Implementing Alternatives to Plastic Food Packaging in American Samoa

Arizona State University engaged American Samoa Community College students in the identification and selection of alternatives to single-use food containers in collaboration with the community and businesses of Nu’uuli and Pago Pago.

Type of Project: Prevention

Region: Pacific Islands

Project Dates: October 2020 - September 2024

Who was involved?

Arizona State University, with the support of the NOAA Marine Debris Program, and in partnership with the American Samoa Environmental Protection Agency, engaged American Samoa Community College students in the identification and selection of alternatives to single-use food containers for use in food establishments and local businesses. 

What was the project and why is it important?

Takeout from fast food restaurants and counter-serve food establishments, or convenience stores, is exponentially gaining popularity in American Samoa as students and commuters increasingly rely on daily takeout foods for breakfast, lunch, and dinner. Takeout food, including food given at household and community events, is often served in single-use polystyrene or clear plastic clamshell containers, and carried in a plastic bag. 

In an effort to reduce the amount of marine debris and land-based sources of pollution in American Samoa, Arizona State University identified and implemented culturally appropriate and sustainable alternatives to these food containers. American Samoa Community College students explored the feasibility and options for possible alternatives, and worked with local food establishments and convenience stores to voluntarily implement them. The project also encouraged long-term change through intensive community outreach and media campaigns, and through the implementation of a recognition program for local businesses.

What were the results? 

Arizona State University and project partners successfully piloted different types of food and beverage alternatives with six local businesses over the course of eight months. The alternatives chosen included takeout containers made of bagasse, a byproduct of sugar cane, for dry foods like sandwiches and cakes; wax-lined cardboard takeout containers for heavier and more saucy foods; sturdy palm bowls for serving in house soups and sauces;, and both standard size and boba-sized bamboo straws. This pilot replaced 38,400 single-use items in these businesses and engaged 1,200 local residents.

American Samoa Community College students played a pivotal role in project implementation. Students helped create and broadcast two radio announcements, conducted 13 standardized shoreline marine debris monitoring surveys and received cost-benefit analysis training. 

Although the project encountered numerous challenges during the COVID-19 pandemic, the project team directly reduced the use of tens of thousands of single-use items and raised awareness of the issue. These efforts eventually led to the development of a marine debris action plan for the community.

For more information about this project, visit the Marine Debris Program Clearinghouse.