Worldwide, we waste one third of the food that we produce. Waste food contained by plastic packaging cannot be recycled and ends up in landfills and oceans (only 9% of the plastic recycled globally). Bioplastics such as PLA doesn’t biodegrade fast enough in compost and therefore lowers the quality of s...
Worldwide, we waste one third of the food that we produce. Waste food contained by plastic packaging cannot be recycled and ends up in landfills and oceans (only 9% of the plastic recycled globally). Bioplastics such as PLA doesn’t biodegrade fast enough in compost and therefore lowers the quality of soil. Farmers today don’t want to use compost containing bioplastics and paper which lowers their crop production. SoluBlue biodegrades as fast as food on soil, doesn’t require an industrial composting facility and, with high nitrogen rich minerals coming from seaweed, it increases the value of soil and can be used as fertiliser. Waste/spoiled food doesn’t have to be separated from its SoluBlue container, and both the waste food and packaging can be discarded into food waste or compost bins. SoluBlue packaging biodegrades even faster in an ocean environment - within 4 weeks.
Being derived from seaweed, not oil, SoluBlue products can safely be discarded of in food waste streams (both home and industrial), and unlike bioplastics our material adds value to the waste chain by enriching compost, benefiting farmers as a result. Our material is non-allergenic, non-toxic and bio-digestible: it causes no harm to animals or ecosystems. SoluBlue material has the advantage of being able to biodegrade naturally, wherever it ends up, on land or at sea.
With the Ellen MacArthur Foundation estimating that there will be more plastic than fish in the oceans by 2050, SoluBlue offers a potentially game-changing part of the solution - a 100% plant-based, food grade, non-toxic and fully biodegradable replacement for single-use plastic. This is the number one innovation challenge identified by the food, drink and FMCG companies that I work with in the University of Cambridge IfM Open Innovation Forum, and it's great to see fresh ideas emerging.