Foodservice industry objects to proposed NYC polystyrene ban

Currently 23,000 tons of foam per year is thrown out.

June 13—A proposal to eliminate plastic foam takeout containers in New York City was met with criticism Wednesday by restaurateurs who said a ban on the ubiquitous containers would drive up costs and potentially put them out of business.

Around 40 opponents bearing signs reading "Put a lid on it NYC" rallied on the steps of City Hall before a City Council meeting in which the ban on polystyrene foam containers was introduced.

Polystyrene foam is a staple for street vendors, delis, restaurants and non-commercial foodservice operations that sell food to go because it's lightweight and heat-retaining. Currently 23,000 tons of foam per year is thrown out in the city. Mayor Michael Bloomberg wants New York to join West Coast cities like San Francisco and Seattle as plastic foam-free.

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources