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Pat Franklin at CRI suggested we contact your
listserv with this query.
We are community activists here in Portland who want to encourage alternatives to PVC-based "shrinkwrap" for applications such as wrapping cookies, sandwiches, etc. in sales cases for display. Currently we approach store and restaurant owners with Greenpeace information on the problems (dioxin) caused by PVC wraps. But to be really effective we need specific information on shrinkwrap alternatives, including what they are, how they perform compared with PVC wraps, who sells them in our region, and how their cost compares with that of shrinkwrap. One alternative we need to know about is true cellophane, the traditional kind made with cellulose only and without other plastics. Does it keep food fresh and moist for several days, as shrinkwrap does? Is it transparent so customers can see the foods it wraps? Is it readily available in most areas? Who sells it to stores and restaurants, and how much does it cost compared with shrinkwrap? We need these same questions answered with regard to other potential alternatives to PVC wraps. We'd like to prepare a concise one page handout with alternatives to shrinkwrap information that we can give to restaurants, stores and others (such as the large chef's school here in Portland) along with Greenpeace's information on the toxicity of PVC products so store owners and restauranteurs can readily access affordable alternatives to shrinkwrap in our area. To this end, any and all information on shrinkwrap alternatives will be most sincerely appreciated. Larry Lack and Lee Ann Ward 3736 SE Caruthers Portland, OR 97214 503-231-7737 |