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Compostable packaging designed for sushi
Being a sushi lover, what baffled me the most was the amount of plastic used to package Japanese takeout. Baio yōki is a single-use takeout container which means "bio container" in Japanese. It is a provocative design solution that duals as a bag with an integrated handle. Fabricated using agar, a source of red algae and wasted organics the packaging returns back to nature in about three weeks.
Type Timeline Class Tools
Packaging, Material 8 weeks Studio Cutting tools, Stovetop
Exploration, Product Design
I created a visual library of tested samples with agar, glycerin, and organic waste matter. This process helped me understand what combinations would work best for packaging sushi.
After analyzing the pros and cons of the material, the best solution was to create a fairly simple form. Therefore, I chose to design a slim matchbox style container with an integrated handle, for a roll of sushi.
The material was created following the cradle to cradle approach. The above illustration is an example of the steps involved in the fabrication of a sheet of material. The hot liquid can also be formed into 3D shapes using molds.
The containers are designed to look different from existing packaging. The concept for this single-use packaging lies in the need to address the fact that packaging perishables within perishables must be an acceptable norm.
The material is observed disintegrating in water within four weeks. However, when kept in a cool or dry condition there is no change in the material's strength or shape even after a year of testing.
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