SummaryStarch foam trays were developed as an alternative to the single-use expanded polystyrene (EPS) trays used for food products. The foam trays were prepared by heating a mixture composed of cassava starch, cellulose fibres and calcium carbonate inside a metallic mould. Starch-based foam trays are brittle and sensitive to moisture and thus further treatments are necessary to improve their mechanical properties and water resistance. To minimize water absorption, the foam trays were impregnated with starch acetate dissolved in chloroform at concentrations of 1:3 (g.mL -1 ), 1:5 (g.mL -1 ) and 1:10 (g.mL -1 ). The impregnation was carried out at atmospheric pressure and also by applying a vacuum pulse. The use of vacuum pulses decreased the water absorption of the impregnated foam trays by about 66%. On the other hand, there was no significant improvement in the mechanical properties of the impregnated trays. This work demonstrates that impregnation of porous samples with starch acetate is an alternative to decrease their water absorption.