20222023 Gastronology
Project description:
This company has been developing a way to print 3D food in such a way that people with dysphagia will be able to eat food similar to what people without dysphagia eat.
This report will look into ways that the industrial product line can be developed with regards to producing and storing the printed product and in what ways this product can become more sustainable to produce and consume. It aims to answer these questions with little input from the project giver, which is Gastronology, in order to reach an unbiased conclusion
Outcomes:
The sustainability research shows that food waste can still be limited quite effectively. The options of switching up the portion sizes can be a good factor in limiting the total waste as long as the production of these portions does not become too complicated or costly. Being able to re-freeze portions without making them inedible or losing too many vitamins would be good, but still needs to be researched more in order to be considered as a viable option.
The packaging research shows that there are clear options that work best for this type of edible product. Recycled cardboard and flexible paper are both highly suitable for creating the packaging early on in this products’ lifecycle. When looking further in the future Nexflex flexible paper would be better suited for commercial use instead. These options would all minimise the potential environmental impact the product has and ensure a more sustainable production.