In today’s fast-paced world, plastic food packaging has become an essential part of our lives. From carrying food to storing leftovers, plastic packaging is widely used due to its convenience, durability, and affordability. However, with increasing concerns about the negative impact of plastic on the environment and human health, it’s important to weigh the pros and cons of using plastic food packaging.
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Plastic food packaging has become a ubiquitous part of our daily lives. We use it to store and transport our food, to keep it fresh and safe from contamination. However, the use of plastic food packaging has also raised concerns about the negative impact it has on the environment and human health. This article will explore the pros and cons of using plastic food packaging and examine alternative options that can help mitigate its negative effects.
One of the primary advantages of plastic food packaging is its durability and strength. Plastic containers can withstand high levels of stress and pressure, making them ideal for use in food storage and transport. Unlike glass or metal containers, plastic is not prone to breakage or shattering, making it a safer and more convenient option.
Plastic food packaging is also lightweight and easy to transport, which is especially beneficial for those who need to carry their food with them. Plastic containers are lighter than their glass or metal counterparts, making them easier to handle and transport. Additionally, plastic packaging can be designed in a variety of shapes and sizes, making it a versatile option for different types of food.
Another advantage of plastic food packaging is its airtight and moisture-resistant properties. Plastic containers can effectively seal in the freshness of food, keeping it free from moisture, air, and other contaminants. This makes plastic packaging an ideal option for perishable food items like fruits, vegetables, and dairy products.
Finally, plastic food packaging is affordable and versatile, making it accessible to a wide range of consumers. Plastic containers can be produced in large quantities, making them a cost-effective option for manufacturers and consumers alike. Additionally, plastic packaging can be designed in a variety of shapes and sizes, making it a versatile option for different types of food.
One of the most significant disadvantages of plastic food packaging is its negative impact on the environment. Plastic is a non-biodegradable material, which means it does not decompose naturally. Plastic waste can take hundreds of years to degrade, causing pollution and harming wildlife. Plastic waste is also a significant contributor to ocean pollution, which can have devastating effects on marine life and ecosystems.
Another concern with plastic food packaging is the potential health risks associated with certain types of plastics. Some plastic containers contain chemicals like bisphenol A (BPA) and phthalates, which can leach into food and pose health risks. BPA, for example, is a hormone disruptor that has been linked to a variety of health problems,
As previously mentioned, plastic is a non-biodegradable material, which means it cannot be broken down by natural processes. When plastic waste is not properly disposed of or recycled, it can contribute to pollution and harm the environment. Plastic waste can also release toxic chemicals into the environment, causing harm to wildlife and ecosystems.
While plastic can be recycled, not all types of plastic are recyclable, and the recycling process can be complex and expensive. This means that much of the plastic waste ends up in landfills or incinerated, contributing to environmental pollution and harm.
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< Back To NewsIn the effort to reduce plastic waste in the restaurant industry — single-use takeout containers, specifically — University of Michigan researchers compared the lifetime environmental impacts of single-use and reusable food containers.
Their findings support the idea that the number of times a reusable takeout container gets used is a key factor impacting its sustainability performance.
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Depending on the single-use container being replaced, the study found that the reusable alternatives — which initially use more energy and generate more climate-altering greenhouse gases — can break even with single-use containers after four to 13 uses.
“Reducing the quantity of single-use plastics in the restaurant industry by implementing reusable takeout container systems has the potential to reduce greenhouse gas emissions and save on energy, water and cost. Our study found that reusable containers can outperform single-use in all impact categories,” said study author Greg Keoleian, director of the Center for Sustainable Systems at the School for Environment and Sustainability.
The study, published online Jan. 5 in the journal Resources, Conservation & Recycling, reports that on a global scale, plastic production has accelerated dramatically over the past decades — leading to a sharp increase in plastic waste.
In the United States alone, more than 90 times the 1960 amount of plastic municipal solid waste was generated in 2018. Single-use packaging contributes millions of tons of plastic waste to that total each year.
Reusable containers filled with takeout food from El Harissa Market Cafe in Ann Arbor. For their study, U-M researchers studied the pilot program for returnable takeout containers launched by the nonprofit organization Live Zero Waste in Ann Arbor. (Photo courtesy of Live Zero Waste)In addition to the number of times that a reusable container is reused and the material type, the U-M study also found that customer behavior will be a significant factor in sustainability performance.
“If 5% of customers make trips by vehicle solely to return used containers, the reusable system has higher life-cycle greenhouse gas emissions than the single use,” said study co-author Christian Hitt, a dual-degree graduate student and Center for Sustainable Systems research assistant.
“We also looked at the water usage of at-home cleaning of the containers,” Hitt said. “Excessive washing can tip the balance against the primary energy impacts of reusable containers.”
According to the study, education will be key in counteracting these potential downsides by encouraging customer best practices. Informational labels on containers, signage in restaurants, employee dialogue with customers and online information are a few educational tools the study recommends.
Convenience can also play a part. City-scale systems with common containers across multiple restaurants may prove advantageous, as customers can return containers to different locations, decreasing the likelihood of customer travel for the sole purpose of container return.
As a base for their model, the researchers studied the pilot program for returnable takeout containers launched by the nonprofit organization Live Zero Waste in Ann Arbor. The program, Ann Arbor Reduce, Reuse, Return, is now in its second pilot phase and was implemented in partnership with the city of Ann Arbor’s A2ZERO carbon neutrality plan.
The research, which was supported by a Morgan Stanley Plastics Waste Reduction Research and Fellowship award, concludes that a reusable container system — as part of a circular economy strategy — offers the chance for significant benefits over time, if customers can be effectively educated to adopt sustainable behaviors.
In addition to Hitt and Keoleian, Center for Sustainable Systems research assistant Jacob Douglas was a co-author of the journal article.
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