Burger King to launch reusable containers pilot program

Don’t worry: You can opt out if you don’t feel comfortable with the process. But those who opt for the reusable packaging are charged a deposit at the time of purchase, and when the packaging is returned, they receive a refund.

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Burger King customers in New York, Portland, Oregon, and Tokyo will be seeing reusable containers for some menu items under a new pilot program that will roll out next year.

Burger King customers in New York, Portland, Oregon, and Tokyo will be seeing reusable containers for some menu items under a new pilot program that will roll out next year.

Burger King

Your Burger King meals might get a little more green. Eco-friendly, that is.

The fast food chain is launching a pilot program to reduce its environmental impact across the globe by testing reusable packaging, in partnership with TerraCycle’s circular packaging service, Loop.

How does it work? When customers order a Whopper sandwich, soft drink or coffee, the items will be served in reusable sandwich containers or beverage cups. Once the customer is done, they can return the packaging to be safely cleaned and reused for the next customer.

Don’t worry: You can opt out if you don’t feel comfortable with the process. But those who opt for the reusable packaging are charged a deposit at the time of purchase, and when the packaging is returned, they receive a refund.

Starting in 2021, select Burger King restaurants in New York City, Portland, Ore., and Tokyo will be among the first to implement the model, with more cities expected to be added later.

“As part of our Restaurant Brands for Good plan, we’re investing in the development of sustainable packaging solutions that will help push the food service industry forward in reducing packaging waste,” said Matthew Banton, head of innovation and sustainability at Burger King Global. “The Loop system gives us the confidence in a reusable solution that meets our high safety standards, while also offering convenience for our guests on the go.”

Read more at usatoday.com

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