Deliveroo, Vietnamese restaurant group Pho and Sheffield Hallam University have launched the latest edition of the Sustainable Packaging Challenge, inviting packaging apprentices to redesign two delivery formats used by the restaurant chain.

Students enrolled in Sheffield Hallam University’s Higher Degree Apprenticeship Packaging Professional programme will focus on Pho’s bag for fresh herbs and chillies, alongside a container intended to keep rice and curry separate during transport. The designs must ensure meals arrive hot, fresh and free from leaks while improving the environmental performance of the packaging.

The challenge places students in a real commercial development process where sustainability, food quality, cost and delivery performance must be considered together.

Participants will have just under five months to research materials, develop concepts and produce working prototypes. During the project, specialists from Deliveroo and Pho will provide guidance, giving students direct access to the operational requirements of restaurants and delivery platforms.

The herb and chilli bag presents a specific design challenge. Fresh garnishes must remain protected and easy to identify without becoming trapped by moisture or damaged during delivery. Students will need to consider ventilation, material efficiency, portion control and compatibility with existing packing routines.

The divided rice and curry container involves a different set of requirements. It must prevent sauces from leaking or mixing prematurely, retain heat and remain stable when handled by restaurant staff, delivery riders and consumers. Any sustainability improvement must therefore be achieved without reducing structural performance or creating a more complicated packing process.

These competing demands reflect the broader difficulty of designing takeaway packaging. Lightweight formats can reduce material use but may lack rigidity, while stronger packs may require additional material or complex components. Fibre-based alternatives must also cope with grease, moisture and heat without relying on barriers that make recycling more difficult.

• Food protection must remain the primary function throughout delivery.
• Material selection should support recycling or another credible end-of-life route.
• Operational simplicity is essential for busy restaurant environments.
• Cost control will influence whether a concept can be adopted at scale.
• Consumer experience depends on easy opening, clean handling and clear separation.

The winning concept will be selected during a final exhibition. The successful students will receive a £1,500 cash prize and may have the opportunity to work with Pho to develop the design for commercial use.

The initiative builds on previous collaborations between Deliveroo and Sheffield Hallam University. Last year, students worked with GAIL’s bakery to create a more sustainable cup capable of transporting hot drinks without leakage while maintaining temperature.

A design originating from the 2024 challenge has already moved beyond the classroom. Deliveroo recently adopted a takeaway box with a locking mechanism developed by Sheffield Hallam packaging students. The format was designed to limit spills and food waste while reducing plastic use, demonstrating how academic projects can generate practical packaging solutions.

For Deliveroo, the challenge provides access to fresh design thinking around one of the delivery sector’s most visible sustainability issues. For Pho, it offers a structured way to explore improvements to packaging used for signature menu items without separating development from real restaurant operations.

The project also gives students valuable experience in balancing sustainability claims with technical evidence. A concept must work across filling, stacking, transport, opening and disposal, not simply appear environmentally preferable at the design stage.

As takeaway and delivery channels continue to grow, packaging will remain central to food quality and brand perception. Collaborative programmes such as this can help develop solutions that reduce waste while addressing the practical demands of restaurant teams, riders and consumers.