Plastic pollution has become a global concern, with around eight million tonnes entering the marine environment each year. By 2050, the amount of plastic in the ocean could surpass the number of fish. However, a new wave of packaging pioneers believes that innovation is the key to solving the plastic problem. They are exploring unconventional materials such as fungi, algae, and grains to create sustainable alternatives.
During our upcoming Climate Smart Food digital event, which takes place from September 19th to 21st, we will have the opportunity to learn from these alt plastic pioneers as they pitch their innovative solutions. Registration for this free-to-attend summit is now open.
One pioneering start-up, MadeRight from Israel, is leveraging fungi fermentation technology to develop more sustainable packaging. They upcycle industrial organic side streams from the food, agriculture, and biotechnology industries into biomass, which is then combined with plastics to manufacture packaging. Co-founder Rotem Cahanovitc will share the details of this process at the Climate Smart Food event.
Another innovative start-up, Cupffee from Bulgaria, is tackling the issue of single-use coffee cups by creating cups made from oats and wheat. Marketing director Gergana Krusteva will explain how these “sustainable edibles” offer a solution to the environmental consequences caused by consumer waste and plastic-lined paper cups. Cupffee aims to challenge assumptions, change consumption habits, and inspire consumers to contribute to environmental change.
UK-based start-up Notpla is making its mark in sustainable packaging by using seaweed and plants. Co-founder and co-CEO Pierre Paslier will present their innovation, focusing on providing single-use alternatives without the plastic waste. Notpla’s participation in the Earthshot prize, where they provided takeaway boxes lined with seaweed for the “Earthshot Burger,” has gained attention recently.
The Climate Smart Food event will take place from September 19th to 21st, with each day focusing on different aspects of sustainable food sourcing, production, and consumption. Day 1 will tackle sustainable sourcing in global supply chains, while Day 2 will explore decarbonizing production and improving resource efficiency. Day 3 will examine the consumer perspective and address barriers to climate smart consumption.
Join us for this exciting conversation by registering for free at the provided link.