SUSNAMU aims to develop sustainable alternatives to conventional plastics used in food packaging and agriculture by transforming agricultural and food industry waste into high-performance bio-based materials. Valuable natural components extracted from waste streams — including banana plant stems, palm oil residues, surplus milk, and tofu production byproducts — will be converted into environmentally friendly films designed to replace fossil-based plastics.
These innovative films will be manufactured using advanced yet scalable production methods and combined with natural biopolymers to enhance strength, functionality, and durability. Their surfaces will be carefully engineered to control how they interact with air, moisture, light, and microorganisms, enabling tailored performance for different applications.
In agriculture, the films will be developed for uses such as mulch layers and greenhouse covers. They will regulate gas exchange, manage sunlight transmission, and reduce water loss, creating improved growing conditions for crops. The materials will also be designed to gradually release nutrient- and pesticide-carrying particles into the soil, helping to support plant growth, improve yields, and limit weed development.
For food packaging applications, the films will incorporate smart sensing technologies capable of detecting early signs of food spoilage, such as changes in acidity. Natural antibacterial compounds will help maintain food quality and extend shelf life, contributing to reduced food waste. Artificial intelligence tools will support the optimization of material design to achieve the best possible performance.
The developed materials will be scaled up in a pilot plant and validated through real-world testing in agricultural fields and packaging environments. Bringing together partners from Europe, Latin America, and Africa, the SUSNAMU consortium combines academic and industrial expertise to achieve its shared goal: replacing fossil-based plastics while helping to reduce global microplastic pollution.