eat your food, and the package too - food packaging film
Exacto knives, bowls, cutting boards, tape, funnel and hemp powder, mushroom parts and sugar bags are scattered around the table, and more than a dozen graduate students in the field of packaging and industry --
The design department of Pratt College in Brooklyn, New York brainstorm. Their brief?
Create new forms of food packaging to replace the unsustainable design that modern life seems to rely on: Single
Use plastic beverage cups, lids, straws and bottles.
Focus on long-
Living debris usually accompanied by taking
The students baked rice outside and made 3D.
A printed straw made of sugar and agaric a kind of gum-like substance extracted from seaweed. They hand-
From the root of the fungus, the fungus plate of the fungus.
A team designed black plastic sheets folded into takeoutOuter box (
And can be returned to a point, disinfected, and reused to take over with an unlimited Consortiumout chains.
Another couple crafted a clever cardboard boxit-
A fork/spoon combination torn by diners from the perforated edge (above).
When lunch was over, everything was thrown into a compost box, which, of course, was never far away in the ideal world.
Kate Daley, social closed-loop partner, said that as the unexpected consequences of plastic become more visible locally and globally, demand for packaging alternatives has accelerated significantly
Focus on waste affecting investment funds.
Of the 78 million tons of plastic packaging produced annually worldwide, recycled plastics account for only 14%.
Light-weight, floating plastic can avoid collecting and flowing into our oceans, with 90 thousand tons per year, most of which come from developing countries that lack management infrastructure.
The problem is expected to get worse as these countries become richer and inevitably begin to consume more packaged food, and as many other countries become more convenient --
Continue to buy food obsessed with the world-
The kit and grocery service produce considerable packaging and carryingout foods.
More serious recycling will be a boon, but it is not a panacea.
Recycling requires transportation of energy, water and materials.
Most recycled plastics are chopped, melted, and converted into goods like wood, wool, or trucks, and are eventually still shipped to landfill sites.
Manufacturers continue to produce bottles and shrink-
The packaging is getting thinner, but the truth is still: plastic is made from non-renewable resources such as oil or natural gas, and most people don't see a second life.
But the performance of the plastic is very good, which makes it very difficult to replace it.
Plastic protects food during long trips to prevent it from being harmed by stress, humidity, light and accelerated rot bacteria. (Shrink-
Wrap the cucumber in polyethylene and extend the shelf life from three days to 14 days.
However, this package may last for more than a century. )
The plastic is solid and transparent and consumers can see what they are buying.
Moreover, the raw materials of plastic are also very cheap.
At least now.
Shortly after the 20 th century, food companies began using a flexible package called cellophane, which was made from plants.
The chemist later imitated the creature.
Polymers based on PVC and later less toxic polyethylene form Saran packaging.
When the cellophane can be composted, oil-
Rigid plastic containers based on films and following are not.
This stage is for a one-off future.
In his 1970 s, Capri Sun began pouring juice drinks into the corner bag, which weighs less than an equivalent plastic bottle.
Made of melted ultra-thin plastic and aluminum foil, this small bag can be transported with a flat plate, saving space and keeping the food fresh without refrigeration.
Today, this bag is everywhere from tuna to tomato sauce, from pet food to pickles.
It is estimated that Americans pass 92 billion bags a year. But their end-of-
The outlook for life is bleak.
It turns out that the pouch is the kryp stone of the recycling company, and the recycling company cannot separate their heterogeneous layers.
Designers, engineers, biologists, investors and recyclers often work together and are now working to develop packaging that falls within the scope of the circular economy task.
It is a design framework that avoids linear waste models from oil wells to refineries, manufacturing plants to supermarkets, consumers to landfill sites.
Instead, it envisions the supply chain continuously recycling old materials back to high
Value products for a long time
Support lasting design, remanufacture and reuse of shared and leased, and business models (
Car, washing machine)
In a circular economy, the material is cycled in two separate cycles.
One person recycles technical nutrients such as metals, minerals and polymers for reuse, and the other person converts biological materials, wood into nature through composting procedures, or converts them into carbon through anaerobic digestion-neutral energy.
Many designers are looking for inspiration from the past to imagine the packaging of the future.
RISE, a Swedish Research Institute, has put an almost flat prototype of cellulose --
For example, soup makers can use frozen containers-
Dried vegetables and spices.
When diners add hot water, the origami of the container folds into a complete
The bowl is ripe and ready to fit.
Pratt's students made a bowl of silk, which grew out in a week and closed in less than a month.
The wise college at Harvard University has created a low-threshold College.
Cost, transparent plastic is perfectly acceptable.
Shrilk is made of a shrimp shell-derived diced sugar and an insect-derived silk protein that can be used to make film or rigid shapes.
But it has not yet entered the food packaging, alas, as it requires the manufacturer to adjust their machine.
Of course, the future of composting depends on the popularity of the municipal composting system and the participation of consumers, and the municipal composting system collects organic materials for conversion into fertilizer or energy.
Hundreds of cities in the EU, Canada and the United StatesS.
Is moving in this direction, but building a system can show a chickenand-egg problem.
In New York City, for example, the number of materials available far exceeds the capacity of nearby processors.
But without the guarantee of this channel, investors would not be willing to build facilities.
Then there is the question of human nature.
Fred schisberg, founder of Swedish product developer, food and design site Ateriet, once found himself at a music festival where suppliers served food on corn starch
The base plate designed to throw into the compost box.
But people think their bowls and plates will disappear in nature and they throw it anywhere, says Skeberg.
As the United Nations has clearly stated in a report, labeling biodegradable products may be considered as a technical solution to relieve individual responsibility.
Before the system syncs with people, a lot of compostable packaging ends up being landfill where it produces greenhouse gases.
If the garbage lands incorrectly at the recycling plant, then many factories-
Plastic is similar to oil
They are considered a pollutant.
What if they drift into the ocean?
Compostable plastics are designed to degrade at temperatures around 135 degrees F and are exposed to UV light.
Because the degradation is heavier than oil.
Plastic-based plastics, which can sink and last for years.
Given these challenges, some designers prefer to stick to plastic because recycling systems have been built in at least developed countries.
More than 30 different plastics are currently used in the packaging, but some innovators are looking for a single Polymer Group, a super
Plastic that meets a variety of performance requirements, affordable by the manufacturer, little change in requirements for machinery, widely accepted by municipal recycling systems, and easy to convert into new packaging.
But so far, the product is still elusive.
At the same time, some designers intend to completely eliminate disposable packaging.
Consider the plastic straw: Starbucks promises to phase it out by 2020 and replace it with a sipping mouth on a slender lid.
The weight of the new cover will be heavier than the old one, but larger plastic blocks are more likely to be manufactured through the recycling plant.
The same idea applies to pasta, usually packed in recyclable cardboard boxes in front of non-recyclable plastic windows.
Dayna Baumeister, co-founder of consultancy Biomimicry 3, said that you don't have to add materials just because they exist. 8.
Why can't we take pictures of pasta and just throw the windows away as we do with dry grain?
Or the whole package? The U. S.
MonoSol produces a series of transparent ethylene-
Polymer dissolved in water.
According to Europe and the United States, this polymer is most commonly used in dishwashers or laundry cabins and can also be safely used to contain foodS.
Has no effect on the smell, texture or taste (
Unless seasoning is added). The food-
The service industry is already using melt-
Outer packaging: MonoSol envisions a future in which the retail portion of hot cocoa, oatmeal, rice, pasta or other food cooked in hot water is commonplace.
Similarly, the Swedish design studio tomorrow machine has developed a range of food packaging called "this will also pass", including a small bottle of edible oil made of wax-coated caramel sugar.
The bottle breaks like an egg to release the oil, and the wax shell can be composted (
But don't hold your breath: Wax takes years to break down).
For refrigerated liquids, the company designed a bag from seaweed, claiming that it would wither at the same speed as the contents.
For rice and other dry goods, it forms a pyramid --
The shape of the package made of colored beeswax is peeled off like orange.
These designs attract a lot of attention for their beauty and hope, but at this point they are still just concepts.
As part of his paper project on "disappearing packaging", New York-
Based on designer Aaron Mickelson, by fixing the bag to the accordion, the outer container and plastic shrink packaging of the boxed tea bag were eliminatedstyle book.
The user tore a tea bag at a time, and the book finally shrank to nothing.
Loliware, based in the United StatesS. , makes FDA-
Approved consumption (
A cup of seaweed mixed with organic sweeteners, spices and pigments.
Contains 135 calories, each can be kept cold or in the room-
Warm drink, $1 per cup.
Chelsea Briganti, Loliware's co-founder, said that like ice cream cones, they come with a paper sleeve that makes users feel comfortable.
The company also produces kelp-
In negotiations with major food and beverage retailers, Loliware is rapidly expanding its scale and plans to reduce prices by replacing billions of plastic straws each year.
Inspired by the natural separation of the interior and exterior, scientists are experimenting with edible membranes containing liquids.
Start the skip Rock Lab to create a package-
Freely swi water by immersing ice hockey in extracts of plants and brown seaweed, called Oohotight membrane.
The consumer took a bite of the ball, released the cold water of several swallows, and then swallowed the membrane itself.
These balls will be produced by a small machine at the point of sale and do not require cups.
David Edwards of Harvard wrapped his edible skin with fruit and other organic molecules-WikiCells
Bite ball of soft perishable product.
Stonyfield used the technology on frozen yogurt pearls that debuted in 2014, but the sale was tepid and the pearls disappeared.
Gary Hirshberg, CEO of Stonyfield, said it was a great attempt.
But consumers find that they can't understand even if they can clean an unpacked product. âx80x9d (
The company is now experimenting with bamboo.
The degraded yogurt cups in the backyard compost pile are better than the materials that are only compost in industrial facilities. )
Nowadays, people can find Wikipedia in snacks without fruit.
But consumers will not take these products out of bulk containers: snacks are made in non-recyclable plastic bags or trays.
We tried some products with very minimalist packaging design, said Marty Corey, R & D director of the perfect free incrediblefeet, but it turns out, consumer and business infrastructure around food distribution is a way to accept real packaging --less products. âx80x9dUltra-packaged meal-
Ingredients and recipes for a meal are $1.
In 2 billion of the market, some analysts expect to more than double by 2023.
But with it is a group of non-
Recyclable or hardto-
Recycled ice bags, bubble film and foam plastic packaging. A three-year-
An old company called Temperpack uses a fully recyclable insulated transport box to deal with part of this waste challenge that does not require expanded polystyrene-packed peanuts, made from oil and natural gas, not popular in recycling plants.
The biggest meal in the country is how to use the temperpack meal-
Does Kit prevent camembert from being crushed or melted?
Its layers of kraft paper are stuffed with Climacell, a creature.
A foam-based foam, inside a paper mill, melts into cellulose fiber along with the box itself.
According to Temperpack, the greenhouse gases generated by the manufacture of Climacell foam account for 1 out of 10 greenhouse gases generated by the manufacture of polystyrene peanuts.
But there is still a lot of unrecyclable garbage: an industry survey of three different emails
Ordering shows a total of 72 plastic packages, of which only 23 can be recycled.
When designers and psychologists work to solve these problems, the government can also develop policies to reduce packaging waste, such as higher taxes on fossil fuels used to make a single fueluse plastics.
They can make minimum recycling
The content law requires manufacturers to make new things from old things and to deposit them on packaging to ensure more is recycled for reuse.
Of course, they can ban singles.
Use Plasticine including bags, straws and cups.
Some retailers are already on it: the Dutch supermarket Ekoplaza has paved an aisle for more than 700 of plastic products
Free products packaged or included in cardboard, metal, glass, or certified compost plastic.
British retailer Iceland plans to remove all its plastic
Branded products within five years, supporting recyclable glass bottles, paper and pulp trays, and compost plastics such as cellulose.
The better solution, some critics say, is to challenge individuals to adopt a completely different consumption model: no single consumption model is involveduse packaging.
The Czech packaging and delivery system MIWA, which won the Allen MacArthur Foundation round design challenge, seems to have completed the task.
After ordering food using the MIWA app, producers and wholesalers place their items in durable, reusable containers and capsules and send them to nearby stores or consumer homes.
When the capsules are empty, MIWA will collect, disinfect and return them to the refilled producer.
MIWA is a thought experiment so far, but it points out the solution that is already in use today: Bring washable bags and cans to the store that sells bulk food, or willing to slice provolone and salami into your container;
Buy naked cucumbers at the farmer's market
Buy beer with a filling beer pot;
Avoid convenient food as much as possible.
Technology won't get us out of the waste puzzle, says Dayna Baumeister.
Human psychology must change.
At some point, you just have to say enough.