Industry Knowledge
The compostable packaging industry is moving fast — new materials, new standards, new regulatory crackdowns on greenwashing claims. The guides in this category cover the industry-level context: how compostable, biodegradable and recyclable actually differ; which “eco” terms are scientifically meaningful and which are marketing inventions; how regional waste infrastructure shapes what’s actually compostable in practice; and where the bioplastics industry is heading. These pieces are written for buyers and sustainability leads who want to understand the system, not just buy a product — because the right packaging decision depends on understanding what happens after the product leaves your customer’s hand.
-
The 1965 First Disposable Coffee Cup: How a Simple Innovation Reshaped Coffee Service
The 1965 introduction of the first commercially-successful disposable paper coffee cup transformed coffee service globally. Understanding the historical foundation provides B2B context for modern compostable cup procurement and the trajectory the industry has followed.
-
A Compostable Dinner at the Davos Forum
The World Economic Forum at Davos serves food to thousands of attendees over a single week. A look at how the foodservice program has incorporated compostable disposables across major venues, what’s working, and what isn’t.
-
10 Compostable Materials Ranked by Manufacturing Carbon Footprint
A ranking of 10 compostable materials by their cradle-to-gate manufacturing carbon footprint, from lowest to highest. The numbers, the methodology, and what surprises people about the rankings.
-
The 1908 Invention of Cellophane: How Plant-Based Packaging Predates Modern Bioplastics
Cellophane — the first commercial plant-based plastic film — was invented in 1908 by Swiss chemist Jacques Brandenberger. Understanding cellophane’s history provides B2B context for the modern compostable packaging industry’s resurgence of bio-based films.
-
Crystallinity in Bioplastics: How Polymer Order Affects Performance
Crystallinity is the single most important hidden variable behind compostable foodware performance. This deep dive explains how polymer crystalline structure determines heat tolerance, clarity, brittleness, and composting speed across PLA, PHA, PBAT, cellulose, and starch blends — with B2B procurement implications for cup, bowl, container, and film selection.
-
Specialty Cellulose Chemistry: A Foodservice Operator’s Technical Reference
Specialty cellulose chemistry — beyond simple paper and bagasse fiber to include regenerated cellulose films, microcrystalline cellulose, and various specialty cellulose materials — provides distinctive properties for compostable foodware applications. Understanding cellulose chemistry supports informed B2B procurement.
-
A Compostable Pen That Wrote 5,000 Letters Before Dying
A specialty stationery company tested a compostable ballpoint pen designed to write 5,000 letters before failing — about the same as a Bic ballpoint. The materials science, the manufacturing constraints, and what the test revealed.
-
The Plastics Recycling Industry Rise (1980s): How Recycling Movement Began Before Compostable Era
The 1980s saw initial development of plastics recycling industry that subsequently faced challenges through 2010s-2020s. Understanding recycling history provides B2B context for the compostable industry that emerged as alternative end-of-life pathway.
-
The Compostable Concession Stand at the Eurovision Final
Eurovision broadcasts to over 160 million viewers, and the live arena audience eats and drinks during the show. A look at how recent Eurovision finals have implemented compostable concession programs at the host arenas.
-
9 Surprising Facts About Bagasse
Bagasse — the sugarcane fiber left after juice extraction — is the workhorse of compostable foodware. Here are nine facts about its origins, processing, performance, and the global supply chain that may surprise you.
-
The Chemistry of Microbial Fermentation in PHA Production: A Foodservice Operator’s Technical Reference
PHA — polyhydroxyalkanoates — is unique among compostable bioplastics: produced not through chemical synthesis but through microbial fermentation in which bacteria accumulate the polymer inside their cells. Understanding the underlying microbiology supports informed B2B procurement evaluation.
-
The 1907 Bakelite Invention: How the First True Synthetic Plastic Set Foodservice Trajectory
The 1907 Bakelite invention by Leo Baekeland marked the start of synthetic plastic era that subsequently dominated foodservice for decades. Understanding plastic’s true origin point provides B2B perspective for modern compostable industry.