Carry-out packaging can be traced back over 100 years in American history. Early examples came from city lunch carts serving frankfurters and urban establishments serving sandwiches, hot dogs, and the still popular Chinese carry-out. Things have come a long way in 100 years, but most notably, the face of this industry has changed significantly in the past 5 to 10 years, and the rate of innovation in this space continues to increase.
Like the iconic “paper pail,” most commonly used for Chinese food, Carry-out packagingdates back to the late 1800s when it was invented by Fredric Weeks Wilcox. Packaging in those times was limited mainly by the available materials. Paper containers and wax-coated paper wraps were most common in the early days. Aluminum carry-out packaging came on the scene next, and finally, plastic packaging like polystyrene foam, Polyethylene, and various plastic wraps and containers began to take share in the food service market. Single-use plastics have remained very popular for food service carry-out because they are inexpensive, versatile, and can provide properties like insulation to keep carry-out food warm or cold.
Customer demand is a significant driver of the shift to sustainable packaging in the food service industry.
While plastics are extremely versatile and functional materials, they can remain in the environment for many years once they have served their purpose and are discarded. Knowing this, the industry is now increasingly participating in a global movement to effectively reduce the usage of plastics for “single-use” applications such as for foodservice disposable products. At US Foods®, for instance, we are listening to our customers and other stakeholders’ desires to have more sustainable alternatives to single-use plastics as the food service industry continues to embrace carry-out and food delivery programs.
One of the most influential key drivers of this movement is customer demand. According to a Technomic report, 70 percent of food service operators confirm sustainability is currently a priority for their organization*, and according to a Datassential report, 46 percent of Gen Z says eco-friendly packaging is important to their purchasing decisions when it comes to delivery or takeout from a restaurant. ** This opportunity has driven the industry to bring forward more sustainable alternatives to plastic that can better meet the needs of the operator and their diners.
In some ways, food service packaging has come full circle since carry-out started to become popular. Today, we are returning to natural products like paper, molded plant fiber, and wood. These materials were once used because they were all that was available. Today, they are used because they are viewed as more sustainable alternatives to single-use plastics. Other materials gaining a share in this space are biopolymers made from renewable sources of raw materials. These materials are often still considered “polymers” but can have some benefits, such as composability and sustainable raw materials sources. At US Foods ®, we stay abreast of evolving technology, evident in the recent launch of our Monogram® Evolve™ straw. This straw is made from a biopolymer called PHA and is our first third-party product certified by TUV as Home Compostable.
There are a few key factors involved with the successful adoption of a single-use plastic alternative product. The first is cost. Cost is still a key factor as operators consider evolving their operations, so it's important that more sustainable options also come at a price that can align with the operator's needs.
The second key factor is functionality. As we are developing new innovative products, performance is key. The more sustainable container should perform well, if not better, than the traditional option. At US Foods ®, we go to great lengths to ensure this functionality through our rigorous development process, which includes various levels of laboratory and real-world testing before a product is approved for launch to our customers.
Third, it's important to provide messaging about the benefits of the item clearly and concisely so that the operator understands and can easily communicate it to their diners as needed. It’s also important to keep the message concise and aligned with legal claims.
There is no indication that this movement is slowing down, and there is a lot of opportunity for continued innovation in this space. The food service industry is embracing this change on every front, and the momentum is building. Offering innovative alternatives to traditional single-use plastics is no longer seen as negotiable. It has become a necessity, and that, as we all know, is the “mother of invention.”
*technomic climate and sustainability foodservice 2030
** Data Essentials Trendspotting vol 99 Feb 23
