In recent years, many restaurant operators have worked toward increasing their sustainability goals. Initiatives to use less energy, reduce waste and use more sustainable packaging products have all been top of mind. More recently, with legislative restrictions on foam and single-use plastics in some states, restaurants are now facing the challenge of finding alternative solutions to takeout and delivery packaging that is not only an alternative to foam and plastic but also functional and cost-effective.
Legislative restrictions on single-use plastics led to a shift in packaging products used in restaurants
In August of this year, Delaware became the 11th state to pass a law to ban the use of plastic foam in restaurants. Other states, including California, Colorado, New Jersey, Maine, Maryland, New York, Oregon, Vermont, Washington, Virginia and the District of Columbia have also passed legislation, and even more states have bills banning expanded polystyrene products in the works. Across the country, more than 250 cities and counties have passed legislation placing restrictions on plastics, including polystyrene, plastic bags and plastic straws. These restrictions have led to operators seeking out alternatives for their businesses, as the restrictions prohibit restaurants from purchasing and distributing foam and single use plastic products such as takeout containers, cups, bowls and more. Foam- and plastic-alternative packaging, as a result, is in higher demand.Â
Consumer preferences regarding food packaging
Many consumers are placing a higher priority on being sustainably forward in their own lives, and part of that includes seeking out dining establishments that align with their values. More than half of consumers feel that recyclable packaging is important to use for off-premise orders, according to Technomic’s 2024 Takeout and Delivery Consumer Trend Report. In fact, consumers are even willing to pay an extra $2.70, on average, to receive their off-premise orders in foam/plastic-alternative packaging. In short, operators that are using packaging that is recyclable or compostable and produced with recycled content or made from renewable resources for off-premise orders are likely to positively impact consumers’ perceptions of their brand.
Foam alternative packaging, such as molded fiber packaging, offers other benefits—it ensures operators are adhering to local regulations surrounding single-use packaging and can boost customer appeal, as diners are increasingly interested in compostable packaging options.Â
Finding top-quality alternatives to foam/plastic packaging
With the broad range of alternative packaging options on the market, it can be overwhelming to sift through everything available and choose the best option. Huhtamaki offers alternatives to foam and single-use plastic that are available in an array of different sizes and shapes to accommodate restaurants’ unique needs. Molded fiber products from Huhtamaki, including plates, hinged containers and bowls, are made from a variety of materials, depending on the product line. The materials used are made from bamboo, bagasse, recycled tree fiber and virgin tree fiber. Additionally, many of Huhtamaki’s molded fiber products are BPI-certified compostable in a commercial compost facility. Other foam-alternative products from Huhtamaki include StrongHolder® cup carriers and trays, folding cartons, SAVADAY® cafeteria trays and tableware.
Huhtamaki strives to be operators’ first choice in sustainable packaging solutions and works with operators to balance their sustainability goals with performance cost-effectiveness. Huhtamaki designs with the end of life in mind and aims for all of its packaging to be recyclable, compostable or reusable by 2030.
To learn more about sustainable packaging alternatives that are perfect for restaurants, visit https://www.huhtamaki.com/en-us/north-america/.
This post is sponsored by Huhtamaki
