Maine became the first state to ban Styrofoam containers this week in a win for environmental activists but a blow to the restaurant industry.
Despite the consumer demand for greener restaurants, the industry has largely been slow to respond. Swapping out foam takeout containers and cups will likely be costly for restaurateurs already struggling with razor-thin profits.
As the adage "reduce, reuse, recycle" goes, the first and best option should be to reduce usage. But with the swell of delivery thanks to third-party services, that's not likely to happen. But that option comes with its own difficulties. Some compostable containers require industrial composting that uses higher temperatures to break the material down, instead of biodegrading in an at-home compost heap. And most customers taking their food home or back to the office won't have access to a compost heap.
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