For restaurants, packaging is not just a method of transporting food. Packaging is a unique opportunity to create a branded experience that tells your customer what you are about. COVID accelerated the growth of delivery and takeaway and many restaurants were not prepared from a packaging standpoint.
This week on Order Up, we’ve brought in a panel of experts on packaging to discuss functionality, safety, and sustainability. Ashley Elzinga, Director of Sustainability & Outreach at Foodservice Packaging Institute, moderated this discussion with Missy Schaaphok, Susan Miles, and Kristine Kinger. We followed this up with an interview with Laura Abshire, Director of Food and Sustainability Policy at the National Restaurant Association.
Listen to learn how to strategize the best packaging for your restaurant.
Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.