Why I Switched from Plastic Tupperware to Glass (and the Science That Finally Convinced Me)
For years, I had a rainbow of mismatched plastic Tupperware containers stacked (and tumbling) out of one kitchen drawer. Some were old takeout containers. Some had missing lids. A few were so stained from tomato sauce I wasn’t sure what color they started as. But hey, they did the job, right?
That’s what I told myself—until I actually looked into what was going on with the plastic I was putting my food into every day. Spoiler alert: once you see the science, you can’t unsee it. And that’s exactly what led me to ditch plastic Tupperware for glass containers, once and for all.
This post is for anyone who's curious about making the switch, who wants to know if it's really worth it, and who enjoys a little side of science with their sustainability.
Goodbye, Plastic Chaos. Hello, Sanity.
Let’s start with the surface-level reasons—literally.
Glass containers just look better. They stack neatly. They don’t warp in the dishwasher. They don’t hold onto funky smells. And they don’t turn red when you reheat last night’s pasta.
But the real reason I switched? Health.
Let’s Talk Plastic: What’s Actually In This Stuff?
Plastic food storage has been around forever, but not all plastic is created equal. And the ones we use most often? They often contain questionable chemicals, even when they’re labeled “BPA-free.”
BPA (bisphenol A) got a lot of attention years ago for being linked to hormone disruption. When the public started to catch on, companies replaced it with other chemicals like BPS or BPF—which, it turns out, might be just as bad.
These compounds are known as endocrine disruptors. They mimic hormones in the body and can mess with everything from reproductive health to metabolism to brain development.
Heat + Plastic = Leaching
Here’s the big kicker for me: plastic becomes way more likely to leach these chemicals when it’s exposed to heat. That includes:
Microwaving leftovers in plastic containers
Washing plastic in the dishwasher
Leaving a container in a hot car
Even tiny scratches from utensils or washing can make plastic leach more over time.
So every time I heated up my food in a plastic container, or popped one in the dishwasher, I was increasing the odds that my food was picking up unwanted chemical extras. No thanks.
Microplastics Are (Literally) Everywhere
Newer studies have found that plastic containers can also shed microplastics over time. These are teeny, tiny plastic particles that end up in our food, water, and even air. They've been found in human blood, brains, lungs, and yes, even placenta.
We’re still learning what microplastics do inside the body, but early research is pointing to inflammation and cell damage. I don’t need to wait for conclusive proof to know I don’t want that in my lunch.
So... Why Glass?
Alright, let’s flip the script. Here’s why glass won me over:
1. It doesn’t leach. Glass is non-porous and chemically stable. You can heat it, freeze it, wash it, and nothing bad is going to sneak into your food.
2. It’s microwave- and oven-safe. (Just make sure the lid isn’t!) That makes reheating leftovers way easier.
3. It’s better for the planet. Glass lasts longer and is 100% recyclable. (Don’t forget it started its life as sand!) Plus, it doesn’t break down into microplastics.
4. It’s way easier to clean. Goodbye, greasy plastic film. Hello, sparkling clear containers.
What About the Downsides?
Look, I won’t pretend switching to glass is all rainbows and compostable unicorns.
It’s heavier. You’ll notice it in your lunch bag.
It can break if you drop it. (But I’ve dropped mine twice and they survived.)
It’s a bit more expensive upfront. But they last longer, so I consider it a trade-up.
I started small. Just bought a set of three and worked them into my rotation. Over time, I recycled or repurposed the plastic ones until I didn’t need them anymore.
How I Use My Glass Containers Now
Meal prep: I batch-cook lunches and stack them in matching glass containers for the week.
Leftovers: No more mystery contents. I can see what’s inside without peeling back a stained lid.
Fridge organization: They’re great for chopped veggies, sauces, and marinating proteins.
Freezer: Yes, you can freeze in glass—just leave room at the top so it doesn’t crack.
I’ll link the set I bought and a couple of others I’d recommend if you want to get started.
These I use for my husband’s lunch.
FAQs I Had Before Switching (And You Might Too)
Q: Can I freeze soup in glass containers?
A: Yes! Just leave an inch or so of space at the top so it has room to expand.
Q: Are the lids safe?
A: Many glass containers come with BPA-free plastic lids. I don’t heat those. Some brands offer silicone lids if you want to go fully plastic-free.
Q: What if I drop them?
A: They’re sturdier than they look. I’ve had mine for a year, and they’re still going strong.
Q: Is this just a trend?
A: Nope. It’s part of a bigger shift toward reducing plastic use in the kitchen—for health and sustainability. I don’t miss my old Tupperware drawer one bit.
The Takeaway
Switching to glass containers wasn’t about being trendy or eco-perfect. It was about peace of mind. I feel better knowing my food is stored in something that isn’t leaching questionable chemicals into it. I love the way they look, stack, and clean. And I love that I’m not contributing to microplastic madness every time I eat leftovers.
If you’re even thinking about making the switch, I say try a small set and see how it feels. Your body, your kitchen, and honestly your sanity might thank you.
