COVID-19 foodservice surge puts single-use vs. reusables, plastic reduction and harmful chemicals in public eye
20 Oct 2021 --- The foodservice sector has experienced unprecedented demand during the COVID-19 pandemic, with one in three global consumers increasing their home delivery use, according to Innova Market Insights.
Packaging producers have been compelled to accommodate the foodservice surge, faced with the challenge of improving environmental sustainability standards within the single-use model, while ensuring heightened hygiene standards.
In this Special Report, PackagingInsights speaks with industry experts from Paccor, Metsä Board, the European Paper Packaging Alliance (EPPA) and Home Delivery Hero, about the challenges and opportunities for packaging in the burgeoning foodservice sector.
The debate over reusable and recyclable packaging options, plastic reduction techniques, banning harmful packaging chemicals and other topics are discussed.
Home delivery haven
As highlighted by Innova Market Insights, home delivery packaging has become a more regular feature in the lives of many consumers contending with COVID-19 community restrictions.
Delivery Hero’s line of PFAS-free foodservice packs.This phenomenon was pegged by the market researcher as the top packaging trend for 2021, after its global consumer survey found 58% of consumers increased their use of online food shopping during the pandemic.
The plastics debate
Caterina Camerani, VP of group sustainability at Paccor, asserts the home delivery trend is felt throughout industry. However, misconceptions about plastic and its impact on the environment are confusing policy introductions and designs, she adds.
“Everyone – including executives, businesses and consumers – is calling for action to improve [environmental] sustainability standards in the foodservice packaging industry,” notes Camerani.
“Although several scientific and independent studies based on life cycle assessments have shown that plastics, when properly managed, are far more sustainable than alternatives such as metal, glass or even paper, the use of plastics is increasingly banned in the EU due to the implementation of the EU Single Use Plastic Directive.”
Banning plastics will increase the use of non-monomaterial alternatives, warns Camerani, which do not necessarily offer lower environmental impacts and can be difficult to recycle. Achieving harmonization within industry and government is essential to improving sustainability for foodservice packaging, she continues.
“We need to move from aspirations to collective action. Setting targets is an important first step, but we need to take further steps to ensure the industry commitments and roadmaps we all create in support of circular packaging are science-based, actionable and value-added.”
Paccor is attempting to set an example for industry in this area, says Camerani. She explains the company’s objective is to increase the recycled content in its packaging, but this depends on several factors. These factors include material availability, performance, cost, processing and consumer acceptance of aesthetics.
“It is therefore important these factors are considered and acknowledged by all our partners in the value chain when formulating our target to ensure it is feasible and achievable.”
Reusable versus recyclable
Paccor’s recyclable foodservice packs.The increase in foodservice demand has also exacerbated packaging waste and pollution, with industry players faced with the rising challenge to reduce single-use packaging.
Quick service restaurants (QSR), in particular, are often seen as central single-use offenders, commonly relying on throwaway solutions for takeaway foods.
As throughout the wider packaging industry, switching to reusable solutions is seen by many as the best alternative for improving waste management.
Innova Market Insights highlighted this by naming the “Reusable Revolution” a top trend for 2021, noting the majority of global consumers (52%) believe reusable packaging is the most environmentally responsible packaging model, followed by recyclable (50%) and recycled (39%), biodegradable (31%) and compostable (24%).
However, Risto Auero, sales director food service board at Metsä Board, asserts reusable models for QSR are not necessarily the answer.
“The common perception among consumers and policymakers is that reusable tableware has lower environmental impacts than single-use systems. Reusable tableware seems intuitively better for the environment,” he remarks.
However, this is not the case, he says, as demonstrated by the certified and third-party-reviewed Life Cycle Assessment carried out by Ramboll, an independent Danish consultancy.
“Instead, single-use fiber-based packaging used in QSR for in-store use results in very significant environmental benefits over its life cycle – from climate change to freshwater consumption,” explains Auero. “Getting this message across is the main challenge we face right now.”
Fiber-based frenzy
Auero says packaging material producers are working to introduce new, lightweight, low plastic content and plastic-free fiber-based packaging materials for foodservice applications.
Caterina Camerani, VP group sustainability at Paccor.However, sweeping plastic bans should consider the R&D difficulties industry is facing, he asserts.
“Product development and innovation take time, and this should be taken into account by policymakers. Recyclable fiber-based packaging is a sustainable alternative to fossil-based materials. It also recycles well, contributing to the circular economy,” stresses Auero.
Mathias Clément of the EPPA also comments on the benefits of recyclability in fiber-based foodservice solutions when compared to reusable options.
“Increasing the recycling rate from 30% to 70% recycling increases the freshwater environmental benefit from 3.4 to 228 times,” he says.
“If QSR were to switch just in-store dining to multiple-use systems across the EU, it would result in the equivalent of adding one million petrol cars to Europe’s roads and an additional 750,000 people’s equivalent water consumption.”
Innova Market Insights recognized the growing relevance of fiber-based solutions in its top trends for 2021. According to the market researcher, 72% of global consumers recognize paper as a highly recyclable packaging material.
The poison problem
Despite the apparent benefits of fiber-based, single-use solutions over reusables in foodservice, issues with barrier coating materials – used to substitute the grease-proof quality of plastics – are increasingly facing regulatory and consumer scrutiny.
A spate of criticism and legal action against “forever chemicals” (PFAS) have hit the market recently, as evidence of the danger they pose to human and environmental health mounts.
Recently, German foodservice specialist Delivery Hero launched 10 million units of plant-based, PFAS-free packaging. Jeffrey Oatham, senior director for CSR & sustainability at the company, says the problem of toxic chemicals in foodservice packaging has to be tackled head-on as producers move toward more recyclable options.
“Producing less plastic waste and reducing our carbon footprint is part of Delivery Hero’s broader sustainability strategy. By making sustainable packaging accessible and economically feasible in our markets across the globe, we are creating an effective and scalable way to reduce our carbon emissions.”
“Through our Sustainable Packaging Program, we aim to provide 100% plant-based and PFAS-free alternatives to plastic packaging for local restaurants across the globe, at scale and at a competitive cost.”
By Louis Gore-Langton
