Tiruchi’s rapidly expanding food industry is turning its attention to sustainable packaging solutions as authorities intensify efforts to curb the use of single-use plastics. Despite Tamil Nadu’s 2022 ban on disposable plastic cutlery and utensils, many food business operators (FBOs) in the district continue to rely on such materials, prompting the Food Safety Department to introduce fresh incentives to encourage compliance.
To accelerate the transition, the department has invited applications from FBOs for a State-level award recognizing best practices in reducing banned single-use plastics. District Designated Officer (Food Safety Wing) M. Jegadish Chandra Bose told The Hindu that several smaller businesses still violate the Food Safety and Standards Authority of India (FSSAI) regulations on safe packaging. “This awards programme aims to build awareness around sustainable and food-safe packaging,” he said.
According to an official statement, FBOs with an annual turnover above ₹12 lakh are eligible for a ₹1 lakh cash prize, while small establishments such as roadside eateries and pushcarts with turnover below that threshold can win ₹50,000. Applications must be submitted to the FSSAI Designated Officer’s office in Tiruchi by November 25.
A district-level committee headed by the Collector will scrutinize entries, supported by third-party field audits, before forwarding recommendations to the Commissioner of Food Safety in Chennai. One FBO from each turnover category will be selected as the winner in every district by a State-level panel.
While awareness of food-safe and sustainable packaging has grown since the pandemic, affordability remains a challenge. S. Vinoth Kumar, managing director of eco-friendly packaging firm Eco Energy, noted that although the Tiruchi market demands 30–40 tonnes of packaging material, only 1–2 tonnes are genuinely food-grade. “Eco-friendly alternatives like sugarcane-fibre cups are safer than wax-coated paper cups, but higher costs discourage buyers,” he said, adding that paper straws are a viable substitute for plastic ones.
Local restaurateur Sethu Subbiah highlighted that primary food-contact packaging must be made from virgin materials—not recycled plastics—to ensure safety. He also urged authorities to intensify checks inside kitchens to curb the use of plastic in cooking and storage. Consumers, he added, are increasingly aware of the benefits of sustainable packaging, influenced by exposure to diverse cuisines and evolving food culture in Tiruchi.
With regulatory pressure rising and incentives in place, Tiruchi’s food sector appears poised for a gradual but decisive shift towards environmentally responsible packaging.