Teen biochemist turns seaweed into sustainable wrap

GreenShift Packaging is a startup project led by Olivia Cooper, an 18-year-old Bachelor of Science student majoring in biochemistry at Te Whare Wānanga o Waitaha | University of Canterbury (UC). Cooper’s startup project is developing seaweed-based alternatives to single-use plastics that are designed to break down naturally in home compost after use.

Cooper says she’s always been interested in seaweed and what it can do. “There are people doing this overseas, but we aren’t seeing much of it here in New Zealand, so I thought, why don’t I just give it a try?”

That curiosity led Cooper to apply, just days before the deadline, for UC’s Summer Startup Programme, despite having no business background and having only completed her first year of study.

“I honestly didn’t think I had a chance, but somehow I got in, and I’m absolutely loving it.” 

Using a fast-growing species of seaweed that is readily available in the Heathcote Estuary, Cooper has developed a thin, flexible film that can be tailored for different uses, from soft wraps to firmer packaging.

“At the moment, I’m literally making it in my kitchen,” she says. “I collect the seaweed from down the road as I live locally to the beach, take it through some processes and cast it into a film. A lot of it has been trial and error, but I’m quite a curious person, so I just kept testing things until it worked.”

While the science behind the material is still evolving, Cooper says her biochemistry studies, alongside advice from UC marine biology academics, gave her the confidence to experiment.

Cooper is already in early conversations with Christchurch bakeries to trial the packaging with their baked goods. Cooper’s long-term ambition is to design a material that can slot into existing manufacturing processes, reducing the need for new infrastructure. 

“The dream would be to swap out petroleum-based inputs for my seaweed solution,” she says. “That way, companies don’t have to rebuild all of their equipment from scratch.” 

The Summer Startup Programme has played a key role in turning Cooper’s idea into a viable prototype, providing daily workshops, mentoring and exposure to Christchurch’s startup ecosystem.

“We have incredible speakers every day, mentoring once a week, and even field trips to local businesses. It’s honestly the coolest thing ever.”

Cooper is mentored by Emma Arvidson, a UC graduate and founder of an oat-milk startup and says the programme has helped her build confidence in an unfamiliar entrepreneurial space. 

While she doesn’t see herself running GreenShift Packaging long-term, as her future interests lie in cancer research and other climate focused projects, Cooper hopes to develop the idea far enough to hand it over or license the intellectual property. “I’m not in this for the money. I just want to help solve the problem. If it can make a difference, even on a small scale, that would be amazing.”

For now, Cooper is focused on learning, experimenting and seeing where the next year takes her. “If big opportunities come up, I’ll take them,” she says. “But either way, I know I want to keep working at the intersection of science and impact.”