Built for restaurant service, not for a photo
Foodservice operators do not switch materials for sentiment. They switch when the replacement survives a delivery bag, does not soften under a hot gravy, stacks in the same shelf space, and does not add a rupee per cover that the menu cannot absorb. Compostable tableware has historically failed on one of those four, which is why so many kitchens quietly went back to plastic after a trial.
Our approach is to design grade by use case rather than sell one universal plate. Dine-in service needs rigidity and a clean finish. Delivery needs wet strength, lid fit and stackability under weight. Institutional catering needs the lowest defensible cost per unit at high volume. The same residue feedstock serves all three; the forming pressure, fiber blend and barrier treatment differ.
Material specification
| Property | Specification | Note |
|---|---|---|
| Feedstock | Plant agricultural residue | Banana pseudostem, bagasse and crop fiber blends |
| Plastic content | None | No PE lining in standard grades |
| Hot food / liquid | Up to ~100°C | No softening or deformation in service |
| Oven tolerance | ~200°C, short duration | Not for prolonged high-temperature baking |
| Microwave | Safe | No arcing, no plastic migration |
| Freezer | Safe | Suitable for chilled and frozen hold |
| Oil and moisture resistance | Service-duration hold | Barrier grades for long-hold delivery |
| Compostability | ~60–90 days | Active composting; longer in home heaps |
Every claim above is grade-specific. When you shortlist a format we send the declaration for that exact SKU rather than a generic brochure figure, so your compliance and procurement teams are working from the same document.
Where it fits in a kitchen
Cloud kitchens and delivery. Compartment trays and clamshells that hold sauce-heavy Indian food for a 30–45 minute ride without seepage, with lids that seat firmly enough to survive a rider's bag.
Restaurants and QSR. Plates, bowls and takeaway boxes with a matte natural finish that reads as premium rather than institutional, in sizes matched to existing menu portions.
Catering and events. High-volume single-use service where waste is collected centrally — the ideal case for compostables, because the disposal stream is controlled and can actually be composted.
Institutional canteens. Corporate, campus and hospital canteens replacing plastic and foam under procurement policies and single-use plastic regulation.
Compared with the alternatives
| Criterion | Ecovasa fiber | Bagasse | Moulded bamboo | Plastic / PS |
|---|---|---|---|---|
| Feedstock | Mixed crop residue incl. banana stem | Sugarcane residue | Cultivated bamboo | Fossil polymer |
| Compostable | Yes, ~60–90 days | Yes | Depends on binder | No |
| Binder | None / plant-based | None typical | Often melamine in moulded ware | n/a |
| Hot food | Up to ~100°C | Up to ~100°C | High | Softens / leaches |
| Wet strength | High (barrier grades) | Moderate | High | High |
| Regulatory status | Outside SUP bans | Outside SUP bans | Check binder | Restricted |
| Farmer income impact | Direct residue payment | Mill by-product | Plantation crop | None |
Ordering
Send us your formats, monthly volumes and destination and we will come back with a quote covering standard SKUs and, where the volume justifies it, a custom-tooled option with your branding embossed or printed. Samples ship before any commitment — we would rather you test a plate under a real service load than take a spec sheet on trust.

