Is the concept of food-derived plastics a viable solution?

In the past, food served a singular purpose: consumption. Today, its role has expanded significantly, with scientists, manufacturers, and policymakers investigating its potential to reduce our reliance on oil. Innovations like ethanol and biodiesel are already replacing traditional fuels. Similarly, food-based materials are being explored as alternatives to the vast amounts of oil and natural gas used in plastic production, which exceeds 900,000 barrels daily in the U.S. [source: U.S. EIA].

Plastics derived from food sources, such as corn and sugarcane, have gained significant traction in recent years. These sustainable materials are now used in packaging, gift cards, cell phone cases, and more. As their quality continues to improve, their potential applications are expected to expand even further.

Advocates highlight two key benefits of food-derived plastics compared to petroleum-based ones. Firstly, they are sourced from renewable materials. As long as crops are cultivated, production can continue endlessly. Secondly, these plastics are generally regarded as more environmentally friendly. They consume less energy during production and emit fewer greenhouse gases. Additionally, under appropriate conditions, they decompose into safe organic substances.

However, there are notable disadvantages. One major issue is their low melting point. While traditional plastics like polyethylene terephthalate (PET) can withstand temperatures over 400 degrees Fahrenheit (204 degrees Celsius), some plant-based plastics can melt in a hot car. For example, polylactic acid (PLA), a corn-based plastic used by companies like Wal-Mart, may melt at just 114 degrees Fahrenheit (46 degrees Celsius) [source: Royte]. This limits their suitability for many applications.

Moreover, food-derived plastics may not be as eco-friendly as they seem. Although biodegradable, they typically require industrial composting conditions to break down. They won’t decompose in a backyard compost pile, and in landfills, they degrade as slowly as conventional plastics. While recyclable, they cannot be processed alongside other plastics and are often treated as contaminants, increasing recycling costs.

Another concern is that producing food-based plastics diverts land and resources from food production. The USDA predicts that by 2014, nearly 25% of grain production will be used for biofuels. If food-based plastics gain popularity, this figure could rise further [source: Baker and Zahniser]. Environmentalists also raise concerns about the pesticides and genetically modified crops used in their production.

Despite these challenges, food-based plastics hold promise. Although they currently make up less than 1% of the plastics market, major companies are investing in their development. Panasonic and NEC are working on more durable and heat-resistant variants. Metabolix has created Mirel, a plastic that biodegrades in standard compost. Production costs are decreasing, and their applications are expanding, making them a viable alternative to traditional plastics. Most importantly, when oil reserves are depleted, food-based plastics will remain a sustainable option.