Throwing it all away

Bean, Russell L.
March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, Special section p12
Trade Publication
The article presents information on the advantages of using disposable paper and plastic ware in food service and tells the value of recycling. Disposables keep food safe and palatable during transport and reduce the use of water and cleaning materials. Bioplastics are entering the disposables supply chain. Made from a combination of starches, along with cellulose, soy protein and lactic acid, this biodegradable and compostable plastic is now used in cups, straws, utensils and plates.


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