To reduce wastage, Segers has developed a new pattern that utilises 99.9% of the fabric area, which completely eliminates fabric waste. It also eliminates overproduction, as we can now produce clothes from all the fabric we buy.
We have also created a brand new collection inspired by the restaurant industry’s zero waste philosophy. Thanks to a new pattern, no fabric is wasted in the new collection. Moreover, the fabric itself is made with waste cotton and traceable recycled polyester. A circular flow where we utilise textiles that would otherwise have been thrown away.
Shirt and trouser set
Made from waste fabric and recycled plastic waste
Segers has played an important role in the hotel and restaurant industry since 1943. As Peter Frank, Product Manager at Segers, explains, owning our own factories and being in complete control of these is an important part of our sustainability work.
However, the most important thing we can do to ensure sustainability is to continue producing workwear that lasts a long time and can withstand intensive use. “What matters to us and our customers is how long you can actually continue using our products. Products with longevity and little or no deterioration in quality are considered sustainable,” says Peter.
At Segers, we are constantly developing our product range. “We like to look ahead and are constantly testing new materials, fibres, and compositions. New materials need to offer exceptional durability, and we’re now taking the next step when it comes to the environmental aspect.”
Segers has introduced its own ecolabel, Segers Green, for extra durable products that are even better for the environment. “We currently offer a number of sustainable items and will be launching even more in 2022. The clothes still need to have a long useful life and be capable of withstanding handling, use, and a large number of washes. Sustainable clothes are no good to anyone if they don’t achieve the right level of quality and durability. That is why we subject our products to rigorous testing, to make sure that they meet the Segers quality standard.” Within the restaurant industry, the focus has always been on products that can stand the test of time and look as good after the 50th wash as they did after the first.
“It takes time to develop and quality-assure new, sustainable solutions. A lot of work goes into making sure that the products last, and we work closely with our fabric suppliers to ensure quality.” Sustainability work at Segers also includes looking at the use of chemicals. We want to make sure that we use the right chemicals and reduce our usage overall.
“We like to look ahead and are constantly testing new materials, fibres, and compositions.”“There are better processes out there now, for example when it comes to dyeing. It is possible to reuse and reduce the amount of chemicals used in the dyeing process, thus reducing the amount of dye required. Water consumption is another area that we monitor, in addition to the use of renewable energy; an area where suppliers have achieved varying levels of progress. All of these aspects help to deliver a more sustainable end product. We’ll soon be celebrating 80 years in business, but we still have our sights set firmly on the future.
"Looking ahead, we will be launching new products where we will be thinking outside of the box and focusing heavily on sustainability. There is a lot going on in the sustainability field, and this becomes obvious when we speak to suppliers who are working on new solutions. Customers are also increasingly demanding sustainable products, and the inclusion of this aspect in procurement processes helps drive sustainability developments forward.”