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.

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