Notpla has joined forces with Imperial College London to roll out seaweed-based packaging across the university’s catering operations.
The news sees Notpla’s home-compostable foodservice packaging now in use at Imperial’s campus food and drink outlets, marking a full-circle moment for the company.
Notpla’s origin traces back to Imperial’s Innovation Design Engineering master’s degree, where co-founders Pierre Paslier and Rodrigo Garcia Gonzalez developed their first product concept – the edible liquid bubble called Ooho.
This scheme is part of the university’s broader Sustainable Imperial initiative, announced in its Science For Humanity strategy in 2024. The initiative is also reiterated in Imperial’s Sustainable Food and Drink Policy 2026-2031, launched in September.
“To see our packaging now being used at Imperial, where the journey began for us, is incredibly meaningful. It shows how universities can lead by example – supporting innovation, closing the loop, and educating the next generation at the same time,” says Pierre Paslier, Co-Founder of Notpla.
Imperial’s President, Professor Hugh Brady, adds: “Notpla represents the power of science and enterprise to provide solutions to some of the world’s biggest problems - in this case by helping businesses to replace millions of pieces of single-use plastic.
“It’s a proud moment to see Notpla go full circle from students with big ideas, to entrepreneurs scaling their business in our ecosystem, to being suppliers in our own sustainability efforts on campus. We are delighted that Rodrigo and Pierre are still part of the Imperial community.”
Notpla and Imperial say that the project will replace more than 450,000 units of single-use plastic-containing packaging, while also cutting 13,300kg of carbon emissions.
If you liked this story, you might also enjoy:
The ‘complex reality’ of reusable packaging in Europe
Single-use packaging versus reusable packaging: Which is more sustainable?
The ultimate guide to global packaging sustainability regulation
No comments yet