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.
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