On January 13, 2020, the National Restaurant Association released its annual “What’s Hot Culinary Forecast” https://restaurant.org/whats-hot-2020-release which reports that “… Plant-Based, Sustainable, and Healthy are What’s Hot on Restaurant Menus in 2020 …” – The report “… offers a detailed look at the topics, trends, and products … rated sizzling hot by chefs working in kitchens across the country … Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts … For the first time, the [report] looked at off-premises trends ... Eco-friendly packaging was the overwhelming leader in the category …” #SingleUsePlastic #FoodPackaging #PlasticWaste #PlasticPackaging #MicroPlastic #NanoPlastic #Recycling
Animal Digestible Food Packaging Initiative
Our reason-for-being/goal/purpose/objective/intent is to convince/inspire/persuade/encourage the food processing industry to establish and fund a public private partnership for the discovery of new food packaging materials that would be digestible by animals (farm animals as well as ubiquitous microbes).
