By Jessica Taylor, March 10, 2026

Polypac Converting

As we stand at a critical juncture in our environmental journey, the pressing need for sustainable practices is more prominent than ever. The ramifications of climate change and environmental irresponsibility touch every facet of life, prompting a collective call for initiatives that prioritize sustainability. Among these initiatives, the United Nations Sustainable Development Goals (SDGs), established in 2015, encapsulate our global challenges, including poverty, inequality, and environmental degradation.

The Role of Foodservice in Sustainable Development

The foodservice industry plays a crucial role in helping achieve these SDGs, especially in the wake of the COVID-19 pandemic, which overwhelmingly impacted economies worldwide. With a profound interconnectedness between producers, suppliers, and consumers, sustainable practices within foodservice are imperative not only for business viability but also for community well-being. To foster positive change, stakeholders must collaboratively commit to sustainable practices that benefit all parties involved.

Recommendations for Sustainable Foodservice Practices

In light of the urgent challenges we face, the following three recommendations are essential for food businesses aiming to champion sustainability, particularly in regions like Mexico:

1. Addressing Food Waste

Food waste remains a staggering challenge within the food and beverage sector. A significant study, “La Responsabilidad Social en México desde un enfoque sectorial,” revealed that prior to the pandemic, 45% of businesses cited food waste as their primary concern. The Food Waste Index Report 2021 further grimly indicates that each Mexican wastes approximately 53 kilograms of food annually, surpassing figures from neighboring countries like Belize, Colombia, and Brazil.

While most food waste stems from households, the foodservice sector accounts for an alarming 26%. The economic, social, and environmental repercussions of this waste are dire, particularly regarding the associated greenhouse gas emissions. To mitigate this, food businesses ought to adopt practices such as:

• Strategically planning supply purchases to align with actual needs.

• Facilitating food donations to shelters, NGOs, and soup kitchens.

• Maintaining refrigerator temperatures at around 5°C to enhance food conservation.

• Promoting recycling and reusing solid waste through meticulous organization.

2. The Promise and Challenges of Bioplastics

Another critical area of focus for the foodservice industry is the pervasive use of plastics. Despite recent legislation in Mexico City banning the use of petroleum-based single-use plastics—such as bags, straws, and cutlery—there remains a significant reliance on these materials, particularly driven by the increase in food deliveries during the pandemic. The path toward comprehensive change is often slow and arduous.

Innovative solutions are emerging, however. A compelling example comes from the bioplastics industry, where products made from 100% biodegradable materials, such as those derived from avocado pits, are gaining traction. Collaborating with Simplot, the Mexican company Biofase has developed a unique polymer from avocado seeds, a byproduct of the avocado production process. This initiative not only benefits the bioplastics market but also provides economic advantages for the Mexican avocado industry, which generates around 300,000 metric tons of pits each year.

3. Embracing Frozen Food as a Sustainable Option

Freezing food has long been an effective method for preserving agricultural produce and preventing waste. This technique not only curtails spoilage but also maintains the nutritional integrity of food without the need for artificial additives. Therefore, utilizing frozen food provides a sustainable option for food businesses, enabling them to save costs while optimizing their inventory.

Research corroborates the value of frozen foods. According to a Deloitte report, “Fresh vs. Frozen. The Future of Fresh in a Changing Competitive Landscape,” consumer and business preferences are increasingly accommodating alternatives to fresh produce when availability wanes. The report reveals that 18% of participants who trialed frozen products found them to be just as beneficial, if not superior, to fresh alternatives.

Conclusion

It is critical to acknowledge that the foodservice industry significantly contributes to global carbon emissions, accounting for nearly 25% of CO2 emissions linked to agricultural practices. Therefore, it is essential for this sector to advocate for improved farming methodologies that conserve water and drive sustainable production efficiencies. Such efforts will engender monumental benefits for both the planet and its denizens.

For those interested in delving deeper into sustainability within the foodservice industry, further insights can be gleaned by exploring Polypac Converting for additional informative content.