Eco-Plate as a Sustainable Alternative to Single-Use Plastics in Food Service industry

Abstract

Plastic containers are widely used in households and industries. This is because their production cost are relatively low, they can easily be moulded in to any shape and they are resistant to corrosion. Across the world, single-use plastic tableware is common in food service operations because it offers the much desired convenience. However, their use and subsequent disposal aggravates the challenge of solid waste in the environment. In particular, the continued production and use of plastics is associated with greenhouse gas emissions, health complications, provide breeding grounds for disease vectors, clog sewer systems, reduce aesthetic value of ecosystems and related environmental pollution because they are not biodegradable. Globally, there has been a growing concern on the menace caused by plastics on the environment. In realising the dangers of continued plastic use, efforts have been directed towards development of sustainable alternatives. To this end, stakeholders in the hospitality industry have been developing and adopting eco-friendly technologies and practices. Consequently, this paper discusses the development and use of an edible and abiodegradableplate(eco-plate). This eco-plateismadefromplant based dough whose main ingredients are red sorghum flour, wheat flour and margarine. Five groups of eco-plates (A, B, C, D and E) were made from doughs of different ratios of red sorghum flour, wheat flour and margarine (2:2:1, 3:2:1, 2:3:1, 1:2:0.5 and 1:1:0). These five classes of eco-plates were tested 299 for organoleptic properties, water absorption capacity and biodegradability. Eco-plate C was considered the most acceptable eco-plate by more than three quarters (77%) of their spondents who tasted the samples. This make of eco-plate had the highest absorption capacity (33%)due to increased gluten from wheat flour. All the makes of eco-plates decomposed within six days. This implies that the adoption ofeco plateinfoodserviceoperationswillgreatlyreduceenvironmentaldegradationassociatedwithuseandproducti onofplastics.