In the bustling heart of Chaoyang District, Beijing, a Mala Tang shop on Chaoyang Road is in full swing. The sound of takeout orders keeps coming in, and the waiters are constantly packing meals into various lunch boxes, while delivery riders wait patiently for their orders. This scene reflects the rapid growth of online food delivery services, which have become an essential part of modern life.
Behind this thriving business lies a growing environmental concern. The surge in disposable packaging from food takeout has raised alarms among environmental groups. Recently, the Chongqing Green Volunteers Association filed a lawsuit against three major platforms—Eleme, Meituan, and Baidu Takeout—alleging that the excessive use of single-use plastics is causing resource waste and environmental pollution. As the issue gains more attention, society is now looking for sustainable solutions to tackle the problem of food delivery waste.
The daily volume of orders from these platforms is staggering, reaching about 20 million yuan. Most of the waste ends up in landfills or is burned, contributing significantly to environmental degradation. Liu Ke, a Beijing resident, used to order food regularly but has since reduced his consumption after realizing the extent of the packaging waste.
“I didn’t think much about it at first, but I started noticing how much packaging is involved,†Liu said. “Main dishes come in large boxes, side dishes in small ones, sauces in sealed bags, and even barbecue comes with aluminum foil. To prevent leaks, there are multiple layers of plastic films, along with spoons, chopsticks, toothpicks, paper towels, and plastic bags. It’s all plastic, and most of it takes years to decompose.â€
The restaurant owner, Mr. Wang, also faces challenges. He explained that Chinese cuisine often involves soups and oils, making carton packaging unsuitable. Cost considerations force him to use cheap plastic containers, which are not eco-friendly but necessary to avoid complaints due to spills.
According to industry reports, the number of online food delivery users in China reached 256 million in 2016, with the market size hitting 166.24 billion yuan. By 2017, the user base was expected to grow to 301 million, with the market size reaching 204.56 billion yuan.
Environmental experts warn that the scale of waste is alarming. Each delivery can generate over 3.27 disposable items, meaning more than 60 million meal boxes are used daily. If stacked, they would reach the height of Mount Everest. Wen Zongguo, from Tsinghua University, noted that most materials used are polypropylene and polyethylene—plastics that are difficult to degrade. Once discarded, they either end up in landfills or are burned, increasing air, water, and soil pollution.
Recycling remains a challenge. Liu Jianguo, a professor at Tsinghua University, pointed out that the low recycling value and high costs make it unprofitable for businesses to collect and process such waste. While biodegradable containers are seen as a potential solution, experts remain cautious. They note that these alternatives may still require proper disposal and may not fully solve the problem.
Some suggest using a “sharing†model, such as reusable containers. However, concerns about hygiene and consumer acceptance remain. Experts agree that while these options could help, they are not yet ready to replace traditional plastic packaging.
To address the issue comprehensively, collaboration across the supply chain is needed. The government has begun taking action, with the National Development and Reform Commission considering updates to the “Plastic Limit Order†to reduce the use of non-degradable packaging. Meanwhile, companies like Meituan and Eleme have introduced initiatives such as offering points for customers who opt out of cutlery, though adoption remains limited.
Experts emphasize that individuals, businesses, and governments must all play a role. From better waste management to innovation in eco-friendly materials, every step counts. As the demand for convenience grows, so too must our commitment to sustainability. Only through collective effort can we turn the tide on the environmental impact of food delivery waste.
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