Demand from consumers for more sustainable foodservice packaging has increased in recent years as many begin to consider their carbon footprint and environmental impact.
“More and more, consumers are seeking sustainable packaging options that align with the values of the foodservice businesses they choose,” said Mark Medovitch, content manager at Inline Plastics.
According to the Food Packaging Institute’s (FPI) latest Consumer Perceptions Survey & Report, the top environmental concern consumers have about packaging is that single-use items will end up as litter on land and in waterways.
“This is something we have grappled with for a long time because of the tangible, emotional relationship people have with foodservice packaging. They see the coffee cup they get every morning on their way to work as litter on the side of the road and start to correlate it with waste,” said Natha Dempsey, president of FPI, while speaking at IDDBA 2025. But in actuality, she said, foodservice packaging is a very small portion of the waste stream—less than 2%. “About 98.5% of the waste stream is other stuff [such as plastics, food scraps, paper, metals, textiles, yard trimmings, etc.]. But people don’t have that tangible feeling for those items the way they do with things they put in their own trashcan.”
Charlotte McMullen, chief operating officer at Ronpak, said BPI compostable status is being sought and requested by consumers, who value environmental claims and view them as a positive message. “There is also still an emphasis on recyclability and lighter content substrates, and natural substrates are largely replacing bleached white alternatives due to environmental impact and cost,” she said.
However, having food packaging that is recyclable or compostable isn’t as straightforward as it seems. Many products are multi-material, so while they may have sustainable or eco-friendly elements, they often don’t make it through the entire material recovery process.
There has been a move toward using more molded fiber and paper-based products that are marketed as compostable, particularly for hot food applications, said Medovitch. “However, most of these items include a thin plastic liner to provide moisture resistance and barrier protection. That liner means they are not truly compostable and instead end up in landfills where they generate methane emissions.”
He said that there has been increasing demand for post-consumer recycled (PCR) materials, which when used in PET packaging “not only maintains recyclability but also preserves key benefits like barrier protection, extended shelf life and food safety when paired with proper sealing. This makes PCR a far more practical and impactful path toward sustainability.”
Proper packaging, even if not made with eco-friendly materials, can impact sustainability in other ways and help reduce in-store waste, said Kurt Richars, director of market development and sustainability at Anchor Packaging. “High-performance packaging keeps food fresh longer, which reduces shrink and lets staff stock displays ahead of peak hours. It also supports hot-to-cold case flexibility, so unsold meals can safely move to the cold case instead of being thrown away.” He also noted that new innovations in design—like new single-piece containers that use the same part for the base and lid—can simplify handling, eliminate base-lid miscounts, cut storage needs and limit the number of products retailers must inventory.
“Cutting waste isn’t just about throwing less away—it’s about saving labor, protecting food quality and increasing efficiency to boost profit. The right packaging makes it happen,” he said.
Looking ahead, Medovitch said he expects to see stronger demand for solutions that are “truly sustainable. … Packaging that can actually be recycled and that fits seamlessly into existing waste streams will be critical.”
FPI’s Dempsey added that having sustainable packaging options will continue to be key as states introduce policy or regulations regarding single-use plastics. As of May 2025, there were around 180 proposed pieces of legislation relating to foodservice packaging in 30 states, she said.
And while eco-friendly materials are an important feature because of consumer perception and demand, what’s more critical is the performance of the packaging product.
“Performance that protects food quality must come first: preventing leaks, preserving presentation and maintaining temperature. The good news is operators don’t have to choose between performance and sustainability. Materials like PET, PP and paperboard deliver both the performance that protects the food and the recyclability that consumers prefer,” said Richars.
Medovitch also said that food safety is a top priority for many consumers and retailers. “Tamper-evident and tamper-resistant packaging has become an expectation, giving customers confidence that their meals are protected and safe to eat.”
Retailers should remember that foodservice packaging “isn’t just something that holds a meal—it’s a powerful tool to unlock profitable foodservice growth. It protects the investment you’ve made to win a customer, shapes their perception of value and can streamline your operations,” said Richars. “Retailers should view packaging as a tool for customer retention and operational efficiency. High-performance packaging creates consistent quality, operational savings and a path to profitable, scalable foodservice growth.”