For restaurant chain Wagamama, industrial design and innovation studio Morrama introduces a line of eco-friendly packaging.
Industrial design and innovation studio Morrama ingeniously introduces a “sustainable packaging line” for restaurant chain Wagamama by drawing influence from the circular economy plan and designing out plastic from takeout packaging.
Jo Barnard, Harry Mason, Ben Polhill, Léa Berger, and Andy Trewin Hutt made up the design team. They also sought help from outside specialists in packaging and recycling.
“We have been working to increase the sustainability of our packaging for the past four years, living by the principles of kaizen, the Japanese idea of continuous improvement.
Furthermore, Wagamama claims that their new packaging can replace up to 330 tonnes of virgin plastic annually, demonstrating that sometimes even the smallest decisions may have a significant impact.
One bowl at a time: small, sustainable decisions for significant change
Wagamama is the first company in the sector to creatively employ materials made from 70% recycled content. Morrama spent more than a year devising a solution utilizing a recyclable material cPET to ensure the new packaging range meets the sustainability criteria.
“Wagamama’s new packaging line is an industry first, using a crystalline form of PET to bring increased heat resistance. The packaging is 100% recyclable because it is made of 70% recycled PET and 30% virgin plastic. This is needed for structural strength, Morrama continues.
Moreover, the shape and appearance of this minimalistic packaging is a novel interpretation of the restaurant’s iconic bowls.
Although bio-based and biodegradable materials were investigated, plastic remained important to keep the taste and temperature of particular dishes and ensure they made it to clients without leaks. Plastic is, however, carefully eliminated entirely where possible.
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