Deliveroo and Vietnamese restaurant group Pho have teamed up with Sheffield Hallam University to develop new sustainable packaging ideas for food delivery.

The partnership marks the third year of Deliveroo’s Sustainable Packaging Challenge, which gives students the opportunity to work on live packaging briefs with food and drink businesses.

This year, students from Sheffield Hallam’s Higher Degree Apprenticeship Packaging Professional programme will be tasked with redesigning two pieces of Pho’s delivery packaging: a bag used for its fresh herbs and chillies, and a container designed to keep rice and curry separate.

The students will be asked to create prototypes that help food arrive hot, fresh and spill-free, while also placing sustainability at the centre of the design process.

They will have just under five months to develop their ideas, with guidance from experts at Deliveroo and Pho. The winning design will be selected at a final exhibition, with the winning student or team receiving a £1,500 cash prize and the opportunity for their concept to be developed further with Pho.

Pho has worked with Deliveroo since 2014, when it joined the platform with 25 sites. The restaurant group has since doubled its footprint to more than 50 locations nationwide.

Deliveroo senior policy advisor Eleanor Garnier said: “Deliveroo are really excited to launch our third Sustainable Packaging Challenge with Sheffield Hallam University, this year partnering with Pho.

“We want to prove that innovative, sustainable packaging can be affordable for businesses in the delivery sector. By bringing business and academia together, we’re fast-tracking creative sustainable solutions into the market. We can’t wait to see what the students come up with.”

Pho marketing director Libby Andrews added: “This is a wonderful opportunity to work with a group of extremely passionate and talented students who will approach our packaging challenges with an innovative eye. We are looking forward to seeing what they come up with.”

Sheffield Hallam University course leader Azucena Gómez said the challenge would encourage apprentices to “push their thinking in new directions” and gain experience working with industry partners.

She added: “By bringing together industry expertise and emerging talent, we create an environment that encourages creativity, experimentation and mutual learning, ultimately delivering value for everyone while fostering innovation, growth and success.”

Sign up here to get the latest grocery and food news each morning