Sustainable Packaging in Food Service: What Works, What Doesn’t

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In this week’s episode, I sat down with Andrew Hargest, founder of Supply Club, to unpack the complexities of sustainable packaging in the food service sector.

We discussed what sustainability really means in the context of packaging - beyond the buzzwords - and why cost is no longer the blocker it once was. Andrew explained how compostability only works if composting infrastructure exists, and how misconceptions around materials often steer businesses in the wrong direction.

He also shared how Supply Club is leveraging AI to streamline product listings and backend operations, reducing friction and costs. Their GreenBux programme adds another layer: combining a customer loyalty scheme with verified carbon offsetting - turning everyday purchases into tangible climate action.

We also touched on supply chain resilience in the face of tariffs, and why agile sourcing strategies are becoming essential. Andrew’s approach to integrating tech, while maintaining supply chain flexibility, offers useful insights for both large and small organisations looking to build more sustainable procurement practices.

If you’re navigating packaging decisions or just keen to understand how sustainability is evolving across supply chains, this one’s worth a listen.

Listen now on Apple, Spotify, or wherever you get your podcasts.

For links and past episodes: www.sustainablesupplychainpodcast.com

#supplychain #sustainability #packaging #carbonoffsets #compostablepackaging #foodservice #greentech #circulareconomy #logistics #AIinSupplyChain #SustainableSupplyChainPod

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