Why is Styrofoam still the most popular material when it comes to restaurant food containers?

Its anti-biodegradable qualities are no secret. Can I assume that Styrofoam production has a stronghold on the food industry? Are the alternatives too cost prohibitive?



  1. 0 Votes

    Styrofoam is simply the cheapest and most effective option for many restaurants.  It holds its form and doesn’t melt even with high temperature foods.  Granted, it melts in the microwave, but for the vast majority of foods it will not.  It’s also easily maleable into many different forms.

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