How McDonald’s Uses Bagasse—and What Comes Next
Quick Summary:McDonald’s has replaced key plastic items with molded-fiber, often bagasse-based, packaging. Fiber lids, paper cutlery, and redesigned dessert packs cut waste, meet regulations, and maintain food quality. The brand’s next steps focus on PFAS-free barriers, better disposal guidance, and measurable sustainability outcomes. Executive Overview Over the last five years, McDonald’s has moved a significant […]
Subway’s Commitment to Sustainability: A Closer Look at Sugarcane Pulp Tableware
Quick Summary:The article profiles Subway’s adoption of sugarcane pulp (bagasse) tableware across select markets, detailing formats like clamshells, bowls, trays, and serviceware. It explains why bagasse fits high-volume QSR needs (heat/grease resistance, rigidity, compostability), outlines operational wins and challenges (cost, coatings, end-of-life), and shares expert insight and field feedback. The piece closes with a rollout […]