The demand for off-premise restaurant food is going strong – but restaurants are still trying to find their footing when it comes to packaging. Bans of single-use plastic in some cities, along with guest demands for environmentally friendly options, are leading more operators to try compostable containers. But as Los Angeles-based operators have been finding in light of the city’s forthcoming ban on disposable plastics, some of the compostable packaging alternatives can soak up sauces and otherwise alter the taste of a dish. As you consider alternatives to plastic in the packaging you use for catering and takeout, test how the material interacts with (and impacts the quality of) the ingredients you’re packaging.
Banning plastic straws is so last month. Around the country and the world, hospitality brands are taking stock of all single-use plastic in their operations, along with other materials that burden the environment, and searching for technology that offers suitable replacements. If you’re looking for models showing how it can be done, examples abound. Take Live Nation, which hosts more than 35,000 events worldwide annually and recently pledged to eliminate single-use plastics at all of its festivals and venues by 2021. The Spoon reports that in addition to eliminating plastic straws, Live Nation will remove plastic food trays, beer cups, water bottles and toiletry bottles, and plans to test plant-based alternatives where possible. This is part of a larger initiative Live Nation has planned to eliminate its landfill waste by 2030.