Have Grease, Will Travel

Last week, Margot McNeeley of Project Green Fork, invited me to participate in a eco-container taste test along with some local foodies. No, we didn't actually eat the containers. We were really trying to see if eco-containers were any better or worse than foam containers in terms of keeping greasy food crispy.

A local restaurant generously donated several dishes so that we could test out three eco-containers and compare them to a standard issue foam container. All of the food was of the same quality, and there was really no discernible difference at all with any of the containers. This is good news. Now restaurants can switch to eco-friendly products without worrying about food quality!

Of the three containers we tried, there were definitely some differences. Here's what we noted:

#1: BIO-PAK


This is a good container for leftovers but not for take-out and especially not good for fried foods. When Margot picked it up, it had greasy fingerprints all over it and it did not stay closed without the addition of a piece of tape. (This company also makes fold paks, which I love and miss seeing in Chinese restaurants!)

#2: Enviroware
This container looks and feels just like foam which is good in the sense that it would be an easy switch for restaurants, but bad in the sense that customers would not realize that it was environmentally friendly unless they looked at the markings underneath.

#3: Sugarcane container from Stalk Market
We all loved this container. It felt like paper, it looked great, and was very sturdy. Additionally, it did not look or feel greasy even after we tried to make it look greasy. (We rubbed ketchup all over it!) By far, the winner...and unfortunately the most expensive container we tested.

Melissa Petersen, editor of Edible Memphis took the test very seriously.



Ben Smith, chef/owner of Tsunami, only needed one bite to know if the container had done its job. I especially liked the way he artfully laid his test fries on his plate.



In the end, we wondered if more restaurants, especially those specializing in greasy to-go orders (i.e. burgers, catfish, etc.), shouldn't take a cue from fast food joints and use brown paper bags and paper wraps and holders.

Other suggestions included eating in restaurants whenever possible; only taking plastic silverware, condiments, etc. when absolutely necessary; and bringing along your own to-go containers (i.e. Tupperware, Glad Ware, or Laptop Lunch Boxes).