Connecticut Proposes Takeout Packaging Ban, Worrying Restaurant Owners

Critics say the new rules could impact food quality, increase costs, and threaten some restaurants' survival.

Mar. 19, 2026 at 6:25am

Got story updates? Submit your updates here. ›

A proposal being considered by Connecticut lawmakers would prohibit restaurants from using polystyrene, commonly known as Styrofoam, for takeout orders. The bill would also limit the automatic provision of items like utensils, napkins, and straws. Restaurant owners argue that the packaging directly affects how takeout food holds up during delivery, with Styrofoam being more convenient and better at keeping meals fresh. They warn the changes could add operational and financial strain, potentially forcing some to 'go broke'.

Why it matters

The proposed legislation is part of a broader effort to address waste challenges and modernize Connecticut's trash and recycling systems. However, restaurant owners say the changes could significantly impact their business models, with some fearing they may not be able to stay afloat if the bill is passed.

The details

House Bill 5524 would prohibit restaurants and other food service businesses from using polystyrene, commonly known as Styrofoam, for takeout, while also limiting items like utensils, napkins and straws. Restaurant owners say certain foods don't travel as well in other types of packaging, and the bill would require customers to request utensils and napkins rather than receiving them automatically. The Connecticut Restaurant & Hospitality Association warns the changes could add 'operational and financial strain' to an industry already dealing with rising costs and labor challenges.

  • The bill is currently under review by the Connecticut legislature's Environment Committee and has not yet advanced to a full vote.
  • If approved, the measure would take effect in 2028.

The players

Pedro Garcia

Owner of Mo's Midtown Restaurant in Hartford, who says takeout makes up 30-50% of his business and that Styrofoam is more convenient and better at keeping meals fresh during transit.

Branden Bullock

General Manager of Acme Burger in Middletown, which uses cardboard containers for takeout, though he says there are still questions about convenience, particularly when it comes to providing utensils.

Aundre Bumgardner

A Democratic state representative from Groton and a sponsor of the bill, who says Styrofoam 'isn't recyclable' and 'drives up disposal costs for towns and taxpayers'.

Connecticut Restaurant & Hospitality Association (CRHA)

An industry group that has warned the proposed changes could add 'operational and financial strain' to restaurants and hotels.

Milos Eric

The Florida-based co-founder of OysterLink, a hospitality jobs platform, who says alternatives to Styrofoam 'do not provide the same insulation' and that the changes could slow prep times and require additional training.

Got photos? Submit your photos here. ›

What they’re saying

“Styrofoam isn't recyclable. It drives up disposal costs for towns and taxpayers, and it's one of the most persistent sources of litter in our communities. Continuing to rely on it simply doesn't make sense.”

— Aundre Bumgardner, State Representative, Groton

“So, having the plastic accessible makes sense.”

— Branden Bullock, General Manager, Acme Burger

What’s next

The bill is currently under review by the Connecticut legislature's Environment Committee and has not yet advanced to a full vote. If approved, the measure would take effect in 2028.

The takeaway

This proposed legislation highlights the tension between environmental concerns and the practical needs of restaurant owners, who rely on certain packaging materials to maintain food quality and customer satisfaction. The outcome of this bill could set a precedent for other states considering similar bans, with restaurant owners warning of the potential financial impact if the changes are implemented without proper consideration of their business needs.