The Fight Food Waste Cooperative Research Centre (CRC) will partner with the Australian Institute of Packaging (AIP) for its Save Food Packaging Criteria and Framework 1.2.1 project, which aims to develop design criteria and communication material for packaging that will reduce food waste, focussing initially on Australia and New Zealand, before looking overseas through the World Packaging Organisation (WPO).
“The AIP has a goal to create a global standard for all Save Food Packaging design and that the criteria and guidelines are embedded in all new product development processes,” said Nerida Kelton, executive director of the AIP.
“The connection between packaging design and food waste needs to be more openly discussed in the industry.
“From field to fork, there are several possibilities for food loss and waste to occur. It has been approximated that up to 30 per cent of the edible food produced does not reach the fork.
“Packaging’s role in reducing food waste is the next challenge for packaging technologists, designers and engineers.”
The project will be headed by the AIP, which has established a Save Food Packaging Consortium comprising leaders in food-saving packaging design, who will ensure the new guidelines are practical for the industries served.
AIP will act as project lead with a consortium which includes Royal Melbourne Institute of Technology (RMIT) University as the research partner; project contributors ZipForm Packaging, Sealed Air, Multivac and Australian Packaging Covenant Organisation; project partners Plantic Technologies, Result Group and Ulma Packaging; as well as extension network AFCC, APCO, AFGC and AIFST.
The AIP in 2016 was the first World Packaging Organisation (WPO) member nation to implement a Save Food Packaging Design Award, in the annual Australasian Packaging Innovation and Design Awards.
“Developed in conjunction with the WPO, the Save Food Packaging Design Awards are designed to recognise companies who are developing innovative and sustainable packaging that minimises food losses and food waste, extends shelf life and improves the supply of food,” Kelton concluded.