How Can Restaurants Choose More Sustainable Staff Uniforms?

Sustainability beyond the plate 

Food sits at the very core of hospitality — but, as Ana Orona, Visual Brand Manager at OCEAN R, observes, when it comes to sustainability, it’s only one piece of the puzzle. “The hospitality sector also consumes large amounts of textiles, packaging, furniture, energy and water, all of which carry environmental and social impacts,” Ana says. “Team uniforms are worn daily, replaced frequently and often produced using resource-intensive materials. The reality is that when hospitality businesses consider everything they buy, wear and dispose of, they unlock meaningful opportunities to reduce waste, lower emissions and make more responsible material choices across their entire operation.”  

OCEANR specialises in designing and manufacturing premium, eco-friendly custom apparel and accessories for multiple industries, including high-quality uniforms for hospitality. They use recycled polyester (derived from plastic bottles and fishing nets) and GOTS-certified organic cotton, with a take-back programme to repair or repurpose old garments. 

What’s wrong with most hospitality uniforms today? 

Most uniforms are designed for short-term use, despite the physical, often messy demands of day-to-day life in hospitality, both front- and back-of-house. “In our industry, workwear is tested continuously and the results are immediate,” says Letizia Caramia, Co-Founder at OLDER Studio. Founded in 2013 by Letizia and her partner, Morten Thuesen, OLDER is a Danish/Italian design company specialising in sustainable uniforms that bring together innovation, functionality and considered design. Woven in Italy and made in Europe, each garment meets the highest market certifications for responsible and eco-friendly production, with quality built to last. 

As Ana points out, “Uniforms are often made from virgin synthetic fibres or conventional cotton, produced in large quantities, and replaced regularly due to wear, rebrands or staff turnover.” This naturally leads to high volumes of waste — most of which could be avoided with better quality material. “Once they reach the end of their useful life, they are typically discarded and sent to a landfill,” she says. “This linear approach overlooks durability, repairability and end-of-life solutions, creating unnecessary waste and hidden environmental impacts in a sector that already operates at high intensity.” 

What does a responsible approach to uniforms look like in practice? 

Ideally, uniforms should be made from materials that are produced in planet-friendly ways, designed to last and made for easy repair. “A circular approach starts with thoughtful design and responsible materials,” says Ana. “At OCEANR, it means choosing recycled or organic fibres, designing garments that are durable and timeless, and producing on demand to avoid excess stock. In practice, it also includes repair and replacement strategies, clear take-back or recycling pathways, and working with suppliers who understand transparency and traceability. The goal is to keep materials in use for as long as possible and ensure they have a responsible next life once they are no longer wearable.” 

Letizia and Morten both come from a high-fashion background, having met while working at Alexander McQueen in London. “We began exploring what the most democratic form of clothing might be, and for us, it became clear that it was the uniform,” says Letizia. “We started from an ideologically driven foundation, with very clear expectations of what our uniforms should represent and deliver. Sometimes it takes an outsider to kick the door open and look at things differently.” 

“Garment technology was key for us, along with weaving our products in Italy, where we are based, and manufacturing them in Europe — something that matters deeply to us,” adds Morten. “For us, it’s essential that the fabric itself evolves according to the client’s needs, almost like software. Good design must represent both aesthetics and functionality, to adapt to different body types, sizes and lengths, while maintaining the same quality standard over time. This goes hand-in-hand with washing; unlike a normal garment, a uniform must withstand frequent washing at high temperatures. Time becomes an essential element in defining its quality. We consider uniforms to be like something extremely technological, able to solve problems for its operator, be updated and developed if necessary: a different colour, the addition of a pocket or a detail. Production methods and therefore uniforms change along with technological development.” 

“When designing a uniform, you also need to consider its full lifecycle rather than just the point of purchase,” says Letizia. “In practice, this starts with OLDER materials being woven in Italy and having the highest market certifications for sustainable production and eco-friendly manufacturing, and we have always produced our uniforms in Europe — a deliberate choice to reduce the carbon footprint of production and to ensure short shipping times and smoother quality controls on our products, as we can meet those who collaborate in their creation. Knowing that our products are made in Italy and made in Europe makes us proud, because we truly believe in this system of values.” 

The duo aims to be as transparent as possible about OLDER Studio’s supply chain, so that customers can have trust in their product. “We put our money where our mouth is, so to speak,” says Letizia. “Our ethics are based on a specific set of values; we call it anti-greenwashing, but I guess you could call it, ‘accept a lower mark-up on your individual product’ — because a proper supply chain comes with a price. This guarantees the top level quality which we strive for, with the aim of creating a long-term relationship with our clients, not just a short term sale.” 

What should restaurants look for when choosing better uniforms? 

Ana says that restaurant operators should be looking beyond price and aesthetics to ask deeper questions about materials, longevity and supply chains. “Key considerations include the use of recycled or certified fibres, ethical manufacturing, low-impact production methods and the ability to order responsibly without overstocking,” she says. “In our experience working with hospitality teams, we have learnt that uniforms should be comfortable, functional and designed to last, while aligning with the restaurant’s wider sustainability values. Choosing partners who can support circular thinking, from design through to end of life, helps uniforms become part of a more conscious material strategy rather than an afterthought.” 

Morten and Letizia aim to combine these practical considerations with aesthetic appeal that works for the individual brand. “In our opinion, uniforms play a greater role than is normally associated with them,” says Morten. “When you enter a restaurant, hotel or a similar space, the clothes worn by those who welcome you often form your first impression of those places. From a spatial and architectural point of view, this is a very important element; uniforms are an industrial product, from their production and distribution to their usage. We design garments to spark curiosity and express different meanings through colour, detail and tailored volumes, while maintaining the practicality and functionality that are fundamental to the uniform.” 

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