Unwrapping the Complexities of Foodservice Packaging

Read the full story at Waste360.

With increasing conversations around the environmental impact of single-use, disposable foodservice items, some cities are pushing restaurants to use less of them, or to at least switch to compostable products. Meanwhile, technologies leveraged to make compostable products are growing faster than the regulations around them, and there’s some confusion regarding what’s fully compostable and what isn’t. Science actually proves materials can be 100 percent compostable, but some researchers challenge the contention that compostable is always the best solution to mitigate or reduce packaging waste.

These complexities will be among topics of a panel discussion on compostable and recyclable packaging at WasteExpo, held April 23-26 in Las Vegas. Presenting will be Ruth Abbe of Zero Waste USA, Rick Lombardo of Natur-Tec and Minal Mistry of the Oregon Department of Environmental Quality Materials Management Program.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.