This paper reviews 91 scientific papers that compares disposable and reusable packaging for food, beverages and e-commerce. The paper describes and analyses the origin, characteristics and what is known in literature to achieve environmental and social sustainability, as well as circularity for disposable compared to reusable packaging. The review proposes future research directions, within five areas, which are needed to clearly state under what conditions and in what contexts disposable and reusable packaging are the most sustainable options.

A new corrugated fibreboard with laminated structure medium was designed. The verification experiments show that the new fibreboard has better recovery and structural stability due to its unique three-layer structure. The static and dynamic cushioning performance and anti-vibration performance of the proposed fibreboard have been greatly improved compared with those of the traditional one.

This study presents a novel colorimetric indicator starch film, incorporated with anthocyanin from grape skin extract, GSE. The films showed colour reversibility and sensitivity change as a function of pH. The colour change of the film reflects the fish's freshness and spoilage during storage. Therefore, this indicator film can be used as an effective method in monitoring the deterioration of fish, with the naked eye.

An environmental scoring tool for food packaging is proposed. The methodology is based on qualitative and quantitative evaluation of the key pillars of packaging life cycle: materials, functionality, post usage and long-term fate. It provides an answer to users' concerns regarding environmental issues of food packaging and guide them to choose the most sustainable option.

Taking the low-cost, rapid and quantitative detection of chromium ion in food and packaging as the starting point, biomass blue fluorescent nitrogen-doped CQDs sensors were prepared by a facile one-step hydrothermal method using longan peel and ethylenediamine as precursors. The sensor has an extremely low detection limit (1.4 μM) and a linear detection range (20–200 μM) well beyond that of similar sensors.

The colour indicator membrane was made with poly-L-lactic acid as the base material and lead(II) acetate basic as the indicator material. It was prepared by electrostatic spinning technology. The response of the colour indicator membrane was based on the reaction of lead(II) acetate basic with H₂S produced by the shrimp during spoilage to produce black precipitation. When the membrane was white, the shrimp was at fresh rank; when the membrane was grey, the shrimp was at sub-fresh; and when the membrane was dark brown, the shrimp was spoiled.

An intelligent pH-sensing indicator containing Roselle (Hibiscus sabdariffa L.) (ROS) anthocyanin and alizarin (ALZ) was developed and characterized as on-package indicator tags to check the shrimp freshness during the storing at 4°C.

• Packaging colour for plant-based hamburgers (PBH) was investigated.
• Positive attributes related to PBH were provoked using colours on the food packaging.
• Packages with green, yellow and white colours were associated with positive feelings in PBH.