Pinterest. Zero-waste plantable vegetables packaging by ben huttly. Packaging concept by Russian agency, Kian. Bean Bags Packaging by Freddy Taylor. Franske Crepes (Student Project) on Packaging of the World. Designed by Olesya Kurulyuk, Norway.
While French crêpes are well known in Norway, the existing producers on the market only provide traditional “pannekaker” (means pancakes in English). The main difference between crêpes and pannekaker is which topping it is eaten with. It has become more common in Norway to eat pannekaker the French way. Pa, Oli i Sucre on Packaging Design Served. Eco-Friendly Chinese Take-Out on Packaging of the World. Build the I'mpossible (Student Project) on Packaging of the World. Designed by Laura Courtright and Jessica Alley, United States.
The packaging is part of a larger campaign which is based on the word I’mpossilble (read as I’m possible or Impossible) The call to action is to build awareness and fundraising for building sustainable education in Nicaragua, Laos, and Guatemala. BoxBag (Concept) on Packaging of the World. Designed by Casey Ng, New Zealand.
In this project of Food Culture, I wanted to introduce New Zealand’s Food Culture into the international market. And as part of the food culture in New Zealand, is to enjoy the great outdoors with great people. With that in mind I decided to choose a classic outdoor dish that best represents this food culture, which is Fish and Chips.Fish and Chips has been around for many decades, it is a cheap dish wrapped with plain newspaper, again and again. It was until recently that this dish was wrapped in plain newsprint for hygiene reasons. Muesli On The Go (Student Work) on Packaging of the World. Designed by Beatrice Menis and Catarina Pinheiro, both students of ELISAVA, Barcelona, Spain.
The purpose of this project was to design a packaging for bulk products using an eco-friendly material which takes care of the product while taking care of the planet at the same time. We chose muesli as our product, a healthy and nutrient breakfast that you can combine with milk, yogurt or water.In our "muesli on the go" store you can choose between two different packs: one to take away and one to store bigger quantities of muesli at home. The take away packaging it's the perfect solution to have an healthy break wherever you are; it's big enough to fill you up and small enough to carry it with you in a comfortable way.The secondary packaging, the one you can take home with you to store a bigger quantity of muesli, it's white as well and the same label works as a closing mechanism. Share This Article. Disposable Food Bowl on Packaging of the World. Designed by Michal Marko, Slovakia.
My goal: To create disposable food bowl with minimum environmental impact and to teach wide society about new biodegradable materials in a funny way.Description from label:Enjoy your food. Then put the seeds from under the label with gravel to the bowl and let it grow. After a week, plant bowl with a herb to the ground. The bowl will degrade and you can grow up your own herb. Share This Article. Burger Station on Packaging of the World. Designed by Nueve estudio, Spain.
We first received Saigon Burger as a name. Keeping in mind the type of business, we recommended changing the name, for the Asian references made no sense when linked to a km0 concept (use of local produce.It was proposed that the new name, Burger Station, were linked the graphic universe of underground stations.A research study was carried out, in order to pick up the most common and representative references of underground stations, which were to be featured along the whole project. Share This Article. Pack-Up for McDonald's on Packaging of the World. Designed by Adrien Olczak and Clarisse Simonneau, France.
How can we reduce McDonald's packaging's environmental impact? Our answer is a polypropylene packaging which can be fold/unfold and washed after use with actual plates. It enter into a cradle to cradle cycle as PP can be melt down again over time. "Firstly, we started from the premise that when we eat in fast food, there is no difference between the containers to eat in or take away. While in any restaurant classic, consumers are eating in a container reused thereafter.When they consume on site, customers use very little disposable packaging, between the counter and when they unpack their food. IDEE. Pfand-reciclar.jpg 475×356 pixel.
Handy Two-Part Packaging - W-Bags Split into a Pair of Compartments to Store Snack Scraps. Tearable Seafood Wrapping - The BagBox Packaging Concept is Adaptable for On-the-Go Eating. Tied Eco Takeaway - Take-Out Packaging by JoAnn Arello Contains All Food, Condiments and Cutlery. Typically, when you order takeaway food, you're picking up a card or styrofoam container, napkins, packets of condiments and plastic eating utensils that are all held inside of a plastic bag.
This eco-friendly Chinese take-out packaging by JoAnn Arello was designed to more efficiently organize the items that you receive from the restaurant, with the ideals of convenience and waste reduction in mind. The suggestion is based around the conception of a hexagonal cardboard box with a fold-out tripartite divider within. The bowl can accommodate one to three dishes kept separately, and closed in with a thin cover below the lid. In the gap created, sauces and chopsticks can be stored, providing an extra pocket of insulation for the hot food below. This concept for Chinese take-out packaging by JoAnn Arello requires no bag at all, and can even be carried with one or two more meals thanks to twine fed through die-cut slits. Pagode take-away packaging. Triticum packaging by Lo Siento. Pinterest. Take Away on Packaging Design Served. Avedano's Meats on Packaging Design Served.
Ginger Kisses Packaging Re-design on Packaging Design Served. MAMALÙ. BIRTH. on Packaging Design Served.