Compostable Cling Wrap

A case study on switching to sustainable cling wrap in institutional catering.

The challenge

Cling wrap is a staple in Food and Beverage operations, prized for keeping food fresh, hygienic, and protected from odours in cold storage. Across our Singapore sites alone, we consume more than 3,200 rolls, equivalent to 40 football fields of cling wrap every year. Yet the very convenience that makes cling wrap indispensable also makes it one of the hardest plastics to deal with.

Conventional alternatives such as beeswax wraps, aluminium foil, silicone covers, or glass containers each fall short, whether due to limited transparency for easy food identification, fragility, or poor airtightness that fails to protect against odours and pests. As a result, cling wrap continues to dominate kitchens.

However, the environmental toll is mounting. Plastic is the fourth largest type of waste generated in Singapore, with over one million tonnes discarded in 2022 alone. On a per capita basis, this means 177 kilograms of plastic waste per person, with only 6 percent being recycled, while the rest ends up in incinerators or Semakau Landfill. Singaporeans are among the highest consumers of single use plastics globally, using 76 kilograms per person in 2019, the largest volume in the Asia Pacific region.

Cling wrap is particularly problematic. Its thin and stretchy nature clogs recycling machines, requiring specialised equipment, and even when recycled it is often costlier than producing virgin plastic. Worse, when incinerated or landfilled, common materials like PVC and PVDC can release toxic chemicals. With Semakau Landfill projected to be fully filled by 2035, the need for sustainable solutions is urgent.

Tomatoes being sliced

Sodexo's solution

In Singapore, Sodexo is the first institutional caterer to pilot the sustainable cling wrap from N&E Innovations, a local women-owned small and medium enterprise that turns food waste into a powerful antimicrobial substance with wide applications. Manufactured with antimicrobial coating upcycled from cashew nut shells and durian husks, N&E's cling wrap is:

  • Fit for use in F&B operations:
    • Certified food safe and 99.9% antibacterial
    • Seals easily while maintaining tear resistance during stretch
    • Comparable in price to conventional options
  • More sustainable than conventional cling wrap:
    • Singapore Green Label-certified
    • Industrial-compostable*
    • Packaged in fully recyclable cardboard or reusable metal dispenser to reduce waste

*Tested to be industrial-compostable according to ISO 14855-1:2012 (Determination of the ultimate aerobic biodegradability of plastic materials under controlled composting conditions — Method by analysis of evolved carbon dioxide). Might leave residue when processed in digester.

Impact achieved

For client sites where there is a composter machine, 100% of used compostable cling wrap is processed together with food waste into compost which in turn goes to onsite gardens/landscaping. 

For sites where there is no industrial composting facilities available, used  compostable cling wrap is sent to the national waste incinerator in Singapore.

During incineration, N&E’s compostable cling wrap takes 10% less energy than conventional plastic to incinerate, releases 32 times less Benzene gas and leaves zero ash and soot residue. N&E's compostable cling wrap also degrades 29% faster than conventional plastic during UV treatment. 

100%

Compostable

32x

Less Benzene gas released when incinerated

10%

Less energy when incinerated compared to plastic

29%

faster to degrade during UV treatment

An electric stove for woks.

Operational Observations

Cling Wrap Appearance:

  • Some users may initially notice a difference in colour compared to traditional cling wrap when wrapping in multiple layers
  • A slight yellow tinge is a natural colour of the product which does not affect food safety nor transparency

Storage and Dispensing:

  • Store rolls in a clean, dry area
  • Use with a cling wrap cutter box or dispenser to reduce contamination risk and improve handling
  • Reusable metal dispenser might be too bulky or heavy for smaller kitchens, use cardboard dispenser which can be reused up to 5 times
"The clingwrap is comparable to traditional alternatives in terms of durability and ease of use. The ease of disposal through composting at our sites make sustainability accessible and easy for our teams. Its food safety certifications assures us that this product is safe for use, without comprising on its environmental benefits." 
Seenivasan Ramakrishnan  Chef Manager, Sodexo at Dulwich College 

Net Zero 2040 

Sodexo is the first food services company to commit to reaching Net Zero by 2040 globally, thus asserting its leadership in the sector when it comes to fighting climate change. The Group aims to accelerate its journey towards becoming the leader in sustainable food and valued experiences. Sodexo is accelerating a journey started in 2017 with the commitment to achieve a -34% reduction in carbon emissions by 2025, an objective approved by the Science-Based Targets initiative (SBTi).

  • Products

    Promoting sustainable farming practices and supporting our suppliers’ efforts to reduce their carbon emissions

  • Cooking

    Training and engaging our teams to deliver sustainable solutions to clients and consumers, prioritizing our food service value chain 

  • Energy

    Reducing energy consumption and accelerating the use of renewable energy in cooperation with our clients


  • Waste

    Accelerating the fight against food waste  

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