Molloy Shen, Varkey Priyanka, Walker Tony R
School for Resource and Environmental Studies, Dalhousie University, Halifax, Canada.
Sustain Prod Consum. 2022 Mar;30:1082-1094. doi: 10.1016/j.spc.2022.01.023. Epub 2022 Feb 1.
The COVID-19 pandemic caused a surge in consumption of single-use plastics (SUPs), particularly in the food service sector, due to concerns for public health and safety. To follow public health guidelines, food services have been limited to takeout service and have restricted use of personal reusable items. This study investigated opportunities to reduce increased use of SUPs in Nova Scotia food services sparked by the COVID-19 pandemic using semi-structured interviews and focus groups with stakeholders from the food service sector. Many participants had already implemented SUP reduction strategies prior to COVID-19. However, the COVID-19 pandemic forced businesses to rely on SUPs and to pause SUP reduction strategies. Obstacles to SUP reduction included operational challenges from COVID-19 restrictions, misunderstanding of local waste management systems, costs of transitioning to zero plastic waste, poorly manufactured alternatives, greenwashing, and ingrained societal convenience culture. Whilst not all SUP consumption patterns were attributed to COVID-19, these barriers prevented food retailers, waste managers and consumers from achieving zero-plastic waste goals. Food services should adopt SUP reduction strategies, including re-introducing reusables, implementing exchange programs for bulk items and takeout, providing education and awareness to staff and consumers, and sourcing sustainable SUP alternatives. SUP reduction strategies can be implemented immediately as public health officials and researchers agree reusable items can be used safely when using basic hygiene measures. Food services across Nova Scotia should adapt their operational procedures and create behaviour change to reduce SUPs.
由于对公共卫生和安全的担忧，新冠疫情导致一次性塑料（SUPs）的消费量激增，尤其是在食品服务行业。为遵循公共卫生指南，食品服务仅限于外卖服务，并限制使用个人可重复使用物品。本研究通过与食品服务行业的利益相关者进行半结构化访谈和焦点小组讨论，调查了新斯科舍省食品服务中因新冠疫情引发的一次性塑料使用增加问题的减少机会。许多参与者在新冠疫情之前就已经实施了一次性塑料减少策略。然而，新冠疫情迫使企业依赖一次性塑料，并暂停了一次性塑料减少策略。减少一次性塑料的障碍包括新冠疫情限制带来的运营挑战、对当地废物管理系统的误解、向零塑料废物转型的成本、制造不佳的替代品、绿色伪装以及根深蒂固的社会便利文化。虽然并非所有一次性塑料消费模式都归因于新冠疫情，但这些障碍阻碍了食品零售商、废物管理者和消费者实现零塑料废物目标。食品服务应采取一次性塑料减少策略，包括重新引入可重复使用物品、实施散装物品和外卖的交换计划、向员工和消费者提供教育和宣传，以及采购可持续的一次性塑料替代品。由于公共卫生官员和研究人员一致认为，在采取基本卫生措施的情况下可安全使用可重复使用物品，因此一次性塑料减少策略可以立即实施。新斯科舍省的食品服务应调整其运营程序并促成行为改变，以减少一次性塑料的使用。
