Unsustainable plastic consumption associated with online food delivery services in the new normal

Janairo, Jose Isagani B.

doi:10.1016/j.clrc.2021.100014

Cited by 30 publications

(20 citation statements)

References 24 publications

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“…At their peak, COVID-19 restrictions in Nova Scotia, Canada mandated food services to close all in-person services ( Restaurants Canada, 2021 ). However, contactless takeout and delivery was still allowed ( Janairo, 2021 ). Some municipalities in Canada also decided to delay or reverse SUP reduction initiatives, including the new G7 Oceans Plastics Charter, as health and safety concerns were prioritized over environmental initiatives ( Walker and Xanthos, 2018 ; Adyel, 2020 ;).…”

Section: Introductionmentioning

confidence: 99%

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

Molloy

Varkey

Walker

2022

Sustainable Production and Consumption

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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.

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Section: Introductionmentioning

confidence: 99%

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

Molloy

Varkey

Walker

2022

Sustainable Production and Consumption

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“…Para ofrecer un mejor servicio a sus consumidores, los restaurantes de comida rápida han optado por brindar el servicio de entregas a domicilio, que es un modelo de negocio en donde pueden solicitar la comida a través de medios digitales o aplicaciones, el servicio de delivery suele demandar una mayor utilización de contenedores y empaques para llevar lo que ocasiona una mayor huella ambiental (Janairo, 2021).…”

Section: La Industria De Comida Rápida Y El Servicio De Deliveryunclassified

Empaques ecológicos, una práctica con limitaciones y ventajas para los servicios de comida rápida en la ciudad de Machala

2021

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La presente investigación tuvo como objetivo explorar el aumento del uso de contenedores plásticos en las empresas de comida rápida de la ciudad de Machala, motivado por la alta demanda de entregas a domicilio durante la pandemia del COVID-19; además, conocer la predisposición de las empresas entrevistadas, para utilizar en sus entregas contenedores amigables con el medio ambiente, sus posibles ventajas y limitaciones en la aplicación de esta práctica en un contexto local. La metodología aplicada fue de carácter cualitativo, donde se recolectó información mediante entrevistas aplicadas a los gerentes de 10 establecimientos. Entre los resultados obtenidos, se destaca un considerable aumento en el uso de contenedores plásticos en el servicio de delivery y la existencia de barreras para los servicios de comida rápida. Por lo tanto, se concluye que entre las ventajas está la predisposición por parte de los consumidores en comprar productos en contenedores ecológicos y que los gerentes la consideran como ventaja competitiva la implementación de los mismos; mientras que como desventajas se encuentran la seguridad del viaje, el precio, el desconocimiento de proveedores y la falta de disposición de los consumidores a pagar más por contenedores eco amigables.

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“…Globally, online food delivery sector was a growth industry worth rising 17.5% to $107.4 billion in 2019 ( Janairo, 2021 ). Online food services were promoted as more convenient, and expanded consumer choice ( Elvandari et al, 2018 , Ray et al, 2019 , Yeo et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Telecommuting and food E-commerce: Socially sustainable practices during the COVID-19 pandemic in Canada

Music

Charlebois

Toole

et al. 2022

Transportation Research Interdisciplinary Perspectives

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Telecommuting has become a dominant professional experience for many Canadian business and workers due to the COVID-19 pandemic. Telecommuting has several benefits that are separate from COVID-19. Two prevalent changes have been in regard to telecommuting and online food buying habits, both of which impact social wellbeing as a dimension of social sustainability. We discuss two exploratory surveys on the perception of telecommuting and food e-commerce. We found that while telecommuting has the potential to increase social wellbeing and the social sustainability of both urban and rural Canadian communities through a variety of mechanisms, food e-commerce does not offer similar returns. Instead, the prevalence of food e-commerce merely adds convenience to the lives of those who already have adequate food access while maintaining the status quo, or even worsening access for disadvantaged Canadians.

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Unsustainable plastic consumption associated with online food delivery services in the new normal

Cited by 30 publications

References 24 publications

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

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

Empaques ecológicos, una práctica con limitaciones y ventajas para los servicios de comida rápida en la ciudad de Machala

Telecommuting and food E-commerce: Socially sustainable practices during the COVID-19 pandemic in Canada

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