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PRIESTMANGOODE MAKES PACKAGING OUT OF COCOA

PriestmanGoode, the London-based design studio, has unveiled new designs to help tackle the vast amounts of plastic packaging used in takeaway food deliveries. The
project is the latest in a wide range of concepts the studio has created that highlights how design thinking can help us tackle some of the big issues in everyday life, and lead us towards a more sustainable future.

In a press release the company announced they have re-imagined the takeaway packaging market to remove plastics, opting for sustainable products, including Cacao and other natural materials.

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PRIESTMANGOODE MAKES PACKAGING OUT OF COCOA 6
  • Bioplastic for the containers – made from by-product from the cacao industry. This material has been created by designer Paula Nerlich
  • Mycelium for insulation – created by design studio Ty Syml, mycelium is a material that is grown using waste from the food industry to create a lightweight
  • material ideally suited for insulation in the takeaway delivery bag
  • Lexcell by Yulex for the food container and bag handles – 100% plant-based, neoprene-free speciality natural rubber material. The natural rubber is sourced only from plantations with Forest Stewardship Council (FSC) certification.
  • Nuatan by Crafting Plastics for the bag (outer) – made from 100% renewable raw resources, biodegradable, can withstand high temperatures and would withstand the pressure if dropped.
  • Piñatex for the bag lid – Piñatex is a natural leather alternative made from cellulose fibres extracted from pineapple leaves

We wanted to re-think food delivery and
takeaway in a bid to minimise the environmental impact
of convenience culture.

Jo Rowan, Associate Director of Strategy at PriestmanGoode

Materials had to meet a range of criteria from heat proof, lightweight or recyclable to insulating.

The idea behind this new concept is that customers would pay a small fee for the packaging upon ordering the food, which would be reimbursed on their next delivery,
when the containers are returned to the delivery service provider. The containers would then be washed by the next restaurant/food provider before being used again.

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PRIESTMANGOODE MAKES PACKAGING OUT OF COCOA 7

we cannot focus on hygiene at the expense of the environment. We have been talking to our material partners about antimicrobial additives that could be applied to our selected materials to enhance safety, without having a negative impact on the environment.

Kafel-Bentkowska

Author

  • Nick 2017 500X500 1

    organisation:

    Nick Baskett is the editor in Chief at Bartalks. He holds a diploma from the Financial Times as a Non Executive Director and works as a consultant across multiple industries. Nick has owned multiple businesses, including an award-winning restaurant and coffee shop in North Macedonia.

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