Improving sustainability of a restaurant : a study on sustainability of different takeaway packaging materials
Cheung, Ngai Ching Linus (2021)
2021
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2021060815051
https://urn.fi/URN:NBN:fi:amk-2021060815051
Tiivistelmä
In an era where people start to aware the damage that has been caused to the environment, the question of more sustainable and environmentally friendlier takeaway packaging material arises. The four most used packaging material up to date are paper/cardboard, plastic, metal and glass, in addition of the uprising biodegradable packaging.
The aim of the study was to find a suitable substitute material for the sushi boxes of the case study restaurant, ultimately improving its sustainability. In this study, comparisons between the different packaging were based on the three pillars of sustainability: social, economic and environmental. Through this process, a deeper understanding of the current trends and properties of the packaging materials and possible restrictions hindering them from being the sustainable and suitable packaging will be discovered. The study was conducted as a literature review.
The final result of the study shows that for a restaurant located in Finland, paper will currently be the best alternate option as to the plastic recycling in the country is scarce. As for the long run, due to its recent development and insufficient support, biodegradable materials may only deem a better solution as the technology and support for it advances. This will require much assistance from local government to set up proper industrial size composting and biodegrading facilities. Otherwise, it will only add to the current landfill and incineration problem. Yet, much more researching, studying and testing is necessary for a more precise comparison between the economic and environmental impacts for the packaging materials to obtain the perfect sustainable packaging.
The aim of the study was to find a suitable substitute material for the sushi boxes of the case study restaurant, ultimately improving its sustainability. In this study, comparisons between the different packaging were based on the three pillars of sustainability: social, economic and environmental. Through this process, a deeper understanding of the current trends and properties of the packaging materials and possible restrictions hindering them from being the sustainable and suitable packaging will be discovered. The study was conducted as a literature review.
The final result of the study shows that for a restaurant located in Finland, paper will currently be the best alternate option as to the plastic recycling in the country is scarce. As for the long run, due to its recent development and insufficient support, biodegradable materials may only deem a better solution as the technology and support for it advances. This will require much assistance from local government to set up proper industrial size composting and biodegrading facilities. Otherwise, it will only add to the current landfill and incineration problem. Yet, much more researching, studying and testing is necessary for a more precise comparison between the economic and environmental impacts for the packaging materials to obtain the perfect sustainable packaging.