The global food packaging sector is currently under significant pressure to shift towards environmentally sustainable alternatives due to the escalating issues of plastic pollution, climate change, and ecological degradation. Traditional plastic packaging continues to be a major source of environmental harm, contributing to the accumulation of non-biodegradable waste, the spread of microplastics, and unsustainable disposal methods at the end of their life cycle. In light of these systemic challenges, innovations in biodegradable packaging have emerged as essential tools for promoting sustainable business transformation within the food-service industry. This study offers a thorough analytical exploration of the implementation of the "Sonali Bag," a biodegradable packaging innovation made from jute cellulose, within the restaurant sector, specifically using Osmow’s Shawarma as a case study. The research assesses the economic, environmental, organizational, and strategic ramifications of adopting Sonali Bag technology as a sustainable packaging solution.
The research indicates that Sonali Bags offer considerable environmental and strategic benefits due to their complete biodegradability (3 months in soil, 8 hours in water at 100 °C), superior durability (35 pounds load capacity compared to 20 pounds for traditional polythene), enhanced corporate sustainability position-ing, and compliance with emerging environmental regulations such as Canada’s Single-Use Plastics Pro-hibition Regulations and the Canada-wide Strategy on Zero Plastic Waste. Additionally, the study highlights that collaboration among stakeholders, regulatory backing, environmental consciousness, and organizational preparedness are key factors that affect the diffusion of innovation.
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- Md Zainal Abedin (Autor:in), 2026, The Golden Bag. Innovation, Sustainability, and the Future of Food Packaging, München, GRIN Verlag, https://www.grin.com/document/1746196
