Hey everyone,
I wanted to open up a discussion on something that’s been gaining a lot of attention lately in both the foodservice and sustainable packaging world — bagasse clamshell containers.
If you’re unfamiliar, bagasse clamshells are food containers made from sugarcane bagasse, a by-product of sugar production. These containers are becoming increasingly popular as a replacement for traditional plastic or foam containers, especially in restaurants, takeout joints, food trucks, and catering businesses. I’ve started seeing them in a lot more places recently, and I thought it would be a great topic for a community discussion.
Let’s talk about the pros, cons, use cases, and long-term potential of sugarcane bagasse clamshell containers. Are they truly sustainable? Do they perform well in real-life situations like hot foods, oily foods, and moisture-heavy meals? Are they cost-effective for small businesses?
