A recent article in New York Times talks about the proposed ban on Plastic-Foam packaging for restaurants and cafes that NY mayor Bloomberg suggested. This issue will raise the question about how the restaurant industry should adapt to this new trend. The law will pass eventually because the paper packaging alternatives are becoming less expensive and the increased cost of recycling will eventually push the foam out, but the cost of foam will always be less than any other form of packaging.
If you are a restaurant owner or responsible for setting up a budget for a restaurant operation, how are you adapting to this new trend? will the market forces push towards a ban or towards a reversal? share you opinion in the comments.