Keeping Takeout Out of the TrashKeeping Takeout Out of the Trash
An analysis of curbside composting shows how compostable foodservice packaging can simplify organic waste diversion.

To better understand the place of foodservice packaging in residential composting programs, the Foodservice Packaging Institute (FPI) conducted a study of diverse US curbside programs that collect and process food scraps and compostable packaging.
The study’s findings offer insights and best practices for building or expanding municipal composting programs to include foodservice packaging, defined as cups, plates, bowls, clamshell containers, boxes, and bags that meet the ASTM D6400/DG8G8 composting standards.
FPI developed case studies of eight residential curbside collection programs that accept foodservice packaging — four in California, two in Minnesota, one in Washington, and one in Texas.
As the FPI notes in its study report, “Compostable foodservice packaging can beneficially contribute to effectively collecting food waste for diversion through composting, particularly given its use in event and takeout settings.” Consumers do not need to separate leftover food from this type of packaging before throwing it in the compost bin.
Examples of compostable foodservice packaging materials include food-soiled paper and certified-compostable plastics and fiber products.
Common contaminants in the eight composting programs included plastic bags and film in the California programs and non-compostable, plastic-lined paper items and recyclables in the Minnesota programs.
The plan? Certify, specify, and expand slowly.
FPI’s analysis of the programs provided three key insights about compostable products and packaging. First, verifying the compostability of items via certification results in less contamination and enhances partnerships among stakeholders.
Compost certification groups include the Biodegradable Products Institute (BPI) and Compost Manufacturing Alliance (CMA).
Second, it’s essential to specify items that are acceptable for the compost stream. This includes identifying packaging that’s likely to contain food waste as well as items that could introduce contaminants.
And third, compost programs should carefully integrate new items into their lists of accepted products and packaging. FPI’s study report explains: “Programs have successfully evolved by slowly expanding the list of accepted items over time. Minimizing the removal of previously acceptable items is also key.”
Clear, consistent messaging about acceptable items — including re-education, when the lists of acceptable and nonacceptable items change — is also advantageous.
In addition, successful composting programs recommend investigating the composition of collected organics through on-site waste characterization studies and curbside “lid-flips” to see what, if anything, residents are depositing in their compost bins.
Technology can play a useful role, as well. Monitoring, sorting, and screening tech can be used to evaluate compost facilities’ performance ongoingly and provide actionable feedback.
Read more about compostable packaging at PlasticsToday.
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