ECO-FRIENDLY PLATES: REDUCING SINGLE-USE PLASTICS IN THE FOOD SERVICE INDUSTRY

Abstract

ABSTRACT
Single-use plastic tableware is widely used in the food service industry due to its affordability and convenience. However, its non-biodegradable nature contributes significantly to greenhouse gas emissions, environmental pollution, clogged sewer systems, and public health risks. In response, this study developed a biodegradable, eco-friendly plate as a sustainable alternative to conventional plastic tableware. The plate was produced using dough formulations of red sorghum flour, wheat flour, and margarine in varying ratios across five
samples (A–E): 2:2:1, 3:2:1, 2:3:1, 1:2:0.5, and 1:1:0, respectively. This variation aimed to evaluate the effect
of ingredient proportions on plate performance and identify the optimal blend. Each sample was assessed for
organoleptic properties (texture, colour, smell, taste, and overall acceptability), water absorption capacity, and
biodegradability. Sample C (2:3:1) emerged as the most preferred in sensory evaluation, with 77% of panelists
favouring its qualities. While Sample E, which lacked margarine, had the lowest water absorption (18.32%)
and the longest structural integrity, Sample C had the highest water absorption (33.27%) yet maintained its
form—attributed to its higher wheat flour content that enhanced binding. Notably, all plate variants biodegraded naturally within six days. The results indicate that Sample C offers the best balance of functionality, consumer acceptability, and environmental sustainability. Its edibility, biodegradability, and performance position
it as a viable alternative to plastic tableware. Adopting such eco-friendly plates in food service settings can
significantly reduce plastic waste and its associated environmental impacts.