Omar Khalid
Before plastic, food was packaged in a variety of ways. In ancient times, goods were stored in clay jugs and vases, and baskets were used for non-liquids. In the 1950s, foam boxes, cups, and meat trays became popular. Before plastic packaging, milk was delivered in glass bottles, and fresh produce was typically limited to local and seasonal items. Bread was purchased fresh from bakeries and stored in bread boxes at home. Snack foods like candies, cookies, and crackers were often sold in bulk and dispensed in paper bags, while luxury items were packaged in tins. Meat and cheese were wrapped in butcher paper at the counter. Today, we are seeing a return to some of these pre-plastic packaging methods, with a focus on reducing, reusing, and recycling to minimize plastic pollution.
| Characteristics | Values |
|---|---|
| Natural materials | Gourds, shells, leaves, hollowed logs, woven grasses, animal organs, clay jugs, and vases |
| Ancient times | Clay jugs and vases, baskets, wooden boxes, dried reeds, linen, paper, cloth, glass, ceramics, leather, and wood |
| Post-World War II | Glass, tin, paper |
| 1960s | Plastic became the liquid container of choice |
| 1980s | Plastic water bottles |
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What You'll Learn
Glass bottles and jars
Glass is an eco-friendly packaging solution. Compared to plastic, glass production requires less energy, reducing the carbon footprint. Glass also acts as an oxygen and light barrier, making it a good choice for preserving items for a long time. This is especially important for food products that must not be exposed to oxygen for too long to prevent spoilage.
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Paper bags
Before the widespread use of plastic, food was often packaged in paper bags or wrapping. Paper bags were a common form of packaging for loose items, such as groceries, before the era of plastic. Paper bags were used for a variety of items, including meat, cheese, cereals, crackers, and cookies.
The development of paper bags as a form of packaging can be traced back to the 1870s and the work of Robert Gair, a Brooklyn printer and paper-bag maker. Gair accidentally discovered that cutting and creasing paperboard in one operation had advantages, and he created the first semi-flexible packaging, or carton. This discovery led to the use of paperboard cartons for flaked cereals, with the Kellogg brothers being the first to adopt this packaging for their health food product.
Today, paper-based packaging is experiencing a resurgence due to environmental concerns. Plastic waste has become a pressing global issue, and the food industry has been a significant contributor. Companies like Nestlé are switching to paper-based packaging for some of their products, recognizing the benefits of paper as a more sustainable, biodegradable, and recyclable alternative.
Paperboard food containers offer several advantages over plastic packaging. They are lightweight, easy to transport, and recyclable, reducing the amount of harmful garbage produced. Paperboard is also long-lasting and resistant to tearing or leaking, making it suitable for preserving fresh items over extended periods.
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Clay jugs and vases
Clay, being a natural and malleable material, provided a versatile option for food storage. Artisans could mould it into different shapes to create customised containers for specific foods. For instance, narrow-necked clay jugs were ideal for storing liquids like water, milk, or oil, preventing spillage during transportation and preserving the liquid for extended periods.
The porous nature of clay also contributed to its effectiveness in food storage. The tiny pores in the clay allowed for a degree of breathability, which was particularly beneficial for storing dry goods like grains, legumes, and spices. The porous clay helped maintain a stable temperature and provided a degree of insulation, keeping the contents cool in hot climates.
Additionally, clay jugs and vases were often used for pickling and fermenting foods. The slightly alkaline nature of clay could influence the pH of the food stored within, aiding in the fermentation process and enhancing the flavour of pickled items. This made them valuable for preserving foods and creating unique culinary delights.
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Natural materials like leaves, gourds, shells
Before the widespread use of plastic, natural materials like leaves, gourds, and shells were commonly used for food packaging and storage. These materials were not just environmentally friendly but also provided functional and aesthetic value.
Leaves, for instance, were used either as edible enclosures or as fragrant, inexpensive packaging. Fig leaves could be used to make savory simple syrup, while chestnut leaves could be soaked in brandy and wrapped around fresh goat cheese. Bamboo leaves, when dried and rehydrated, release a unique green, tannic, walnutty perfume, making them ideal for wrapping Chinese zongzi. Oak leaves, with their high tannic acid content, have been used for centuries as an antifungal agent for pickling vegetables and aging cheese. Tropical leaves such as those from the lotus plant are durable and waxy, making them perfect for wrapping sticky rice, meat, and mushrooms in dishes like lo mai gai.
Gourds, belonging to the Cucurbita pepo family, which includes pumpkins, zucchini, and squash, have also been used for food packaging. While some gourds are bitter and toxic, others are edible and can be used to create delicacies like the Indian Stuffed Apple Gourd, a vegan dish filled with aromatic spices.
Shells, particularly those from seafood like oysters, clams, scallops, and crabs, have been used not only for serving food but also for storing items like salt, jewelry, and keys. Their use adds a unique, natural touch to food presentation and storage solutions.
These natural materials, combined with other pre-plastic packaging options like glass, ceramics, paper, cloth, and wood, showcase the creativity and sustainability of packaging solutions before the plastic era.
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Cardboard boxes
The use of cardboard boxes for food packaging can be traced back to the 19th century when corrugated cardboard was first utilised as lining for top hats. Over time, it became the preferred packaging material for transporting fresh foods due to its ability to create a bacteria-free surface during the bonding process. This made it especially suitable for protecting perishable items such as fruits and vegetables during transportation.
In the past, cardboard boxes were commonly used for pre-packaged groceries, such as cereals and crackers. These boxes often had waxed paper liners that helped preserve the food and kept it fresh. Cardboard boxes were also used for bakery items, with companies like Cold Stone baking and delivering their brownies in cardboard boxes.
Today, cardboard boxes continue to be a popular choice for takeaway food packaging. They are used for a variety of dishes, including noodles, rice, soups, crepes, and even paellas. These boxes often have innovative designs, such as ventilation holes, slots for handles, and windows for displaying the contents. Customisation options are also available, allowing businesses to print their branding and designs on the boxes.
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Frequently asked questions
Before plastic, food was packaged in materials such as glass, clay, paper, cardboard, tins, and ceramics. In ancient times, goods were stored in clay jugs and vases, while baskets made of dried reeds were used for carrying loose goods. Paper bags and cardboard boxes were commonly used for dry goods such as crackers and cereals, while glass bottles and jars were used for liquids such as milk, beer, and soda.
Plastic slowly made its way into the grocery store after World War II due to its low cost and durability compared to glass. By the 1960s, plastic had become the preferred material for liquid containers, and plastic bags were introduced for carrying takeaway food. Today, plastic packaging is ubiquitous, but there is a growing trend towards reducing, reusing, and recycling plastic and exploring alternative materials.
To reduce the environmental impact of plastic packaging, individuals can reuse and recycle plastic containers and bags when possible. Bulk buying of dry and fresh foods and storing them appropriately can also reduce plastic waste. At the commercial level, there is a shift towards using recyclable and recycled plastics and exploring alternative materials such as paper, cardboard, and glass for packaging.
