Last Morsel—Wrap Local

Bees Wrap

Written By

Caroline Abels

Written on

November 25 , 2015

Those of us who eat local food, diligently compost our kitchen scraps,  and use natural cleaners on our kitchen counters may feel a pang of guilt whenever we reach for a piece of plastic wrap or a plastic container in which to store our food.

All that sustainably grown goodness covered in a petroleum-based, throwaway material?

Thankfully, Sarah Kaeck of New Haven has taken the ‘sting’ out of food storage. The Bee’s Wrap product she invented allows bread, cheese, and vegetables to be wrapped in a reusable material made of organic cotton fabric coated with beeswax, jojoba oil, and tree resin. It can be used to cover bowls of food, too (although it’s not recommended for meat or fish).

The material is slightly stiff but becomes pliable through the warmth of the hands that are molding it. Bee’s Wrap can be washed and reused for up to a year, then it can be composted. It comes in a few colors, and the mild scent of beeswax fades after a few washes.

Sarah sources her beeswax from sustainably managed hives in the Southwest, where there are fewer golf courses and lawns (which tend to use chemicals that infiltrate wax production).The managers of these hives use pesticides and antibiotics minimally, if at all, and they feed the bees their own honey in the winter, rather than replacement sugars.

Bee’s Wrap is made in a small shop in Bristol by Sarah and a few other workers. It has gained widespread attention beyond Vermont, having been been featured in O: The Oprah Magazine, The Boston Globe, Saveur, and Real Simple. Bee Culture magazine called the product “paradigm-shifting.”

“I would love to see Bee’s Wrap become a staple in kitchens all over the country—and the world, for that matter,” Sarah told one journalist. “The thought that Bee’s Wrap could eliminate a substantial amount of plastic wrap for food storage is encouraging.”

About the Author

Caroline Abels

Caroline Abels

Caroline Abels is the editor of Local Banquet and the founder-editor of, a website that inspires people to buy and eat humanely raised meat.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


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