesting a delay for the SGR system?
HORA is requesting a postponement because the current system imposes significant management costs, requires additional resources for logistics, and has eliminated previous revenue streams from private recycling.
What are the main logistical challenges mentioned by restaurant owners?
Operators must purchase specific bags and seals for every type of packaging, and ensure that bottles and cans remain completely undamaged during transport to be eligible for payment.
Is the current SGR system financially sustainable for restaurants?
According to Daniel Mischie, the system is currently problematic, as approximately 25% of the materials delivered to ReturRO go unpaid due to minor damages occurring during handling and transport.