Less waste, better recycling, new packaging

Product residues, as those leftovers in a package are called, are not only annoying for the consumer. They also have an impact on food and product waste and on the recycling of packaging. For example, a plastic bottle containing product residue can be too heavy, so it is not sorted correctly and does not end up with the right plastic fraction. As a result, this packaging is not recyclable or less recyclable.

During the Packathon, students were challenged to come up with solutions for these problems. Early Tuesday morning they boarded the bus for a trip to the National Test Center Circular Plastics (NTCP) in Heerenveen, which, like the Fieldlab Circular Packaging, made this day possible. These parties conduct a lot of research - such as on the effects of product residues - on behalf of brand owners to improve the recyclability of packaging. The program began with a look behind the scenes of the NTCP. Director Martine Brandsma: "What I like about the Packathon is how students from different disciplines work together enthusiastically and look at an issue like this with an open mind and want to come up with solutions." Anne van Seters (FLCP): "And then it's really nice to see how the problems we observe at the FLCP can possibly be followed up by brand owners."

Cosun Beet Company (with its Van Gilse syrup bottles), Unilever (Prodent toothpaste tubes) and Upfield (producer of vegetable food products) were clients this year clients. Marcel Veugelers (Unilever): "The open discussion between students, brand owners and the recycling industry, strengthened by the knowledge and expertise of the KIDV, NTCP and FLCP, allowed us to explore opportunities on all sides of the chain to increase the sorting efficiency and recyclability of packaging."

On the bus to Heerenveen, the students were already given an introduction to their cases. After an introduction at the NTCP they went to work in nine groups. In different phases - from brainstorming to concept to elaborated design - they came up with different solutions for packaging that yields less product residue and food waste - and ultimately improved recyclability. "We really enjoyed working with students from other programs", say Annika van Kempen and Laura Joosten from the Amsterdam University of Applied Sciences (HvA). "Everyone looks at the same problem from a different perspective, so we came up with different solutions."

At the end of the day there were eighteen entries, which the students pitched in front of the jury. Two ideas were chosen as winners: one for a new syrup bottle and one for an renewed toothpaste tube. The concepts had been judged on originality, relevance, potential, substantiation and the pitch. "They were all refreshing and sometimes brilliant ideas that the brand owners can really work," said the jury.

The winning concept for the syrop bottle came from Iris Kriekaard (NHL Stenden), Eline Bobbe (Rotterdam University of Applied Sciences) and Katarzyna Pińkowska (Haagse University of Applied Sciences). They came up with the idea to turn the bottle and label upside down, so that the syrup runs down and less residue remains in the packaging. The shape of the packaging has been modified, so that it provides less empty space during storage and transport. The new bottle also has a separate, reusable pouring cap. The cap is easily separated from the rest of the packaging. Young children are also thought of: they can make different figures with the caps.

Janneau Esmeijer (HHS), Daan Voskamp (TU Delft) and Jordi Lang (HvA) had the winning idea for the toothpaste tube. They moved the cap of the tube to the top and made the bottom more flexible so that the tube is easier to squeeze, but can still stand upright on the store shelf. The cap is a lot smaller in the concept.

The concept of Kiki Star (HHS), Jacky Verkleij (HvA) and Laura Joosten (HvA) received an honourable mention. On the sleeve of the Blue Band bottle they wrote that you can heat the bottle, which means that there is still a lot to get out of the product. This reduces food waste and increases the chance of successful separation and sorting.

The photo report of the day can be found here.