Bread tags, fish soy sauce bottles and pizza savers are among the items that will be banned across New South Wales as the state government ramps up it plan to tackle the plastic crisis.

The NSW State Government announced the second phase of its plan on November 9, with the latest stage set to run until 2030.

NSW Environment Minister Penny Sharpe said the move came as the state generated more than 935,000 tonnes of plastic last year alone, less than 16 per cent of which was recycled.

“Microplastics are entering our bodies and plastic is polluting our environment and oceans, killing our wildlife,” she said.

“This plan moves NSW another step closer to phasing out these problematic items.

At a press conference held on November 9, Ms Sharpe pointed out NSW was running out of landfill.

“… and we’re running out of it in Greater Sydney,” she said.

From 2026 NSW will join other Australian states in banning the release of lighter-than-air helium balloons, and government premises will start trialling using reusable cups. According to abc.net.au, it is envisioned that by 2028 reusable cups will be accepted by takeaway shops, with larger food outlets required to join the scheme by 2030.

The phasing out of the new items, including bread tags, is anticipated to start from late 2027. Also coming into effect that year is the ban on plastic bags with handles – regardless of how thick they are – non-compostable plastic fruit and vegetable stickers, and plastic umbrella bags. In South Australia the fish-shaped soy sauce bottles are facing the ban alongside small condiment containers.

Member for Strathfield Jason Yat-Sen Li said food lay at the heart of our communities.

“Our takeaway and hospitality businesses are the backbone of our economy in Strathfield and Burwood,” he said.

“They want to do the right thing, and now they’ve got a clear, practical path to reduce plastic waste.

“This is a real opportunity for businesses to lead. From sushi and dumpling bars to bakeries and noodle shops, Strathfield’s food scene can be at the forefront of the next wave of sustainability.”