Spring Greens: Reducing Plastic Packaging

Spring greens are edible young leaves or new plant growth that are fit for consumption in spring. Commercial production and distribution of spring greens require a high amount of pollution and plastic waste. For example, Spring Born, a 2.5-acre indoor farm, packages its greens in a clamshell made of 100% recycled plastic. The plastic tub is recyclable, and to reduce its plastic footprint, the company also uses a breathable film cover instead of a plastic lid. However, the company is looking for non-plastic packaging solutions that would keep its greens fresh and protected during transport.

Spring greens are prone to wilting and bruising during transport

Spring greens, or spring vegetables, are edible young leaves or new plant growth that are typically consumed during spring. They are often sold in plastic packaging, with some companies using 100% recycled plastic. However, the use of plastic packaging for spring greens is a concern, as it contributes to pollution and plastic waste.

Spring greens are delicate and prone to wilting and bruising during transport and storage. This is due to their tender and fragile nature, with baby lettuces and greens being harvested early for soft and delicate leaves. The long journey from farm to fridge can result in significant damage to the greens, even if they are fresh when packed.

To prevent wilting and bruising, it is important to handle spring greens gently and avoid overcrowding during storage. Moisture is a critical factor, as condensation and dampness can accelerate wilting and promote bacterial growth, leading to faster spoilage. Therefore, it is recommended to wash spring greens only right before use and ensure they are thoroughly dried before storing them in a container with paper towels to absorb excess moisture.

Additionally, it is advisable to choose hard-sided plastic clamshell or dome containers over plastic bags, as they provide better protection during transport and help extend the greens' lifespan. Proper storage practices, such as using sharp knives when cutting the greens and avoiding pre-cutting them too far in advance, can also minimize bruising and oxidation.

By following these measures, consumers can help prolong the freshness and quality of spring greens while reducing waste caused by wilting and bruising during transport and storage.

Plastic packaging is used to protect spring greens

Spring greens, or spring vegetables, are edible young leaves or new plant growth that are typically consumed in the spring. Many leaf vegetables become less edible as they age, developing bitter or even toxic compounds. As most spring leaf vegetables are difficult to store, their commercial production and distribution require a significant amount of pollution and plastic waste.

Plastic packaging is often used to protect spring greens during transportation and distribution. This type of packaging helps prevent bruising and wilting, ensuring the greens remain fresh and presentable for consumers. However, the use of plastic packaging contributes to environmental concerns. To address this issue, some companies, such as Spring Born, use packaging made from 100% recycled plastic, including post-consumer and post-industrial recycled PET. Spring Born also employs a breathable film cover instead of a plastic lid, and their plastic tubs are recyclable.

While recycled plastic packaging helps reduce the environmental impact, it does not eliminate the need for plastic. To further minimize their plastic footprint, Spring Born is actively exploring non-plastic packaging solutions that can effectively protect their greens during transport and work with their automated packing line. This approach aligns with the concept of green packaging, which aims to reduce energy consumption and mitigate the harmful effects of packaging on the environment.

Alternative packaging materials, such as biodegradable packing peanuts made from natural substances like starch and wheat, are also being adopted by companies. These alternatives offer a more environmentally friendly option without compromising the protection of the product. Additionally, organic fabrics like hemp, flax, recycled cotton, and leaves from palm, banana, and pineapple trees can replace plastic bags and containers, biodegrading in approximately 100 days compared to the estimated 500 to 1,000 years for plastic bags.

Commercial production of spring greens creates plastic waste

Spring greens, or spring vegetables, are edible young leaves or new plant growth that are typically consumed in the spring. Many commercially produced spring greens are packaged in plastic, which contributes to plastic waste.

Commercial production of spring greens often involves the use of plastic packaging, which has environmental implications. The high level of pollution and plastic waste associated with commercial spring green production and distribution is a concern. While some companies, like Spring Born, use packaging made from 100% recycled plastic, the use of plastic packaging in the spring greens industry remains prevalent.

The delicate nature of spring greens, such as baby lettuces and salad greens, makes them prone to bruising and wilting during transport. Plastic packaging, particularly clamshell containers, is often favoured by producers to protect the greens during transportation and distribution. This type of packaging helps extend the shelf life of spring greens, but it also contributes to the plastic waste problem.

To address the issue of plastic waste, some companies are exploring alternative packaging solutions. Spring Born, for example, uses a breathable film cover instead of a plastic lid, and they are actively seeking non-plastic packaging options that can effectively preserve the freshness and protection of their greens during transportation.

The commercial production of spring greens often involves a complex supply chain, with greens being grown, harvested, washed, packed, and distributed across long distances. This process can increase the use of plastic packaging and contribute to the overall plastic waste generated.

In summary, the commercial production and distribution of spring greens contribute to plastic waste. While some companies are taking initiatives to reduce their plastic footprint, the inherent fragility of spring greens and the complexities of the supply chain present challenges in finding sustainable packaging alternatives.

Spring greens are grown in California and Arizona

Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a variety of plants that are typically consumed in the spring. Many leaf vegetables become bitter or even toxic as they age, so they are best consumed when young and tender. Spring greens are often sold as a "spring mix" in grocery stores, which is largely made up of baby lettuces and greens.

Spring greens are grown in various places, including California and Arizona, which together produce about 90% of the lettuce and leafy greens consumed in the United States. In California, the primary growing areas are the central coast near Salinas, Santa Maria, and Ventura, with some production also coming from the inner Central Valleys. From November onwards, the harvest transitions to the southern growing areas of California near Imperial County and Arizona, near Yuma. These southern growing areas are the primary source of lettuce and leafy greens during the winter months.

Spring greens are often grown outdoors in fields and are then washed, packed, and distributed via trucks. This process can result in a significant amount of plastic waste. Some companies, like Spring Born, are trying to address this issue by using packaging made from 100% recycled plastic and implementing a breathable film cover instead of a plastic lid. Spring Born also grows its greens in a controlled environment greenhouse, reducing the risk of contamination and pests compared to field-grown greens.

Growing spring greens in California and Arizona offers ideal climatic conditions for a variety of green vegetables, including kale, chard, collards, mustard, spinach, turnip greens, cabbage, and choy. In Southern California, the process of growing greens typically involves sowing seeds from August or September through fall, winter, and spring, stopping by May. This allows for a continuous harvest of fresh greens throughout the year.

Spring greens are rich in vitamins and minerals

Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a variety of plants. They are most suitable for consumption when their newest growth occurs in the spring. Many leaf vegetables become less edible as they age, and bitter or even toxic compounds can form.

One serving of spring greens (85g) provides 20 calories, 2g of protein, 3g of carbohydrates, and 0g of fat. Most of the calories in spring greens come from carbohydrates, but with just 3 grams of carbs per serving (2 grams from fibre), they are considered a low-carb food.

Spring greens are often packaged in plastic, with some companies using 100% recycled plastic clamshells and others using plastic bags. The use of plastic in the packaging of spring greens can vary depending on the brand and the specific product.

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