Technical Abstract: A technique for making biodegradable food service packaging comprised of a starch/fiber core and a biodegradable film laminate is described. The biodegradable films were made of polylactic acid (PLA), polybutylenesuccinate/terephthalate (PBST), rubber latex and polybutyleneadipate/terephthalate (PBAT). The technique involved an in situ process for laminating a baked foam product in a single step. A critical element of the in situ technique involved using a heat insulating fiber sheet to stabilize heat sensitive laminate films during the baking/lamination process. The PLA, PBST and PBAT laminated samples were baked for 6 min at 120„aC. The latex laminated sample, which was much more heat stable, did not need the insulating sheet and was baked for 3 min at 160„aC. Starch-based foam laminated with PLA, PBST or PBAT generally had higher density and greater tensile and flexural strength than the non-laminated control. Starch foam laminated with a rubber latex film had tensile and flexural properties similar to the non-laminated control due to the low modulus and elasticity of the latex film. The in situ lamination process improved the adhesion of the starch foam core with the fiber sheet, PLA and latex films compared to a post-lamination process. All of the laminate materials provided a low water vapor permeance. The films degraded in a compost mixture but at a much slower rate compared to starch.