2.4. Algae-Based Edible Packaging 🌊 A Home Compostable Solution with Notpla

The power of seaweed - are algae the source of the packaging of the future? What role does edible packaging play for sustainable solutions? And How does the innovative packaging startup Notpla inspire lots of consumers and companies through their edible packaging solutions? You will hear from Lise Honsinger, the CFO, and COO of Notpla, a company based in the UK that has raised over $6 Million. Beforehand Lise worked in Private Equity investing in renewable energy, including financing the first grid-connected solar in the Philippines and kick-starting their nation's race for solar energy. Notpla is one of the coolest startups in the sustainable packaging space with a great brand and lots of momentum. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at [email protected] Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more. Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.