Oregon's Move to Ban Expanded Polystyrene Foam (Styrofoam)
by Genoveva Georgieva at 10:39 in Emerging, Environmental, Packaging

Not long ago, daily life aligned naturally with sustainable practices, prioritizing resourcefulness and harmony with the environment. Today, convenience has led to widespread use of single-use items, especially in the food service industry.

As of 1 January 2025, Oregon has taken a decisive step to address this issue by banning the use of polystyrene foam containers, commonly referred to as Styrofoam, in the food service industry. This change, enacted through Senate Bill 543, reflects growing efforts to reduce waste and mitigate the environmental impact of single-use plastics.

Why Is Styrofoam Being Banned?

Styrofoam has long been favoured in the food service industry due to its lightweight and insulating properties. However, its widespread use comes with several environmental concerns:

1. Non-Biodegradable:
   The expanded polystyrene foam is a material that does not biodegrade. Instead, it breaks into smaller pieces that persist in the environment for hundreds of years, contributing to long-term pollution.
2. Plastic Pollution:
   As Styrofoam fragments, it becomes a significant contributor to plastic pollution, particularly in oceans and waterways. These microplastics are often ingested by marine life, posing risks to fish, birds, and other aquatic species.
3. Toxic Chemicals:
   When Styrofoam degrades, it releases harmful chemicals such as styrene, which is classified as a potential carcinogen. These chemicals can leach into soil and water, further contaminating ecosystems.
4. Energy-Intensive Production:
   The manufacturing process for Styrofoam is resource-intensive and produces harmful emissions. Its production contributes to climate change and air pollution, adding another layer of environmental cost.

Impacts of the Ban

While the ban is limited to the food service industry, it represents a significant step toward reducing Oregon's environmental footprint. Food vendors and restaurants are now adopting alternatives such as biodegradable, paper-based, and compostable packaging. These materials are less harmful to the environment and align with broader sustainability goals.

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