COMPOSTABLE FOODSERVICE PACKAGING: More than Just Environment-Friendly.

06. August 2019 | Material | via


(Credit: James Sutton)

According to an article on foodservice wares have been facing increasing scrutiny in recent years, in view of growing awareness regarding the ill-effects of single-use plastics and various materials on the environment. Consequently, producers, as well as consumers, are increasingly searching for alternatives that help reduce their carbon footprint and improve waste diversion. Amid anti-plastic sentiments and plastic-reduction packaging targets set by numerous companies, compostable foodservice packaging was identified as a feasible solution and has witnessed steady adoption over the years. With ‘sustainability’ and ‘zero-waste’ gaining traction, compostable items – made of plant-based material that can decompose along with food waste, and turn into compost – continue to gain the attention of foodservice industry. As landfills worldwide continue to fill up with increasing amount of waste produced from restaurants, catering, and home deliveries, Future Market Insights, in its new publication, turns the spotlight on ‘Compostable Foodservice Packaging Market’. The study also analyzes how evolving consumer trends and quest for innovative solutions will shape the future of the compostable foodservice packaging market.

Increasing number of foodservice establishments that were traditionally considered as dine-in eateries are now offering delivery and catering options to meet the needs of today’s on-the-go consumers. Concurrently with growing pressures on adopting sustainable materials and incorporating an effective food waste management program, compostable foodservice packaging has been gaining rising momentum in the industry. In the light of global efforts to replace unsustainable materials, research has been undergoing for new forms of compostable packaging including straws and cups designed from seaweed, bowls made of mushrooms, and others. Moreover, demand for high-value disposable items from quick service restaurants (QSRs) to maintain food temperature and minimize the leakage or spillage is likely to work in tandem with rapid adoption of compostable foodservice packaging. While compostable foodservice wares are great for the environment, they require a specific setting for breaking down. In addition, the organic recycling businesses have been facing several obstacles in terms of ambiguous regulatory scenario, performance capabilities, and cost factors, which continues to impede the widespread adoption of compostable foodservice packaging. Further, limited availability of compost facilities in the low- and mid-income countries has added to reluctance of incorporating compostable materials in foodservice packaging.