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Sustainability
Volume 18
Issue 8
10.3390/su18083849
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry

by
Sophie L. Pott
1,2,
Jack Pickering
3,
Kristina Diprose
3,
Sarah Greenwood
4,5,
Rorie Beswick-Parsons
3 and
Thomas L. Webb
1,*
1
School of Psychology, The University of Sheffield, Sheffield S1 4DP, UK
2
School of Psychology, Manchester Metropolitan University, Manchester M15 6BH, UK
3
School of Geography and Planning, The University of Sheffield, Sheffield S3 7ND, UK
4
Mathematical and Physical Sciences, The University of Sheffield, Sheffield S3 7RH, UK
5
Grantham Centre for Sustainable Futures, Addison Building, The University of Sheffield, Sheffield S10 2TN, UK
*
Author to whom correspondence should be addressed.
Sustainability 2026, 18(8), 3849; https://doi.org/10.3390/su18083849
Submission received: 24 February 2026 / Revised: 26 March 2026 / Accepted: 10 April 2026 / Published: 13 April 2026
(This article belongs to the Section Waste and Recycling)
Versions Notes

Abstract

Reducing single-use plastic packaging is an environmental priority and reusable packaging is often promoted as a sustainable solution, yet little is known about the feasibility of reusable packaging systems for meat delivered to food service venues. This study explored stakeholder perspectives prior to planned implementation of a reuse scheme through semi-structured interviews with food service operators and supply chain stakeholders (n = 23). The qualitative data were analysed using framework analysis informed by the COM-B model. Four key themes were identified: (1) Operational readiness in kitchens, reflecting limited understanding of reuse and resource constraints; (2) Appropriate design of reusable packaging for effective practice, relating to compatibility with workflows and food safety, (3) Power dynamics and fragmentation across the supply chain, highlighting coordination challenges and unclear responsibilities, and (4) Making a business case for reuse, with cost neutrality as a minimum condition. Overall, barriers were primarily operational and systemic rather than technical. Findings highlight the need for coordinated infrastructure, regulatory clarity and financially viable reuse models.
Keywords: reuse; packaging; business-to-business; foodservice; COM-B model; Theoretical Domains Framework; sustainable packaging; reusable packaging reuse; packaging; business-to-business; foodservice; COM-B model; Theoretical Domains Framework; sustainable packaging; reusable packaging

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MDPI and ACS Style

Pott, S.L.; Pickering, J.; Diprose, K.; Greenwood, S.; Beswick-Parsons, R.; Webb, T.L. Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry. Sustainability 2026, 18, 3849. https://doi.org/10.3390/su18083849

AMA Style

Pott SL, Pickering J, Diprose K, Greenwood S, Beswick-Parsons R, Webb TL. Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry. Sustainability. 2026; 18(8):3849. https://doi.org/10.3390/su18083849

Chicago/Turabian Style

Pott, Sophie L., Jack Pickering, Kristina Diprose, Sarah Greenwood, Rorie Beswick-Parsons, and Thomas L. Webb. 2026. "Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry" Sustainability 18, no. 8: 3849. https://doi.org/10.3390/su18083849

APA Style

Pott, S. L., Pickering, J., Diprose, K., Greenwood, S., Beswick-Parsons, R., & Webb, T. L. (2026). Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry. Sustainability, 18(8), 3849. https://doi.org/10.3390/su18083849

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