Chris Warren, managing partner at Fenton Packaging Solutions, explores the benefits of moving to pergals for fresh milk delivery in cafés and busy foodservice counters
FOR coffee shops, milk is more than an ingredient. It is a high-volume product that must be stored safely, kept chilled and dispensed quickly, often hundreds of times a day.
Traditional rigid plastic containers can work well, but they also create operational challenges, including storage requirements, packaging waste, frequent handling and milk left behind in opened containers. Bag-in-box pergals offer an alternative that can address many of these issues while supporting sustainability objectives.
More milk, less packaging
One of the key advantages of bag-in-box pergals is packaging efficiency. A flexible inner bag is supported by a lightweight outer box, reducing the amount of packaging material required per litre of milk. For busy cafés and foodservice operations, this efficiency extends to storage and transport. Fewer individual containers need to be delivered, unpacked and stored, while more milk can potentially be transported per pallet. Empty packaging also takes up less space before disposal.
This creates opportunities to reduce packaging consumption, storage requirements and delivery frequency.
Less handling behind the counter
In a busy coffee shop, unnecessary tasks can put pressure on staff. Opening, lifting and replacing multiple milk containers throughout a shift can become a significant workflow burden, particularly across multiple sites.
Pergals connect directly to a dispensing system, allowing milk to be delivered consistently without repeatedly opening individual containers. Fewer container changes can reduce interruptions for baristas and counter staff, helping them focus on customers during peak periods when speed and consistency are essential.
Helping reduce milk waste
Perhaps the greatest sustainability opportunity is not the packaging but the milk itself. Milk has a considerably greater environmental footprint than its packaging, making the prevention of food waste particularly important. As the flexible bag collapses during dispensing, pergals can potentially leave less milk behind than rigid containers.
The closed dispensing system also limits exposure to air and the surrounding environment. Depending on the system and operating conditions, this may help extend usable life after opening and reduce spoilage.
For a café discarding even a small amount of milk each day, the financial and environmental savings can accumulate quickly. Across a multi-site operation, the impact could be significant.
Better use of valuable space
Back-of-house space is often limited. Refrigerators, dry stores and delivery areas must accommodate milk alongside other supplies. Pergals can improve volume-to-space efficiency, particularly when larger packs replace multiple smaller containers. Reduced packaging can also mean less waste accumulating around the operation, making them especially useful in compact high-street units, kiosks and transport hubs.
A practical sustainability story
Pergals can support a café’s wider sustainability strategy through reduced packaging, improved transport efficiency and lower food waste.
Ultimately, the case for pergals is about more than replacing one container with another. It is about creating a more efficient milk supply and dispensing system: fewer containers to handle, less space required, potentially less milk wasted and smoother service during busy periods, while reducing the packaging and logistical burden of supplying high volumes of fresh milk.
