Cook RATIONAL – 2025-09-05
Restaurants are rethinking how they package food, and single use plastic is steadily losing out to more sustainable options. Across the United States, the familiar clamshell or foam cup is giving way to paper, compostable fiber, and even reusable containers. The reasons are clear: sustainability goals, evolving policies, and growing demand from guests.
According to the Foodservice Packaging Institute and reported by the National Restaurant Association, packaging in the restaurant industry is still split about evenly between paper and plastic. But with single use plastic producing more than 11 million tons of plastic waste every year, many operators are reconsidering their impact. Consumers are part of the push. A national survey found that 54 percent of Americans chose products with sustainable packaging in the past six months, while 90 percent said they’re more likely to buy from brands with eco-friendly packaging.
Policy changes are adding momentum. As of May 2025, 12 states and two territories have enacted bans on polystyrene foam food containers, with Virginia set to phase in restrictions through 2026. These regulations are pushing restaurants to try compostables and reusables—materials that are not only becoming more widely available but increasingly cost-effective.
This shift reflects a broader industry move toward resource efficiency — something RATIONAL has long prioritized. Our cooking systems have been shown to reduce electricity use by up to 34 percent and water use by 53 percent compared to conventional equipment. Additionally, innovations like our newly launched iCareSystem AutoDose utilize recyclable cartridges that last for several cleaning cycles, automatically dosing cleaning agents. The re-usability of these cartridges reduce plastic waste by up to 50% and packaging volume by 80%.
Restaurants that consider sustainability, make thoughtful packaging choices, and reduce their reliance on single use plastic are not just responding to a trend—they are aligning with customer expectations, reducing costs, and preparing for the future. Together with RATIONAL’s energy- and water-saving technologies, these steps illuminate a practical path toward sustainability across the foodservice industry.