Green clean or greenwash? How to choose eco-friendly cleaning products that actually work

When it comes to cleaning and hygiene products for the hospitality industry, how can you separate the greenwash from a green wash?

Most operators have stringent sustainability targets to meet, balanced with budgeting and ensuring their venues are spotless to keep guests happy. But with myriad claims as to efficacy and eco-friendliness of cleaning products, it can be a tall order to find the most suitable choice – and one which is going to protect the environment.

Many traditional cleaning products still force operators into compromise, argues BioHygiene business development manager Harry Revell. “A petrochemical cleaner may appear cheaper initially, but its impact extends far beyond purchase price, from higher CO2 emissions during manufacture to aquatic toxicity at disposal,” he says. “Some products also require rinsing, increasing water and utility usage, while others can leave sticky residues that negatively affect guest experience and operational standards.”

Revell reports that operators’ focus is shifting towards products that consider the entire lifecycle impact of cleaning while improving operational performance. “Innovations such as cold-water efficacy, no-rinse formulations, odour elimination at source and residual cleaning performance are helping hospitality businesses reduce environmental impact without sacrificing hygiene or efficiency,” he says.

Sam Tempest, group property and facilities manager at country club and hotel group, the Club Company, says that since the group started collaborating with BioHygiene: “We’ve seen significant environmental savings, including reductions in CO2 emissions and plastic waste, while also streamlining our operations across all sites.”

Eco accreditation

Perhaps the only way to be sure of eco credentials is to look for an accredited third party verification, such as Sybron’s Ecocert accreditation for SyBio, its range of concentrated cleaners and detergents. Sybron sales and marketing director, George Mason, says: “SyBio, which has been adopted by all Sybron’s national customers, offers hospitality businesses a sustainable choice, plus the same results expected from traditional products,” adding that his company’s bio-technology based products “are more powerful, providing superior results and a longer lasting clean from residual cleaning – a layer of friendly bacteria which remains on the surface after cleaning and continues to break down dirt”.

Vireo3 probiotic cleaners, used by caterer Midshire Signature Services, employs a similar method, producing enzymes that break down organic dirt at a microscopic level. “This extended cleaning action reduces the need for repeat applications, lowering chemical consumption and water usage,” says Chris Thomas, marketing manager for Vireo3 supplier, Chespack Hygiene. “In parallel, the use of super-concentrated formulations supports significant reductions in single-use plastic, with one bottle capable of replacing dozens of ready-to-use alternatives.”

Another caterer, Fika Catering, plumped for Robert Scott brand Toucan Eco to replace all disinfectant sanitiser across the group’s 14 client sites and five satellite kitchens. As a B Corp and certified Green Small Business, Fika’s ethics run through every aspect of the business. Founder and CEO Ed Walker was impressed with Toucan Eco’s technology, which uses tap water, a small amount of salt and a form of electrolysis called electrochemical activation to break the compounds into their basic elements. The reaction creates a solution with altered chemical properties – a “powerful yet safe” disinfectant and cleaning solution.

Walker says: “It’s fascinating to see something as simple as water and salt being chemically transformed into a cleaning solution. It does save a lot of money for us and our clients, but more importantly it’s better for the environment, reducing plastic waste, unnecessary transport and the manufacturing footprint of traditional cleaning chemicals.”

Safe sanitisation

Meanwhile, Cleaner Products’ chairman Pete Reilly warns: “Not all products marketed as environmentally friendly are necessarily as benign as they appear. For example, some formulations rely on fatty alcohol ethoxylates derived from palm oil, the production of which has been linked to significant environmental issues.”

His company’s flagship Sanitiser Degreaser is based on sodium hydroxide, which is effective at breaking down grease and organic matter. “It degrades naturally after use and does not leave behind harmful residues when applied correctly,” Reilly adds. Sanitiser Degreaser meets EN 1276 standards and has been selected for use by Bocuse d’Or 2026’s Team UK.

Irene Keal, director at catering equipment and supplies distributor Sylvester Keal, underlines that sanitisers require “careful language” when claiming eco credentials, but that “sustainable principles still apply”. She adds: “Ranges such as Enviro‑San and Enviro‑Fresh use naturally occurring active substances and plant‑derived surfactants, avoid higher‑risk chemical groups and are supplied in recyclable packaging, supporting responsible hygiene practices in professional catering environments.”

Sustainability from the source

Material and energy use, both in operations and in production, should also come into the eco-equation. At Essity brand Tork, selected dispensers are produced using purchased certified renewable electricity and remaining lifecycle emissions are compensated through verified climate projects with ClimatePartner. In addition, 90% of Tork packaging is made from renewable resources. “Through system‑based design, with dispensers that control how products are accessed and used, Tork helps customers reduce unnecessary consumption. For example Tork Xpressnap cuts napkin use by at least 25%,” the company says.

Elsewhere, Kärcher’s portfolio of steam cleaners, such as the SG range, use high-temperature steam to deliver deep, hygienic cleaning with minimal or no chemicals, supporting safer food preparation environments while reducing chemical use. “These solutions also help lower water consumption and streamline cleaning processes, enabling catering teams to maintain high levels of hygiene standards while contributing to wider sustainability goals,” says James Carroll, senior product manager at Kärcher.

As BioHygiene’s Revell concludes: “Ultimately, sustainability and performance should no longer be viewed as a trade-off. The most forward-thinking hospitality businesses are recognising that the right cleaning strategy can support ESG goals, operational key performance indicators and guest perception simultaneously.”

How do you stay calm when competing?

Honestly, I don’t think you ever feel completely calm – it’s more about managing the pressure and keeping a smile on your face. I try to focus on the process rather than the outcome and treat it like any other service. Experience helps but sweating from the heat definitely doesn’t!

For me, this competition was as much about seeing if I still had that chef mindset as it was about the result, so it felt a bit personal. After the initial nerves, I settled in – it’s been a long time since I’ve been in a competition with all eyes on me, and I was glad to find the instinct was still there.

How was competing as half of the first ever married couple?

It was a brilliant experience. There’s no rivalry between us at all – we’re a team in and out of the kitchen, even though we’re different types of chefs. I know people at the event were playing on the idea that we were going head-to-head, but that’s just not how we see it. We support and guide each other every day.

We’d talked through our dishes well before the show, and I was genuinely proud of how Shannon performed. She needed that push to prove to herself that she’s the chef she knows she can be, and watching her grow and win felt like being part of something bigger. Competing together just added another layer to what we already do every day.

Did you enjoy the event, and what was the highlight?

I really enjoyed it. The highlight was watching my wife win StrEATfood Dish of the Year – that was a massive moment. It meant a lot, especially as it was something she really wanted to achieve for herself and her profile.

Even though I didn’t place, being part of that moment made the whole thing worthwhile. You can’t always control how your own day goes, but seeing someone you love get the recognition they deserve – that’s the bit that stays with you.