Packaging glossary

Packaging certified to break down into compost under the right conditions, leaving no toxic residue. In Australia look for AS 4736 (industrial) or AS 5810 (home) certification — and check your local organics collection accepts it.

A broad term meaning a material will eventually break down via microorganisms. Unlike 'compostable', it has no guaranteed timeframe or end product, so it's a weaker claim — prefer certified compostable where it matters.

A bioplastic made from plant starch (often corn or sugarcane) used for clear cold cups and cutlery. It's commercially compostable but looks and feels like conventional plastic.

The fibrous pulp left after sugarcane is pressed, moulded into sturdy plates, bowls and clamshells. It's compostable, grease- and heat-tolerant, and a common eco alternative to foam and plastic.

A paper coffee cup with one layer of board. Lighter and cheaper than double wall; usually needs a separate sleeve for hot drinks.

A coffee cup with two layers of board for insulation, so it's comfortable to hold with a hot drink without a sleeve. Costs more per unit than single wall.

Unbleached brown paper or board known for strength and a natural look. Common for bags, takeaway boxes and cup exteriors.

A measure of paper/board weight. Higher GSM means thicker, sturdier stock — relevant for bag strength and board rigidity.

Recycled PET plastic, used for clear cold cups and containers. It reuses existing plastic and is widely recyclable, though it isn't compostable.

The standard wholesale unit — a full case of a product (e.g. 1,000 cups). Per-unit pricing drops as you buy by the carton, with further volume breaks at 5+ and 10+ cartons.

Materials manufactured to be safe for direct contact with food. Hospitality packaging should always be food-grade; check product specs for hot-fill or freezer suitability.

Cup capacity in fluid ounces — common sizes are 8oz (small), 12oz (regular) and 16oz (large). Lids are matched to the cup's rim diameter, not just the oz size.