Universities and Arbikie Distillery Team Up for MycoPack – Scotland’s Eco-Friendly Packaging Project

Universities Partner for Project Mycopack – A Compostable Packaging Initiative

Image Credits: Arbikie Distillery

Arbikie Distillery announced the partnership with Edinburgh Napier University and the University of Dundee for a project called ‘Mycopack’. The project aims to develop compostable, mycelium-based packaging as an eco-friendly alternative.

The project aims to introduce lightweight, compostable, and fire-retardant packaging to the Scottish market. Arbiekie produces gin, whisky, and vodka using ingredients grown on-site, like peas and potatoes, aiming to become the world’s first climate-positive site by introducing a hydrogen electrolyser.

Kirsty Black, distillery manager at Arbikie, said:

“Sustainability is at the heart of everything we do.“Our collaboration on MycoPack represents an exciting step forward – combining innovation and purpose to create packaging made from mycelium that’s not only environmentally responsible but deeply aligned with our values. Together, we hope to pioneer solutions that respect the planet and inspire change across the industry.”

The research team is focused on testing materials and designs with the help of Dr Dongyang Sun of Edinburgh and Dr Wenbin Zhou of the University of Dundee. They are bound to develop mycelium-based composites using distillery by-products that are intended for positive packaging for the whisky products.

The project is also being awarded funding by Scotland Beyond Net Zero, which is a collaboration between universities to support net-zero goals in the country.

Dr Wenbin Zhou from the University of Dundee said that they are excited to lead the design and use additive manufacturing to shape the by-products into compostable and sustainable ones, with local roots. He further added that they aim to showcase that sustainable design and advanced manufacturing can play a crucial role in supporting the net-zero journey of Scotland through collaborations.

Dr Dongyang from Edinburgh also said that their mycelium-based packaging focuses on delivering protective qualities that are required for whisky. He further mentioned,

“MycoPack lets us showcase how fungal composites and circular design can transform whisky by-products into protective packaging that’s beautiful, compostable, and low-carbon, delivering both environmental benefit and industry value for Scotland’s net zero transition.”