Champagne Problems: A Skinny Chef’s Take on the Future of Sustainable Packaging!

Hey Skinny readers, how are you all doing? Happy Friday!And yes I know what you’re thinking. No, I’m not talking about the Netflix Christmas movie “Champagne Problems.” But whew… it actually blew me away! Shadre and I were glued to the screen!

Make sure to Catch Champagne problems on Netflix this festive season Skinnies. We promise you wont regret it!

This week, if you’re a chef like me, you’ll agree we’re facing a real struggle: we love gorgeous ingredients, artisanal snacks, imported treats, and restaurant-worthy leftovers… but the “DILEMMA” is that all of it comes wrapped in something! From cling wrap on your fancy cured salmon to the glossy box holding your macaroons packaging quietly shapes the way we eat.

So you might ask, “And now, Skinny Chef?”Well, sustainable packaging has officially become the champagne problem of the foodie world. And it’s something we definitely need to fix if we want to keep indulging without guilt.

On the foodie calendar, today is Thanksgiving in the United States and National Toast Day, a perfect moment for foodies to celebrate family, gratitude, and a classic breakfast favourite

29th Nov- Summer Cup (Turffontein Race Course) Johannesburg

Where racing heritage meets urban sophistications, join Johannesburg’s most iconic racing & lifestyle event! Skinnies it’s there 138 year and returns this Saturday, its fashion, flair, and racing excellence all in one unforgettable day!  ! Guess who will be upgrading your experience with culinary premium hospitality! Ha ha ! Yours truly the Skinny chef! 

SEE U THERE! Back to the blog! 

Let’s sip our way through what the future looks like for eco-eats. This can be a smart business move too one that cuts costs, builds loyalty, and fuels growth. And with a few Skinny Chef Hacks sprinkled in… let’s dive in!

Why Foodies / Skinnies Should Care About Sustainable Packaging

Skinnies, we shop more, we cook more, we photograph our food more (Without fail) which means our packaging footprint is naturally bigger than ever before.

Skinny Chef Interesting Fact:

Food packaging makes up about one-third of the world’s household waste  most of it used for mere minutes before being tossed.The good news? The industry is changing fast… and we, the food lovers, are pushing it forward.

The Future of Packaging: What’s Cooking?

The Wonky-Friendly Packaging

Brands are beginning to use flexible, compostable materials designed to protect imperfect produce especially supporting “Ugly Fruit” markets.

Skinny Chef Hack:

Store imperfect fruits in breathable, compostable bags. They last 2–3 days longer because airflow reduces sweating and mould.

Edible Packaging (Hell Yes You Can Eat It!)

Think seaweed-based wrappers, edible films around snacks, and even coffee cups you can crunch on when you’re done.

Skinny Chef Interesting Fact:

A single seaweed farm can absorb 20× more CO₂ than a land-based farm of the same size.

3. Plant-Based Plastics That Look Fancy

Bioplastics made from corn starch, sugarcane, and potato waste are becoming the go-to for premium food brands. They look chic, feel luxe, and break down way faster than petroleum plastics.

Skinny Chef Hack:

When buying ingredients for a dinner party, choose products labelled PLA or biopolymer. They’re compostable in industrial facilities and great for reducing event waste.

Refill Culture for Gourmet Lovers

Imagine refilling your high-end olive oil, coffee beans, spices, even preserves no new jars needed.

Skinny Chef Interesting Fact:

Some refill stores report customers reducing packaging waste by up to 70% within their first six months of switching.

Skinny Chef Hack:

Save your glass jars (especially olive oil, honey, mustard). They’re naturally antibacterial and perfect for marinating, storing leftovers, or mixing dressings.

Let’s Be Honest, Skinnies…

It’s not always easy. Here's the real champagne problem:

We all want convenience and sustainability, flavour and responsibility,gorgeous packaging and zero waste.

And listen no shame in the game. We all still want our macaroons in pretty pastel boxes!

But we can do this. Small shifts, small steps. Choosing compostable wraps. Supporting local. And like Shadre and I do at home reusing our glass jars and marinating fresh chillies in them (game changer, yea yea!).

These are the tiny efforts that create the foodie future we want.

The Final Wrap

As a chef working with sustainable packaging, I know this is more than a trend it needs to become part of everyone’s lifestyle. Future foodies should judge food by flavour and footprint.

Because Skinnies, the real luxury?It’s enjoying great food without harming the planet it came from.

That WRAPS up this week’s blog start taking ECO-BITES.Stay healthy, stay safe, and most importantly, stay skinny!Same time, same place.

Creative Director : Shadre Leonard