Bagasse is the fibrous residue left after juice is pressed from sugarcane. It is pulped and hot-pressed into plates, bowls, clamshells and trays, using a by-product that would otherwise be burned.
It replaces expanded polystyrene and polypropylene plates, bowls and takeaway clamshells. Many producers exist, mostly in sugar-growing countries; buy from brands holding Biodegradable Products Institute (BPI) or EN 13432 certification, since BPI now includes a total-fluorine limit for per- and polyfluoroalkyl substances (PFAS) in its scheme and reports 28 percent growth in new certifications between 2023 and 2025.
End of life is composting, industrial or home depending on the product and coating. Canada's Single-use Plastics Prohibition Regulations ban plastic takeaway containers, cups, plates and bowls made with polystyrene foam, polyvinyl chloride (PVC) or certain other plastics. They set no certification or PFAS rules for alternatives such as bagasse.
Drawbacks: older and uncertified bagasse products used PFAS for grease resistance; most product is imported over long distances; and if it ends in landfill rather than compost it generates methane. Cost is a low premium over plastic food-service ware.