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Bamboo Plates that Biodegrade

eatware-bamboo.jpg
Caught this story today...a North Carolina quick-serve chain, Sino Wok, is using bamboo dishware that biodegrades in about six months.

So what does bamboo not do? It's used in clothing, bedding, flooring, and now dishware. Bamboo...it's the new hemp! But here's the problem for quick-serve chains: the bamboo stuff costs a few cents more per piece, and even that small increment can wreck quick-serves' margins.

Here's the real question: Could the cost be worthwhile in terms of publicity and compliance? I remember publishing stories about quick-serve chains getting sued or otherwise held responsible for roadside litter. In fact, this N&O article notes that San Francisco and Oakland last year banned restaurants from using plastic foam containers to reduce the amount of slow-degrading materials deposited in landfills.

Could bamboo be an ideal solution? Could the positive news bring more customers through the doors and make up for the cost? What do you think? Would you eat at chains more often if you knew you were producing less trash?

{image: Eatware}

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Comments

If it actually does break down, and can break down in the middle of the landfill pile (i.e. doesn't need to be exposed to air) ... then I give a resounding YES to all your questions.

I would even think that if a restaurant switched to this type of packaging they could recoup some of the costs by renegotiating their waste removal contract - the fact that in the long term they are using less storage space means that they could get discount. That coupled with the goodwill this would generate could be a very good thing.


Airwick, you make a great point: Maybe restaurant operators could work favorable deals with their waste removal.

I, too, think the goodwill could be positive. If a ten-unit chain like Sino Wok can get a significant business piece like that, think what a big chain could see.

I wonder if production would be ready to keep up with the needs of a large chain?


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About This

First came the job: founding editor of a magazine for fast-food industry executives. Then came marriage.

Then came the baby in the baby carriage—and a new perspective on the world in which that baby will grow up.

Now I'm using my fast-food (quick-serve) industry expertise to filter restaurant news and information to other parents. Join me and other parents as we figure out how to raise our Quicksies to make good choices in a world where fast food is part of life.

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