Seaweed-based foodservice packaging rolled out across Imperial College London

Imperial College London has rolled out seaweed-based, home-compostable foodservice packaging across its catering outlets, following a collaboration with sustainable materials company Notpla.

The move introduces a range of plastic-free containers designed to break down naturally in household composting environments. The adoption marks a notable return for Notpla, whose founders first developed the early concept behind the company while studying on Imperial’s Innovation Design Engineering master’s programme. Their initial prototype – an edible liquid bubble known as Ooho – later evolved into a broader portfolio of seaweed-derived packaging solutions.

To see our packaging now being used at Imperial, where the journey began for us, is incredibly meaningful.

Pierre Paslier, Co-Founder of Notpla

Notpla continued to refine its technology with support from several Imperial initiatives, including the Venture Catalyst Challenge and Undaunted’s accelerator programme. The latest partnership sees the university integrate the company’s packaging across its food and drink locations, aiming to cut reliance on single-use plastics at scale.

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.

Professor Hugh Brady, President of Imperial College London

Notpla packaging is now available in catering outlets across Imperial's campuses.