Skip to content

Reduce: Interview with VOID Technologies

  • June 5, 2018

VOID's VO+ Technology

 

Packaging sustainability is a critical topic in the industry right now, with many companies moving towards more sustainable packaging to meet consumer demand and environmental goals.

Companies today are facing a complex set of choices around how to tackle sustainability, but it is possible to use a simple guiding framework as the foundation for building an approach.  People frequently talk about the 3 R’s of Sustainability: Reduce, Reuse, and Recycle. What is often overlooked, however, is that this is a hierarchy. The framework encourages us to first and foremost reduce consumption, as this is the most impactful approach to sustainability. This can be achieved by reducing the number of products we use, but
also by reducing the amount of material used in each product. VO+ is a revolutionary material reduction technology that engineers nano-and micro-scale voids into commodity and bioplastics to create lighter, stronger, and more sustainable products

In advance of the American Packaging Summit, we heard from VOID Technologies about how companies can meet their environmental goals through reducing the amount of packaging they use.

Questions discussed:

  • What is VOID’s view on how companies can improve the environmental impact of their packaging?
  • What is VOID’s “VO+ Technology”? Why is it unique?
  • How does VO+ technology reduce the amount of material needed in packaging?
  • How do VO+ polymers improve on the sustainability of traditional polymers?
  • What types of products are VO+ Technology best suited to?

Click through to read the interview. 

RELATED NEWS

Designing a New Future for Supply Chain - Summit Recap 2025

Your Blueprint for a Resilient, Sustainable, and Digitally Transformed Supply Chain

European Supply Chain Summit 2025 |...

by Aadya Gupta

Food for Thought: Top Insights from the 2025 American Food Manufacturing Summit

Building the Future of Food & Beverage Manufacturing

The doors may have closed on this year’s American Food...

by Rihana Alladina