Outer space packaging: Estée Lauder and International Space Station explore plastic waste solutions
01 Nov 2021 --- Estée Lauder is supporting the International Space Station’s (ISS) “National Laboratory Sustainability Challenge: Beyond Plastics” (Sustainability Challenge) as the exclusive partner. The global beauty brand will provide funding for the awarded proposals.
The Sustainability Challenge’s objective is to use ISS’ unique environment to develop, test or mature products and processes addressing at least one of the following goals:
- Reduce plastic waste entering the environment.
- Seek alternative feedstocks and pathways for polymer production beyond petrochemicals.
- Reduce virgin plastic manufacturing.
“As a global leader in the beauty industry, we are committed to furthering scientific research and innovation for more sustainable business practices. We are excited to be part of an initiative that could be truly transformative for our brand, our beloved consumers and the future of our planet,” comments Stéphane de La Faverie, global brand president for Estée Lauder & Aerin, and group president for The Estée Lauder Companies.
PackagingInsights has reached out to Estée Lauder for further information on the partnership.
Space-based packaging
The Sustainability Challenge is designed to unite innovators around the increasingly urgent need to address plastic waste and pollution and enable scientific or technological advancements helping improve Earth’s environment.
The International Space Station.
The partners say the research has the potential to unmask new insights into cost-effective and innovative avenues for environmentally responsible biopolymers or plastics alternatives.
As the exclusive partner, Estée Lauder reinforces its commitment to long-term science research for more environmentally sustainable practices. In addition to ingredient transparency, responsible sourcing, and energy and emissions efforts, environmentally sustainable packaging is a key part of Estée Lauder’s sustainability strategy.
The brand has implemented robust measures to drive the reduction of virgin and non-recyclable plastic and committed by 2025 that 75-100% of its packaging will be recyclable, refillable, reusable, recycled or recoverable.
Big ideas, big audience
The Sustainability Challenge is an open solicitation for US-based entities to propose projects leveraging the orbiting research platform for applied research and technology development.
Applicants must first submit a concept form to ideally address a whole-of-life design approach to producing virgin polymers through sustainable feedstocks or the biodegrading or upcycling of end-of-life of polymers.
A key objective of the Sustainability Challenge is discovering alternative pathways for polymer production beyond petrochemicals.
A subset of applicants with the most promising concepts will then be invited to submit a pre-recorded “pitch” video describing their concept in more detail.
A panel of expert judges will evaluate the projects. On March 19, 2022, a Sustainability Challenge event will be held at Kennedy Space Center Visitor Complex where the finalists’ recorded presentations will be showcased and live-streamed to a global audience.
“We are excited to collaborate with Estée Lauder as we seek novel advancements through space-based research and development to mitigate plastic pollution on our planet,” says Christine Kretz, vice president of programs and partnerships for the ISS National Lab.
Space exploration and food
Space exploration has also gripped the food industry in recent times. In 2020, Aleph Farms announced it was taking food tech and nutrition to another level – literally. The Israeli cultured meat start-up’s bold new frontier involves accelerating extraterrestrial food production, a primary barrier for long-term space missions, to one day nourish space travelers as they journey to Mars and the Moon.
For the new space race, astronauts and space tourists will want to eat better than the corned beef sandwiches, applesauce and high-calorie cubes of protein, fat and sugar consumed by astronauts in the 1960s. This was the conclusion set out by a research team at the University of Sussex, UK, which aims to design nutritious, tasty and ergonomic eating experiences for future “astro-tourism.”
By Joshua Poole
