Takeaway packaging made of seaweed – Response to polluting plastic

As part of its mission to tackle plastic pollution across the takeaway sector, Just Eat has teamed up with Notpla to launch the world’s first seaweed-lined box for the takeaway sector, the company announces.

This food-ordering company cooperates with 35,700 restaurants. They wanted to provide their clients with something innovative and useful and came to the idea of eschewing uncontrolled accumulation of plastic waste.

Lined with seaweed, the cardboard container is made from tree and grass pulp with no synthetic additives.

This is their response to the growing consumption of plastic, which harms the environment. Over half a billion plastic boxes are used across the takeaway industry every year.

This project builds on the success of Just Eat and Notpla’s existing partnership, which has been piloting the use of seaweed-based sauce sachets with a variety of restaurants.

– From removing single use plastics to pioneering the use of seaweed sauce sachets, we’ve already taken a number of positive steps to encourage more environmentally-friendly behavior among our restaurant partners – said Andrew Kenny, Just Eat UK Managing Director. He believes that the situation is so alarming that an alternative simply has to be found.

Just Eat is now testing Notpla’s new seaweed-lined box with three restaurant partners in London, which will stop about 3,600 plastic boxes from entering the waste stream. The London trial will assess the feasibility of rolling out the box more broadly to Just Eat’s restaurant partners across the UK followed by other Just Eat markets.

The company says the box is fully recyclable and can decompose in four weeks in a home compost.

This online service was founded in Denmark in 2001. It allows users to order food from local restaurants by phone, tablet, computer or a voice message. They say that they have 28 million active users worldwide. Through several brands, they operate in 13 countries of the world.

Just Eat Denmark

Notpla

Andrew Kenny

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