Packaging Has A Vital Role In Cutting Fresh Produce Waste, Says WPO

As the world marks the International Day of Awareness of Food Loss and Waste on 29 September, the World Packaging Organisation is urging businesses to consider how better packaging can protect food from farm to consumer.

The World Packaging Organisation (WPO) says packaging design should be treated as part of the effort to prevent food loss and waste, with particular attention to protection, shelf life and the information consumers receive about freshness and storage.

For the fresh produce supply chain, the issue extends beyond whether a pack uses less material. Fruit and vegetables can be damaged or lost during handling, transport, retailing and storage at home. Packaging that protects produce, helps it stay fresh and gives clear guidance on how to use it could reduce waste at several points along that journey.

WPO Vice President for Sustainability and Save Food Nerida Kelton said food could be wasted throughout the supply chain without packaging that is suited to its purpose. She highlighted opportunities to improve protection, resealability, portion control, date labelling and information about storage.

“The most innovative and intuitive Save Food Packaging uses design features that can contain & protect, preserve, extend shelf life,” Kelton said. She added that such designs must also meet sustainable packaging targets.

WPO President Luciana Pellegrino said the organisation is working with its members to encourage packaging innovation that preserves food “from farm to fork”. She also linked lower food loss with stronger local food chains and improved food security.

The organisation pointed to its work on Save Food Packaging design guidelines, training and international partnerships. It said packaging design principles have been incorporated into FSSC 22000 Version 7, enabling businesses using that food safety management framework to consider packaging as part of their approach to preventing waste.

The message for fresh produce businesses is a practical one: a packaging decision should account for what happens to the product as well as what happens to the pack. Protecting more edible produce through to consumption can be an important part of reducing the resources lost when food is thrown away.