With increased regulation and growing customer expectations for sustainable service, takeaway businesses are re-evaluating their cutlery choices. Let’s take a closer look at the three most common options: plastic, wooden, and compostable corn starch based cutlery (CPLA).
Plastic Cutlery:
Pros: Durable, low-cost, and familiar to most consumers. Great for hot meals and greasy foods.
Cons: Most single-use plastic cutlery is no longer compliant with new UK laws. Difficult to recycle due to contamination and material composition.
Conclusion: Best avoided unless you are certain it meets current regulations. Gradually being phased out across the catering sector.
Wooden Cutlery:
Pros: 100% biodegradable and compostable. Made from renewable resources. Typically FSC-certified.
Cons: Slightly rough texture compared to plastic. May splinter or break under pressure. Not always ideal for cutting.
Best Use: Light meals, salads, and desserts. Great for eco-conscious branding, especially at markets, food trucks, or casual cafés.
Compostable Corn starch (CPLA) Cutlery:
Pros: Strong and heat-resistant. Smooth like plastic but made from renewable corn starch-based material. Certified for industrial composting.
Cons: Not home-compostable and may be more expensive than wood.
Best Use: Full meals, hot dishes, and premium takeaway service where durability and presentation matter.
Recommendation:
Switch to CPLA or wooden cutlery to stay compliant and environmentally responsible. CPLA is ideal if you want a plastic-like feel with an eco-friendly profile, while wood is perfect for a rustic, natural aesthetic.
