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Are you aware of the fact that most molded containers, just like the ones you use (the 'cardboard' where you put the food) can be dangerous? As greases, especi

Are you aware of the fact that most molded containers, just like the ones you use (the 'cardboard' where you put the food) can be dangerous? As greases, especially hot, destroys common cardboard those containers usually contain PFAS, a chemical which is the reason why those containers are so difficult to soak up. This is a widely used product, for example on clothes, to waterproof things. However using it on material coming in contact with food, especially hot or greasy, may be dangerous because the product leaches into the food. Previously used molecules in this family are named pfos and pfoa, are now already classified as dangerous (for human health) and global pollutants, and not produced anymore in most countries. There is now a major concern about PFAS found in drinking water in a growing number of nations, including the US, some class actions may follow, and it may become one of the most prominent food scandal. To be on the safe side may imply to really check that the containers do not contain such molecules.

Klwohu 6y ago
This is why I typically avoid eating fast or prepared food. One has no idea how many times the ingredients or dish have contacted harmful plastics, or which plastics they have contacted, or at what heat level the contact was sustained at, or for how long.
- natmaka 6y ago
  Same here. The ingredients themselves may be of low quality, nearly (or past) their expiration date... I don't think the OP's project is particularly suspect, and on the contrary it seems to me that a "robotic" approach induces on the typical prospect's mind a more-than-vague impression that the process, in such a restaurant, is well-mastered and under control. If there is any locally well-known label/certification of quality (ingredients, cartons...), which will be clearly displayed for any prospect to see, it may be a booster.
ssmiler 6y ago
An idea will be to give you standardized container (and pay less like for utensils) when you pick up.

Klwohu 6y ago

This is why I typically avoid eating fast or prepared food. One has no idea how many times the ingredients or dish have contacted harmful plastics, or which plastics they have contacted, or at what heat level the contact was sustained at, or for how long.

natmaka 6y ago
Same here. The ingredients themselves may be of low quality, nearly (or past) their expiration date... I don't think the OP's project is particularly suspect, and on the contrary it seems to me that a "robotic" approach induces on the typical prospect's mind a more-than-vague impression that the process, in such a restaurant, is well-mastered and under control. If there is any locally well-known label/certification of quality (ingredients, cartons...), which will be clearly displayed for any prospect to see, it may be a booster.

ssmiler 6y ago

An idea will be to give you standardized container (and pay less like for utensils) when you pick up.