Making food packaging more sustainable is a complex process. Research has shown that specific knowledge is needed to support packaging developers to holistically improve the sustainability of packaging. Within this study we aim to provide insights in the various tradeoffs designers face with the aim to provide insights for future sustainable food packaging (re)design endeavors. The study consists of analyzing and coding 19 reports in which bachelor students worked on assignments ranging from (1) analyzing the supply chain of a food product-packaging combination to (2) redesigning a specific food packaging. We identified 6 tradeoffs: (1) Perceived Sustainability vs. Achieved Sustainability, (2) Food Waste vs. Sustainability, (3) Branding vs. Sustainability, (4) Product Visibility vs. Sustainability, (5) Costs vs. Sustainability, and (6) Use Convenience vs Sustainability. We compared the six tradeoffs with literature. Two tradeoffs can be seen as additional to topics mentioned within literature, namely product visibility and use convenience. In addition, while preventing food waste is mentioned as an important functionality of food packaging, this functionality seems to be underexposed within practice.
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Rationale: The goal of the PROVE (Protein enriched vegan products to fight malnutrition) project is to innovate the assortment of plant-based energy and protein enriched products for dietary treatment of (risk of) malnutrition. We aimed to explore preferences of dietitians for plant-based products in the treatment of malnutrition.Methods: In this design-based research project, the Double Diamond model was applied. Contextual interviews were performed with 9 dietitians experienced in treating clients using a vegan diet (1 omnivore, 3 flexi-vegetarian, 1 vegetarian, 1 pescetarian, 3 flexi-vegan). Interviews focused on preferences regarding product type, size, nutrients, taste, packaging, price. Affinity mapping was used to code and analyze the transcripted interviews. The results were summarized into concept products.Results: Four product concepts were developed that represent preferences of dietitians for a plant-based energy and protein enriched product for clients with (risk of) malnutrition. Overall, pea or soy were preferred as a protein source and addition of vitamins and minerals was not preferred.Conclusion: Preferences of dietitians for plant-based protein and energy rich products for patients with risk of malnutrition largely vary. Within PROVE, we will enrich these results with patient perspectives, as basis to develop and deliver plant-based energy and protein enriched products for treatment of (risk of) malnutrition.
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The Dutch research project “Wijs met techniek” (Tech-Wise) explores ethics education from a tool-based, practical perspective. Especially if and how practical tools for ethical deliberation on the impact of technology can be helpful in ethics education for engineering students. The approach is first intended as a variation on theories in ethics and technology. Secondly, the approach uses a focus on the impact of technology as a way toward ethical deliberation. Both characteristics are intended to better appeal to engineering students. In the project we cover three levels of higher education: a University, a University of Applied Sciences and a School for Vocational Training. Together we are developing and testing a suite of activating working methods that can be tailored to various engineering programmes. A first result of this is the simple workshop format “ethics for engineers”, consisting of five steps with four effective ingredients. In this paper we present the general format of this workshop and dive in particular into a specific instance of the workshop called “Wonderberries”. The experiences from the workshop show that with a carefully chosen combination of engaging orientation, a specific ‘technology’ and a concrete design exercise the ethical questions and subsequent deliberation and reflection can be very rich.
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