Food

SUSTAINABLE PACKAGING

This packaging is designed to offer a sustainable alternative to traditional packaging materials such as plastic and polystyrene. Its main function is to protect fragile products, such as wine bottles, by ensuring cushioning and strength during transport.

It is made from mycelium, the root structure of fungi, combined with a substrate of recycled coffee grounds from local coffee shops. This innovative material is grown naturally without the need for polluting industrial processes.

ORGANIC STUDIO

improvement strategies

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ENVIRONMENTAL IMPROVEMENTS

100% biodegradable packaging.
90% reduction in energy consumption.
Between 70-80% reduction in water consumption compared to traditional processes.

VIEW LEGEND

Product in the framework of new business models

A Features integrated in a single product

B Servitization-oriented product

C Producto in use access-based businnes model

D Product in result access-based businnes model

Reducing impact in the company

E Low enviromental impact materials

F Reduced weight and/or volume

G use of efficient production techniques

Design aimed at partial product recovery

H Design aimed at reusing parts

I Standardisation of parts and components

J Easy dismanting

Product designed for a second life

K Remanufactured product

L Reaconditioning capacity

M Design aimed at reuse

Longer product life

N Easy maintenance and reparanility

O Greater technical durability

P Product aimed at customer loyalty

Enviromental optimisation in the use phase

Q Low energy consumption

R Consumables reduced or optimised

Enviromental optimisation in distribution

S Optimised packaging and packing

T Efficient distribution logistica

Design for product end-of-life

U Easily recyclable product

V Safe elimination