Ingá was created to substitute styrofoam trays using biomaterials and modularity to reduce waste, allowing the user to break off unnecessary pieces and use them with different-sized foods.

Gelatin and Egg Shells

Ingá results from a co-creation initiative by Romy Von Erlea, Paula Lombardi, and me.  The mission was to rethink packaging and ultimately reduce waste. We took on the challenge by recreating the styrofoam tray using biomaterials, therefore being biodegradable. The project is named “Ingá,” which in Tupi Guarani (Brazilian native Indigenous language) means “the fruit of the tree,” drawing on our inspiration for circular economies and bio-design. We created food trays out of eggshells and gelatin, in modular form, with kraft paper as outer packaging, targeted explicitly for neighborhood bakery shops.

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