Opportunities for single-use plastic reduction in the food service sector during COVID-19

Highlights

• Single-use plastic (SUP) use increased during COVID-19 due to health and safety concerns.

• Opportunities to reduce SUP use in Nova Scotia food services were investigated using semi-structured interviews and focus groups.

• Many food service businesses already had SUP reduction strategies prior to COVID-19.

• Onset of COVID-19 forced businesses to use SUPs and pause SUP reduction strategies.

• Public health officials state reusable items can be used safely when using basic hygiene.

Abstract

The COVID-19 pandemic caused a surge in consumption of single-use plastics (SUPs), particularly in the food service sector, due to concerns for public health and safety. To follow public health guidelines, food services have been limited to takeout service and have restricted use of personal reusable items. This study investigated opportunities to reduce increased use of SUPs in Nova Scotia food services sparked by the COVID-19 pandemic using semi-structured interviews and focus groups with stakeholders from the food service sector. Many participants had already implemented SUP reduction strategies prior to COVID-19. However, the COVID-19 pandemic forced businesses to rely on SUPs and to pause SUP reduction strategies. Obstacles to SUP reduction included operational challenges from COVID-19 restrictions, misunderstanding of local waste management systems, costs of transitioning to zero plastic waste, poorly manufactured alternatives, greenwashing, and ingrained societal convenience culture. Whilst not all SUP consumption patterns were attributed to COVID-19, these barriers prevented food retailers, waste managers and consumers from achieving zero-plastic waste goals. Food services should adopt SUP reduction strategies, including re-introducing reusables, implementing exchange programs for bulk items and takeout, providing education and awareness to staff and consumers, and sourcing sustainable SUP alternatives. SUP reduction strategies can be implemented immediately as public health officials and researchers agree reusable items can be used safely when using basic hygiene measures. Food services across Nova Scotia should adapt their operational procedures and create behaviour change to reduce SUPs.