Food Packaging

A sustainable approach to minimize or alternate the Present waste

Abhignya Srishaila
Astha Khubele
Maitry Chaudhary
Siddhant Kulshreshta
Udit Sharma
Selection ● Topics were allotted
● Brainstorming session
of ● Secondary and unstructured primary interviews

the problem ● Non-participatory observations

 22,000 Million Tonnes
Plastic generated from cutlery with food every month

35-40 million orders a month on food delivery apps

Swiggy is now working on environmental friendly packaging alternatives
Zomato provides customers an option to order without cutlery

SOURCE:https://economictimes.indiatimes.com/news/environment/pollution/cut-the-cutlery-plastic-with-your-home-delivered-meal-adds-up-to-22000-t
onnes-waste-every-month/articleshow/65776484.cms
Waste Produced

Currently, Bengaluru city generates around 5000

MT/day of MSW at an average of 0.5 kg/day/per capita
with a population of about 10.18 million.

SItes
https://www.google.co.in/search?q=landfills+in+bangalore&npsic=0&rflfq=1&rlha=0&rllag=12961188,77624127,6179&tbm=lcl&ved=2ahUKEwifhtLMtMbdAhXDXn0KHR3_DOkQjGp6BAgGEDI&tbs=lrf:!2m1!1e
3!2m1!1e16!3sIAE,lf:1,lf_ui:3&rldoc=1#rlfi=hd:;si:;mv:!3m12!1m3!1d73064.53234752482!2d77.59465519999999!3d12.96322025!2m3!1f0!2f0!3f0!3m2!1i373!2i451!4f13.1;tbs:lrf:!2m1!1e3!2m1!1e16!3sIAE,lf:1,
lf_ui:3
BBMP

Source http://bbmp.gov.in/BBMPSWM/Forms/swmplan.aspx?Page=PROCESSING
Problem Statement

To gauge the consumer for online food ordering for sustainable and
unsustainable practises and their disposal of packages.

To understand the materials and practises of food packaging industry.

Research Objective

1. To understand the food delivery system and role of packaging.

2. To study the life cycle of packages.
3. To study consumer behaviour and waste disposal system.
4. To recommend a sustainable service/system/product/model.
Methodology
2. Primary Study
1. Secondary Research
● Survey- Social and Experience analysis
○ Evolution of food packaging
○ Quantitative- Online questionnaire
○ Materials
○ Age group- 18 year to 40 years old
○ Waste Management
● Semi-structured informal interviews
○ Sustainable Packaging
● Observation Study
● Qualitative Immersions
● Primary study with Petoo (A Food
Delivery Franchise)
○ Materials used for Packaging (food
delivery)
○ Customer flow (online and offline)
● Expert Interviews
Evolution of food packaging
1860’s 70’s 80’s 1920’s 30’s 40’s 1980’s 1990’s 2000’s
ERA OF DUAL USE PACKAGING ERA OF “SILENT SALESMAN” THE RISE OF DIGITAL
1994 - Double Faced
1866 - 1st printed metal boxes 1920 - Self service shopping chain in U.S corrugated boxes
1867 - Cellulose fibre from wood pulp aniline printing technology(Flexography) 21st Century- rise in
1870 - Chemical Paint 1924 - DuPont ( Cellophane in U.S) 1908 innovation of packaging.
1879 - Paper cartons - semi flexible 1931 - Aluminium Foil
packaging - tabular cartons PLASTIC AGE

1890’s 1950’s 1960’s 1970’s

BUILDING BRAND IDENTITY CONVENIENCE AS THE MOTIVATION
- rotary bottle making machine 1957 - blister pack
1950 - Polyethylene
1977 - Polyethylene Terephthalate (PETE)
 Uses Advantages Disadvantages

Materials
Used
● Plastics
● Glass
● Paper-based
● Metals
● Fiber
● Ceramics
SOURCE:
https://docs.google.com/spreadsheets/
d/1x97IfKOXdQNgfMuFenF4ql4rTf
YFfOEjQRDlnepdpik/edit?ts=5c04c6
51#gid=0

https://www.ctc-n.org/sites/www.ctc-n
.org/files/resources/4f788680-e08c-46
a8-9aed-4bf31661b3dc.pdf
Quantitative study
● Objective-
○ To study the life cycle of food packaging materials and disposal practices among the young population.
○ To gauge the awareness about materials used in Food packaging and the willingness to shift towards new
alternatives packaging,
○ To understand the decision making mechanism with respect to ordering food online.
● Divided into 5 domains-
○ General
○ Experience
○ Packaging
○ Awareness
○ Disposal
● Sample age group - 18-40 year olds
 Discussion Guide

General Experience Packaging Awareness Disposal

Sensitivity to Experiences of Materials used for Pros and cons Disposal
environmental ordering food food delivery, of materials rituals, Reuse
pollution, online, scope for importance of used, Symbols of packaging,
ordering food improval, best packaging in terms used in the Food wastage
online- triggers and worst of functionality and packaging and etc...
and experiences aesthetics, need and their
expenditure use of cutlery by significance,
etc... restaurant etc... Sustainable
packaging etc...

https://goo.gl/forms/494CC7RFS2F6GIT03
“ With a population of over 1.2 billion, India is undeniably one of the biggest consumer markets in the world today.
Moreover, 50% of this population fall under the age of 25, and the rest before the age of 35 years; making India among the
youngest population in the world too. Most of the fast food demand comes from age group 18-40 years. What’s more, by the
year 2025 the Indian middle-class demographic is expected to touch 550 million. Young India’s appetite is one of the key

drivers for demand in the food and beverage industry on the whole. ”

https://theaims.ac.in/resources/online-food-service-in-india-an-analysis.html
Observation Analysis and
Insights

Sample: 100 respondents

Sampling Technique: Non-Probabilistic random( snowballing)
Criteria: Bangalore residents, orders online
Mode: Online questionnaire and qualitative immersions
 Insights

● Majority being students or employed single, unmarried individuals living in mixed

proportions in hostels, PGs, independent housing, with half of the sample is resident of
gated society/apartments.
● Orders are placed on a regular basis in a week, whereas the place of order is not
confirmed. Almost all are considerably satisfied with their experience of ordering
food online.
● Transformation and digital dependence, sedentary lifestyle(convenient and lazy),
competition of portals and restaurants(discounts), and variety in options are
significantmotivating factors for ordering food online
 Insights

● Though almost everyone claims to be concerned/sensitive towards

Environmental pollution, some don’t seem to practice segregation of waste at
source and are unaware of the reforms or govt. Initiatives (other than Swachh Bharat).
● Disposal rituals are still backward and do not follow a sustainable practice when it
comes to food leftovers.
 Insights
● Have an understanding of the prominent materials used in the packaging of food but, are
unaware of the standards and markings.
● Have a conscience and are willing to shift from plastics and other harmful
materials.
 Insights
● Incentives like discounts seem to have an effect on the choices of reducing and reusing
the packaging or cutlery provided, and hence helps in promoting sustainable practices in
Food delivery systems.
● There is an opportunity to intervene at interface or interaction where the customer/consumer
can make a choice to opt out of unwanted additional cutlery with every order.
 Insights
● Main course has the largest consumption in online ordering, directly contributing to
solid waste generation.
● There is a need to aware conscience to shift to sustainable materials and practices.
Re-heating is not a concern, whereas ease of use, material and sustainability of the
package are major concerns.
Koramangala, Waste Segregation Center
Mind Map
Qualitative study
● Objective-
○ To understand consumption and disposal ritual of food
packaging

● Divided into 5 domains-

○ Online Ordering
○ Awareness & Experience
○ Disposal Process
○ Willingness to shift
● Sample Size - 6 immersions, Bengaluru, India
● Type of Sampling : Non-probabilistic

https://docs.google.com/spreadsheets/d/1vbMysV42s8hJSv9S598CouKupjdjRka5EFNpXuE8IKk/edit#gid=1446438402
 Analysis This helps us to understand different consumer mindsets and their approach towards
sustainability. When we discussed about home composting, Odour, time and method

& Insights were said to be major concerns posed by the subjects.

Awareness about basic Loyalty of subjects to a The frequency of Since most of the subjects The need to shift to

materials they receive particular portal due to ordering food online is are single, working sustainable packaging, half

their food in, but not the service they offer depend on their work individuals, their the sample are not willing

aware of the grades of and as experienced by and lifestyle. residences are of a limited to pay more than Rs. 30

plastic used and its the customers, with space, which is why they that can possibly be levied

properties used. respect to food quality prefer not to store as extra packaging charge,

and delivery. unnecessary cutlery, thus the other half support the

disposing them. cause and are willing to pay

extra.
TRENDS

DEMAND
NEED OF THE HOUR
REQUIRED BY THE MASS
Product packaging has become a key player
for companies looking to make sustainable
environmental and social change.
Source: http://lawprintpack.co.uk/news/the-rise-of-sustainable-packaging/
Lifecycle of Packaging

Linear
Economy
Raw material Product Package Use Discard Disposal
Opportunities
The researchers while doing the qualitative research observed, that the
respondents’ responses to some questions lack 100% credibility. Hence, the
responses are not absolutely reliable. For eg. segregation.

There are various opportunity domains at :

1. System level(waste disposal and handling),

2. Interaction/Interface level(choices to opt out of unnecessary
complimentary packaging materials),
3. Awareness(about materials, standards, schemes, disposal and
govt. initiatives),
4. Product level(alternative)

Product Service System Awareness Business Model

Brainstorm Ideas
Collaboration
Company brief
● Founded in March 2015 by Ritesh Dwivedi,
Kumar Setu and Abhishek Mandal
● aims to ensure that Indian food is easily accessible,
convenient to eat in neatly packed boxes, and is the
popular choice.
● delivers Indian dishes from a short and
standardised menu to its customers.
● Currently delivers to 22-odd locations in the city,
with 3 new outlets are opening up shortly.

People Interviewed-

Jayashree - Graphic Designer

Mihir - Social Media & Marketing Manager

Irfan - Operations Manager Left to right : Ritesh Dwivedi, Kumar setu and Abhishek
Mandal- Founders of Petoo
Sujay - Outlet Manager (Hsr layout, 27th main)
 How Petoo Works?
Preparation Transfer to Transfer to Preparation
Incubation Center Outlets and heating

Main kitchen in Tamil Incubation Center- Kudlu Different Outlets Orders Delivered
Nadu Gate, Bangalore

Warehousing, Preparation of Stored for preparation for Food is heated and presented to
certain recipes, and as per customers the customers
demand.
Mediums for Delivery
Packaging in Petoo
Materials used-

Plastic bowls and cups (Polypropylene)

Rice bowl (750ml) - Rs .9/-per unit

Gravy bowl (500ml) -Rs. 5.25/- per unit

Chat bowl (350ml) -Rs.4.75/- per unit

Plastic bottles for shakes ( polyproplyene)

Brown Paper bags -Rs.2.5 per bag with print

Butter paper - Rs.1.25 with print per sheet (Bangalore based vendor)

● 7 layered tetra pack (from main kitchen)

● 40 micron plastic
● Tetra packaging - 7 layer
 Everyday Orders

● 25-30 from

● Gulab Jamun

● Biryani

Maximum Orders

● Wraps

● Gulab Jamun

● Rice Bowls/Biryani
Findings
● Currently using PP containers – approved by food
standard (SSI) as biodegradable.
● Problem- packaging cost incurred is more, cutting
down on margins from 30-35% to 18-20% on each
product.
● What they want ?
● Minimise packaging
● Cutting down the cost of packaging material
● Moving towards sustainability
● Increasing margins for them as well as for the
franchise on food delivery.
 Recommendations

Awareness
through
Packaging
Packaging
Material
Alternatives

Corrugated
Paper Board
With PLA laminate
Product
CLEAN LABELS

● Material Study
● Procedure & Processes
● Feasibility, Desirability &
Viability
● Competitors
● Market Study & Analysis
● Potential in near Future
● Limitations
● Suggestions
 Materials
Cornstarch

Bamboo

Seaweed
Terracotta
Bagasse

Beeswax
Beetle Pine
leaves
Areca Leaves Pineapple
PLA (Polylactic
leaves
Acid)

Coconut

Banana fibre
Miscanthus
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44 Materials
Explored
Material
Exploration
Banana Fibre and Cork

@OORJAA (studio crawl)

Collaboration with
Waste to Wonders
Introducing a circular economic approach in food

packaging to promote sustainable practices of

recycling and composting the generated waste.-

creating new products of recycled waste and

marketing them to minimise waste generation and

maximising economic growth.

Unsustainable practices

Use of Polystyrene Use of Polyethylene and PET for Use of Paperboards

containers beverages and food (Single use plastics) laminated with PE for
takeout
Sustainable practices in Food packaging
Bakey’s (Edible Cutlery) Save Globe (Sugarcane Bagasse) Evirocor (PLA-coated corrugated containers)

True Green (Biolice®- cereal based bioplastic)

 Sustainable
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Material
For
Packaging
● Bagasse……..………………………………………..……………………………..……..
● Areca Leaves ………………………………………….
● Seaweed
● Cellulose sheets
Service Increase reach of NGOs to
collaborate and come up with
possible solutions

NGOs for workshops and Lectures

● Dabbawala
● Logistics Collaborate with College Theatre
team, and perform over Bangalore
● Case Study
market places
● NGO Collaboration
● Landfills & Composting
● Recycling Units
 Linear
Economy
Raw Product Package Use Discard Disposal

System material

Moving
Collection of waste
Towards Through bins around the city.
Circular DROP IN YOUR WASTE IN
RESPECTIVE BINS
Economy Adds rating to your account and
points to your wallet
Systems
● Present System - Buying to
Disposal
● Journey Mapping of Waste
● Linear Economy
Waste then transferred
● Stakeholders
through vans to
● Circular Economy respective recycling sites
Business
Model
Coco Nana
SUSTAINABLE
BRANDING & PACKAGING
SOLUTIONS

LOCALLY PRODUCED RAW

MATERIALS
COCO- COCONUT
NANA- BANANA
What
Do
We
Stand
For MISSION | VISION | PHILOSOPHY

Branding and packaging Establishing a system of Clean Labelling, Essentialism,

solutions providing to generating value from the Private labelling.
MSME sector industries, urban waste. Catering to dry
FMCG industries. and wet waste Creating value out of everything.
management. Creating Zero No Waste
waste economy.
“One’s loss is another’s
treasure” ideology.
Customers
Companies producing healthy,
sustainable products, looking for
branding and packaging solutions
which lowers the carbon impact on
environment. MSME and large
scale Companies.

End Consumers

Men and women (Age: 22-48) is the core

demographic. They go beyond experience
and judge to make conscious decisions.
They dig deeper, and have clarity about
their roles as human beings on this planet.
What
Do
We BRANDING CREATIVE
Do PACKAGING
We work with ethical,
sustainable brands to
Our motto is to design
with end in mind,
We offer a range of
sustainable packaging
create focused, clear brand potential consumers solutions to help
strategies, right messaging, perceiving it, experience of promote brands in
minimal branding that product & packaging, organic way, reach
engages and excites impact of packaging on potential market.
potential customers. environment
 Brand Study

Understand Brand and its

Market, products offered HOW
IT
and their properties.

WORKS
Closed Loop Branding & Packaging

We help you with Customize, co-create with

composting or recycle brands, designing
procedures of the products. packaging solution,
prototyping and testing
materials

Sourcing and
Delivery
Production
Production and delivery to Sourcing of raw materials
the Brand warehouse or and production outsourced
store with prior QC. with local vendors,
according to material.
Awareness

Awareness Campaign
For Possibility of service design
College providing incentives ,subscription
Awareness for segregation at Awareness for standards and
for reusing or returnable packaging
source marking in packaging
for customers to opt out unwanted
food packaging
● Through Packaging
● Posters
● Collaborations
Campaign ideas
● Publicity materials such as posters and toolkit upon request from NEA
● Promote online toolkit on food wastage reduction (www.cgs.sg/FWRguide)
● Spread the word!
● Reduce confusion over “best before”, “use by”, “sell by” and “expiry” dates
● Implement local organics disposal bans
● Prevent waste production at the source , 1) Publicity b) Starting a FWR outreach programme c) Collaterals
● Redistribute unsold excess food
● Recycle treat food waste
● Onsite food waste segregation and treatment
● Recover energy
CAMPAIGN
DESIGN
LEARN
CONTRIBUTE
CHANGE
IMPACT
AWARENESS
ARTWORKS AWARENESS COLLABORATION
ON PACKAGING POSTERS WITH NGOS
Source Segregation
Source Segregation
Know
your
Plastic
THANKYOU