Report examines biodegradable and compostable plastics

BUFFALO, NY – As efforts to combat plastic pollution across the country and around the world continue to intensify, many new products are appearing on the market.

Judith Enck, president of Beyond Plastics and a former regional administrator for the Environmental Protection Agency, said there are good and bad sides to this.

“There are so many different terms being thrown around and it’s very confusing for restaurant owners and consumers,” Enck said.

Many restaurants are starting to invest in packaging and utensils that claim to be biodegradable or compostable.

“Our research has shown that some of these products are very similar to traditional plastics,” Enck said. “They contain toxic chemicals. They are made from fossil fuels.”

Beyond Plastics released a new report Thursday highlighting concerns about these products. In addition to questions about how they are made and what they contain, Enck said plastics marketed as biodegradable could still take years or longer to break down and that most compostable plastics only do so in very specific facilities with controlled conditions.

“We paid close attention to what organic farmers want from their compost and, by and large, they don’t want shredded compostable cups, utensils and plates coming onto their farms,” she said.

The organization is urging the Federal Trade Commission (FTC) to take swift action to address the types of complaints these companies may be making. The FTC is currently updating its green guides that govern misleading environmental advertising.

Enck urges the Commission to include rules for biodegradable and compostable plastics and to publish them this year.

“There are no federal or state regulations that govern the environmental claims made by companies that sell products like this,” she said.

Along with the report, Beyond Plastics has created a brochure with a list of questions that restaurateurs can ask their suppliers. According to Enck, these products are often more expensive and if restaurants don’t have a separate collection system and a facility to send them, the investments may be wasted.

“I applaud companies looking to move away from single-use plastic packaging and just want to make sure that extra effort is worth it,” she said.

Enck believes reusable packaging is the future and recommends customers bring their own when possible.

“Restaurants are always looking for ways to adopt more sustainable practices, and many have already made the switch to biodegradable takeout containers. However, as the report notes, the cost of compostable materials remains quite high, creating significant barriers for many restaurants looking to make the switch,” the New York State Restaurant Association added in a statement.