Page 20 - Packaging News magazine Jul-Aug 2021

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FLEXIBLES FOCUS | www.packagingnews.com.au | July-August 2021
Rethinking packaging design to reduce food waste
Food waste, whether it be food damaged or spoiled in transit, or food that is wasted from the hospitality sector and households, has a significant economic and environmental impact, says Paula Birch, sales director, Parkside Flexibles.
combination of new practical designs and innovative materials can help solve the problem. For example, innovations in paper and plastic flexible packaging can extend product shelf life consider- ably, as well as provide convenience features, such as re-closable and por- tion control solutions to minimise unnecessary losses.
SHELF LIFE IS KEY
First and foremost, extended shelf- life packaging designs – high barrier flexible packaging, vacuum skin and modified atmosphere tray designs– can certainly reduce losses in the supply chain.
Once in the home, then reclosable packaging can significantly increase product shelf life by pro- tecting the product once opened, preventing food from spoiling too quickly and providing the con- sumer with confidence to use the food for longer. Alternatively, offer- ing portion control designs can enable consumers to only use what they need at each mealtime.
SUSTAINABLE SOLUTIONS
Parkside Flexibles works closely with brands and retailers to under- stand their consumer needs and design customised packaging solu- tions that support a food waste reduction strategy.
From using laser technology to produce easy peel and re-close lid- ding films to high barrier flexible packaging development, Parkside offers a range of packaging technolo- gies to meet both sustainability and food waste reduction goals.
As an industry, it is important moving forward that we all contrib- ute to the fight against waste by pro- viding fit-for-purpose packaging that is sustainable in design and enables the reduction of food waste from farm to fork.
We must also ensure we educate the consumer about the impact of food waste on the environment. We all have a role to play if we are going to successfully solve the food waste challenge. ■
AUSTRALIA is currently experienc- ing a spike in food waste figures, and research done by the Australian government found that each year around 7.3 million tonnes of food is wasted in the country. This loss equates to
300kg per person and accounts for more than five per cent of Australia’s greenhouse gas emissions.
Around 31 per cent of people in Australia are now struggling to feed themselves every day – a daunting fact. What’s more, Australia still dumps around 21.4 million tonnes of food waste into landfills every year. The greenhouse gases released by rotting food at these sites are
considered 21 times more dangerous to the environment than carbon dioxide. Clearly, this is neither envi- ronmentally sound nor sustainable.
The government has set targets that include moving to 100 per cent reusable, recyclable or compostable packaging, and to phase out unnec- essary single-use plastics by 2025. Alongside this, it is also aiming to cut the country’s food waste in half by 2030. Therefore, it’s vital moving forward that food brands strike a balance between meeting packaging sustainability goals and targeting food waste reduction.
Redesigning food packaging is an obvious starting point. A
BELOW: Parkside Flexibles designs packaging solutions that support a food waste reduction strategy.
As an industry, it is important moving forward that we all contribute to the fight against waste by providing fit- for-purpose packaging that is sustainable in design and enables the reduction of food waste from farm to fork.”