Eco-packaging made with mozzarella scraps

The Biocosì project was born at the ENEA research center in Puglia. Less waste, less waste, and less polluting plastic.

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Cheese, dairy products, and especially mozzarella. Waste from the dairy industry is plentiful and often difficult to dispose of, contributing to overall pollution levels. And from the fight against this waste, through innovation and research, a very interesting project has been born in Puglia: creating eco-friendly packaging from food waste.

ECO-PACKAGING FROM MOZZARELLA WASTE

The first thing to note is that the project was born in an institutional setting, the ENEA research center in Brindisi, led by Valerio Miceli. The Puglia Region supported it with generous funding. And then there were private entrepreneurs like the Caseificio dei Colli Pugliesi and the start-up EggPlant. The project is called Bio so and aims to recover over 80 percent of the waste generated by the production of cheese, butter, and mozzarella.

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BIOCOSÌ

From the recovery and processing of this waste, we obtain bioplastics (which currently account for just over 1 percent of all plastic produced worldwide): trays for ricotta, yogurt, and cheese. Biodegradable and compostable. Large groups in the sector, such as Granarolo, are very interested in the project launched by the ENEA research center, as they see the benefits for their businesses. On the one hand, there are cost savings due to lower dairy waste disposal costs, and on the other, the cost of eco-packaging is approximately 25 percent lower than traditional packaging.

The project is a candidate for the 2022 Non Sprecare Award, in the Institutions section. To submit your projects, follow the instructions provided. here.

THE PROJECTS COMPETING FOR THE 2022 NON SPRECARE AWARD:

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