Post by Luis Sandoval M.

Sustainable takeout and delivery food packaging is a necessity given the current levels of plastic pollution in Latin America. To support the transition to sustainable food packaging, we trained restaurant managers and assessed the training's effectiveness. In a randomized field experiment published in the Journal of Agricultural and Applied Economics, we found that 9 months after an online self-paced course, packaging sustainability had actually decreased. Why? Because education is not enough when eco-friendly alternatives are scarce and cost-prohibitive. In this LinkedIn Article, I break down our findings and offer suggestions for restaurant owners, suppliers, and policymakers to bridge the gap. If you operate in the food retail or policy space, what is the biggest hurdle you see to the adoption of eco-friendly takeout and delivery packaging? Let me know your thoughts below! ( 👇 I've put the open-access DOI link to the full paper in the pinned comment below.) #SustainablePackaging #SustainabilityScore Sarahi Morales Brenda Mamani Escobar Department of Agricultural and Applied Economics, Texas Tech University