Notpla Magazine

When we think of “seaweed,” we usually picture the long ribbons of kelp swaying under the waves. But seaweed is just one part of a much bigger family: algae. Understanding the difference between the two gives us a new appreciation for the extraordinary diversity of life in our oceans and why it matters for the future of sustainable materials.

In the heart of Elephant & Castle, HEJ Coffee has grown from a Scandinavian-inspired idea into one of London’s most forward-thinking independent roasteries. What started as a simple hello - “hej” in Swedish - has become a coffee company built on innovation, sustainability, and the belief that great coffee should bring people together.

Moored along the canals of Hackney Wick, Barge East is a leading example of what sustainable hospitality can look like.

From edible films to mushroom-based trays, food packaging innovation is in the spotlight and rightly so.

When 80,000 fans pour into Allianz Stadium, everything has to run like clockwork. From super-premium hospitality suites to 40+ food units and 75 bars, the matchday experience is all about efficiency, quality and fan experience.

In the heart of London, where food innovation meets cultural heritage, you'll find Chill Gelato - a plant-based gelato brand that’s redefining what sustainable dessert can look and taste like.

Why the UK's smartest food traders are ditching plastic for packaging that disappears like nature intended.

What if you could not only drink the water, but eat the packaging too? It sounds like something from the future, but it's happening right now, thanks to Ooho, our revolutionary seaweed-based packaging that's helping turn the tide on single-use plastic.

This International Compost Awareness Week, we're breaking down how takeaway food packaging breaks down - and why that matters for the planet, your operations, and your customers.