The shift to “environmentally friendly” food packaging may not be so friendly after all.
Professor Miriam Diamond shared in several media outlets (such as Toronto Star and CBC Science) the presence of “forever chemicals” in Canadian food packaging. These chemicals are known as per- or polyfluoroalkyl substances (PFAS) and are commonly added to food packaging for grease and water repellency. However, they are persistent (can last for many years) and are toxic and can be detrimental to health.
Out of 42 samples, 19 contained detectable amounts of fluorine, with the highest concentrations found in “compostable” salad and burrito bowls, followed by paper wrappers for donuts and pastries. These food packaging samples contain 5–14 individual PFAS compounds. The study also revealed that storing these food packages may release PFAS in the air, potentially increasing exposure to such compounds.
Miriam’s previous research also revealed high concentrations of PFAS in school uniforms across the United States and Canada – a week after this publication, the Californian Assembly Bill 1817 was signed that requires the phase-out of PFAS in textiles (including school uniforms) by January 1, 2025. Miriam’s work highlights the importance of basic and applied research in informing policy makers, especially in mitigating potentially harmful chemicals such as PFAS.
Even though policy changes elsewhere (such as in Europe) have banned PFAS for use in food packaging, PFAS still persists in Canada. This study highlights the “regrettable” choice of compostable food packaging because of the health and safety hazards implicated by the usage of PFAS.
Access the research article in this website.