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The possibility of using alternative packaging for takeaway food in the HoReCa sector, according to EU regulations

Bojanowska Milena, Konicki Wojciech, Jaczyński Jakub

Zeszyty Naukowe Politechniki Morskiej w Szczecinie

2025

nr 83 (155)

108--121

The need to search for alternative packaging for takeaway food in the HoReCa sector (i.e., hotels, restaurants, and catering) strictly relates to EU regulations. Directive (EU) 2019/904 prohibits placing on the EU market nine types of single-use plastic products, including food containers intended for consumption onsite or takeaway made of expanded polystyrene (EPS). This research aims to assess the possibility of replacing the EPS box with other packaging. A specific goal of this study is also to compare packaging in terms of the rate at which they transfer thermal energy by heat conduction. The experimental data were described by Newton’s law of cooling, based on which the constant k of each object (a food simulant in a certain type of packaging) is determined. When assessing substitutes, the thermal insulating properties of the packages are investigated, as well as their ability to maintain shape and tightness after contact with semi-liquid food. The availability of the selected packaging on the local market and its price are also considered. The research has shown that disposable packaging for takeaway food is currently more useful than reusable options. The packaging variants, which are confirmed as suitable for cooked solid dishes with semi-liquid additives, are ranked in the following order according to their utility index (largest to smallest): PPmet bag, XPS menubox, AL bag with PP tray, PAP/ PE bag, PP reusable container, GL reusable container, PAP/AL envelope, PP box, and rPET container. This study indicates the need for further research into innovative packaging for takeaway food, including lowering the weight of existing materials while simultaneously increasing their thermal insulation or searching for new bio-based materials.