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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Background A healthy lifestyle is beneficial for everyone, including students and employees of universities of applied sciences (UAS). Although these groups experience high stress-levels and spent many hours sedentary, only few lifestyle interventions focus on these target groups that potentially could improve their well-being, and physical and mental health. Objective This study explores the lifestyle of students and employees at the Hague UAS using a narrative research method. The study aims to create personas, separate for students and employees, to inform future tailored lifestyle interventions. Methods Semi-structured interviews were conducted with 13 employees (26+ years old; 4 males, 9 females), and 12 students (18-35 years old; 4 males, 6 females, 2 identified as other). Via the storytelling technique[1], participants were asked to describe past situations on lifestyle-related decisions. Two researchers independently extracted stories from the interviews and linked a theme to each story. Analysis involved a cyclic process of constant comparison. The themes were grouped in main themes to create a story web. Thereafter, personas were created for both students and employees. Results Although we are in the midst of analyzing, preliminary distinction can be made between several groups of people. For example, one group tends to be underweight and struggles to maintain a healthy lifestyle. A second group deals with allergies, food intolerances, physical limitations or chronical illnesses. A third group incorporated health in their lifestyle. And a fourth group does not care, has other priorities or has insufficient knowledge about a healthy lifestyle. Conclusion Lifestyle is personal and, therefore, a one-size-fits-all approach for all students and employees is inadequate. In more detail, some people will benefit from social interventions, e.g. setting up a sports competition, others from physical interventions, e.g. nudging the stairs. Our next step is developing tailored lifestyle interventions in co-creation with students and employees.
Machine learning algorithms can help to find patterns (coherence) in the "ingredients" (data). As long as the conditions aren 't changed, taking these patterns as it 's starting point, it can extrapolate the ingredients to the (near) future, showing some future developmental possibilities (again, as long as the composition of all ingredients together and the many contexts remains largely unchanged, which in real life is hardly ever the case). So AI doesn 't really "predict" anything, but it 's just a smartly designed reversed kitchen blender for data. Garbage in, garbage out, strawberries in, strawberries out. Again, predicting is only possible if you know exactly what you put in and if nothing changes during the ride.
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In greenhouse horticulture harvesting is a major bottleneck. Using robots for automatic reaping can reduce human workload and increase efficiency. Currently, ‘rigid body’ robotic grippers are used for automated reaping of tomatoes, sweet peppers, etc. However, this kind of robotic grasping and manipulation technique cannot be used for harvesting soft fruit and vegetables as it will cause damage to the crop. Thus, a ‘soft gripper’ needs to be developed. Nature is a source of inspiration for temporary adhesion systems, as many species, e.g., frogs and snails, are able to grip a stem or leave, even upside down, with firm adhesion without leaving any damage. Furthermore, larger animals have paws that are made of highly deformable and soft material with adjustable grip size and place holders. Since many animals solved similar problems of adhesion, friction, contact surface and pinch force, we will use biomimetics for the design and realization of the soft gripper. With this interdisciplinary field of research we aim to model and develop functionality by mimicking biological forms and processes and translating them to the synthesis of materials, synthetic systems or machines. Preliminary interviews with tech companies showed that also in other fields such as manufacturing and medical instruments, adjustable soft and smart grippers will be a huge opportunity in automation, allowing the handling of fragile objects.
Agricultural/horticultural products account for 9% of Dutch gross domestic product. Yearly expansion of production involves major challenges concerning labour costs and plant health control. For growers, one of the most urgent problems is pest detection, as pests cause up to 10% harvest loss, while the use of chemicals is increasingly prohibited. For consumers, food safety is increasingly important. A potential solution for both challenges is frequent and automated pest monitoring. Although technological developments such as propeller-based drones and robotic arms are in full swing, these are not suitable for vertical horticulture (e.g. tomatoes, cucumbers). A better solution for less labour intensive pest detection in vertical crop horticulture, is a bio-inspired FW-MAV: Flapping Wings Micro Aerial Vehicle. Within this project we will develop tiny FW-MAVs inspired by insect agility, with high manoeuvrability for close plant inspection, even through leaves without damage. This project focusses on technical design, testing and prototyping of FW-MAV and on autonomous flight through vertically growing crops in greenhouses. The three biggest technical challenges for FW-MAV development are: 1) size, lower flight speed and hovering; 2) Flight time; and 3) Energy efficiency. The greenhouse environment and pest detection functionality pose additional challenges such as autonomous flight, high manoeuvrability, vertical take-off/landing, payload of sensors and other equipment. All of this is a multidisciplinary challenge requiring cross-domain collaboration between several partners, such as growers, biologists, entomologists and engineers with expertise in robotics, mechanics, aerodynamics, electronics, etc. In this project a co-creation based collaboration is established with all stakeholders involved, integrating technical and biological aspects.
Unwanted tomatoes represent ~20% of the European market, meaning that ~3 million metric tons of tomatoes are wasted every year. On a national scale, this translates to 7000 tons of tomato waste every year. Considering the challenge that food spillage represents worldwide and that the Netherlands wants to be circular by 2050, it is important to find a way to circularize these tomatoes back into the food chain. Moreover, tomatoes are the largest greenhouse crop in the Netherlands, which means that reducing the waste of this crop will positively and significantly affect the circularity and sustainability of the Dutch food system. A way to bring these tomatoes back into the food chain is through fermentation with lactic acid bacteria (LAB), which are already used in many food applications. In this project, we will assemble a unique new mix (co-culture) of LAB bacteria, which will lead to a stable fermented product with low sugar, low pH and a fresh taste, without compromising its nutritional value. This fermentation will prevent the contamination of the product with other microorganisms, providing the product with a prolonged shelf life, and will have a positive impact on the health of the consumers. Up until now, only non-fermented products have been produced from rejected tomatoes. This solution allows for an in-between product that can be used towards many different applications. This process will be upscaled to pilot scale with our consortium partners HAN BioCentre, Keep Food Simple, LLTB and Kramer B.V. The aim is to optimize the process and taste the end result of the different fermentations, so the end product is an attractive, circular, and tasty fermented tomato paste. These results will help to advance the circularity and sustainability of our food system, both at a national and European level.
