Kebag packs the kebab more beautifully

There is hardly a more sustainable to-go meal than the kebab. Meat, salad and sauce come in a bag made of bread that you can comfortably hold and then eat. But because sauces spill and you might want to enjoy your meal at home first, the kebab quickly becomes an environmental offender. Almost all takeaways still work with aluminium foil and thin plastic bags.

Two young entrepreneurs from Peißenberg in Bavaria want to put an end to this. Bilal and Cihan Dalgic have founded the Kebag the modern and sustainable version of the kebab bag, as they say themselves. In the beginning, the brothers were not primarily concerned with the environment. Whenever they helped out in their father's kebab shop, they were mainly bothered by the cumbersome work process. Always had to several packaging materials used before the doner kebab went over the counter. „Especially as a beginner, it's really difficult to wrap the kebab in aluminium foil so that it really stays warm,“ says Bilal.

Two-in-one packaging Kebag

That was the birth of the Kebag. A first, handmade prototype - still miles away from the bag as it looks today and is now set to conquer snack bars across the country. And of course, the main focus is now on sustainability. Instead of aluminium foil and coated kebab bags, there are only one packaging.

The Kebag consists of FSC-certified parchment paper and is recyclable. Apart from a small adhesive strip, the founders have dispensed with unnecessary composite materials. The double-layered thermal paper is greaseproof and should hold „meat, salad, sauce, everything“ together until the finish.

„Together, we have set ourselves the goal of optimising the Kebag to near perfection and producing it in Germany in a functional and industrially sustainable way.“ Cihan (left) and Bilal Dalgic, Co-Founder Haepsi

None of this would probably have been possible without a competent partner. The brothers found this partner in Weber Verpackungen GmbH & Co. KG. Together, they have set themselves the goal of optimising the Kebag and producing it in Germany in a functional and industrially sustainable manner. However, a great deal of persuasion is still required.

Change is not a natural process, even at the kebab restaurant round the corner. Many businesses do not want any change, says Bilal Dalgic to packaging journal. However, there have been numerous positive reactions from other kebab shops, who are particularly impressed by the new solution's ease of use and reduced storage volume.

Initial tests in snack bars in southern Germany and Austria have been successful. Bilal and Cihan Dalgic have just opened the official sales launch their Two-in-one packaging has been heralded. So that the awkward handling of the large aluminium foil roll is also a thing of the past in her father's kebab shop.