Packaging Innovations from Nature

Pineapple plantation

As online shopping and subscription services increase, customers pay more attention to packaging.  Sendle, a parcel delivery service, recently conducted market research with some interesting findings:

  • While 46% of customers said that packaging didn’t factor into their purchase decisions, 57% said they were frustrated with the amount of packaging the products they order come in.
  • And 52% said they would be more willing to make repeat purchases or sign up for a subscription service from a retailer that offered more sustainable packaging or shipping options.

Knowing that customer demand is driving sustainable packaging alternatives, several innovations are underway in sustainable packing:

  • Pineapple leaves:  Filipino researchers at the Design Center of the Philippines developed a way to use discarded pineapple leaves to make paper.  Called “Pinyapel,” it provides additional revenue to farmers and extra income to the farmworkers. Pineapple leaves are water-resistant, so it ideal for food packaging and cups.
  • Mushrooms:  Mycelium is a fungus that grows underground and sometimes breaks through the soil in the form of mushrooms.  As mycelium grows underground, it produces a dense network of long, microscopic fibers that can be raised and harvested for packaging and clothing.  Ecovative Design has developed a patented process for using mycelium fibers mixed with hemp to produce cost-effective, molded, water-resistant, thermal-insulating, and compostable packaging.
  • Prickly Pear Juice:  Sandra Ortiz, an engineering professor at the University of Guadalajara, is working to commercialize a film similar to the plastic used to make bags.  Except she is using the juice extracted from a prickly pear cactus.  The juice is mixed with plant-based additives, rolled flat, and dried.  Currently, the production process takes about ten days, and the cactus juice bags will break down in 2-3 months on land and within a week in water or compost.  The material is non-toxic and edible, which would benefit sea life if the bags get into the ocean.

Leave a Reply

Categories

Recent Posts

charge electric car
Consortium Focuses on the Charging Experience
August 30, 2024
Vegetables at Grocer
Food Loss and Waste Add to Climate Change
July 22, 2024
Large steel rolls in the factory
Steel Decarbonization Has Multiple Approaches
April 25, 2024
Barista making a latte.
Starbucks Expands Its Reusable Cup Program
January 7, 2024
software ones and zeros
Carbon Intensity and Green Information Technology
December 22, 2023

Subscribe