McKinsey&Company
Taking the lid off packaging
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Plastic, that‘s a wrap. Plastic packaging may seem essential in the kitchen and for food on the go, but in fact, the world has survived without it—and can again. In ancient times, food was wrapped in leaves or husks: for instance, think of tamales bundled in corn husks. Home cooks can easily opt out, and several states and countries are enacting curbs or bans on single-use plastic. [WSJ] |
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Take-out packaging is the ‘new dinnerware.’ For most restaurant brands in the COVID-19 era, take-out orders make up more than half of their business. People want to experience restaurant-quality food at home: fresh, well presented, and at the right temperature. That makes designing the right take-out dinnerware more important than ever and a way to win loyal customers. [QSR Magazine] |
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Strong and compelling. The COVID-19-pandemic hugely accelerated e-commerce in grocery—and that “creates more demands on the package,” says Ron Delia, CEO of global packaging company Amcor. For instance, packaging must be stronger to withstand being in transit, and it must also be compelling. For consumers, now the “moment of truth” is when they open the box, not when they see the product on the shelf, Delia told McKinsey in an interview. |
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Lots to unpack. A world where grocery deliveries have to be wrapped up in even more packaging seems counter to sustainability missions. But there are some nuanced solutions: for instance, moving from purely virgin material to 100% recycled material, says Delia. Read the full interview to learn how companies can think through the new world of packaging.
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| — Edited by Katy McLaughlin |
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