PriestmanGoode's Zero takeaway packaging project addresses waste by creating a reusable and desirable alternative to disposable forms.

The project aims to create zero waste throughout the entire meal delivery process through a design focused on circularity.

A range of sustainable materials was selected for each component to maximise functionality, durability and aesthetic value. The delivery bag uses Nuatan, an oil-free bioplastic that can withstand over 100°C, with a lid made of pineapple leather, while bento-style food containers made of a bioplastic derived from cacao shells are dishwasher-safe and stackable to minimise the need for lids and the amount of packaging overall.

The packaging is designed to be transferable between restaurants, and to be used for presentation in order to create a sense of occasion at home.

This project has been longlisted in the sustainable design category of Dezeen Awards 2022.

Designer: PriestmanGoode

Project: Zero Takeaway Packaging

Read more: PriestmanGoode