Behavioural and Systemic Factors Influencing the Adoption of Reusable Primary Packaging for Raw Meat in the Food Service Industry

Reducing single-use plastic packaging is an environmental priority and reusable packaging is often promoted as a sustainable solution, yet little is known about the feasibility of reusable packaging systems for meat delivered to food service venues. This study explored stakeholder perspectives prior to planned implementation of a reuse scheme through semi-structured interviews with food service operators and supply chain stakeholders ( n = 23). The qualitative data were analysed using framework analysis informed by the COM-B model. Four key themes were identified: (1) Operational readiness in kitchens , reflecting limited understanding of reuse and resource constraints; (2) Appropriate design of reusable packaging for effective practice , relating to compatibility with workflows and food safety, (3) Power dynamics and fragmentation across the supply chain , highlighting coordination challenges and unclear responsibilities, and (4) Making a business case for reuse , with cost neutrality as a minimum condition. Overall, barriers were primarily operational and systemic rather than technical. Findings highlight the need for coordinated infrastructure, regulatory clarity and financially viable reuse models.