Every year, Swedish restaurants throw away as much as 170,000 tonnes of food. This is a huge waste that affects both your wallet and the environment. The “Boxa” project – whose name is derived from the Swedish word for “doggy bag” – is an attempt to encourage restaurant patrons to bring their leftovers home.
The Boxa project is a collaboration between Stora Enso, the restaurant company Kjell & Bolas, the packaging network Packaging Arena, the packaging company ScandPac and the brand consultant agency Motherland. The test launch of the project will take place at the restaurant Terrassen in Karlstad. The design and paperboard for the project have been carefully chosen. Every effort has been made to make it as easy as possible for guests to bring food home from the restaurant.
The boxes themselves will be made from Stora Enso CKB board. The Boxa project’s approach to sustainability is fully in line with Stora Enso's values.
“As a paperboard supplier, we feel it is important to be involved and try to reduce food waste in different ways. Restaurants aren’t the only ones generating large amounts of food waste. According to our research, as much as 30 to 40 per cent of the world’s food is wasted because the packages are simply not good enough,” says Kristian Goldszer, Technical Service Manager at Stora Enso Skoghall Mill.
Watch a film about Boxa (in Swedish): http://www.youtube.com/watch?v=5403Yn5wkzA