Tupperware is 60

Article published on Dec. 7, 2007
community published
Article published on Dec. 7, 2007

This article has not been vetted by an editor at Paris HQ

Lunchtime arrives. Stomachs rumbling, we reach for our trusty lunch box. Not many people are aware that the revolutionary airtight container invented by Earl Silas Tupper is 60 this year. In 1947 its inventor created more than just a business; he brought about a whole new way of selling. Hundreds of housewives were recruited to extol the virtues of tupperware to their friends and neighbours. This unique selling method still continues today, with the brand being sold almost exclusively in this way. Interestingly, it is more popular in Europe and Asia than it is in the United States, which only accounts for 20% of its sales.

Tupperware has had to face some stiff competition in the last six decades. Numerous companies, such as Valira or Ta-Tay, now sell similar containers but most of Tupperware’s customers remain fiercely loyal. Its continuing success is not simply due to its patented design, but rather the increasingly common phenomenon of people eating at their desks at work. According to a study carried out at the University of Navarra in northern Spain, 20% of us eat at our desks five days a week. This is combined n with the fact that, according to Eurostat, a third of Europeans say they do not have time to cook, results in many people often eating hurried and unhealthy lunches.

Woke up this morning. Got myself a tupper gun (Illustration: Alberto de Francisco)

It’s not enough to simply re-heat last night’s leftovers; it is important to plan all your meals regardless of whether eaten at home or not. This is a much healthier option than relying on ready-meals or restaurant food. It is also healthier on the wallet – you can save up to a third of the money that you would normally spend eating out.

Spaghetti with aubergines


1 aubergine

olive oil


150g spaghetti

some ready-made pesto

Parmesan cheese


Wrap the aubergine in tin foil and roast in the oven

Once cooked, mash the insides of the aubergine to make a thick paste

Meanwhile, cook the spaghetti in boiling water with a pinch of salt and a drizzle of olive oil. Drain

Mix the spaghetti and the mashed aubergine together, then add pesto and Parmesan cheese to taste