update 1-14 8:00

SUSTAINABLE FOOD PACKAGING ALTERNATIVES TO PLASTIC AND STYROFOAM

T o meet growing customer demands and environmental regulations, the foodservice and hospitality industries need food packaging products that are both affordable and sustainable. Many countries and several U.S. states are banning single-use plastics and poly-fluoroalkyl substances (PFAS) or ‘forever chemicals’ that are added to food packaging. And for good reason. An alarming 380 million tons of plastic are produced every year and nearly 40% of plastic used across the world comes from packaging. Often this waste is not recyclable. In fact, it’s estimated that less than 10% of plastic has been recycled since 1950. Plus, your consumers are demanding more sustainable products, including packaging. Some are even willing to pay a premium for products that deliver on sustainability claims. Research shows that 87% of consumers are concerned about the environment and social impacts of the products they buy and 80% of consumers say that sustainability is an important factor in their purchasing decisions.

DOUGLAS HORNE

Douglas Horne is the Founder and CEO of Evanesce whose mission is to accel- erate the adoption of sustainable food packaging alternatives. He is serial entre- preneur and corporate development specialist with over 20 years of experience building successful teams and businesses in many industries. He is a passionate advocate of sustainability and the circular economy; and is purposefully focussed in providing responsible solutions to the foodservice industry and end-consumers.