The work is devoted to the study of the effect of marine calcium carbonate on the polymer matrix. The composite flat strips based on low-density polyethylene filled by crushed shells of sea oysters, which are the main source of sea calcium, were investigated. Marine calcium carbonate masterbatch was used to reduce the cost and stiffen the resulting composite materials. The effect of the masterbatch concentration on mechanical properties and oxidative degradation were studied. The materials were exposed to three climatic factors (temperature, UV-radiation and moisture). The addition of crushed shells led to embrittlement of the test materials. According to FTIR analysis, the absorption band at 1432 cm-1 attributed to carbonate minerals decreased or completely disappeared after weathering test due to washing out of CaCO3 from the composite.

The paper considers the prospects for the use of innovative disposable tableware and packaging materials at catering establishments. The advantage of edible packaging materials is that they do not need individual collection and special disposal conditions, unlike traditional biodegradable polymers, which have not gained wide popularity due to the fact that they require special collection and disposal conditions in specially created conditions. The disposable tableware being developed, which is discussed in the article, is made from biodegradable and edible materials, both as an alternative to plastic tableware, and as a replacement for traditional dishes and functional containers used in the catering industry. This paper presents a comparative analysis of the efficiency of the process of heat treatment of culinary dishes in traditional functional containers made of stainless steel and in promising functional containers made of edible biodegradable material (wheat bran). In addition, the paper presents the rationale for the feasibility of the process of thermal culinary treatment with the subsequent serving to the table of dishes cooked in utensils from wheat bran. Theoretical calculations show us that the energy consumption for cooking in utensils made from wheat bran will be less than in traditional functional containers of the same size, made of stainless steel. Calculations show that the use of utensils made from wheat bran can reduce the costs of the process of thermal cooking of dishes in them. At the same time, such dishes are an excellent alternative to disposable plastic dishes due to the absence of negative impact on the environment.