A team of students/student from Sheffield Hallam University have won a competition to design sustainable food packaging for Deliveroo. Organised by Deliveroo and supported by BioPak, market leaders in sustainable packaging, the competition tasked seven students on the Sheffield Hallam University Packaging Professional BSc to create innovative, sustainable, food packaging that simultaneously prevents spillages, maintains food at the right temperature and is cost effective for restaurants.
The winning entry, designed by a partnership between William Shaw, aged 23, and Josephine Cooper, aged 21, was awarded by the judges from Biopak, Deliveroo, and Sheffield Hallam University for its ability to adapt an existing rectangular box product with innovative and creative updates such as a brand new sealing system, using additional folds in the cardboard.
Using a PLA lined carton board as the lid (BioPak’s BioBoard material) and an existing packaging product as the basis, judges determined it could be produced without significant extra cost and would be competitive with other products from the perspective of restaurants, making it feasible to go into production discussions immediately.
After being given four months to develop their prototype, four entries were presented at an exhibition on the University campus on September 25th to leading Sheffield restaurants such as Slap and Pickle, Urban Choola and David Chan – the owner of Noodle Inn, Noodle Centro and Mr Miyagi Sushi. Other high-quality entries included a student who used her experience from working in a Chinese restaurant to design an interconnected set of boxes where different parts of an order could sit in separate sections all safely connected together. Another team of three students also produced a labelling system to give better information and instructions to both customers and riders on how to handle the food.
