For whom the Taco Bell tolls: Fast-food giant commits to all recyclable, compostable or reusable packaging by 2025
16 Jan 2020 --- US fast-food chain Taco Bell welcomed the new year with an ambitious commitment to sustainability for its consumer-facing packaging. The brand aims to make all packaging recyclable, compostable or reusable by 2025, globally. The move builds on the company’s sustainability efforts, as Taco Bell has already rolled out fully recyclable cold cups and lids. Taco Bell’s further commitments for the new year include offering paid sick time for all corporate-owned restaurant employees; testing a US$100,000 salary for managers of company-owned restaurants in select markets; and championing easy and accessible vegetarian options.
“This commitment builds on our previous initiatives. We will apply the same rigor we did with our recyclable cups and lids to our other consumer-facing packaging, like taco wrappers and holsters. We will test a variety of products and remove unnecessary materials to make them all recyclable, compostable or reusable, without compromising durability,” Missy Schaaphok, Taco Bell’s Global Nutrition and Sustainability Manager, tells PackagingInsights.
The brand seeks to reach its sustainable packaging commitment by 2025.“As Taco Bell expands its footprint, our responsibility to drive positive impact increases. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food. We’re want to shake things up and make 2020 even more about what matters most: our purpose,” notes Mark King, Taco Bell's CEO.
No compromise on sustainable packaging
The brand seeks to reach its sustainable packaging commitment by 2025, which as a goal requires some key moves. Recycling and/or composting bins will be added to all restaurants, infrastructure permitting, and Per- and polyfluoroalkyl substances (PFAS), phthalates and bisphenol A (BPA) will be removed from all consumer-facing packaging materials.
“Taco Bell is collaborating with suppliers, franchisees, industry partners and local markets around the globe to test eco-friendly packaging, remove unnecessary chemicals and meet local regulations, all while ensuring we are providing the best consumer experience. More specifically, Taco Bell has already begun adding recycling and composting and will continue working with local teams to install bins, where infrastructure permits,” Schaaphok notes.
A successful example is the Taco Bell Cantina in Pacifica, California. “This is one of the brand’s first Cantinas to have recycling and compost bins, keeping the beaches clean and photo-worthy for years to come,” she outlines.
“We aim to roll out packaging that abides by the latest scientific and regulatory standards and that is most widely accepted for recycling and/or composting within US infrastructure,” Schaaphok notes.
The brand will provide updates on progress throughout the year as it introduces sustainable packaging to restaurants.She adds that Taco Bell is collaborating with partners such as the NextGen Cup Consortium to find methods for making all packaging sustainable. For now, Taco Bell’s existing Mini Skillet Bowl is already reusable and all cold beverage cups and lids in its US restaurants are recyclable. “As we continue progress against this new goal over the next several years, we will share updates on how we are evolving specific items,” Schaaphok adds.
The cost of going sustainable is often viewed as something that consumers will have to shoulder. Schaaphok says this is not the case exactly.
“With these changes, Taco Bell is ensuring that fans don’t have to choose between craveability and responsible dining. From a financial perspective, it’s a balancing act, as we don’t look at one item or one change in isolation. While some aspects may be more expensive, they balance out with cost savings from other programs or packaging changes. We leverage our scale and supply chain to ensure that we do not pass along costs to the consumer,” she explains.
The brand will provide updates on progress throughout the year as it introduces sustainable packaging to restaurants, continues investing in its people and develops new vegetarian options for consumers.
“It’s no secret that Taco Bell marches to the beat of its own drum, and we provide our fans with unexpected experiences year after year. From the Doritos Locos Taco to the Taco Bell Hotel, we want to continue to lead in creativity on our menus, in our restaurants and beyond,” King concludes.
By Kristiana Lalou
