Waxes are pretty natural chemicals, even when they're refined from oil. We used to use them all the time for fresh food storage. I assume they're more expensive than fluorinated packaging though.
They’re chosen because they have other practical qualities that were desirable. Often we don’t fully realize the drawbacks of materials we use with our food until many years after they are widespread.
Because coming up with something light that can resist heat(food tends to be hot), moist or straight up water and fats and oils is hard. Plate or heavy container isn't that hard. But something that can be transported or even used to store stuff fore even couple days or weeks is quite hard task.
The smart companies try to extent the shelf life as long as possible. And make storage easy.
Plastic and chemicals are great for those.
Put some chemicals in that make your company profitable while the gov deems it safe? A no brainer.
Only non chemical alternative is the freezer.