Has the time come to dispose of disposables? Bans on polystyrene continue to spread across the country—the latest took effect in Washington, D.C., on Jan. 1—but were dealt a blow this fall when a judge overturned New York City’s anti-polystyrene ordinance. Meanwhile, there are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its relative low cost and ability to retain heat.
“The real challenge in [compostables] is heat,” says Jim Biafore, director of operations for José Andrés’s D.C.-based fast-casual concept Beefsteak. “The technology to do [compostables] with moist heat is not a refined science at this point.” When Beefsteak opened last year, Biafore looked at packaging made of corn, bamboo and other materials to find one that worked with bowls of steamed vegetables. He ultimately settled on bagasse, a plant fiber made from sugarcane.
Meanwhile, Carlsbad, Calif.-based Kisco Senior Living has been switching to paper products as part of Corporate Director of Culinary Matthew Perez’s new initiative to reduce polystyrene use at the organization’s 22 communities. To do so, Kisco required alternative containers that were sturdy, heavyweight and looked like they belonged in a dining room.
Kisco landed on containers made from 100-percent-recycled paper that are self-ventilating and hold sauces and temperatures well. To mitigate the increased cost, Kisco is switching to reusable where possible, Perez says, such as using real mugs at coffee stations.
Reusability also is the goal for UCLA Dining Services as it aims to meet the University of California’s goal of zero waste by 2020. But, as Sustainability Manager Emma Sorrell explains, returnable packaging isn’t feasible yet. Logistical barriers—such as a lack of dishwashing capacity in its grab-and-go facilities—remain. There also will need to be a cultural shift to ensure students return the containers.
In the meantime, UCLA Dining’s disposable containers are nearly all compostable. The school once used recyclable plastic, but Sorrell notes that food contamination often prevented those containers from being recycled. UCLA Dining was willing to shoulder the “significant” cost increase that came with compostables. “That was something we were going to have to face at some point,” Sorrell says. “Why not now?”