Styrofoam ban for all food outlets begins July 1
A state ban on expanded polystyrene food containers (commonly referred to as Styrofoam) will expand to all food outlets on July 1. For the first year, the ban was only in place for large chains.
Starting Wednesday in Virginia, any business that provides food services – including food trucks, delis, cafeterias, independent restaurants and caterers – will be required to stop using foam food containers and transition to “high-performance alternative materials.” These include aluminum foil, paper and cardboard.
Ian Stewart
By law, localities are allowed to grant a one-year exemption to eligible food vendors if they can demonstrate that complying with the ban would create “undue economic hardship.”
While the Virginia Department of Environmental Quality notified all impacted businesses, Tamara Jenkins from the city's Office of Strategic Communications & Civic Engagement said Richmond will provide additional support through a summer-long “direct business outreach” designed to help vendors understand the policy change and make the transition to a foam-free model.
Community members will be able to anonymously report non-exempt, non-compliant businesses through an online form after the July 1 deadline. When a complaint is received, the Office of Sustainability will first reach out to the business directly to make sure they understand what’s expected of them and connect them with relevant resources.
“We’re not looking to penalize anyone out of the gate,” Jenkins said in an email.
She added that if violations continue after the initial outreach, businesses will be subject to state enforcement, including $50 fines from the Virginia Attorney General’s office for every day of non-compliance.
This ban is part of a 2021 bill that the Virginia General Assembly passed, which aims to phase out single-use foam containers. EPS containers have “documented harms to public health, the natural environment, and community cleanliness,” according to a press release from the Office of Sustainability.
They suggested a three-step process for restaurants to ensure a “smooth transition” before the ban takes effect: clearing their existing stock, choosing sustainable packaging alternatives and promoting their commitment to improving community health.
The city encourages local businesses to consult its Foam Free Richmond page for more resources, including a list of sustainable packaging options and exemption applications.
Contact Intern Haidyn Brockelman at hbrockelman@richmonder.org.
